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Puddings
Chocolate and Hazelnut Meringue with Cherry Wine Syrup
Serves 8
Hazelnut Meringue
50g shelled Hazelnuts
4 egg whites
225 g caster sugar
Chocolate Cream
150g plain chocolate
150 ml crème fraîche
150 ml double cream
Cherry Wine Syrup
1 bottle Cherry Wine
100g Caster Sugar
Pre-heat the oven to 110oC. Heat a small
pan on the hob and put in the Hazelnuts. Dry fry until they are toasted and
nicely coloured. Allow to cool then chop finely.
Line 3 baking sheets with non-stick baking
parchment. Mark a circle about 20 cm in diameter on each sheet. In a large bowl,
whisk the egg whites into stiff peaks. Whisk in the sugar in three lots to form
a thick glossy meringue. Fold in the Hazelnuts. Divide the meringue between the
three baking sheets and spread to form three equal sized circles. Bake in the
oven for two hours then turn it off and allow the meringues to cool inside.
Melt the chocolate in a bowl over a pan of just
simmering water. Don't allow the bowl to touch the water or get too hot or the
chocolate will split. Add the crème fraiche and whisk until the mixture is
smooth and glossy. Remove from the heat and allow to cool a little. In another
bowl, whisk the cream until it just thickens. Fold the cream into the chocolate
mixture to form a soft cream.
Put one meringue disk on to a plate and spread on
half the chocolate. Place a second disk on top then spread on the remaining
chocolate and top with the third disk. Dust with icing sugar. Place in the
fridge to set. Don't assemble the layers more than a couple of hours before
serving.
To make the syrup, pour the cherry wine into a
saucepan and reduce by two thirds. Add the caster sugar and simmer until the
wine thickens slightly to form a syrup. Allow to cool before serving.
Serve slices of the meringue with some of the syrup
and a dash of double cream if you wish.
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Lemon
and Raspberry Roulade 
Meringue
4 egg whites
225 grams Caster Sugar
1 tablespoon chopped Hazelnuts
1 tablespoon flaked Almonds
Filling
175 ml water
3 egg yolks
140 grams Caster Sugar
50 grams icing sugar
35 grams corn flour
35 grams unsalted butter
4 Lemons (juice and zest)
10 fl oz double cream
Handful of fresh Raspberries
Whisk the egg whites to a soft peak
then gradually whisk in the sugar until the meringue is glossy. Line a baking
sheet with baking parchment and spread the meringue evenly over the sheet.
Sprinkle the hazelnuts and almonds over the meringue and bake in the oven at
200c for 20 minutes.
For the filling, place the water, the juice and zest of 2 lemons and the sugar
into a pan, bring to the boil and simmer until the sugar has dissolved and the
liquor has begun to turn to a syrup. Add the butter to the syrup and simmer
until it is melted. Remove from heat and allow to cool slightly.
Cream together the egg yolks and corn flour. Pour on the cooled syrup and mix
well. Return the mixture to a low heat and stir until it has thickened. Allow
the finished mixture to cool.
Turn out the Meringue on to a clean tea towel and remove the baking parchment.
Spread the lemon filling over the meringue. Whip the cream, add the juice of the
two remaining lemons and 50 grams icing sugar. Spread the cream over the lemon
filling and sprinkle on a few raspberries. Use the tea towel to roll the
roulade.
Serve a slice of the meringue on to a plate garnished with the remaining
raspberries
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this recipe
Lemon Cheesecake
200 grms digestive biscuits
25 grms unsalted butter
400 grms Mascarpone cheese
100 ml Double cream
3 egg yolks
50 grms caster sugar
Juice of 4 lemons
4 leaves of Gelatine
Crush the digestive biscuits. Melt
the butter and add it to the crushed biscuits, mixing well. Line an 8 inch loose
bottom cake tin with greaseproof paper and spread the biscuit mixture over the
base of the tin. Press the mixture down firmly then place in the fridge to chill
for 30 minutes.
Whisk the cream till it has thickened slightly. Add the mascarpone cheese and
beat well until a smooth consistency is achieved. Add half the lemon juice and
mix well.
Place the egg yolks, sugar and half the lemon juice into a bowl. Place the bowl
over a pan of simmering water. Beat the egg mixture until it has thickened and
doubled in volume forming a sabayon. Fold into the mascarpone mixture.
Dissolve the gelatine in a little
hot water and add to the cheesecake mixture. Fold well making sure that the
gelatine is distributed throughout the mixture. It should now have a creamy
pouring texture. If it is too thick, add some more double cream to loosen the
mix.
Pour the mixture into the cake tin and chill in the fridge until the cheesecake
is set. Remove from the tin and decorate the top with fresh strawberries or
raspberries if desired.
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Strawberry Ice Cream
450 grms Strawberries
200 grms Caster Sugar
500 mls Double Cream
4 Egg yolks
Place the Strawberries and half the sugar into a
pan. Add about a tablespoon of water, put the pan on a medium heat and bring to
a gentle simmer for about 15 minutes, stirring from time to time. When the
berries have given up their juice, strain into a bowl, return to the pan and
reduce until you have about 100mls of strawberry syrup. Set aside and
allow to cool. Discard the strawberry pulp.
Put the egg yolks and the other half of the sugar
into a mixing bowl and whisk with an electric mixer until the sugar is dissolved
and the yolks become thick, pale and smooth. Put the cream into a pan and heat
through until it just begins to bubble. Pour the cream slowly into the egg
mixture, whisking all the time. Return the custard to the pan and heat gently,
stirring continuously, until the custard is thick enough to coat the back of a
spoon. Allow to cool, stirring from time to time to prevent a skin forming.
Pour the custard into an ice cream churner and churn
until it begins to thicken. Pour in the strawberry syrup and churn for a further
10 minutes. Scoop the ice cream into a container and place in the freezer to
finish. Serve with just picked strawberries in huge portions.
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