31 Dec 2012 Surrey County Show Recipes
Blackcurrant and Passionfruit Delice with Passionfruit and Champagne Macaron and Passionfruit Marshmallow
Blackcurrant Passionfruit Delice:
For the hazelnut dacquoise;
3 eggs,
175g sugar
40g ground hazelnut
20g ground almonds
20g flour
For the blackcurrant mousse;
300g blackcurrants
250ml sugar syrup (100g sugar & 300ml water simmered for 2 minutes)
6 leaves gelatine
2tsp powdered milk
1 vanilla pod
3 egg yolks
25g sugar
200ml crème de cassis
400ml double cream
½ qty meringue italienne
For the meringue italienne:
1 egg white
75g sugar
50ml water
½tsp vanilla sugar
• For the dacquoise; Pre-heat the oven to gas mark 6, 200ºC. Whisk 2 egg yolks and one whole egg with 150g of the sugar until pale and thick. Beat in the hazelnuts, almonds and flour.
• Whisk the egg whites until stiff add the remaining 25g sugar and beat until thick and foamy. Fold into the egg yolk mixture.
• Pour onto a baking sheet lined with non-stick paper and bake for about 10 minutes. Remove from the paper and leave to cool.
• When the sponge is cold line into the base of a 20cm (8inch) cooking ring placed on a serving plate, or in 12 individual serving rings. The sides should be lined with a strip of acetate or silicone paper.
• For the blackcurrant mousse; Soak 4 leaves of the gelatine in cold water. Reserve 14 blackcurrants for decoration. Purée the remaining blackcurrants with 50ml of the sugar syrup and pass through a sieve.
• Reserve 4 tablespoons of the purée and put the remainder into a saucepan with the powdered milk, add the vanilla pod and heat gently.
• Mix the egg yolks and sugar and whisk until they form a ribbon. Bring the blackcurrant mixture to the boil, remove the vanilla pod and pour onto the egg yolks. Mix well and pour back into the saucepan. Place over a very gentle heat and cook stirring all the time until the custard coats the back of a spoon. It must not boil. Remove from the heat.
• Remove the gelatine from the water and squeeze out the excess moisture. Stir the gelatine into the blackcurrant custard and strain into a clean bowl. Leave to cool. When cool add the crème de cassis.
• Mix 50ml of the syrup with 1 tablespoon of the remaining blackcurrant purée and brush the dacquoise sponge with this mixture.
• For the meringue Italienne: place sugar and water in a saucepan and bring to the boil. Brush down the sides with cold water and boil the syrup to 112 - 118°C or soft ball. Whilst the sugar is boiling, whisk the egg whites very stiffly.
• Pour on the sugar syrup continuing to whisk all the time. Add the vanilla sugar and whisk until cold. Set aside. (Only half of this mixture is needed for this recipe. The remainder may be kept on one side for use in another recipe. A smaller amount cannot be made).Whisk the cream to soft peaks.
• When the custard mixture is on the point of setting fold in the meringue italienne and cream.
• Fill the ring with the blackcurrant mixture and smooth the surface with a palette knife. Chill for several hours or freeze until required.
• To finish: soak the remaining 2 leaves of gelatine in cold water. Remove the gelatine from the water and squeeze out the excess moisture. Dissolve in the remaining sugar syrup. Mix in the remaining blackcurrant purée and carefully stir in the reserved blackcurrants.
• Pour this jelly on the top of the délice to glaze. Allow it to set then remove the flan ring. Serve cold, garnished with passionfruit macarons and marshmallow, finish with coulis.
Passionfruit and champagne macarons
175g icing sugar
125g ground almonds
108g egg white
pinch of salt
75g caster sugar
food colouring; 1/8 tsp primrose mixed with 1/8 tsp tangerine
passionfruit and champagne jelly
• Make a template to ensure consistent piping; draw approximately 5 or 6 rows (depending on the size of the baking sheet) of 3cm diameter circles onto a piece of silicon paper, leaving a large gap between the circles to allow for rising.
• Pre-heat the oven to gas mark 3, 160ºC and place 1 baking sheet in the oven to preheat. Line 2 or 3 baking trays with silicone paper (the template may be placed under each silicone sheet in turn as you pipe).
• Place the icing sugar and ground almonds in blender and blitz to a fine powder. Take care not to over process; this will result in a poor finish.
• Pass the mixture through a fine sieve into a bowl. It should be a very fine lump free mixture.
• Mix the egg whites with a pinch of salt add the caster sugar and whisk to a stiff glossy meringue mixture.
• Add the dry ingredients to the meringue mixture together with the food colouring/flavouring if using. Fold the ingredients using a spatula to produce a smooth, shiny consistency that leaves a ribbon-like trail.
• Place in a piping bag fitted with a ½ cm plain nozzle and pipe onto the prepared baking sheets in 3cm rounds. Bang the trays on the worktop to remove the air bubbles.
• Leave at room temperature for about 15 minutes for the tops to dry slightly. This amount of time will vary depending on the temperature and humidity in the kitchen.
