Personal

Car Stuff

Extras

Apple Gratin with Prosecco sauce

From Eric Lanlard, Sky Taste.

4 egg yolks
250g castor sugar
plain flour
2 drops vanilla extract
gelatine
1/2 litre liquid = cream and milk mix

Make a Crème Chiboust / Creme patissiere: Heat cream and milk together. Cream together egg yolks and castor sugar, when whitened, add flour and vanilla extract. Add 1/4 hot cream and stir (don't burn egg), add all to pan and cook through. Add soaked gelatine and mix well (this is what differs to a normal patissiere recipe).

Beat egg whites to make meringue. Heat sugar with water and glucose, heat to 220 and add (slowly) to egg white. This is called an Italian meringue.

Combine creme patissiere and meringue and mix evenly. Fill rings with Crème Chiboust and chill overnight.

Prosecco sauce: Make a custard with 4 egg yolks, flour and caster sugar, add to heated prosecco.

Cut disks of puff pastry, bake in the oven, and use to top with roasted apples soaked overnight in prosecco. Add ring of creme chabouse & top with demerara sugar. Caramelise sugar using a blow torch.

Serve with finely sliced dried apple slices (3 hours in low temp oven), dusted with icing sugar; and a drizzle of prosecco sauce.

Crème Chiboust with Fresh Fruit Salad

From Gary Rhodes

Crème Chiboust is the cream used to finish a Gâteau St Honoré. Chiboust was the name of the chef who first put together the St Honoré and the cream to go with it. It is a pastry cream, finished with Italian meringue. In this dessert, it is flavored with lemon, frozen, cut into shapes and caramelized very quickly under a hot broiler and then served with a delicious fresh fruit salad. Serves 6-8

For The Lemon Custard:
2/3 cup lemon juice, plus the grated zest of 2 lemons
2/3 cup heavy cream
4 tablespoons sugar
2 tablespoons cornstarch
6 egg yolks
1 packet powdered gelatin, dissolved in 3 tablespoons of cold water for 5 minutes
For the Fruit Salad:
Selection of soft fruit, e.g. raspberries, strawberries, peaches, bananas, kiwi fruit, oranges, melon, blackberries and/or blackcurrants, prepared as necessary
2/3 cup Raspberry or Strawberry Syrup
For the Italian Meringue:
1 cup sugar
1/4 cup water
6 egg whites

For the Lemon Custard:
Boil together the lemon juice, zest and cream. Mix the sugar, cornstarch and egg yolks together in a bowl and pour in the boiling hot juice and cream mixture, whisking constantly. Return the mixture to the pan and cook on a low heat for 8-10 minutes until thickened (do not allow to boil). Dissolve the gelatin over a gentle heat until clear and add to the thickened lemon custard.

For the Meringue:
Boil together the sugar and water to around 240°F, which takes 2-3 minutes. While the sugar is boiling, whisk the egg whites to firm peaks. Gradually pour a boiled sugar onto the egg whites, whisking all the time; slowly continue to whisk the egg whites until just warm. Fold the meringue into the custard. Line a large baking tray with plastic wrap and spoon in the Chiboust cream (you need it to be about 1 - ½ inches deep). Freeze until firm.

Once frozen, remove and cut into shapes as required. I like to serve these cut in rectangles 3 ½ - 4 inches x 2 inches. Re-freeze for 2-3 hours.

Prepare the fruit for the salad. Arrange on serving plates and pour 2-3 tablespoons of syrup over each portion. Glaze the tops of the meringue shapes with a gas gun or under the broiler. Put the shapes on top of the fruit. After a few moments, the meringue will soften. It's now ready to serve.