Ingredients
– Italian Meringue:
150g Sugar
80ml Water
2 Egg whites
Method:
Heat milk with vanilla pod (Cut open)
Beat egg and honey until white and fluffy.
Add hot milk.
Cook on double boiler until thick.
Leave to cool.
Make
the nougat by boiling the water and sugar until it reaches the hard
crack stage.
Roast the nuts and peel the hazelnuts by rubbing in a tea towel.
Add the nuts to the caramel and leave to cool.
Chop the glaced fruit and pistachio nuts.
Blend nougat until fine.
Make
the Italian meringue by boiling the water and the sugar until soft
ball stage.
Whisk the egg whites until soft peaks.
Whisk the sugar syrup slowly into the egg whites.
Whisk until cold.
Add nuts and glaced fruits to custard mixture.
Place in moulds and freeze.
Ginger spiced pudding with Mascarpone Cream
and Clear Apples
Ingredients:
½ Cup finely chopped peeled ginger
¼ Cup fresh orange juice
½ Cup milk
2 TBLS Brandy
1 ½ TS Rice wine vinegar
½ Cup unsalted butter
2 1/ 3 Cup + 2 tbls granulated sugar
2 Eggs
¾ Cup light molasses
2 Cups flour
1 ½ TS Baking soda
¼ TS Salt
1 TS Ground cinnamon
1/8 TS Ground cloves
½ Cup water
3 Apples, peeled in water
1 Cup mascarpone
½ Cup heavy cream
Method:
Cook ¼ cup of ginger on the orange juice over low heat for
3 minutes, or untill juice is warm.
Remove from heat cover and steep for 30 minutes.
Strain through a fine mesh sieve and discard the ginger add enough
milk to the juice to total ¾ cup of liquid.
Then add the brandy and vinegar, cream the butter and 1/3 cup of granulated
sugar until light and fluffy.
Add the eggs and continue beating until they are fully incorporated.
Add the molasses and beat until well mixed, sift together the flour,
baking soda, salt, cinnamon and cloves alternately.
Add the dry ingredients and the orange juice mixture to the batter,
mixing well.
After each addition, pour mixtures into a greased baking rray, bake
250ºc for 25-30 min.
When cool cut the pudding into squares, use a small round cutter and
cut a hole in the center of each piece.
Whisk the mascorpone cream and remaining 2 tbls of granulated sugar
untill stiff peaks form.
Spoon some of the mixture in the hole and topwith the warm apples.
Sauce:
Cook 2 cups of the granulated sugar and the water in a medium, heavy
bottomed saute pan over med heat for 10 minutes or untill golden brown
and caramlized.
Add apple slices and simmer +/- 3 min
Remove apples + add ¼ cup ginger, cook 10 minutes or redu ce
by ½ strain through fine sieve.
Drizzle around pudding.
Method: Whisk
egg yolks with castor sugar till thick and creamy.
Add cream in a pot and bring to the boil.
Once it has boiled, add it to the egg mixture carefully and whisk
together, add vanilla and return to the pot.
Return it to the stove over a low heat, stirring constantly until
it coats the back of a wooden spoon. DO NOT LET IT BOIL.
Pour into ramekins and place it in a bain marie of warm water. Cook
at 100 C for 1 hour until set.
Remove from bain marie and refrigerate
This
mixture fills one ramekin. It is easier to work with larger amounts
so multiply this recipe with the amount of portions needed. With portions
over 4 add one whole egg to the egg mixture before adding hot cream;
this will stabilize your mixture.