• Bake in the pre-heated oven for 10 minutes approximately.
• Sandwich the macarons together with your chosen filling.
It is important to note that when cooking macaron shells the temperature and time will vary slightly from oven to oven, it may be necessary to lower the temperature and cook the macarons for longer.
Passionfruit and champagne jelly
400g passionfruit puree
100ml champagne
150ml liquid glucose
500g granulated sugar
20g pectin powder
15ml lemon juice
• Place a plate in the freezer to chill for checking setting point.
• Place the puree and champagne in a large saucepan with the liquid glucose and 400g of the sugar bring to the boil, stirring all the time.
• Mix the pectin powder with the remaining caster sugar.
• Boil the passion fruit mixture until it reaches 102ºc; stir occasionally so that the mixture doesn’t catch on the base of the pan.
• When it reaches the correct temperature add the pectin powder and sugar and whisk until dissolved.
• Keep on a high heat and continue to boil. To check for the setting point; place a small spoonful of the mixture onto the chilled plate. Return to the freezer for a minute then test the set by pushing your finger through it. If the surface wrinkles the jelly is set enough.
• Whisk in the lemon juice and pour into a baking tray lined with silicone paper. It should be 1cm (½ inch) thick.
• Leave to cool and chill in the refrigerator until set.
• Cut circles with a plain cutter large enough to fill the macarons, and split in half to give a jelly disc approximately ½ cm thick.
Passionfruit marshmallow
15g liquid glucose
125g caster sugar
20g leaf gelatine
40g egg whites
3g sea salt flakes
125g passionfruit puree
3g citric acid
icing sugar for dusting
75g hazelnuts, toasted and chopped
75g pistachios, sugared and chopped
• Soak the gelatine in cold water. Line a swiss roll tin with silicon paper.
• Heat the passionfruit puree. Squeeze out the excess moisture then dissolve the gelatine in the hot passionfruit, stir to dissolve and set aside. Do not allow to set.
• Place the glucose, sugar and 120ml water in a saucepan and heat to 117º, soft ball. Whisk the egg white and salt in the bowl of a table standing mixer to stiff peaks.
• Pour the hot sugar syrup onto the egg whites, whisking all the time.
• Continue whisking and add the passionfruit puree and citric acid. Whisk until cool.
• Spread the mixture into the prepared tin and allow to cool.
• Mix together the toasted nuts and while the marshmallow is still warm press into the top. Allow to set fully.
• Cut into the desired shape and toss in icing sugar.
Present as required.
Blackcurrant and Passionfruit Delice with Passionfruit and Champagne Macaron and Passionfruit MarshmallowBlackcurrant Passionfruit Delice:
For the hazelnut dacquoise;
3 eggs,
175g sugar
40g ground hazelnut
20g ground almonds
20g flour
For the blackcurrant mousse;
300g blackcurrants
250ml sugar syrup (100g sugar & 300ml water simmered for 2 minutes)
6 leaves gelatine
2tsp powdered milk
1 vanilla pod
3 egg yolks
25g sugar
200ml crème de cassis
400ml double cream
½ qty meringue italienne
For the meringue italienne:
1 egg white
75g sugar
50ml water
½tsp vanilla sugar
• For the dacquoise; Pre-heat the oven to gas mark 6, 200ºC. Whisk 2 egg yolks and one whole egg with 150g of the sugar until pale and thick. Beat in the hazelnuts, almonds and flour.
• Whisk the egg whites until stiff add the remaining 25g sugar and beat until thick and foamy. Fold into the egg yolk mixture.
• Pour onto a baking sheet lined with non-stick paper and bake for about 10 minutes. Remove from the paper and leave to cool.
• When the sponge is cold line into the base of a 20cm (8inch) cooking ring placed on a serving plate, or in 12 individual serving rings. The sides should be lined with a strip of acetate or silicone paper.
• For the blackcurrant mousse; Soak 4 leaves of the gelatine in cold water. Reserve 14 blackcurrants for decoration. Purée the remaining blackcurrants with 50ml of the sugar syrup and pass through a sieve.
• Reserve 4 tablespoons of the purée and put the remainder into a saucepan with the powdered milk, add the vanilla pod and heat gently.
• Mix the egg yolks and sugar and whisk until they form a ribbon. Bring the blackcurrant mixture to the boil, remove the vanilla pod and pour onto the egg yolks. Mix well and pour back into the saucepan. Place over a very gentle heat and cook stirring all the time until the custard coats the back of a spoon. It must not boil. Remove from the heat.
• Remove the gelatine from the water and squeeze out the excess moisture. Stir the gelatine into the blackcurrant custard and strain into a clean bowl. Leave to cool. When cool add the crème de cassis.
• Mix 50ml of the syrup with 1 tablespoon of the remaining blackcurrant purée and brush the dacquoise sponge with this mixture.
• For the meringue Italienne: place sugar and water in a saucepan and bring to the boil. Brush down the sides with cold water and boil the syrup to 112 - 118°C or soft ball. Whilst the sugar is boiling, whisk the egg whites very stiffly.
