Category Archives: Desserts

TARTE MARTINIQUAISE

121st in a series of base recipes for Chefs from a variety of michelin starred kitchens.

TARTE MARTINIQUAISE

Ingredients/Mise en place:

INGREDIENTS:

Condensed milk
Sweet tart cases
Cream
Bananas
Cocoa powder

METHOD:

Bake tart cases blind.

Place cans of condensed milk in bain-marie
Bring to the boil and simmer for 3 ½ hours
Store in the fridge and open whenever needed

Place toffee in bottom of case, cover with piped cream, add sliced banana, dust with cocoa powder and serve with small jug of cream.

TARTE TATIN

119th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

TARTE TATIN

Ingredients/Mise en place:

Peel core and ½ the apples. (firm eating apples in season)

Cover bottom of large wide copper pan with a thick layer of unsalted butter, tip is to freeze pan and add soft butter by hand so it sticks!

Sprinkle generously with granulated sugar.

Add the add apples upside down packed very tight.

Add thick layer of tarte tatin pastry called “tarte renverse” (its easy to make – see my recipe index) or simply use a good sweet pate.

Start to cook on a flame for up to a minute then place in a med oven and cook very slowly until it caramelises.

You can tell the colour of the caramel by looking at the sugar bubbling at edge.

Simply turn out & serve warm classically with vanilla ice-cream.

ORANGE AND PASSIONFRUIT MOUSSE

118th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

ORANGE AND PASSIONFRUIT MOUSSE

Makes 24 individual portions

Ingredients/Mise en place:

16 egg yolks
400g sugar
2Lt Double cream
8 leaves gelatine
Zest of oranges
½ carton orange juice
½ kg passion fruit puree
Raspberry coulis [crushed raspberries, icing sugar and hint lemon juice passed through a sieve)

METHOD:

Divide ingredients into half, keeping orange and passion fruit separate.

Put ½ sugar with yolks and ½ sugar with orange juice.

Heat sugar and juice and add gelatine.

Add juice to yolks, fold in cream.

Pour into glasses (half full) and allow to set, when set add a thin layer of raspberry coulis.

Make passion fruit mousse using same method as for orange mousse, pour into glasses allow to set before serving.

STRAWBERRY CRÈME BRULEE

117th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

CRÈME BRULEE AU FRAISE

Ingredients/Mise en place:

1 pt milk
1 pt double cream
50g sugar
5 whole eggs
Eggs yolks
Vanilla to taste
1 punnet strawberries (in season)
Soft brown sugar

METHODS:

Boil together milk, double cream, and whisk onto egg mix (sugar and eggs).

Optional ~ add a teaspoon of eaux de vie de fraise into the mixture.

Place strawberries in bottom of ramekins, pour on mix and cook au Bain marie.

Allow to cool and sprinkle with a light dusting of of brown sugar.

Glaze under grill or using a blow torch.

Chocolate Torte

112th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Avocado Salad

Ingredients/Mise en place:

500gr chocolate
300gr butter
50gr sugar
Eggs, 8 yolks, 12 whites
1 measure Grand Marnier
Stock syrup with 1 measure Grand Marnier
Chantilly for garnish

METHOD:
Make sponge in 12 inch tin.

Allow to cool.

Melt chocolate and butter, add egg yolks, G Marnier.

Make meringue using sugar and whites, fold in to choc mix.

Line bottom of 12inch tin with sponge, soak with syrup, pour in choc mix. Allow 12 hours to set.

NOTE:

From a 12in tin you should get 16 portions

Creme Brulee a l’Ancienne

95 th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Old Fashioned Crème Brulee

Ingredients
(makes 4-6 portions)

4 free range egg yolks
1 pint double cream
2 oz sugar
Vanilla pod (fresh)
Pinch of corn flour
Demerara brown sugar for top.

Method

Whisk eggs & 2 oz sugar until white & ribbony and add that pinch of cornflour

Boil cream with one vanilla pod and when hot add half to egg mixture stirring vigorously.

Add all cream and put back on the heat until it coats the back of a spoon.

Take off from heat cooling down with a ladle (adding air to mixture) to avoid eggs cooking.

