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Raspberry Bavarian Cake Recipe | Dessert Recipes

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Raspberry Bavarian Cake Recipe | Dessert Recipes

ORDER OF WORK: GETTING AHEAD: The dessert can be made up to 48 hours ahead and kept in the refrigerator; remove 1 hour before serving. Make the Chantilly cream not more than 2 hours before serving. (Plus at least 4 hours chilling time)
Raspberry Bavarian Cake Recipe Dessert Recipes
Raspberry Bavarian Cake Recipe Dessert Recipes
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Desserts
Servings 8
Calories 290.3 kcal

Ingredients
  

  • #For the sponge cake#
  • butter, flour, and vegetable oil for tins
  • 2 oz (60 g) butter
  • 4 oz (125 g) plain flour
  • ¾ salt
  • 4 eggs
  • 4 ½ oz (135 g) caster sugar
  • 2 tbsp (30 ml) kirsch
  • #For the raspberry Bavarian cream#
  • 1lb (500g) raspberries
  • 3 tbsp (45ml) kirsch
  • 6 ½ oz (200g) caster sugar
  • 8 fl oz (250 ml) double cream
  • 1 2/3 pints (1 litre) milk
  • 1 vanilla pod or 10 ml (2 tsp) vanilla essence
  • 10 egg yolks
  • 3 tbsp (45 ml) cornflour
  • 1/3 oz (10 g) powdered gelatine
  • 4 tbsp (60 ml) water
  • fresh mint sprigs for decoration
  • #For the Chantilly cream#
  • 6 fl oz (175 ml) double cream
  • 2 tbsp (30 ml) caster sugar
  • 1 tbsp (15 ml) kirsch

Instructions
 

  • #Fresh raspberry purée flavours a Bavarian cream, sandwiched between rounds of sponge cake, and served with a kirsch-flavoured custard. When raspberries are not in season you can use frozen berries, though they lack the perfume of fresh# Make The Sponge Cake Rounds: Heat the oven to 220° C (425° F, Gas 7). Brush the cake tin with melted butter. Line the bottom with a round of parchment paper and butter the paper. Sprinkle in about 30-45 ml (2-3 tbsp) flour and turn and shake the tin to coat it evenly.
  • Melt the butter in a small pan and let it cool. Meanwhile, sift the flour and a pinch of salt into a bowl.
  • Put the eggs in a separate large bowl and beat a few seconds just to mix. Beat in the sugar.
  • Beat at high speed until the mixture leaves a ribbon trail when the beaters are lifted, about 5 minutes. “You can use a balloon whisk instead of the electric mixer, but heat will be needed to achieve volume. Set the bowl over a pan of hot, not boiling, water, and whisk vigorously, about 10 minutes.”
  • Sift about one-third of the flour mixture over the egg mixture and fold them together as lightly as possible. Add the remaining flour in the same way in 2 batches.
  • Just after folding in the flour, pour in the cooled melted butter and fold it in gently but quickly. “Pour melted butter in a thin, steady stream while folding it in with the rubber spatula.”
  • Pour the batter into the prepared cake tin and tap the tin on the work surface to level the batter and knock out air bubbles. Bake at once near the bottom of the heated oven, until the cake has risen and is just firm to the touch, 20-25 minutes.
  • Turn out the cake onto the wire rack. Let cool, then carefully peel off the lining paper from the base of the cake. “Hold cake tin and wire rack together firmly”
  • Cut a thin slice from the top and bottom of the cake
    Cut a thin slice from the top and bottom of the cake
    Cut a thin slice from the top and bottom of the cake to remove the browned and marked portions; discard.
  • Cut the cake horizontally in half, using the serrated knife.
    Cut the cake horizontally in half, using the serrated knife.
    Cut the cake horizontally in half, using the serrated knife.
  • Trim the cake rounds to fit the Springform tin, using the base of the tin as a guide.
    Trim the cake rounds to fit the Springform tin, using the base of the tin as a guide.
    Trim the cake rounds to fit the Springform tin, using the base of the tin as a guide.
  • Lightly oil the bottom and side of the springform tin. “It is best to use a good-quality stainless steel tin for making this cake, to avoid discolouring the Bavarian cream filling. To be extra sure, you can line the tin with clingfilm.”
  • Put one cake round in the bottom of the tin and sprinkle it with 15 ml (1 tbsp) of the kirsch. Set aside while making the Bavarian cream. TAKE CARE: Prepare the cake and tin in advance to be ready for the Bavarian cream because it sets quickly “Sprinkle cake evenly with kirsch” #Make the Raspberry Bavarian Cream# Pick over the raspberries and set aside about one-quarter. Purée the rest in the food processor or in a blender, then work the puréed fruit through the sieve to remove the pips. There should be 375 ml (12 fl oz) of purée. Stir in 15 ml (1 tbsp) of the kirsch with 100 g (3 1/2 oz) sugar, or more to taste. “Purée raspberries for Bavarian cream all at once”
  • Pour the cream into a chilled bowl and whip until it forms soft peaks and just holds a shape.
  • Put the milk in a medium saucepan. Split the vanilla pod, if using, and add it to the milk. Bring just to a boil. Remove the pan from the heat, cover, and let stand in a warm place, 10-15 minutes. Remove the vanilla pod from the milk. Rinse the vanilla pod and store to use again.
  • Set aside one-quarter of the milk. Stir remaining sugar into the hot milk in the pan, until dissolved.
  • Beat the egg yolks with the cornflour in a medium bowl. Add the sweetened hot milk and whisk until the mixture is smooth. TAKE CARE: Do not overwhisk or the finished custard will be frothy instead of smooth.
  • Pour the egg yolk and milk mixture back into the saucepan and cook over medium heat, stirring constantly with the wooden spoon, until the custard comes just to a boil and is thick enough to coat the back of the spoon. Stir in the reserved milk and the vanilla essence, if using. “When the custard is thick enough, your finger will leave a clear trail across the back of the spoon.”
  • Strain the custard into 2 medium bowls, dividing it equally. Let cool until tepid, then stir 30 ml (2 tbsp) kirsch into one half. Set this kirsch custard aside to serve with the finished dessert.
  • Sprinkle the gelatine over the water in a small saucepan and let soften, about 5 minutes. Set the pan over low heat and shake it occasionally until the gelatine is melted and pourable, 1-2 minutes; do not stir. Stir into the bowl of unflavoured custard. “Stir melted gelatine into custard with rubber spatula”
  • Pour the raspberry purée into the unflavoured custard
    Pour the raspberry purée into the unflavoured custard
    Pour the raspberry purée into the unflavoured custard, stirring gently until evenly mixed.
  • Set the bowl in a large bowl of iced water. Stir the mixture until it starts to thicken. Remove the bowl from the iced water immediately.
  • Fold the raspberry custard into the whipped cream.
  • Pour half of the Bavarian cream into the prepared cake tin
    Pour half of the Bavarian cream into the prepared cake tin
    Pour half of the Bavarian cream into the prepared cake tin.
  • Sprinkle the reserved whole raspberries on top, saving 8 for decoration
    Sprinkle the reserved whole raspberries on top, saving 8 for decoration
    Sprinkle the reserved whole raspberries on top, saving 8 for decoration. Pour the remaining Bavarian cream over the berries. “Raspberries will sink a little into the cream”
  • Evenly sprinkle the remaining 15 ml (1 tbsp) kirsch over the second cake round. “Sprinkling with kirsch ensures that cake round will be moist”
  • Lightly press the cake round, sprinkled-side down, on the cream
    Lightly press the cake round, sprinkled-side down, on the cream
    Lightly press the cake round, sprinkled-side down, on the cream. Cover with cling film and refrigerate until firm, at least 4 hours. “Putting the kirsch-sprinkled side of the cake on the Bavarian cream ensures the flavour is absorbed by the cream.” #Unmould And Decorate The Cake# Take the cake from the refrigerator, uncover, and remove the side of the tin. Transfer the cake to a serving plate. “Use a large pie slice to help move the cake off its base.”
  • Make the Chantilly cream: pour the cream into a chilled bowl and whip until soft peaks form. Add the kirsch and sugar to taste and continue whipping until the cream forms stiff peaks. Using the palette knife, spread some of the Chantilly cream over the top of the cake.
  • Put the remaining Chantilly cream into the piping bag
    Put the remaining Chantilly cream into the piping bag
    Put the remaining Chantilly cream into the piping bag and pipe it decoratively on the top of the cake. #TO SERVE#
    Raspberries and mint sprigs decorate Bavarian cake
    Decorate the top of the cake with the reserved raspberries and the mint, and serve the kirsch custard sauce separately. “Raspberries and mint sprigs decorate Bavarian cake”
Keyword Cake Recipes, Dessert recipes