• Pour on the sugar syrup continuing to whisk all the time. Add the vanilla sugar and whisk until cold. Set aside. (Only half of this mixture is needed for this recipe. The remainder may be kept on one side for use in another recipe. A smaller amount cannot be made).Whisk the cream to soft peaks.
• When the custard mixture is on the point of setting fold in the meringue italienne and cream.
• Fill the ring with the blackcurrant mixture and smooth the surface with a palette knife. Chill for several hours or freeze until required.
• To finish: soak the remaining 2 leaves of gelatine in cold water. Remove the gelatine from the water and squeeze out the excess moisture. Dissolve in the remaining sugar syrup. Mix in the remaining blackcurrant purée and carefully stir in the reserved blackcurrants.
• Pour this jelly on the top of the délice to glaze. Allow it to set then remove the flan ring. Serve cold, garnished with passionfruit macarons and marshmallow, finish with coulis.
Passionfruit and champagne macarons
175g icing sugar
125g ground almonds
108g egg white
pinch of salt
75g caster sugar
food colouring; 1/8 tsp primrose mixed with 1/8 tsp tangerine
passionfruit and champagne jelly
• Make a template to ensure consistent piping; draw approximately 5 or 6 rows (depending on the size of the baking sheet) of 3cm diameter circles onto a piece of silicon paper, leaving a large gap between the circles to allow for rising.
• Pre-heat the oven to gas mark 3, 160ºC and place 1 baking sheet in the oven to preheat. Line 2 or 3 baking trays with silicone paper (the template may be placed under each silicone sheet in turn as you pipe).
• Place the icing sugar and ground almonds in blender and blitz to a fine powder. Take care not to over process; this will result in a poor finish.
• Pass the mixture through a fine sieve into a bowl. It should be a very fine lump free mixture.
• Mix the egg whites with a pinch of salt add the caster sugar and whisk to a stiff glossy meringue mixture.
• Add the dry ingredients to the meringue mixture together with the food colouring/flavouring if using. Fold the ingredients using a spatula to produce a smooth, shiny consistency that leaves a ribbon-like trail.
• Place in a piping bag fitted with a ½ cm plain nozzle and pipe onto the prepared baking sheets in 3cm rounds. Bang the trays on the worktop to remove the air bubbles.
• Leave at room temperature for about 15 minutes for the tops to dry slightly. This amount of time will vary depending on the temperature and humidity in the kitchen.
• Bake in the pre-heated oven for 10 minutes approximately.
• Sandwich the macarons together with your chosen filling.
It is important to note that when cooking macaron shells the temperature and time will vary slightly from oven to oven, it may be necessary to lower the temperature and cook the macarons for longer.
Passionfruit and champagne jelly
400g passionfruit puree
100ml champagne
150ml liquid glucose
500g granulated sugar
20g pectin powder
15ml lemon juice
• Place a plate in the freezer to chill for checking setting point.
• Place the puree and champagne in a large saucepan with the liquid glucose and 400g of the sugar bring to the boil, stirring all the time.
• Mix the pectin powder with the remaining caster sugar.
• Boil the passion fruit mixture until it reaches 102ºc; stir occasionally so that the mixture doesn’t catch on the base of the pan.
• When it reaches the correct temperature add the pectin powder and sugar and whisk until dissolved.
• Keep on a high heat and continue to boil. To check for the setting point; place a small spoonful of the mixture onto the chilled plate. Return to the freezer for a minute then test the set by pushing your finger through it. If the surface wrinkles the jelly is set enough.
• Whisk in the lemon juice and pour into a baking tray lined with silicone paper. It should be 1cm (½ inch) thick.
• Leave to cool and chill in the refrigerator until set.
• Cut circles with a plain cutter large enough to fill the macarons, and split in half to give a jelly disc approximately ½ cm thick.
Passionfruit marshmallow
15g liquid glucose
125g caster sugar
20g leaf gelatine
40g egg whites
3g sea salt flakes
125g passionfruit puree
3g citric acid
icing sugar for dusting
75g hazelnuts, toasted and chopped
75g pistachios, sugared and chopped
• Soak the gelatine in cold water. Line a swiss roll tin with silicon paper.
• Heat the passionfruit puree. Squeeze out the excess moisture then dissolve the gelatine in the hot passionfruit, stir to dissolve and set aside. Do not allow to set.
• Place the glucose, sugar and 120ml water in a saucepan and heat to 117º, soft ball. Whisk the egg white and salt in the bowl of a table standing mixer to stiff peaks.
• Pour the hot sugar syrup onto the egg whites, whisking all the time.
• Continue whisking and add the passionfruit puree and citric acid. Whisk until cool.
• Spread the mixture into the prepared tin and allow to cool.
• Mix together the toasted nuts and while the marshmallow is still warm press into the top. Allow to set fully.
• Cut into the desired shape and toss in icing sugar.
Present as required.