Franschhoek Food by Myrna Robins

Author:Myrna Robins
Language: eng
Format: epub
ISBN: 9781432301774
Publisher: Random House Struik
Published: 2012-12-31T16:00:00+00:00

fresh raspberries

PISTACHIO MERINGUES

4 egg whites

10 ml vinegar

12.5 ml cornflour

375 ml castor sugar

80 g peeled and chopped pistachio nuts

LEMON CURD ICE CREAM

300 ml milk

110 ml castor sugar

6 egg yolks

225 ml cream

400–500 g good quality lemon curd

LEMON MOUSSE

3 eggs, separated

100 g castor sugar

grated zest and juice of 3 lemons

2 leaves gelatine, softened in cold water

60 ml hot water

300 ml cream

RASPBERRY COULIS

200 g fresh or frozen raspberries

juice of 1 orange

50 ml stock syrup

THE MERINGUES: Whisk the egg whites and vinegar together until soft peaks form. Continue whisking, while gradually adding the cornflour and castor sugar, until stiff peaks form. Pipe into rounds on silicone paper, sprinkle with chopped nuts and bake at 100 °C for about 1 hour. Leave to cool in the oven, then store in an airtight container.

THE ICE CREAM: Bring the milk just to the boil. Whisk the castor sugar and egg yolks until light and fluffy. Pour the hot milk into the yolk mixture, stirring continuously. Return the milk mixture to the pan and heat slowly. Keep stirring until the mixture thickens enough to coat the back of a spoon. Strain into a clean container and cool over a bowl of ice. Stir in the cream and as much lemon curd as you like. Transfer to an ice cream machine and churn according to the manufacturer’s instructions. If you don’t have a machine, freeze in shallow containers and whisk once or twice during the freezing process to break up any crystals.

THE MOUSSE: Combine the egg yolks and castor sugar in a bowl over simmering water, stirring until the mixture starts to thicken. Stir in the lemon zest and juice. Dissolve the softened gelatine in the hot water and stir into the lemon mixture. Continue stirring as the mixture cools. Whip the cream to soft peaks and fold into the lemon mixture. Chill until set.

THE COULIS: Combine the berries with the orange juice and stock syrup. Purée with a hand blender until smooth. Strain and chill until required.

TO ASSEMBLE: Place a few fresh raspberries in the base of 6 sundae glasses or other glass containers. Top with a little coulis, followed by a layer of ice cream, one of lemon mousse, and then crumbled meringue. Continue layering in this order until the glasses are full. Serves 6

WINE MATCH: Môreson Blanc de Blanc Cap Classique

DOUBLE-CHOCOLATE CHIP COOKIES

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.