Chocolate Cremeux with Citrus Gelee

Chocolate Cremeux with Citrus Gelee

 I had a dinner party some great friends over the weekend. I wanted a dessert to impress. Well I think this one did!

Chocolate crémeux

Yield:  up to 6 servings

½ Cup	(4 oz)	Heavy Cream	120 g
1Cup	(8 oz)	Milk	240 g
3	(3)	Egg yolk	3
5 Tablespoons	(2.5 oz)	Extra fine granulated sugar	75 g
6 oz	(6 oz)	Cadbury Cooking Chocolate	180 g

Follow the method and temperatures closely to obtain perfect smooth result.

1.            Bring the cream, milk and about half of sugar to a boil in a small saucepan. Meanwhile in a bowl, whisk the egg yolk smooth and very rapidly whisk in the remaining sugar. Make sure no egg yolk and sugar lumps are still visible.

2.            Pour a quarter of the boiling milk into the egg yolk mixture and whisk quickly.

3.            Pour the tempered egg mixture into the heated milk and on low heat stir the mixture to 183⁰F (81⁰C) while CONSTANTLY stirring using a rubber spatula. Remove from heat and pour into another bowl to stop the cooking process.

4.            Add the chocolate and using an immersion blender or whisk make the mixture smooth. Allow to cool until lukewarm before pouring into glasses. Place in a refrigerator.

This is where you can chose to have the Chocolate crémeux flat in the bottom of the glass or set on the slide. To set on the side sit glasses in a muffin tray on an angel and pour in and allow to set. Creates an awesome effect!

Citrus gelée – gelée agrumes

Yield: 6 servings

¼ Cup	(2 oz)	Lime juice	60 g
¼ Cup	(2 oz)	Lemon juice	60 g
¾ Cup	(6 oz)	Ruby Red grapefruit juice	180 g
5 Tablespoons	(2.5 oz)	Extra fine granulated sugar	75 g
2	(2)	Gelatin sheets	2

1.   In a sauté pan bring the citrus juices and sugar to a boil. Remove from heat and let cool to below 180°F (80°C). Meanwhile bloom the gelatin sheets (Place in ice cold water for 5 minutes)

2.   Squeeze the gelatin sheets to remove water and add to above mixture. Add the liquor.

3.   Let cool to slightly below 70°F (20°C) and pour into the cremeux filled glasses.

4. Allow to set before serving ( 4 hours)

To serve half up a Red Ruby Grapefruit and coat slice in sugar. Add white chocolate shards to serve.

Meringues for Mothers Day!

Meringues

Ingredients

1. 4 egg whites, at room temperature
2. 220g (1 cup) caster sugar
3. 2 tsp cornflour, sifted
4. 1 tsp white vinegar
5. 4-5 drops pink food colouring
6. 5-6 drops green food colouring
7. Coloured sprinkles, to decorate

Method

1. Preheat oven to 100°C. Line 2 baking trays with non-stick baking paper.
2. Place the egg whites in a large clean, dry bowl. Use an electric beater to whisk the egg whites until soft peaks form.
3. Gradually add the sugar and whisk until the sugar dissolves. Continue beating for 2 minutes or until the mixture is thick, glossy, all the sugar dissolves and a long trailing peak forms when the beater is lifted from the mixture. Add the cornflour and vinegar, and whisk until just combined.
4. Divide meringue between 2 bowls. Stir pink colouring into 1 bowl and green into the other.
5. Place the pink mixture into a clean piping bag fitted with a fluted 1.5cm diameter nozzle. Pipe twelve 5cm (base measurement) meringues, about 3cm apart, onto 1 lined tray. Sprinkle with some of the sprinkles. Clean the piping bag and repeat with the green mixture and remaining tray.
6. Bake in preheated oven for 2 1/2 hours, swapping trays halfway through cooking, until meringues are crisp and sound hollow when tapped on base. Turn oven off and leave in oven for 3 hours or until cool.

Salt & pepper squid

I love seafood however have never tried to cook squid- this recipe is really easy & taste great!

Ingredients (serves 4)

1. 3 (about 600g) large cleaned squid hoods
2. 1L (4 cups) vegetable oil
3. 40g (1/4 cup) plain flour
4. 40g (1/4 cup) corn flour
5. 1 tsp salt
6. 1 tsp ground white pepper
7. 1 tsp Chinese five-spice
8. 1/2 tsp chilli powder
9. Lemon wedges and soy sauce with
10. sliced fresh red chilli, to serve

Method

1. Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into triangle shapes.
2. Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
3. Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
4. Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
5. Serve immediately with the lemon wedges and chilli soy sauce.