The Ritz London: The Cookbook by John Williams

Author:John Williams [Williams, John]
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-09-06T05:00:00+00:00

Make the artichoke royale

Increase the oven temperature to 110˚C (225°F), Gas Mark ¼. Seal the bases of the 6 ring moulds with clingfilm and place in a deep baking tin.

Put 250ml (9fl oz) of the remaining chilled artichoke purée in a food processor or blender. Add the other royale ingredients and blend until smooth. Pour into the prepared rings. Place a sheet of clingfilm across the top of the tin, over the rings, and tightly seal.

Place the baking tin in a larger roasting tray. Now pour recently boiled water into the roasting tray to come halfway up the sides of the baking tin, to gently cook the royales in a bain-marie style. Carefully transfer to the oven and bake for 15 minutes.

Remove from the oven and leave to cool, then refrigerate for at least 3 hours.

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