LAYERED CHRISTMAS DESSERTS 3 WAYS

 In Home Chefs Club, Recipes

RASPBERRY & SPARKLING WINE JELLY, GINGER BISCUIT CRUMBLE, WHIPPED SOUR CREAM & FREEZE-DRIED RASPBERRIES

Serves:  4

Preparation Time:  30 minutes, plus setting time

Cooking Time:  5 minutes

INGREDIENTS

2 tsp powder gelatin

120ml sparkling rose wine

10g castor sugar

4g raspberries

100ml heavy cream

100ml sour cream

1 Tbsp icing sugar

Zest of 1 lime

6 ginger biscuits, roughly crushed

Lime zest

Candy floss

METHOD

Soak the gelatin leaf in cold water for a few minutes.

Put 50ml of the sparkling wine and sugar into a saucepan. Allow the liquid to come to alight simmer, and the sugar dissolves. Then remove from the heat.

Put the gelatin powder into bowl and whisk in a dash of the warm liquid. Whisk until there are no lumps. Add this to the hot sparkling wine liquid and whisk until the gelatin dissolves.

Allow to cool slightly.

Tear the raspberries and divide them between the 4 glasses. Pour over the jelly liquid evenly between the glasses, then place them in the fridge to set.

Whisk the heavy cream to medium peaks. In a separate bowl whisk the sour cream and icing sugar to medium peaks. Gently whisk them together and stir through the lime zest.

Once the jelly is set, top with the ginger biscuit crumble, followed by a spoonful of the whipped sour cream. Garnish with extra lime zest and candy floss.

LAVENDER JELLY, BLUEBERRY COMPOTE, WHITE CHOCOLATE MOUSSE, TOPPED WITH WHITE CHOCOLATE SHARDS

Serves:  4

Preparation Time:  1 hour, plus setting time

Cooking Time:  10 minutes

INGREDIENTS

Lavender jelly:

120ml water

30g sugar

4 lavender flowers

2 tsp powder gelatin

Blueberry compote:

50ml water

1 Tbsp sugar

50g blueberries

White chocolate mousse:

35g white chocolate, chopped

150ml cream, chilled

White chocolate shards:

35g white chocolate, chopped

4 frozen raspberries

METHOD

Lavender jelly:

Put the water, sugar, and lavender into a saucepan and bring to a simmer. Allow to simmer for 5 minutes then put aside to steep.

After 15 minutes, strain, discarding the lavender, and put the liquid into a clean pot. Bring to the heat. Add a dash of the hot liquid to the gelatin powder and whisk until smooth.

Add the gelatin mix to the hot liquid and whisk until dissolved.

Allow the liquid to cool slightly, then pour equally into the 4 shot glasses and leave in the fridge to set.

Blueberry compote:

Put the water and sugar into a saucepan and bring to a boil. Add the blueberries and allow them to simmer until all the liquid has evaporated, stirring occasionally, and squashing them roughly with a spoon. Put aside to cool.

White chocolate mousse:

Heat 50ml of the cream in a saucepan until just about to simmer, then remove from the heat and add your chopped chocolate. Stir to melt the chocolate and set aside to cool.

Whisk the remaining cream until you have stiff peaks.

Gently fold half the whipped cream into the chocolate mixture, then repeat with the remaining.

White chocolate shards:

Have a silicone mat or a piece of baking paper out and ready.

Gently melt the chocolate over a double boiler. Remove from the heat once melted and spread over your mat/baking paper using a palette knife or spoon, to create a thin shard. Allow to cool and set, then break into rough pieces.

To assemble:

Once your jelly has set completely, top with a spoonful of the blueberry compote on each.

Carefully spoon or pipe the mousse into the glasses to fill to the top. Garnish with white chocolate shards and torn frozen raspberries.

@HOME

RECIPES

AUGUST 2022

SHOT 61 – DINING – GRACE – DESSERT

Elysia Shot Glass – 3

LAYERS OF LEMON CURD & BISCUIT THYME CRUMBLE,

TOPPED WITH BRULEED MERINGUE

Serves:  6

Preparation Time:  45 minutes

Cooking Time:  20 minutes

INGREDIENTS

Crumble:

35ml flour

25ml light brown sugar

1/8 tsp baking powder

1/8 tsp cinnamon

1/8 tsp fresh thyme leaves

30g oats

Salt

30g butter, cubed, room temperature

Lemon filling:

50ml double thick cream

80ml lemon curd

Meringue:

2 egg whites

105g sugar

METHOD

Crumble:

Preheat the oven to 180C.

Mix the flour, light brown sugar, baking powder, cinnamon, thyme and oats together with a pinch of salt.  Rub in the butter using your fingers so you have a crumble like texture.

Scatter over a baking tray and bake until golden, about 15 minutes. Allow to cool.

Lemon filling:

Whisk the cream until you have almost stiff peaks, then gently fold through the curd.

Meringue:

Mix the egg whites and sugar together in a glass bowl. Place it over a pot of gently simmering water, ensure the water does not touch the bowl. Whisk constantly until the sugar has dissolved – test this by rubbing some between your fingers. If you feel granules, you must continue over the heat.

Once all the sugar has dissolved, remove it from the heat and whisk until stiff peak form. Place in a piping bag ready to be used.

To construct, start by placing a spoonful of the crumble in each glass, for by a layer of curd. Repeat this process again. Finish by piping on the meringue then Brule with a blowtorch.

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