1 x 400g Today Puff Pastry 2 large apples egg-wash: egg yolk + 15ml water whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll your pastry and divide and cut it into 8 equal squares. Place 4 squares on the prepared baking tray and set aside. Make 0,5cm incisions in a vertical line on the other pastry squares. Fill the squares with these incisions following a “brick-laying” pattern. Peel, halve and core the apples. Place half an apple on a square on the baking sheet and cover with a square with incisions. Press down to seal and trim off the excess pastry. Brush with egg-wash and repeat with the rest of the squares and apple. Bake in the oven for 20 minutes and serve with custard.
250g dark chocolate, chopped 250g biscuits, something like ginger biscuits, finger biscuits, Marie biscuits or digestives 100g soft butter 150g caster sugar 3 eggs 30ml vanilla 30ml cocoa powder 75g almond nuts, chopped 75g pecan nuts, chopped 50g pistachio nuts, chopped 30ml icing sugar, sifted, to decorate twine, to decorate
Add the chocolate to a heatproof bowl set over simmering water and allow to melt until completely smooth. Set aside to cool. Bash the biscuits in a plastic bag but keep it chunky. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together. Gradually, and one by one, add the eggs – do not worry if it looks as though it has curdled at this stage. Add the vanilla and mix until blended. Sift the cocoa powder into the cooled chocolate and mix through. Now add the chocolate to the egg mixture and mix through on low speed. Take the bowl from the mixer and add the crushed biscuits and all of the nuts. Mix well. Refrigerate the mixture (in the bowl is fine) for about 30 minutes. Cover your working surface with plastic wrap. Roll the mixture into a log shape with your hands until it resembles a fat salami, about 30cm long. Cover the log with the plastic wrap and roll it, as if it were a rolling pin, to create a smooth cylinder. Twist the ends and make a knot. Refrigerate the log for at least 6 hours. Take the salami out of the fridge and lay it on baking paper. Rub some icing sugar over and tie with string to give it an authentic look. Slice into discs to serve.
50ml sugar 50ml water 125ml grenadilla pulp and seeds 250g grenadilla flavoured yoghurt 6 vanilla cupcakes
Add the sugar and water to a small saucepan and set it over medium heat. Stir until the sugar has dissolved and then allow to simmer for 1 minute without stirring. Take from the heat and allow the sugar syrup to cool. Pour about a third of the sugar syrup onto the grenadilla pulp and mix vigorously so that you end up with a saucy consistency. Set aside. Half the cupcakes horizontally and place one half in a serving glass. Top the cake with a spoonful of yoghurt and a spoonful of the grenadilla sauce. Repeat the layer with the rest of the ingredients. Bon appétit!!