Grilled Tuna Steaks With Salsa Recipe

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Grilled Tuna Steaks With Salsa Recipe

ORDER OF WORK: Getting Ahead: “The salsa can be made up to 1 day ahead and refrigerated. Grill the fish just before serving.” (plus 1-2 hours marinating time)
Prep Time 25 mins
Cook Time 7 mins
Total Time 35 mins
Course Main Courses, Seafood
Servings 4
Calories 271.5 kcal

Ingredients
  

  • 4 tuna steaks, weighing 250 g (8 oz) each
  • salt and pepper
  • 4 tomatoes
  • 2 corn cobs or 200 g (6 1/2 oz) defrosted sweetcorn kernels
  • 1 medium red pepper
  • 1 medium onion
  • 1 medium bunch of fresh coriander
  • 1 limes
  • 4 tbsp (60ml) vegetable oil
  • #For the marinade#
  • 3 sprigs of fresh thyme
  • 2tbsp (30 ml) vegetable oil
  • 1/2 lemon
  • Other suitable fish (huss, monkfish, swordfish)

Instructions
 

  • #A grilled tuna steak recipe that everyone will love! The intense heat of grilling is well suited to oily fish such as tuna, searing the outside and keeping the inside moist. In this tuna steak recipe, a tart marinade made with lemon juice deliciously offsets the richness of the tuna. A crisp, fresh salsa of tomatoes, sweetcorn, red peppers, and onion is the perfect foil.# Marinate the Tuna: Strip the thyme leaves from the stalks, letting them fall into the shallow dish. Add the oil to the dish.
  • Squeeze the juice from the lemon half and add the juice to the thyme and oil in the dish.
  • Rinse the tuna steaks O with cold water. Transfer to paper towels and pat dry. Season with salt and pepper. Put the tuna steaks into the marinade in the dish and turn them over, coating them well with the marinade. Cover and marinate 1-2 hours in the refrigerator, turning occasionally. While the fish is marinating, make the salsa. “Sprinkle salt and pepper evenly over steaks” #Make the Salsa# Cut the cores from the tomatoes and score an “x” on the base of each. Immerse in a pan of boiling water until the skin starts to split Transfer at once to a bowl of cold water. When cold, peel off the skin. Cut the tomatoes crosswise in half and squeeze out the seeds. Coarsely chop each half. “Small incision speeds up splitting of tomato skin” “Skin splits in heat of water and makes peeling easy”
  • Husk the com cobs: pull the husk down each cob to the base; trim off the husk and stalk, then strip away the silky threads. Bring a large saucepan of water to a boil. Add the com cobs to the pan, and cook them until tender, 5-7 minutes.
  • To test, lift 1 of the corn cobs out of the pan with the tongs. The kernels should pop out easily with the point of the small knife.
  • Drain the com cobs and let them cool slightly, then cut the kernels from the cobs
    Drain the com cobs and let them cool slightly, then cut the kernels from the cobs
    Drain the com cobs and let them cool slightly, then cut the kernels from the cobs. If using defrosted sweetcorn, drain the kernels. “Sweetcorn will add striking colour and sweet taste to salsa” “After boiling, sweetcorn kernels are easy to cut from cob”
  • Core, deseed, and dice the pepper. Peel and chop the onion
  • Strip the coriander leaves from the stalks and pile the leaves on the chopping board, reserving a few for decoration. Using the chefs knife, hold the tip of the blade against the board and rock the blade back and forth to finely chop the coriander leaves.
  • Put the chopped tomatoes, sweetcorn, coriander, onion, and pepper in a bowl. Squeeze 1 of the limes and pour the juice into the salsa mixture. Add salt and pepper. Stir to combine the ingredients, then let stand 1 hour for the flavours to blend. “Salsa ingredients make brilliant colour combination” “Lime juice adds a Mexican touch” #How To Core And Deseed A Pepper, And Cut It Into Dice# The core and seeds of peppers must always be discarded. With a small knife, cut around the core of the pepper and pull it out. Halve the pepper lengthwise and scrape out the seeds. Cut away the white protruding ribs on the inside of the pepper.
  • Set each pepper half cut-side down on the work surface and press down firmly with the heel of your hand on top of each pepper half to flatten.
  • With a chefs knife, slice the pepper half lengthwise into strips. To dice, gather the strips together and cut across into squares. #Grill the Tuna# Heat the grill. Brush the grill rack with oil. Put the tuna steaks on the grill rack and brush with the marinade. Grill the steaks about 7.5 cm (3 inches) from the heat, 3-4 minutes. “Pastry brush ensures even coating of marinade” “Marinade on steaks gives tuna additional flavour”
  • Turn over each tuna steak, using the tongs. “If you like, you can cook the tuna on a barbecue; it will cook just as quickly.”
  • Brush with the remaining marinade and grill 2-3 minutes longer. The tuna should be brown on the outside, but still rare in the centre. To test, flake with a knife: a translucent layer should be visible in the centre. “If barbecuing, you can make an attractive criss-cross pattern on the steaks. Cook 1-2 minutes until the rack marks show, then rotate the steaks 45° and continue cooking so the marks farm diamonds.”
  • While the tuna is cooking, cut the remaining lime crosswise into thin slices with the chefs knife. “Slices of tangy lime echo salsa flavouring” #TO SERVE#
    Arrange the tuna steaks on a bed of salsa on a platter and decorate each with a sprig of coriander
    Arrange the tuna steaks on a bed of salsa on a platter and decorate each with a sprig of coriander
    Arrange the tuna steaks on a bed of salsa on a platter and decorate each with a sprig of coriander. Arrange the lime slices around the tuna. “Fresh coriander decorates fish” “Salsa adds cool freshness to grilled tuna”
Keyword Fish recipes, Grill

