HOT COINTREAU & ORANGE SOUFFLÉ
Softened butter for greasing
110 g castor sugar and extra for lining
2 tbsp orange juice
2 tsp grated orange peel
1 tbsp Cointreau
250 ml milk
1 tsp vanilla essence
4 eggs
1 tbsp plain flour
1 tbsp corn flour
sifted icing sugar to dust
(Serves 4 – 6)
Preheat the oven to moderate temperature to
180ºC.
Brush the inside of six 8 x 4 cm soufflé dishes with softened butter,
working the brush from the bottom upwards. Refrigerate to set and repeat.
Sprinkle
dish with some sugar and rotate it so that a layer of sugar adheres to
the butter. Do the same to the other dishes.
Place the orange juice and grated
peel in a small pan
over a medium heat and simmer for 3 - 5 minutes to reduce the volume by
three quarters. The mixture should be quite syrupy. Pour the Cointreau,
scraping the base of the pan with a wooden spoon. Remove from heat and
allow to cool.
Bring milk and vanilla essence to the boil. In a bowl
using a wooden spoon, mix together 75 g castor sugar and 2 of the egg
yolks, beating until thickened, then gradually stir in the flour and corn
flour, thoroughly.
Remove the milk from the heat and add a little into
the egg mixture, mix, then add the egg mixture to the milk. Beat rapidly
with the wooden spoon over medium heat until the mixture thickens and
comes to the boil. Boil gently for 1 minute to cook the flour stirring
continuously to prevent sticking.
Pour the mixture into a clean bowl, stir to cool, and
then beat in the reduced orange juice. Stir in the remaining 2 egg yolks
and run a small piece of butter over the surface to prevent a skin
forming.
In a clean dry bowl, whisk the egg whites until soft
peaks form, add the remaining sugar and whisk for 30 seconds. Add a third
of egg whites to the milk mixture and lightly beat in until just combined.
Using a large metal spoon, fold in the remaining egg whites gently but
quickly. Do not over mix as this will cause the mixture to loose volume
and become heavy.
Set the soufflé dishes on a baking tray, spoon the
mixture to completely fill each dish, smooth the surface of each soufflé
and sprinkle with icing sugar. Roll your thumb around the inside of each
dish to create a ridge that will enable the soufflé to rise evenly.
Bake for 12 minutes or until well risen and serve
immediately.
STRAWBERRY TOWER
Shortbread Pastry:
300 g unsalted butter
150 g icing sugar
finely grated peel of 1 lemon
450 g sifted plain flour
1 egg lightly beaten
Filling:
200 ml double cream
1 tsp vanilla essence
400 g strawberries
40 g icing sugar for dusting
(Serves 4 – 6)
Brush two trays with melted butter and refrigerate.
To make the pastry: cream the butter and sugar until
pale and smooth. Stir in the peel of lemon. Add the egg, mix well, add the
flour in one batch and stir well until combined, the mixture will be very
soft and sticky.
Divide the mixture into two. Roll out each portion
2.5mm thick between two layers of well greased oven proof paper, working
quickly and lightly. Place on the cold tray with the paper still attached
and refrigerate until firm.
Slide the pastry off the tray on the work surface;
remove the top piece of paper.
Using an 8.5cm fluted pastry cutter, cut three discs
per serving, remove each disc and place on a buttered baking tray and
prick with a fork. Bake 160ºC for 20 - 25 minutes or until golden brown;
allow to cool before removing from the trays.
To make the filling: pour the cream into a bowl add
the vanilla and sugar to taste. Whisk to soft peaks, do not over whisk.
Spoon the cream into a piping bag fitted with an 8 cut star nozzle.
To assemble, pipe some cream onto the middle of the
disc arrange some strawberries around the cream, top with a disc and
repeat with cream and strawberries, top with the third disc, dusted with
icing sugar, decorate with mint and serve.
TIRAMISU ICE CREAM
250 ml cream, whipped
2 tbsp Nescafé instant coffee
2 tbsp Kahlua
80 ml hot water
60 ml milk
1 can condensed milk
1 packet Boudoir biscuits
(Serves 4 – 6)
Add hot water to coffee and Kahlua and set aside to
cool. Whip the cream until firm peaks form, add condensed milk into the
whipped cream and mix well. Place the milk in a clean bowl and add half
the Kahlua mixture to the cream and the remaining half into the milk.
Soak
the biscuits in the milk mixture until soft.
Prepare a loaf pan with aluminium foil. Add half the cream mixture and then
layer with the biscuits in rows, add the remaining cream mixture and place
the remaining biscuits on top.
Place
in the freezer over night.
To
serve
turn out and slice using a knife which has been lightly dipped in
boiling water.
PINEAPPLE SORBET
175 g castor sugar
200 ml pineapple pulp
80 ml lemon juice
175 ml water
(Serves 4)
Stir sugar and water in a small pan over a low heat
until the sugar dissolves, bring to a boil and allow to boil for 1 minute,
remove from the heat and allow to cool.
Combine pulp and lemon juice, and strain into a jug.
Add the cool syrup to the pulp and churn in an ice cream maker for 30 - 40
minutes or until thick and slushy. Then transfer to a stainless steel dish
and freeze for 1 hour before use.
Alternatively, freeze the mixture in a stainless
steel container for about 3 hours or until firm, scoop into a large bowl
and beat with an electric beater for 1 - 2 minutes until thick and creamy,
return the mixture to the container and freeze for 3 hours again. Repeat
this process 3 times. Then freeze over night.
Just before serving, remove from the freezer and
place
in the refridgerator for 20 minutes. Scoop into a well chilled martini glass and
serve with a sprig of mint.
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