egg wash: 1 egg yolk and 15ml water whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper.
1 x 200g packet of coconut biscuits (Tennis biscuits)
80g butter, melted
800g cream cheese
250g crème fraîche
180g caster sugar
grated rind of 3 lemons
100ml lemon juice
4 egg whites
a pinch of salt
Preheat your oven to 140℃ and spray a 22cm loose-bottom cake tin with cooking spray.
Break the biscuits into the bowl of a food processor and blitz to crumbs.
Drizzle in the melted butter with the engine running. The mixture should resemble wet sand.
Spoon the biscuit mixture into the prepared cake tin, spread it out evenly and press it down on the bottom with the back of a spoon. Set aside.
Add the cream cheese, crème fraîche, caster sugar, flour, eggs, lemon rind, lemon juice and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Mix on medium speed until you have a very smooth mixture. Set aside.
Wrap the outside of the prepared cake tin with aluminium foil, place the tin in a roasting tin and pour 2-3cm water into the roasting tin.
Place in the oven and bake for 1,5-2 hours, until set like wobbly jelly.
Turn off the oven, open the door and allow the cake to cool to room temperature.
Refrigerate the cheesecake in the baking tin for 3-4 hours.
Add the egg whites, sugar and salt to the bowl of a stand mixer fitted with the whisk attachment.
Place the bowl over a saucepan of simmering water (without the bottom touching the water).
Whisk the mixture by hand until the sugar has dissolved and it burns your finger when you touch it.
Transfer the bowl to the mixer and whisk at the highest speed until firm, glossy peaks form.
Spoon or pipe the meringue onto the cheesecake and flame with a blowtorch before serving.
250g cake flour
100g butter, cubed
100g icing sugar, sifted
a pinch of salt
Crème au chocolat:
170g dark chocolate, chopped
1 whole egg
1 egg yolk
170ml + 170ml cream
For the pastry:
Add the flour, butter and icing sugar to a food processor and process until the mixture is the size of peas.
Whisk the eggs together and with the engine running, add a few drops of the egg at a time until the mixture JUST comes together.
Fold and push the pastry together with the heel of your hand until it is smooth.
Wrap with plastic wrap and refrigerate for 2 hours.
Preheat your oven to 180℃ and spray a 22cm flan tin/loose bottom tart tin with cooking spray.
Roll the pastry out to a 3mm thickness and line the bottom and sides of the baking tin.
Prick the bottom with the tines of a fork and bake blind – lined with baking paper and baking beans – for 20 minutes.
Remove the paper and beans and bake the shell for another 15 minutes.
Remove the tart shell from the oven and allow to cool.
For the filling:
Turn your oven down to 160℃.
Add the chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt completely.
Remove from the heat and set aside.
Add the whole egg, the egg yolk, sugar and 170ml cream to a mixing bowl and whisk together.
Pour the other 170ml cream into a small saucepan and bring to the boil over medium heat.
Remove the cream as soon as it boils and wait one minute.
Pour half the cream in a very, very thin stream onto the egg mixture while whisking continuously. Pour slowly, whisk quickly!!
Now pour the egg mixture back into the saucepan and place over a very low heat.
Whisk the mixture until it thickens and has the consistency of custard.
Pour the mixture over the melted chocolate, add the vanilla and stir with a spatula until combined.
Scrape into the tart shell and bake for 10 minutes.
Remove from the oven and cool for at least 2 hours before serving.
Edible flowers (or fruits like berries)
10ml powdered gelatine
150ml hot water
75ml sparkling wine
Prepare your moulds/cups by lining them with plastic wrap.
Place the flowers inside the moulds and set aside.
Pour 45ml cold water into a small mixing bowl and sprinkle the gelatine over. Set aside to bloom for 5 minutes.
Add the sugar to the gelatine and pour in the hot water. Stir to dissolve.
Add the sparkling wine and mix well.
Allow the liquid to cool to the point where it is cold but still completely runny.
Pour into the moulds and refrigerate until set.
250g butter, room temperature and cubed
115g icing sugar, sifted
1 x batch Lemon Curd from this blog
Add the butter, cornflour, flour and icing sugar to the bowl of a food processor and process until the ingredients almost come together in a ball. The mixture is very dry and needs to be scraped down every now and then between processing. Keep going until you can squeeze clumps together between your fingers.
Wrap the dough with plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 180℃ and spray a miniature muffin tin with cooking spray.
Break pieces of the dough off and press it very tightly into the muffin holes so that it fills it almost to the top.
Bake the shortbread for 15 minutes.
Remove the baking tin from the oven and immediately make indents on the surface of each shortbread by pushing down firmly on it with the back of a 15ml measuring spoon.
Return the tin to the oven and bake for a further 5 minutes.
Remove and cool the shortbread in the muffin tins.
Spoon a teaspoonful of lemon curd into each hollow to serve.
These pancakes are not cocoa-chocolatey-looking but actually contain real chocolate in the batter!! Whether you serve them with ice-cream, fresh fruit and Chantilly cream or plain, from-the-pan, you will love them! Yields about 12 pancakes depending on the size of your pan.
80g dark chocolate, 70% cocoa
250ml + 100ml milk
90ml caster sugar
200g cake flour
butter for frying
Chop the chocolate into small pieces and add it to a small saucepan.
Pour in 100ml milk and place on a very low heat.
Stir the mixture until the chocolate has melted completely and remove from the heat.
Add the 250ml milk and caster sugar and stir to dissolve the sugar. Set aside.
Sift the flour into a mixing bowl.
Pour the water, eggs and vanilla into a jug and whisk it together.
Pour the egg mixture into the flour in a very thin stream while whisking. Pour slowly, whisk quickly …. you don’t want lumps in your batter!
Now whisk in the chocolate mixture in the same way.
Cover the batter with a tea towel and allow to stand for one hour.
Heat a frying/crêpe pan until it is very hot.
Add a knob of butter and swirl it around so that it covers the surface of the pan.
Pour in a ladleful of batter and swirl again to evenly distribute in the pan.
Turn the heat down slightly and cook the pancake for 1 minute.
Turn the pancake over with a spatula and cook for another 30 seconds. (The combination of sugar and chocolate burns really easy!!)
Keep going with the rest of the batter until you have a heavily stack of chocolate pancakes.
Persimmon is not one of the most popular fruits but this compote will change your mind forever!
4 ripe persimmons
250ml dry white wine
1 star anise
1 cinnamon quill
a pinch of salt
Peel the persimmons and cut them into quarters.
Core each quarter and cut each into half. Put aside.
Add the white wine, sugar, star anise, cinnamon quill and salt to a saucepan and bring to a boil while stirring constantly until the sugar has dissolved.
Turn the heat down and simmer the mixture for about 5 minutes.
Add the persimmon pieces and cover the saucepan.
Simmer the fruit for 15 minutes or until a toothpick easily pierces the fruit.
Transfer the persimmon slices to a bowl and simmer the liquid until syrupy and reduced by half. This should take about 5 minutes.
Pour the syrup over the fruit and allow to cool.
Refrigerate until chilled.
Serve the persimmon with vanilla ice cream.