Summer Fruit Salad Recipe

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Summer Fruit Salad Recipe

GETTING AHEAD: The fruit salad can be kept in the watermelon basket, covered, in the refrigerator 6-8 hours. * plus 4 hours soaking time. ORDER OF WORK:
  • Prepare The Watermelon Basket

  • Prepare The Fruit Salad

  • Soak And Finish The Fruit Salad

Prep Time 40 mins
Cook Time 40 mins
Total Time 40 mins
Course Desserts, Salads
Servings 8
Calories 245 kcal

Ingredients
  

  • 1 Medium watermelon
  • 6 oz (175g) Black cherries
  • 8 oz (250g) Mixed berries, such as strawberries, raspberries, blueberries, blackberries
  • 1 Honeydew or cantaloupe melon, weighing about 625g ( 1 ¼ lb)
  • 2 Large peaches
  • 2 Large nectarines
  • #For soaking#
  • 2 oz (60 g) Caster sugar
  • 4 fl oz (125 ml) Freshly squeezed orange juice
  • 3 tbsp (30-45 ml) Grand Marnier (optional)

Instructions
 

  • #When making fruit salad, the greater the variety of fruit the better, so add to the suggestions here or substitute whatever fruit is in season. If you have any leftover fruit salad, you can serve it the next day, topped with scoops of vanilla ice cream.# Prepare The Watermelon Basket: With the chefs knife, cut a thin slice from one side of the watermelon so that it sits steady on the work surface.
  • Cut vertically into the melon about 2.5 cm (1 inch) from the centre of its length
    Cut vertically into the melon about 2.5 cm (1 inch) from the centre of its length, cutting to the middle of the melon. Turn the melon and repeat on the other side, so that you have a 5 cm (2 inch) wide band in the centre.
  • From the end of the melon, cut horizontally towards the centre
    From the end of the melon, cut horizontally towards the centre
    From the end of the melon, cut horizontally towards the centre, removing the wedge of melon. Repeat on the other side.
  • With the small knife, cut around the flesh under the
    With the small knife, cut around the flesh under the
    With the small knife, cut around the flesh under the “handle” in a half-moon shape and remove it.
  • Using the melon bailer, cut balls from the watermelon flesh
    Using the melon bailer, cut balls from the watermelon flesh
    Using the melon bailer, cut balls from the watermelon flesh in the bottom of the basket. Remove the seeds and put the balls in a large bowl. “Shape neat balls with special cutter” “Flick out seeds with tip of small knife”
  • With the metal spoon, remove the remaining bits of flesh from the melon cavity. Chill the melon basket until serving. TAKE CARE: Do not pierce the bottom of the melon basket or the fruit juice will leak. #Prepare The Fruit Salad#
    Stone the cherries and add them to the bowl with the watermelon balls
    Stone the cherries and add them to the bowl with the watermelon balls
    Stone the cherries and add them to the bowl with the watermelon balls. “If you do not have a cherry stoner, you can scoop out the stones with the tip of a vegetable peeler ”
  • Pick over the berries, washing them only if they are dirty. Hull strawberries; if they are large, halve or quarter them. Add the berries to the watermelon and cherries. “Small knife cuts hulls neatly from strawberries”
  • Halve the honeydew or cantaloupe melon
    Halve the honeydew or cantaloupe melon
    Halve the honeydew or cantaloupe melon; scoop out and discard the seeds. With the melon bailer, cut balls from the flesh, and add them to the fruit in the bowl. “Scrape out any fibres from centre of melon along with seeds” – “Different fruit will make pretty filling”
  • Immerse the peaches in boiling water in the saucepan, leave 10 seconds, then transfer with the slotted spoon to a bowl of cold water. Cut each peach in half, remove the stone, and peel off the skin. Cut each half into 6 wedges and add to the bowl. Cut each nectarine in half, remove the stone and cut each half into 6 wedges. #Soak And Finish Fruit Salad#
    Sprinkle the sugar over the fruit
    Sprinkle the sugar over the fruit
    Sprinkle the sugar over the fruit, then pour over the orange juice, and Grand Marnier, if using. Stir gently with the wooden spoon. Cover the bowl with cling film and leave to soak in the refrigerator 4 hours, stirring occasionally. TAKE CARE: Stir gently so you do not break up the fruit pieces.
  • Spoon the fruit salad and juice into the watermelon basket Serve chilled.
Keyword Dessert recipes, Fruit Salads, Gluten free

Pear And Redcurrant Compote Recipe | Fruit Desserts

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Pear And Redcurrant Compote Recipe | Fruit Desserts

Sprinkle-the-toasted-almonds-over-the-fruit eatopic.com
Sprinkle-the-toasted-almonds-over-the-fruit eatopic.com
Getting Ahead: The pears and redcurrants can be poached up to 3 days ahead and kept, covered in their poaching liquid, in the refrigerator. Make the cassis Chantilly cream not more than 2 hours before serving. (plus chilling time) ORDER OF WORK:
Prep Time 15 mins
Cook Time 45 mins
Total Time 45 mins
Course Desserts
Servings 4
Calories 1788 kcal

Ingredients
  

  • 4 firm pears, total weight about 750 g (1 1/2 lb)
  • 2 lemons
  • 4 oz (125g) redcurrants
  • 3 1/2 oz (100 g) caster sugar
  • 16 fl oz (500 ml) water
  • 2 tbsp (30 ml) creme de cassis (blackcurrant liqueur)
  • 1 vanilla pod or 5 ml (1 tsp) vanilla essence
  • 1 1/2 oz (45 g) flaked almonds
  • #For the cassis Chantilly cream#
  • 8fl oz (250ml) double cream
  • 2 tbsp (30ml) icing sugar
  • 2 tbsp (30ml) crème de cassis (blackcurrant liqueur)