Cut open the vanilla pod and scrape out black seeds & add to mixture. (Can be done without this step and you could add vanilla essence at beginning)

Pour into 4-6 ramekins and gently cook in oven until ‘set’ & remove.

Gently cover with brown sugar and heat swiftly with a mini burner (there are mini kitchen versions of kitchen blow torch but a canister version from homebase is fine – alternatively put under a hot grill.

When caramel melts of a fine layer stop & serve.

Caramel can equally be made with white sugar – trick is to have a crunchy sugary snap top and soft interior

Mousse au Chocolate

92 nd in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Chocolate Mousse

This is an old school recipe – that’s why it is in oz not grams!

Ingredients

6 oz dark 70% chocolate
6 eggs
4 oz sugar
½ pint double cream

Method

Melt chocolate in a bain marie

Beat 5 egg yolks and 1 whole egg until frothy/ribbony.

Whip cream until it reaches ‘soft peaks’

Boil sugar until it caramelizes and add to eggs beating together until cool

Fold in the chocolate gently and finally add whipped cream again folding gently with a wooden spoon.

Add to glass or ramekin and serve with whipped cream and that old mint leaf!

You can make two mousses if you are brave, one using dark chocolate and one white and at the end simply layer them together in two or multi layers.

Clafoutis

89 th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Clafoutis with cherries

Ingredients:

6 oz white sugar
1/2 pint whole milk
1/2 pint whipping cream
1 vanilla pod
6 free range eggs
800g of fresh pitted cherries
4 oz ground almonds
1 oz plain white flour
Icing sugar

Method:

Mix sugar and eggs together scraping in the seeds from one vanilla pod. Whisk briskly until mixture turns white and ‘ribbonny’. Then add almond powder & sieved flour stirring well.

Bring milk & cream to boil and incorporate into the above mixture, whisking well.

Take several small dishes and/or one large dish and ensure they are lined. If non-stick use greaseproof paper or simply butter the moulds well. Add a few cherries to each dish and then add the above mixture.

Bake in a moderate oven. Gas mark 5. 10-15 minutes for small dishes and 20 minutes for large dishes. Should be golden brown on top.

Top Trick to test if they are cooked is to put a small knife (thin) into cake, if the blade comes out clean it is cooked – if slightly sticky then cook further.

Serve warm dusted with icing sugar and a jug of fresh cream.

Tofu Bavarian Cream

82 nd in a series of base recipes for Chefs from a variety of michelin starred top kitchens, this one from a Japanese Chef I worked with at L’Interlude.

Tofu Bavarian Cream

Ingredients

A
i. 1/3 llb tofu (squeeze out excess water)
2 oz cream cheese
ii. 2 teaspoons powdered gelatin
1/5 cup water
iii. 2/3 piece Japanese isinglass
1/2 cup water

B
1 1/3 juiced lemons
1 1/3 lemon zest

C
2 free range egg whites
2/3 oz honey

D
4 oz sliced kiwi

Method

1. Arrange sliced kiwi into a tin (mould)

2. Mix Ai tofu & cheese and strain into a big bowl. Stir in Aii powdered gelatin and water and leave until it is set. Wash Japanese isinglass and soak it in enough water until tender. Tear it into pieces and put them with Aii 1/2 cup water in a pot. Place it over a high heat to melt and add gelatin. After dissolved, mix it with Ai and make it uniform. Then add B lemon juice & grated zest (peel)

3. Beat C egg whites stiffly in a seperate bowl and add the honey. Mix it with 1. Put bowl in a larger bowl half full of iced water and stir mixture gently. Turn into your prepared tin/mould.

4. Leave in refridgerator for about 2 hours until set.

Shrikhand

79 th in a series of base recipes for Chefs from a variety of michelin starred top kitchens, this one from an Indian Chef I worked with.

Shrikhand

Ingredients

1 lb curd cheese
1/2 pint thick set yoghurt
15 pistachio nuts (blanched & sliced)
2 tablespoons crushed cardamon seeds
1 tablespoon rosewater
1/2 teaspoon ground saffron
Sugar to taste

Method

Place curd cheese in a bowl and gradually mix in yoghurt until it blends to a coating consistency.

Add the rest of the ingredients.

Pour into serving dishes.

Chill & decorate as required.