15 January 2011

Sweet Little Morsels

Christmas saw the birth of some new little delicacies that tasted oh so good.

Triple Choc Tarts with Sherry soaked Strawberries
Mascarpone & Golden Syrup Panna Cotta with Coffee Syrup & Toasted Macadamias
Lemon Curd Profiteroles & Blonde Toffee 
Kylie's Eaton Mess

Triple Choc Tarts with Sherry soaked Strawberries
            1 Punnet Strawberries
            1 Cup Sweet Sherry
All you need to do is chop the stalks off the strawberries, put them into a zip lock bag, add the sherry & leave overnight if you can to let the fruit soak up all that sherry goodness.
       185g chilled butter
1/3 cup icing sugar
2 cups plain flour
¼ Cup Cocoa
1 egg yoke
iced water

Process the butter, icing sugar, flour & cocoa until it resembles bread crumbs. Add the yoke & splash the water in until the dough becomes a ball in the food processor. Refrigerate for 30mins then roll out & pop into a free form tart tin & bake in a moderate oven (180 degrees- pre warmed) for about 10-15mins for a small tin.
Chocolate Custurd & Ganche

This is the same recipe as I have previously used...see http://kyliejayne.blogspot.com/2010/11/tarting-it-up.html for recipe and directions. (no caramel used in this recipe)

Time to serve…just pop a strawberry upside down on each tart & Enjoy!

Mascarpone & Golden Syrup Panna Cotta with Coffee Syrup & Toasted Macadamias

Panna Cotta
                 300mL thickened Cream
                4 Generous Desert Spoons of Golden Syrup
                Splash of Vanilla Essence
                 500g Mascarpone
                 100mL Thickened Cream
                 10g Gelatin
                 ¼ Cup tepid water
Coffee Syrup
                 250mL Strong Black Coffee
                 1 Cup Sugar
                 Spoonful of  glucose

Sprinkle the gelatin over the water & mix until all the gelatin is dissolved.  In a pot pop the 300mL of cream, golden syrup & vanilla & cook over a low-medium heat for about 5mins. Add in the gelatin & water & continue to cook while stirring for a further 2 mins. Pop the mix into a mix master & beat at a high speed…slowly add in the mascarpone & extra cream & once the mixture is smooth pour into whatever container you want to use. I used plastic shot glasses, & they where a perfect size as the mixture is quite rich.
For the coffee syrup, pop everything into a pot & stir over a medium heat until the sugar is dissolved & mixture becomes more viscous, leave to cool until your ready to serve.
Finally the nuts, you can use whatever you fancy, I used macadamias & toasted them in a hot over before serving.
When you’re ready to eat, pop the nuts on top of the panna cotta, then the syrup & Enjoy!

Lemon Curd Profiteroles & Blonde Toffee

¾ Cup Plain Flour
100g Butter
1 Cup Water
4 Eggs

Lemon Curd
           Juice & Zest of 2- 3 Large Lemons
           ¾ - 1 Cup Caster Sugar
           200mL Cream
           3 Eggs
           1 Cup Caster Sugar
            ¼ Cup Hot Water

Turn your oven up to 200 degrees….you will need it nice and hot! Then pop the water & butter in a pot & cook until the butter melts & the mixture starts to simmer. Add in the flour & stir with a wooden spoon until the mixture is smooth, then continue to cook over a low heat until the mixture leaves the side of the pan.
Pop the mixture into a mix master & beat for about 4 mins…this will cool the mixture down. Add in the eggs one at a time & beat well after each addition.
Next up piping…pop the mixture into a piping bag & drop about 3 teaspoons of the mixture onto lined baking trays. Bake for about 30mins or until golden. Turn the oven off, then keep the door slightly ajar & leave the profiteroles to cool or until they sound hollow when tapped. Cut a little slit into the sides of each one so you can pop the lemon curd in. Now it’s time to fill…yum!
Now for the lemon curd. I quite like my lemon curd to have a tartness to it, but I find the best way to make this is by taste. First of all pop the juice, zest & sugar in a pot over a low heat. What you want is for the sugar to dissolve & the zest to start to disintegrate, this is a point where you can taste the syrup to see if the balance is right…add more zest & juice if you need more lemon flavour or sugar if it’s too tart. In a separate bowl whisk together the eggs & cream then add into the syrup. Turn the heat up a tad & continue to stir until the mixture become thick. Then leave to cool for a bit, pop in a piping bag with a smallish nozzle & pipe the mixture into each profiterole.
Finally, pop the sugar & water on a pot over a low heat to dissolve the sugar. Once that is all done, crank the heat up. What you want is the syrup to bubble & turn a golden colour. As soon as it starts to turn golden turn the heat off- you don’t want to burn the mixture. Then carefully spoon the toffee on top of each profiterole, Enjoy!

Kylie's Eaton Mess
                 3 Egg whites
                 150g Caster Sugar
                 Splash of White Vinegar
                 Pinch of Salt
            Messy Part
                   Double Cream
                   Lychees peeled & roughly chopped
                   Passion fruit

Heat the oven to 120 degrees. Then pop the egg whites into a mix master & whisk until firm peaks form, add in the sugar, vinegar & salt & continue to whisk on a high setting until all the sugar is dissolved. Pop blobs of the meringue mix onto lined baking trays. Before you put the meringues in the oven, turn the oven down to 100 degrees or even 90…you want to dry out the mixture not necessarily cook it. Cook for about 1 hr then leave turn the oven off & leave to cool in the oven.
Then to serve pop a meringue on a plate, dollop some cream on top then sprinkle the fruit on top  & Enjoy!

Thanks again to Alyssa Smith for her wonderful photography