Instructions
 

  • #Here is a wonderful fruit dessert recipe. Here pears and redcurrants are flavoured with vanilla and creme de cassis, topped with almonds, and served with cassis-spiked Chantilly cream. For poaching, choose fruit that is juicy and ripe, yet firm; very ripe fruit tends to break up when poached. If you cannot find creme de cassis, substitute blackcurrant syrup.#
    Peel the pears, leaving the stalks intact
    Peel the pears, leaving the stalks intact
    Prepare the Pears and Redcurrants: Peel the pears, leaving the stalks intact. Cut one of the lemons in half and rub lemon juice all over the pears to prevent discoloration.
  • Working from the bottom, scoop out the pips and fibrous core from each pear
    Working from the bottom, scoop out the pips and fibrous core from each pear with the vegetable peeler. TAKE CARE: Do not break pears open when coring.
  • Pick over the redcurrants and pull them from the stalks with the tines of the fork
    Pick over the redcurrants and pull them from the stalks with the tines of the fork
    Pick over the redcurrants and pull them from the stalks with the tines of the fork. “Fork tines exert light, deft pressure” #Poach the Pears and Redcurrants# Pare the zest from the second lemon and squeeze the juice from it CombinePare the zest from the second lemon and squeeze the juice from it Combine the lemon zest and juice, sugar, water, and split-open vanilla pod, if using, in the saucepan and heat until the sugar has dissolved. “Choose deep saucepan so fruit will be immersed in syrup “
  • Bring the poaching liquid to a boil, remove the saucepan from the heat, and add the whole pears. “The fruit should be completely covered by syrup, so if necessary, add more water to cover.”
  • Cover the fruit with a round of parchment paper and set
    Cover the fruit with a round of parchment paper and set the heatproof plate on top to weigh them down. Simmer gently over low heat until the pears are almost tender, about 15-25 minutes depending on ripeness. TAKE CARE: Do not let the liquid boil or the outside of the pears will disintegrate before the inside is cooked. “Test pears are tender with tip of small sharp knife”
  • Add the redcurrants to the pears, return the saucepan to the heat, and continue poaching until the pears are just tender, about 10 minutes longer. Remove from the heat and test the pears are tender with the tip of the small knife. “Be sure all stalks have been removed from redcurrants”
  • Let the fruit cool in the poaching liquid, then transfer both the pears and the redcurrants to a glass serving bowl using the slotted spoon.
  • Boil the poaching liquid until it forms a fairly thick syrup and is reduced by about half, 5-7 minutes. Stir in the crème de cassis with the vanilla essence, if using.
  • Let the syrup cool, then strain it and pour it over the pears and redcurrants
    Let the syrup cool, then strain it and pour it over the pears and redcurrants
    Let the syrup cool, then strain it and pour it over the pears and redcurrants. Cover the compote and chill while toasting the flaked almonds and making the cassis Chantilly cream. #Toast the Almonds; Make Chantilly Cream#
    Toast the almonds until lightly browned, 8-10 minutes
    Toast the almonds until lightly browned, 8-10 minutes
    Heat the oven to 180° C (350° F, Gas 4). Toast the almonds until lightly browned, 8-10 minutes. “Stir nuts occasionally so they brown evenly” TAKE CARE: Make sure the nuts do not bum or they will be bitter.
  • To make the Chantilly cream, pour the cream into a chilled bowl and whip until soft peaks form. Add the sugar and crème de cassis and continue whipping the cream until stiff peaks form. #TO SERVE#
    Sprinkle-the-toasted-almonds-over-the-fruit eatopic.com
    Sprinkle-the-toasted-almonds-over-the-fruit eatopic.com
    Sprinkle the toasted almonds over the fruit. Serve the cassis Chantilly cream in a separate bowl. “Toasted flaked almonds give crunchy texture contrast”
Keyword Dessert recipes

Apricot Mousse Recipe | Dessert Recipes

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Apricot Mousse Recipe | Dessert Recipes

Getting Ahead: The mousse can be prepared and chilled up to 24 hours ahead. Unmould and decorate not more than 1 hour before serving. * plus at least 2 hours chilling time. ORDER OF WORK:
  • Poach The Apricots

  • Prepare The Apricot Mousse

  • Unmould And Decorate The Mousse With Chantillly Cream And Apricots

https://eatopic.com/recipe/how-to-use-powdered-gelatine/
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Desserts
Servings 10
Calories 180 kcal

Ingredients
  

  • #For poaching the apricots#
  • 1 lemon
  • 1 2/3 pints (1 litre) water
  • 6 ½ oz (200g) caster sugar
  • #For the apricot mousse#
  • 21b (1kg) apricots
  • 8floz (250ml) double cream
  • 1/2 oz (15g) powdered gelatine
  • 2 eggs
  • 2 egg yolks
  • 5 oz (150g) caster sugar
  • 2 tbsp (30ml) kirsch
  • #For the Chantilly cream#
  • 4 fl oz (125ml) double cream
  • 2 tbsp (30ml) caster sugar
  • 1/2 tsp (2.5ml) vanilla essence

Instructions
 

  • #For this delicate mousse choose fine, fresh apricots with a deep gold color, intense perfume, and soft, velvety skin.# Poach The Apricots: With the vegetable peeler, pare the zest from the lemon. Squeeze the juice from the lemon.
  • Halve and stone the apricots. Set aside 2 apricot halves for decoration. “Use indentation on apricot as guide for cutting”
  • Put the water, lemon zest, and lemon juice in a medium saucepan and add the sugar. Heat until the sugar has dissolved, then bring to a boil and cook 2 minutes.
  • Add the apricots to the syrup. Cover them with a round of parchment paper and set the heatproof plate on top to weigh them down. Poach until very tender, 10-15 minutes.
  • Drain the apricots, reserving 125 ml of the poaching liquid
    Drain the apricots, reserving 125 ml of the poaching liquid
    Drain the apricots, reserving 125 ml (4 fl oz) of the poaching liquid. “Pour out hot mixture carefully” “Hold sieve over bowl to collect poaching liquid” #Prepare The Apricot Mousse#
    Puree-the-apricots-in-the-food-processor
    Puree-the-apricots-in-the-food-processor
    Puree the apricots in the food processor; there should be about 750 ml (1 1/4 pints) of purée. Pour the cream into a chilled bowl and whip until it forms soft peaks, then chill it Soften the gelatine in the reserved liquid.
  • In the medium saucepan, whisk together the eggs
    In the medium saucepan, whisk together the eggs…
    In the medium saucepan, whisk together the eggs, egg yolks, sugar, and apricot purée until well blended. Cook the mixture, stirring constantly, just until it boils. Pour the mixture into a large bowl and whisk thoroughly until it is light and cooled to tepid, 5-7 minutes.
  • Melt-the-softened-gelatine-and-whisk-it-into-the-tepid-apricot-mixture
    Melt-the-softened-gelatine-and-whisk-it-into-the-tepid-apricot-mixture
    Melt the softened gelatine and whisk it into the tepid apricot mixture. Continue whisking until cool. TAKE CARE: The mixture must be warm when the gelatine is added or the gelatine may set instantly and form lumps.
  • Set the bowl over iced water and stir the mixture until it begins to thicken. Working quickly, fold in the whipped cream and kirsch. Cut down into the centre of the bowl, scoop under the contents and turn mixture over with a rolling motion.
  • Pour the mousse into the mould. Chill until the mousse is firmly set, at least 2 hours. “Gelatine tends to stiffen on chilling, so let the mousse stand at room temperature about 1 hour before serving if it has been made ahead.” #Unmould And Decorate The Mousse With Chantillly Cream And Apricots#
    Run the small knife around the edge of the mould
    Run the small knife around the edge of the mould
    Run the small knife around the edge of the mould, then dip the base of the mould in a bowl of warm water for a few seconds to loosen the mousse. Dry the mould base, set a serving plate on top of the mould, and invert the mousse onto the plate. “if the mousse sticks, coax the sides away with your fingers.”
  • To make the Chantilly cream, pour the cream into a chilled bowl and whip until soft peaks form when the whisk is lifted. Add the sugar and vanilla essence and continue whipping until stiff peaks form. Take care not to overbeat because the cream will be worked further when forced through the piping bag. If it is too stiff, the cream will separate.
  • Unmould And Decorate The Mousse With Chantillly Cream And Apricots 3
    Fill the piping bag with the Chantilly cream. Decorate the base and top of the mousse with small stars, and the centre with a circle of piping. Slice the reserved apricot halves and complete the decoration. “Chantilly cream is piped into stars to decorate mousse” #TO SERVE#
    The mousse can be prepared and chilled up to 24 hours ahead
    The mousse can be prepared and chilled up to 24 hours ahead
Keyword Dessert recipes, Fruit Desserts, Gluten free, Mousse recipes

