Monday, May 30, 2011
3 tablespoons chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream
Sunday, May 29, 2011
Saturday, May 28, 2011
Gordon Ramsay Strawberry Glory
Serves 4 - 6
Approx 80g meringues, crushed
300g fresh strawberries, quartered
Icing sugar to dust (be generous!)
Balsamic vinegar to drizzle (go heavy!)
240ml double cream
1 tbsp icing sugar
4- 6 scoops vanilla ice cream (we used raspberry)
Plain chocolate to grate (skipped this; added more meringue)
Wafer fans to garnish (didn't have these! used mint)
For the crème pâtissière (makes about 320g):
150 ml milk
100ml double cream
20g plain flour
15g cornflour (cornstarch)
3 free range large egg yolks
40g caster sugar
1. For the crème patissière base: heat the milk and cream in a heavy-based saucepan until almost boiling. Sift the flour and cornflour together. Beat the egg yolks and sugar together in a large bowl then mix in the flour. Add a splash of the hot creamy milk and whisk well until the mixture is smooth, then gradually whisk in the rest of the milk. Pour back into the pan and whisk over a medium-low heat for 3-5 minutes until thickened and smooth. Transfer to a bowl, cover and cool to room temperature, stirring occasionally to prevent a skin forming.
2. Quarter the strawberries and dust with icing sugar. Drizzle over the balsamic vinegar and toss to coat. Quickly cook the strawberries in a hot pan for 1minute until the strawberries just begin to break down. Spoon on to a plate and allow to cool.
3. Whip the double cream with a tablespoon of icing sugar to soft peak stage. Mix the whipped cream and crème patisserie together - the mixture should be two thirds cream to one third crème patisserie.
4. Layer the bottom of the glasses with some strawberries, scatter over some meringue then pipe over a little of the mixed cream. Repeat the layering as necessary and top with a spoonful of ice cream, a drizzle of sauce and a grating of chocolate. Garnish with a fan wafer and serve at once.
Thursday, May 26, 2011
1½ cups (375ml) half-and-half
1 cup (200g) granulated sugar
pinch of salt
1½ cups (375ml) heavy cream
4 large egg yolks
1½ cups (375ml) strained black raspberry purée (from fresh or thawed frozen berries)
1 tablespoon lemon juice
about 1/8 t xanthan gum (optional; helps keep ice cream scoopable)
-Warm the half-and-half, pinch of salt and about half of the sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
-In a separate medium bowl, vigorously whisk together the egg yolks with the other half of the sugar. Slowly pour the warm liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
-Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Vigorously whisk in the xanthan gum, if using, and quickly pour the custard through the strainer and stir it into the cream. Mix in the raspberry purée and lemon juice, then stir until cool over an ice bath.
-Chill thoroughly in the refrigerator, but to preserve the fresh berry taste, churn the ice cream within four hours of making the mixture.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/4 cup yellow cornmeal (might leave this out, or use finely ground cornmeal)
- 2/3 cup cold butter
- 1/2 cup buttermilk
- 2 Tbsp lemon zest (optional, but highly recommended!)
- 4 cups fresh blueberries (used frozen blueberries, and cooked the fruit mixture to reduce liquid)
- 2 cups fresh blackberries (substituted frozen peaches)
- 2/3 cup sugar (reduced a little)
- 1/3 cup all-purpose flour
- 2 tablespoons lemon juice
- 1 egg, beaten (used one yolk beaten with tablespoon of milk)
- 2 tablespoons turbinado (washed raw) sugar or coarse sugar
- Whipped cream, optional
- (we used a food processor for this part - lazy method!) In a large bowl, combine the flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking sheet.
- In a large bowl, combine the berries, sugar, flour and lemon juice; spoon over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with egg; sprinkle with sugar.
- Bake at 375° for 55-60 minutes or until crust is golden brown and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool. Serve with whipped cream if desired. Yield: 8 servings.