Le Fraisier by Arnaud Delmontel

Image

For 8 people

INGREDIENTS

BISCUIT CUILLER

  • 45g Sugar
  • 50g egg whites
  • 35g egg yolks
  • 45g flour

METHOD

  1. Beat the egg whites, gradually adding the sugar until fluffy.
  2. Towards the end of the mixing turn the speed to low
  3. Add the flour gently.
  4. Pour the mixture on a plate/baking tray and cook 8-10 minutes in the oven at 200 °c.


CRÈME MOUSSELINE(210g butter Cream  + 210g cream patisserie)

INGREDIENTS

For the cream patisserie:

  • Crème pâtissière
  • 250ml milk
  • 1 yolk
  • 50g sugar
  • 25g custard powder
  • ½ vanilla pod

METHOD

  1. Heat the milk with the vanilla.
  2. Beat the egg yolk and sugar together and add in the custard powder.
  3. When the milk comes to boil add a little bit of the warm milk into the egg sugar mixture mixing well.
  4. Pour all of the mixture back in the pan and cook until boiling.
  5. Discard and cover well with a cling film and keep it at room temperature.

For the Butter Cream:

  • 125g Sugar
  • 1 egg
  • 212g of butter
  • Water

METHOD

  1. Put water and sugar to bake at 121°.
  2. Remove and pour on the beaten egg yolk at full speed.
  3. Add butter in small pieces until the mixture becomes creamy smooth.
  4. Mix the custard in a bowl with a whisk and add the butter cream.

SYRUP
INGREDIENTS

  • 35g water
  • 35g sugar
  • 15g brandy raspberry

 

FINISHING

  1. Cut the cake into 2 through the middle
  2. Wet the first piece with the syrup
  3. Spread a thin layer of cream mousseline about 1/3 on top.
  4. Wash and remove stems from the strawberries and add them.
  5. Spread cream again filling the gaps
  6. Place the second piece of biscuit. Moisten with the rest of syrup
  7. Smooth with cream and let it firm
  8. Place almond paste on top which was rolled by a rolling pin, and pour a drop of strawberry jelly.
  9. Garnish with fresh strawberries

 

 

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Peach, Tea and Mascarpone Trifle

INGREDIENTS:

  • 250g mascarpone
  • 250ml / 1 cup yellow peach purée (from approximately 3 whole super ripe peeled peaches)
  • 1-2 Tbl of caster sugar (or to taste)
  • 30ml crème de peche or peach schnapps (or to taste)
  • 60ml cream, whipped to soft peaks
  • 3 ripe yellow peaches
  • 150g savoiardi biscuits (Italian sponge fingers available in 250g or 500g packs from the biscuit aisle)
  • 250ml / 1 cup brewed peach or French earl grey tea
  • 1/3 cup of crushed pistachios

METHOD:

  1. Mix the mascarpone, peach purée, 1 tablespoon of the sugar and peach liqueur until combined then gently fold in the cream. Taste and add more sugar if necessary (the amount you use will depend on the sweetness of the fruit). Cover and refrigerate. Meanwhile, cut your peaches in half, remove the stone then slice into thin wedges.
  2. Dip half of the savoiardi biscuits quickly into the tea then place them in a layer on the bottom of 6 individual glasses or ramekins (you’ll have to break up the sponge fingers to fit them in. But if you prefer you could leave them whole and layer it into one large serving dish).
  3. Divide half of the mascarpone mixture amongst the 6 glasses over the biscuit base then top with half of the fresh peach slices. Dip the last half of the biscuits into the tea then layer them over the peaches then spoon over half of the remaining mascarpone mixture. Top with the remaining peach slices then cover with the last of the mascarpone mixture. Garnish with crushed pistachios, cover with plastic wrap then refrigerate for at least a few hours or overnight for the flavours to develop.
  4. Serve chilled.

Chocolate Lime Brulee Tart

INGREDIENTS:

  • 250g plain chocolate biscuits (or one packet of Arnotts Ripple)
  • 95g unsalted butter – room temperature and chopped
  • 5 large eggs
  • 200g caster sugar
  • 200ml double cream
  • juice and finely grated zest of 3 limes (feel free to use one more if you really like it sour and tart!)
  • extra caster sugar

METHOD:

  1. Process the chocolate biscuits and butter until it comes together and completely mixed. Tip: If the mixture looks a little dry and crumbly, don’t be tempted to add more butter. It will be because the butter was too cold. Continue to process it and eventually the butter will warm up and the biscuit mix will be the right texture.
  2. Press it into a loose bottom tart tin and up the sides (I used a 32cm rectangle tart pan). Any extra I used it to make two mini tarts.
  3. Chill the biscuit base in the fridge until firm, about 30 minutes to an hour. If you’re in a rush, place it in the freezer for about 5-10 minutes.
  4. In the meantime, preheat the oven to 150°C. Whisk together the eggs and sugar until well combined. Add cream, lime juice and zest until combined. Don’t overbeat as you don’t want to aerate the eggs too much.
  5. Pour into the chilled biscuit base and bake for about 20 minutes but check it after 15. The tart should be just set with a slight wobble in the middle. It’ll continue to set while it’s cooling down so don’t overbake it. In my medieval oven, it took just under 30 minutes but bear in mind that I also had a ramekin and a couple of mini tarts in with it.
  6. Let the tart cool completely to room temperature. When cooled, sprinkle the caster sugar over the surface of the lime filling and blowtorch until it’s hard and crackly.
  7. It will keep in the fridge for a couple of days