Cold Lemon Souffle | Easy Recipe

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Cold Lemon Souffle | Easy Recipe

Cold Lemon Souffle Easy Recipe
Cold Lemon Souffle Easy Recipe
ORDER OF WORK: Getting Ahead: The soufflé can be made, and the lemon zest candied, 1 day ahead and kept, covered, in the refrigerator. The soufflé can be decorated with Chantilly cream and candied zest, then refrigerated up to 4 hours. Remove the collar just before serving.
Prep Time 35 mins
Cook Time 3 hrs
Total Time 3 hrs
Course Desserts
Servings 8
Calories 216.6 kcal

Ingredients
  

  • 6 ½ fl oz (200 ml) water
  • 1/3 oz (10 g) powdered gelatine
  • 4 large lemons
  • 4 eggs
  • 8 oz (250 g) caster sugar
  • 8fl oz (250 ml) double cream
  • 3 egg whites
  • #For the candied zest#
  • 2 tbsp (30 ml) caster sugar
  • 2 tbsp (30 ml) water
  • #For the Chantilly cream#
  • 4 fl oz (125 ml) double cream
  • 2 tbsp (30 ml) caster sugar
  • 1/2 tsp (2.5 ml) vanilla essence

Instructions
 

  • #One of the all-time best endings to a grand dinner, lemon souffle is cool, light, and fluffy, with just the right balance of tart and sweet. Choose lemons with bright, even colour, and smooth rather than pitted skin.# Prepare The Souffle Dish: Cut a piece of foil 5 cm (2 inches) longer than the circumference of a 1 litre (1 3/4 pint) soufflé dish. Fold the foil lengthwise in half. “Fold the foil in half to increase strength”
  • Wrap the foil around the dish. It should stand well above the rim
    Wrap the foil around the dish. It should stand well above the rim. Secure the foil with tape. “So the souffle appears to have ‘risen’, the foil should reach above the rim.” #Make The Lemon Souffle Base# Put 75 ml (2 ½ fl oz) of the water in a small saucepan, sprinkle the gelatine on top, and set aside to soften until spongy, about 5 minutes. “Sprinkle gelatine evenly over water in pan”
  • Grate the zest from 3 of the lemons. Pare strips of zest from the remaining lemon and reserve it to candy. Squeeze the juice from all 4 lemons – there should be 150 ml (5fl oz).
  • Separate the whole eggs. In a medium saucepan, mix together the egg yolks, grated lemon zest, and lemon juice, and two-thirds of the sugar until blended.
  • Cook, stirring, just until mixture boils. Pour into a large bowl and beat with the electric mixer until light and thick enough to leave a ribbon trail when the whisk is lifted, 5-7 minutes.
  • Warm the gelatine over low heat, shaking the pan, until the gelatine is melted and pourable, 1-2 minutes; do not stir. Whisk into the lemon mixture and continue whisking until cool. #Finish And Chill The Souffle# Pour the cream into a chilled bowl and whip until soft peaks form; chill the cream.
  • Heat the remaining sugar with the remaining water in a small saucepan until dissolved. Boil without stirring until the syrup reaches the hard ball stage. To test, take the pan from the heat, dip a teaspoon in the hot syrup, remove, and let cool a few seconds. Take a little syrup between your finger and thumb. It should form a firm, pliable ball. “If you have a sugar thermometer, you can use it to test the syrup; it should register 120°C (248°F).” TAKE CARE: Dip your fingers in cold water before testing the syrup.
  • While the syrup is boiling, put the 6 egg whites in a bowl and whisk
    While the syrup is boiling, put the 6 egg whites in a bowl and whisk
    While the syrup is boiling, put the 6 egg whites in a bowl and whisk. Begin whisking slowly, but increase speed when they become foamy and white. Continue whisking until stiff peaks form when the whisk is lifted.
  • Gradually pour the hot sugar syrup into the egg whites, whisking constantly.
  • Continue whisking until the meringue is cool and stiff, about 5 minutes. “Pour syrup in thin, steady stream” “Electric mixer takes over from balloon whisk”
  • Set the bowl of lemon mixture in a larger bowl of iced water
    Set the bowl of lemon mixture in a larger bowl of iced water
    Set the bowl of lemon mixture in a larger bowl of iced water and stir the mixture gently until it starts to thicken. Remove the bowl from the ice bath. “Iced water helps mixture to thicken” “Mixture will form mound when dropped from spatula”
  • Fold in the whipped cream, then fold in the meringue in 2 batches. TAKE CARE: Work quickly because the mixture sets fast.
  • Pour the soufflé mixture into the prepared soufflé dish
    Pour the souffle mixture into the prepared soufflé dish – it should come at least 5 cm (2 inches) above the rim of the dish but below the edge of the foil collar. Chill the soufflé until firmly set, at least 2 hours. “Scrape mixture from bowl with rubber spatula” “Pour mixture into center of dish” #Decorate The Souffle# Candy the reserved lemon zest. To make the Chantilly cream, pour the cream into a chilled bowl and whip until soft peaks form. Add the sugar and vanilla essence and continue whipping until the cream forms stiff peaks and the whisk leaves clear marks in the cream.
  • With the kitchen scissors, carefully trim the foil collar level with the top of the soufflé mixture.
  • Spread about one-third of the Chantilly cream over the top of the soufflé. “Smooth cream with palette knife.”
  • With the tines of the fork, mark a lattice design in the cream.
  • Fill the piping bag with the remaining Chantilly cream and pipe a scroll border around the edge of the soufflé.
  • Top the piped cream with the candied lemon zest. “Candied lemon zest forms a brightly coloured decoration” “Ease foil away gently, using small knife” #TO SERVE# Carefully remove the foil collar from the soufflé. Place the soufflé dish on a serving plate. “Soufflé looks as though it has risen above the dish”
    Cold Lemon Souffle-Easy desserts Recipe
    Cold Lemon Souffle-Easy desserts Recipe
Keyword Dessert recipes, Souffle recipes

