Apple Tarte Tatin (serves 4)
|butter||90g / 3oz|
|brown sugar||90g / 3oz|
|puff pastry||300g / 10oz|
|plain flour (for rolling pastry)||60g / 2oz|
Cut the apples into thick slices. Juice and zest the lemon. Roll the puff pastry into 24cm diameter. Rub the butter onto a round ovenproof pan (23cm diameter). Sprinkle with brown sugar. Mix the apples with the lemon zest and lemon juice. Arrange the slices on the sugar in the pan. Put the pan on a gentle heat until the sugar starts to dissolve. Turn the heat up and cook till the apples start to caramelise. Place the puff pastry on top. Cook in the oven for 20-25 minutes at 200degC until the pastry is crisp and brown. Remove from oven and turn into a heat-resistant pan. Brown under grill.
Chocolate Mille Feuille
|Egg white||2 ½|
|Icing sugar||1 lb (approx)|
Take a “grease-free” bowl and wooden spoon, add egg white and one third sugar and beat well. Add the remaining sugar in portions (if using a machine, use middle speed as if you use too high a speed it will be fluffy and rendered useless for decorating). Royal icing must be kept covered with damp cloth. (Add dash of lemon juice for cake decoration)
|Double cream||8 ½ fluid ounces|
Melt Chocolate. Whip cream. Add butter to chocolate and mix. Fold chocolate mix into whipped cream. Leave for 5 minutes.
|Puff pastry||8 oz / 225g|
Roll out puff pastry to ½ cm thick to oblong shapes (x3 per dish). Indent with fork to minimalise rise in pastry. Bake on greased tray until brown. Leave to cool
Place one piece of pastry, flat side down, and then pipe chocolate mousse on. Then other piece of pastry on top and pipe chocolate mousse again. Place last piece of iced pastry on top. Smooth the sides if needed. Drizzle with melted chocolate for garnish.
Caramelised Exotic Fruit
|Pineapple, mango, kiwi etc||1 slice of each|
|Caster sugar||4 tablespoons|
|Unsalted butter||50g / 1 ½ oz|
Peel, slice and core the fruit. Juice and zest the orange. Heat a dry frying pan and pan fry the fruit slice until golden brown. To make the sauce sprinkle the sugar into the pan, allow to dissolve and turn light amber then add the butter and orange zest and juice bring back to the boil and reduce to the required consistency.
Serve warm with the coconut ice cream and mint.
Mocca Custard Cream (makes 4 cups)
|Double cream||½ pt|
|Instant coffee||½ teaspoon|
|Vanilla essence||1 dash|
|Whipped cream||225ml / ½ pt|
|Cocoa powder||For dusting|
|Caster sugar||60g / 2oz|
For the mocca cream boil half a pint of double cream with the coffee and vanilla. Separate the eggs, add the sugar to the egg yolks and whisk until smooth, Pour the boiled double cream onto the mix then return to the saucepan and stir continuously over a low heat until the custard is thick and coats the back of a wooden spoon. Do not allow the custard to boil. Pour the mix into 4 coffee cups and allow to cool and set in the fridge. Once set top the custard with a little whipped cream and dust with cocoa powder, serve on a saucer (melted chocolate optional).
|brown sugar||30g / 1oz|
|Butter||30g / 1oz|
Melt the butter. Add the sugar. Cook the sugar until it caramelises. Add the cream
Raspberry and Gingerbread Cheesecake (makes 8 medium rings)
|Mascarpone (or soft cream cheese)||250g / 9oz|
|Double cream||450ml / 1pt|
|Caster sugar||120g / 4oz|
|Ginger biscuits||1 packet|
|Unsalted butter||225g / 8oz|
Melt the butter in a saucepan. Juice and zest the orange and lemon. Scrape the seeds from the vanilla pod. In a food processor blend the gingersnaps to a fine crumb then gradually add the melted butter. Place a heaped tablespoon of the mix into each metal ring and press down with the back of a spoon. Whisk the sugar, vanilla seeds mascarpone and citrus juice/zest together until smooth, add most of the raspberries and crush. In a separate bowl half whip the cream. Now fold together the mars Capone mix and the cream and carefully fold until smooth, fill the rings and set in the fridge for 3 hours. Decorate with whipped cream and remaining raspberries.