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					F r o m A u s t r A l i A’ s m A s t e r C h e F
           Peter Gilmore
      Peter Gilmore’s exclusive recipe for
             the Guava Snow Egg




q u ay
     f o o d i n S P i r E d by n at u r E
            Peter Gilmore
SErVES 8

guava snow egg
this is my favourite dessert. it is an original creation that i first made about
three years ago. the flavours change with the seasons; sometimes i make
a white peach or a mulberry version, but this guava version is my favourite.
Strawberry guavas have a deep pink flesh and an exotic intoxicating scent.
the combination of the fool, granita and ice-cream filled poached meringue
is a textural treat. Coating the snow egg in a maltose biscuit adds another
dimension — as you crack through the toffee biscuit it gives way to the soft
meringue filled with the custard apple ice cream. this dessert is incredibly
refreshing and, for me, everything a dessert should be.



guava granita                              guava fool                                custard apple ice cream
600 g (1 lb 5 oz) strawberry guavas        800 g (1 lb 12 oz) strawberry guavas      200 ml (7 fl oz) milk
100 g (3½ oz) fresh strawberries           175 g (6 oz) caster (superfine) sugar     6 egg yolks
100 g (3½ oz) caster (superfine) sugar     ½ vanilla bean, split and scraped         200 g (7 oz) caster (superfine) sugar
                                                                                     1–2 large, extremely ripe custard
Cut the guavas in half, scoop out the      vanilla cream                               apples
seeds and flesh and discard the skin.      100 g (3½ oz) vanilla custard base        100 ml (3½ fl oz) cream (35% fat)
Weigh out 400 g (14 oz) of flesh.            (basic recipes, page 269)
                                           100 g (3½ oz) double cream (45–50%        Put the milk in a saucepan and bring to
roughly dice the guava flesh and
                                             fat)                                    the boil. Whisk the egg yolks and sugar
strawberries.
    Combine the sugar and 500 ml (17 fl                                              together, then, while whisking, pour
                                           Cut the guavas in half and scoop out
oz/2 cups) of water in a large saucepan,                                             the boiled milk onto the egg yolk and
                                           the seeds and discard them, then
bring to the boil, then lower the heat                                               sugar mixture. Pour the mixture into a
                                           scoop out the flesh from the skin.
to a slow simmer. add the diced fruit                                                stainless-steel bowl, place over a pan
                                           Weigh out 375 g (13 oz) of flesh.
and gently simmer for 10 minutes.                                                    of simmering water, without letting the
                                               Put 250 ml (9 fl oz/1 cup) of water
remove the pan from the heat and                                                     base of the bowl touch the water, and
                                           in a saucepan and add the sugar and
allow to infuse at room temperature for                                              continually whisk for 10 minutes. Place
                                           vanilla bean. bring to the boil, then
2 hours. Pass the liquid through a sieve                                             the bowl of sabayon over ice to cool.
                                           lower the heat to a gentle simmer,
lined with muslin cloth and discard                                                      Meanwhile, scoop out the flesh
                                           add the guava flesh and simmer for
the solids. Pour the guava syrup into                                                from one custard apple into a fine sieve
                                           10 minutes. remove the pan from the
a ceramic or stainless-steel container                                               lined with a double layer of muslin
                                           heat and remove the vanilla bean.
to a depth of 5 cm (2 inches). Place the                                             cloth. Gather the muslin at the top
                                           drain the guava flesh from the liquid
container in the freezer for a period of                                             and squeeze the ripe custard apple
                                           and place the flesh in a blender. add
no less than 12 hours. Every 2–3 hours,                                              flesh tightly to obtain a clear juice. you
                                           just enough of the cooking liquid to
remove the container from the freezer                                                will need 300 ml (10 1/2 fl oz) of clear
                                           process into a thick guava purée. Pass
and scrape with a fork to form the                                                   juice (you may need to use the second
                                           the purée through a fine sieve and set
granita crystals.                                                                    custard apple). Whisk the juice into
                                           aside in the refrigerator.
                                                                                     the sabayon, along with the cream.
                                               to make the vanilla cream, whisk
                                                                                     transfer the mixture into an ice-cream
                                           together the vanilla custard base and
                                                                                     machine and churn until frozen. Place
                                           cream in a small bowl to form soft
                                                                                     the ice cream in a container in the
                                           peaks. Place 400 g (14 oz) of guava
                                                                                     freezer for at least 1 hour.
                                           purée in a small bowl and gently fold
                                           through the vanilla cream to form a
                                           rippled effect. do this just before you
                                           are ready to assemble the dessert.
to finish and plate
take eight of the poached half-hemisphere meringues. using a teaspoon, remove a
small scoop from the centre of each meringue, being careful not to break through
the outer edge. Place a small scoop of custard apple ice cream inside the hole you
have just made. Scoop a small hole in the remaining eight meringues
and invert them over the ice-cream filled half-hemispheres to form a complete
sphere. Place a maltose tuile on top of each sphere and, using a gentle kitchen
blow torch, melt the tuile over the sphere. dust all the spheres with icing sugar.
next, place a generous spoonful of the guava fool in the bottom of each serving
glass. top the fool with the guava granita, then place the ice-cream filled meringue
spheres on top of the granita and serve.




poached meringue                              maltose tuiles
300 g (10½ oz) egg white                      200 g (7 oz) liquid maltose
300 g (10½ oz) caster (superfine) sugar       100 g (3½ oz) caster (superfine) sugar
pure icing (confectioners’) sugar,            20 g (¾ oz) flaked almonds
  to dust
                                              Heat the maltose and sugar in a
Preheat the oven to 120°C (230°f/Gas 1/2).    medium-sized pan until it reaches 140°C
for this recipe you will need a 6 cm (2 1/2   (285°f). add the flaked almonds and
inch) diameter half-hemisphere silicone       immediately pour the mixture onto
mould sheet. Whisk the egg whites in          a silicone mat. Put aside to cool
an electric mixer until they form soft        completely.
peaks, then slowly add the sugar. once             Preheat the oven to 180°C (350°f/
the meringue forms firm peaks and the         Gas 4). Line a baking tray with a silicone
sugar has dissolved, place the meringue       mat. Process the hard praline in a
into 16 half-hemisphere moulds. Place         food processor to form a fine powder.
the meringues in a bain-marie large           transfer the praline mixture into a
enough to hold the silicone mould             course sieve and sift the praline onto the
sheet and cook in the oven for about          silicone mat in a fine layer, about 1 mm
15 minutes. allow to cool for 5 minutes,      (1/16 inch) thick. you may have to work
then remove from the water bath to cool       in batches, depending on the size of
completely. unmould the meringues and         your tray. Place in the oven and melt the
store in the refrigerator on a tray lined     praline until it forms a clear liquid paste.
with silicone paper.                          remove from the oven and before the
                                              praline becomes too hard, cut it into
                                              eight 15 cm (6 inch) circles using a metal
                                              circle cutter. When each circle is hard,
                                              store in an airtight container, placing a
                                              sheet of silicone paper between each
                                              one.

				
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posted:2/27/2011
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