Fruit Salad in Melon Basket Recipe

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Fruit Salad in Melon Basket Recipe

Prep Time 30 mins
Cook Time 30 mins
Total Time 30 mins
Course Desserts, Salads
Servings 6
Calories 245 kcal

Ingredients
  

  • 1 Medium watermelon
  • 6 oz (175g) Black cherries
  • 8 oz (250g) Mixed berries, such as strawberries, raspberries, blueberries, blackberries
  • 1 Honeydew or cantaloupe melon, weighing about 625g ( 1 ¼ lb)
  • 2 Large peaches
  • 2 Large nectarines
  • #For soaking#
  • 2 oz (60 g) Caster sugar
  • 4 fl oz (125 ml) Freshly squeezed orange juice
  • 3 tbsp (30-45 ml) Grand Marnier (optional)

Instructions
 

  • #Easy fruit salad in melon basket. Any melon can be shaped as a basket or bowl for fruit salads. You may also find an alternative recipe with a watermelon basket here.#
    Fruit Salad in Melon Basket www.eatopic.com
    Fruit Salad in Melon Basket www.eatopic.com
    Melon casket with scalloped edge: Make a horizontal cut halfway round the top quarter of the melon. Turn uncut side towards you; cut 3 or 4 deep scallops.
  • Pull off the top of the melon; scoop out and discard the seeds and fibres.
  • Use a melon bailer to scoop out balls of flesh, then scrape out the remaining flesh so that the insides of the melon top and the base are smooth.
  • Make a cut in the flat top edge of the melon base and insert the flat edge of the melon top into the groove so that it rests over the base at an angle.
  • Mix the melon balls with other melon balls; pile them in the casket. #Melon bowl with wolves’ teeth edge#
    Melon bowl with wolves’ teeth edge
    Melon bowl with wolves’ teeth edge
    Force the tip of a chef’s knife down through the middle of the melon at a 45° angle, making a 1 cm (1/2 inch) slit.
  • Remove the knife and reinsert it at a 45° angle to meet the tip of the first incision. Continue in this fashion around the melon until the wolves’ teeth meet at the first cut.
  • Separate the melon halves, and scoop out and discard the seeds and fibres. Fill with fruit. #Simple Melon Bowl #
    Mix the melon balls with other fruit and melon balls
    Mix the melon balls with other fruit and melon balls
    Choose small melons and cut each one in half. Scoop out and discard the seeds and fibres, then use a melon bailer to scoop out balls of flesh.
  • With a metal spoon, scrape out the remaining flesh so that the inside of each melon half is smooth.
  • Mix the melon balls with other fruit and melon balls, and spoon into the melon bowls.
Keyword Dessert recipes, Fruit Salads, Gluten free

Pavlova With Tropical Fruit Recipe | Dessert Recipes

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Pavlova With Tropical Fruit Recipe | Dessert Recipes

ORDER OF WORK:  
Pavlova With Tropical Fruit Recipe www.eatopic.com
Pavlova With Tropical Fruit Recipe www.eatopic.com
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs
Course Desserts
Servings 6
Calories 167 kcal

Ingredients
  

  • 5 Medium kiwi fruit
  • 1 pineapple, weighing about 750 g (1 1/2lb)
  • 3 mangoes, total weight about 1 kg (2 lb)
  • 45 g – 1 ½ oz caster sugar
  • 30 ml – 2 tbsp kirsch
  • #For the meringue#
  • 6 egg whites
  • 350 g – 12 oz caster sugar
  • 15 ml – 1 tbsp cornflour
  • 5 ml – 1 tsp distilled malt vinegar
  • #For the Chantilly cream#
  • 375 ml – 12 fl oz double cream
  • 45-60 g – 1 ½ -2 oz caster or icing sugar
  • 5 ml – 1 tsp vanilla essence

Instructions
 

  • Best and easy pavlova recipe: A giant meringue puff’, with a crisp outside and soft, chewy interior, filled with whipped cream and fruit. This luscious dessert was created for famous ballerina Anna Pavlova, who was a frequent visitor to Australia and New Zealand, where the dessert originated. “The meringue can be baked and kept up to 1 week in an airtight container. It can also be frozen.”#
    Pavlova With Tropical Fruit Recipe-MAKE THE MERINGUE
    Pavlova With Tropical Fruit Recipe-MAKE THE MERINGUE
    Make The Meringue: Line the baking sheet with parchment paper. Using the upturned cake tin as a guide, draw a circle on the paper. Heat the oven to 120°C (250°F, Gas 1/2)
  • Whisk the egg whites until stiff. Sprinkle in 75 g (2 1/2 oz) of the sugar and continue whisking until glossy to make a light meringue, about 20 seconds. Sift the cornflour and remaining sugar over the egg whites and add the vinegar.
  • Fold the mixture together: Cut down into the centre of the bowl with the rubber spatula, scoop under the contents, and turn them over in a rolling motion. At the same time, with your other hand, turn the bowl anticlockwise. Continue folding until thoroughly mixed.
  • Pile the meringue in the centre of the circle drawn on the paper, making sure the meringue keeps within the line.
  • With the back of the large metal spoon, spread out the meringue to an even round, making a deep hollow in the centre. Bake the meringue in the heated oven until firm and very lightly coloured, 2-2 1/2 hours. TAKE CARE: If the meringue starts to brown during cooking, lower the heat and cover it loosely with foil.
  • Handle carefully with palette knives to ensure Pavlova remains intact.
    Handle carefully with palette knives to ensure Pavlova remains intact.
    Let the Pavlova cool to lukewarm, then lift it off the baking sheet with 2 large palette knives and set it on the wire rack to cool completely. When cold, peel off the paper. “The exterior of the baked meringue will become crisp as it cools, while the interior stays moist and chewy.” “Handle carefully with palette knives to ensure Pavlova remains intact.” Prepare The Pavlova Filling# With the small knife, trim the ends of the kiwi fruit. Set the fruit upright and trim off the skin in strips, working from top to bottom. “Follow curve of fruit when removing skin”
  • PREPARE THE PAVLOVA FILLING
    PREPARE THE PAVLOVA FILLING
    Cut the kiwi fruit crosswise into neat slices.
  • Cut off the plume and base of the pineapple
    Cut off the plume and base of the pineapple
    Cut off the plume and base of the pineapple, then peel it, working from top to bottom following the curve of the fruit. Cut deep enough to remove pineapple “eyes”
  • Cut the pineapple lengthwise in half then into quarters
    Cut the pineapple lengthwise in half then into quarters
    Cut the pineapple lengthwise in half, then into quarters. Cut out the core from each quarter. Cut the quarters lengthwise into strips, then crosswise into neat chunks.
  • Set aside a few pieces of each fruit for decoration
    Set aside a few pieces of each fruit for decoration
    Set aside a few pieces of each fruit for decoration and put the remainder in a large bowl. Sprinkle the fruit with the sugar and kirsch. Stir gently with the wooden spoon to distribute evenly, taking care not to break up any of the fruit pieces.
  • Make the Chantilly cream: pour the cream into a chilled bowl and whip until soft peaks form. Add the sugar and vanilla essence and continue whipping until stiff peaks form. “Add sugar and vanilla together, once cream has formed soft peaks” How to Peel, Stone, and Cube Mango# Removing the flat, central stone, and cubing mango flesh neatly, is easy if you use this method. Cut each mango into 2 pieces lengthwise, slightly off-centre to just miss the stone. Cut the flesh away from the other side of the stone. Discard the stone.
  • Slash one piece in a lattice, cutting through the flesh but not the skin. Repeat with the other piece of the mango.
  • Holding the mango flesh upwards
    Holding the mango flesh upwards
    Holding the mango flesh upwards. push the centre of the skin with your thumbs to turn it inside out, opening the cuts of flesh to reveal cubes. Cut the cubes away from the skin. #How to Fill A Piping Bag And Pipe Rosettes#
    HOW TO FILL A PIPING BAG AND PIPE ROSETTES 1
    HOW TO FILL A PIPING BAG AND PIPE ROSETTES 1
    A large star piping nozzle is used to pipe decorations of Chantilly cream and meringue with a professional finish. Drop the nozzle into the piping bag and twist, tucking the bag into the nozzle. This will prevent any cream from leaking out at toe bottom.
  • Fold the top of the bag over your band to form a collar
    Fold the top of the bag over your band to form a collar
    Fold the top of the bag over your band to form a collar and add the cream or meringue, using a rubber spatula or pastry scraper and scraping it against the bag.
  • When the bag is full, twist the top until there is no air left in it. When piping, hold the twisted top of the bag between your thumb and forefinger and squeeze the bag gently to press out the cream. Do not squeeze the bag with your other hand, but simply use it to help guide the nozzle as you pipe.
  • Hold the nozzle upright and not quite touching the surface to be decorated
    Hold the nozzle upright and not quite touching the surface to be decorated
    For a flower rosette: Hold the nozzle upright and not quite touching the surface to be decorated. Press the bag until the flower rosette is the size wanted, then stop pressing as you lift toe nozzle upwards.
    For a swirled rosette:
    For a swirled rosette:
    For a swirled rosette: hold the nozzle near the surface to be decorated. Pressing evenly, move the nozzle in a tight circle to form the rosette. Stop pressing before lifting the nozzle. To make a ring or border of swirled rosettes, start and stop each rosette in the same place and make them all 1 clockwise or anticlockwise.
    Hold the nozzle upright and not quite touching the surface to be decorated
    Hold the nozzle upright and not quite touching the surface to be decorated
    For a rope: with the tip of the nozzle on the surface to be decorated, pipe a swirl in a clockwise movement. Do not lift the nozzle, but repeat, making another swirl next to the first. Continue until the rope is completed. For a rope of double shells: hold the nozzle at a slight angle, touching the surface to be decorated. To pipe a shell, move the nozzle forwards and then up and down, back towards you, pressing evenly. Do not lift the nozzle, but continue piping shells, first in one direction, then in another, until the rope is completed. #Assemble The Pavlova#
    Put the cooled Pavlova on a serving plate
    Put the cooled Pavlova on a serving plate
    Put the cooled Pavlova on a serving plate and spoon in half of the Chantilly cream.
  • Arrange the mixed fruit over the Chantilly cream
    Arrange the mixed fruit over the Chantilly cream
    Arrange the mixed fruit over the Chantilly cream.
  • Assemble The Pavlova
    Assemble The Pavlova
    Put the remaining Chantilly cream into the piping bag and pipe flower rosettes over the fruit Arrange the reserved fruit on top and serve immediately. “Tropical fruit is framed by circle of meringue” #TO SERVE#
    Pavlova With Tropical Fruit Recipe
    Pavlova With Tropical Fruit Recipe
Keyword Dessert recipes, Fruit Desserts

Exotic Fruit Salad Recipe | Easy Summer Salads

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Exotic Fruit Salad Recipe | Easy Summer Salads

Prep Time 20 mins
Cook Time 20 mins
Total Time 20 mins
Course Desserts
Servings 6
Calories 512 kcal

Ingredients
  

  • 2 large Mangoes
  • 2 Star Fruit
  • 1 Pomegranate
  • 1 Pineapple
  • 2 Papayas
  • 3 Kiwi

Instructions
 

  • #With modern transportation, exotic fruit are no longer restricted to their country of origin and we can enjoy different kinds of fruit from around the world all year long. They do not keep well, so buy fully ripe fruit and keep them as short a time as possible to use in this variation of Summer Fruit Salad.# Peel 1 pineapple (weighing about 750 g /1 ½ lb), then cut it lengthwise in half and remove the core. Slice each half crosswise.
  • Cut the flesh into chunks and put them in a large bowl
    Cut the flesh into chunks and put them in a large bowl.
  • Cut 2 papayas (total weight about 500 g/1lb) lengthwise in half
    Cut 2 papayas (total weight about 500 g/1lb) lengthwise in half
    Cut 2 papayas (total weight about 500 g/1lb) lengthwise in half. Scoop out and discard the dark seeds.
  • Cut the papayas into quarters
    Cut the papayas into quarters
    Cut the papayas into quarters. Holding the papaya quarters with the skin side towards you, remove the skin from each quarter with a small knife.
  • With a chefs knife, cut the papaya flesh into chunks the same size as the pineapple chunks and add to the bowl.
  • Trim the ends of 3 kiwi fruit. Set the fruit upright on the work surface and trim off the skin in strips, working from top to bottom following the curve of the kiwi fruit Cut the fruit lengthwise into quarters, then slice. Add to the bowl.
  • Cut 2 large mangoes lengthwise into 2 pieces
    Cut 2 large mangoes lengthwise into 2 pieces
    Cut 2 large mangoes lengthwise into 2 pieces, slightly off-centre so the knife just misses the stone. Cut the flesh away from the stone. Repeat on the other side. Discard the stone. Slash the mango flesh in a lattice, not cutting through the peel, then carefully push each half inside out, opening the cuts to reveal cubes. Cut the cubes of flesh away from the skin and add them to the bowl.
  • Trim and discard the ends from 2 star fruit Cut the fruit into 1 cm
    Trim and discard the ends from 2 star fruit Cut the fruit into 1 cm
    Trim and discard the ends from 2 star fruit Cut the fruit into 1 cm (1/2 inch) thick slices and add them to the bowl. Shell 250 g (8 oz) fresh lychees with a small knife, remove the stalk end, and peel away the skin. Slit the lychee flesh on one side and remove the stone from the centre. Alternatively, drain a 250 g (8 oz) can of lychees. Add to the bowl. How to Remove Pomegranate Seeds?
  • Remove the seeds from 1 pomegranate and add to the bowl. Soak the fruit salad as directed in the main recipe, replacing the orange juice with white wine and the Grand Marnier with rum. #TO SERVE#
    Exotic Fruit Salad Recipe-Summer Fruit Salad Recipe www.eatopic.com
    Exotic Fruit Salad Recipe-Summer Fruit Salad Recipe www.eatopic.com
Keyword Dessert recipes, Fruit Salads, Gluten free

Strawberry Shortcakes Recipe | Cake Recipes

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Strawberry Shortcakes Recipe | Cake Recipes

Getting Ahead: Shortcakes should be eaten the day of baking and are best eaten fresh from the oven. Make the Chantilly cream not more than 2 hours ahead, and assemble the shortcakes just before serving. ORDER OF WORK:
Strawberry Shortcakes Recipe
Strawberry Shortcakes Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Desserts
Servings 6
Calories 370 kcal

Ingredients
  

  • 1lb or 500g Strawberries
  • 1 ½ oz or 45 g Caster sugar
  • #For the shortcakes#
  • 2 oz or 60 g Unsalted butter, more for baking sheet
  • 8 oz or 250 g Plain flour
  • 1 tbsp or 15 ml Baking powder
  • 1/2 tsp or 2.5 ml Salt
  • 1 ½ oz or 45 g Caster sugar
  • 6 fl oz or 175 ml Double cream, more if needed
  • #For the strawberry coulis#
  • 1 lb or 500 g strawberries
  • 3 tbsp or 40 ml icing sugar
  • 2 tbsp or 30 ml kirsch (optional)
  • #For the Chantilly cream#
  • 8 fl oz or 250 ml double cream
  • 3 tbsp or 30-45 ml caster sugar
  • 1 tsp or 5 ml vanilla essence

Instructions
 

  • #Real strawberry shortcakes is made with a scone-like dough, like this rich version. A tangy strawberry coulis mingles well with the shortcakes and cream.# Prepare and Bake the Shortcakes: Heat the oven to 220°C (425°F, Gas 7). Butter the baking sheet.
  • Sift the flour into a large bowl with the baking powder, salt, and caster sugar and make a well in the centre. “Make well in dry ingredients with your fingers.”
  • Cut the butter into pieces and add to the well.
  • Cut the butter into the flour mixture using the 2 knives. “Cut with knives in scissor fashion”
  • Rub the mixture with your fingertips
    Rub the mixture with your fingertips
    Rub the mixture with your fingertips, lifting and crumbling to aerate it, until it forms fine crumbs. “Lifting mixture while rubbing results in light pastry” “Cool fingers ensure dough will not be sticky”
  • Make a well in the centre, add the cream, and toss quickly with the palette knife to form crumbs. Add a little more cream if the mixture seems dry. TAKE CARE: Do not overmix or the shortcakes wilt be heavy.
  • Press all of the crumbs together with your handas to form a rough ball of dough.
  • Turn the dough onto a floured surface and knead lightly for a few seconds – the dough should remain quite rough. Pat the dough out to a round 1 cm (1/2 inch) thick.
  • “Flour your hands if necessary” “Light, firm pressure extends dough quickly”
  • Cut out rounds with the pastry cutter
    Cut out rounds with the pastry cutter
    Cut out rounds with the pastry cutter. Pat out the trimmings and cut additional rounds, for a total of 6 rounds. Transfer to the prepared baking sheet. TIPS: Cut rounds as close, together as possible to obtain maximum number of rounds. “You will probably have some dough left over. If you don’t want to waste any dough, cut it into triangles rather than rounds, although this isn’t traditional.”
  • Bake the shortcakes in the heated oven until very lightly browned
    Bake the shortcakes in the heated oven until very lightly browned
    Bake the shortcakes in the heated oven until very lightly browned, 12-15 minutes. Transfer them to the wire rack to cool. #How To Make A Berry Coulis#
    Hull and pick over the berries, washing them only if they are dirty
    Hull and pick over the berries, washing them only if they are dirty
    A coulis is a sauce of thickish consistency. Some of the best coulis are made with fresh berries; frozen berries can be substituted but they lack the perfume and flavour of fresh ones.
  • Hull and pick over the berries, washing them only if they are dirty. Purée the berries in a food processor or blender.
  • Transfer to a bowl. Stir in icing sugar to taste and liqueur, if you like.
  • For raspberries, work the pureed fruit through a fine sieve to remove the pips. The finished coulis should be thick enough to coat the spoon. #Prepare the Strawberries and Chantilly Cream#
    Use small knife to hull and slice strawberries
    Use small knife to hull and slice strawberries
    Hull the strawberries and cut into slices, reserving 6 small whole berries with hulls for garnish. “Use small knife to hull and slice strawberries”
  • Sprinkle the sliced strawberries with the caster sugar and let stand to soften, 5-10 minutes. Make a berry coulis with the strawberries, icing sugar, and the kirsch, if you like.
  • Halve the reserved whole strawberries lengthwise, then slice just to the hull so that the halves remain intact Press each half flat into a fan with your thumb. Make the Chantilly cream, flavouring it with the vanilla essence #How To Make Chantilly Cream# Chantilly cream is whipped cream flavoured with sugar and vanilla, brandy, rum, or a liqueur such as Grand Marnier. Double cream (with minimum 48% fat) is best for Chantilly cream, and it should be thoroughly chilled. Chantilly cream can be kept covered and refrigerated up to 2 hours. Whip the cream briefly to re-combine if it separates. TIP: “If the cream is to be piped, take care not to overwhip it because the cream will be worked further when it is forced through the piping bag.”
  • Pour cream into a chilled bowl. Set over iced water if kitchen is hot.
  • Whip the cream with a whisk or electric mixer until it forms soft peaks.
  • Add sugar and flavouring and whip until the cream forms soft peaks again and just holds its shape.
  • Continue whipping until the cream forms stiff peaks and the whisk leaves clear marks. Do not overwhip or it will separate. “Whisk will leave clear marks in cream” #Assemble the Shortcakes#
    Cut each of the cooled shortcakes in half horizontally with the serrated knife
    Cut each of the cooled shortcakes in half horizontally with the serrated knife
    Cut each of the cooled shortcakes in half horizontally with the serrated knife. TAKE CARE: The shortcakes are quite crumbly.
  • Spoon the sliced strawberries with a little of their liquid onto
    Spoon the sliced strawberries with a little of their liquid onto
    Spoon the sliced strawberries with a little of their liquid onto the bottom halves of the shortcakes. Pile the Chantilly cream on the strawberries and top each one with its lid.
  • Top each shortcake with 2 of the strawberry fans.
  • Place strawberry shortcake on coulis just before serving
    Place strawberry shortcake on coulis just before serving
    Spoon the strawberry coulis on each plate and set a shortcake in the centre. “Place strawberry shortcake on coulis just before serving” #TO SERVE#
    Strawberry fans make pretty garnish for top of shortcake
    Strawberry fans make pretty garnish for top of shortcake
    Strawberry fans make pretty garnish for top of shortcake. “Strawberry coulis, here flavoured with kirsch, beautifully complements shortcake”
Keyword Dessert recipes, Fruit Desserts