Peel the clementines and bead them onto a chopstick – you need something that will keep them atop each other. Place them in a container that allows about 1cm on the diameter. You may ‘stabilise’ the clementines with two horizontal dowels so that you can pour the gelatine mixture around it. Add the gelatine, milk and sugar to a small saucepan and warm over medium heat, stirring until the sugar and gelatine has dissolved. Pour around the oranges and leave to cool before refrigerating until set. Place the container in a bowl with very hot water for 30 seconds and immediately invert onto a chopping board. Slice and serve.
Halve the pineapples in their length. Cut a 1cm border from the edge with a small sharp knife. Scoop out the flesh with a melon baller or a teaspoon, taking care not to break the skin. Chop the flesh into small pieces and keep aside. Add the cornflour to a large mixing bowl and stir in the 50ml milk. Add the egg yolks and 50g caster sugar and whisk together. Set aside. Pour the 450ml milk into a small saucepan and add the other 50g caster sugar to it. Place the saucepan over medium heat and stir until the sugar has dissolved. Take it from the heat as tiny bubbles start too appear around the edges of the saucepan. Drizzle the warm milk mixture into the egg mixture while whisking constantly. Now pour the mixture back into the saucepan and place it on medium-low heat. Stir continuously until thickened. Allow to cook for 30 seconds before removing it from the heat. Add the vanilla and stir through. Pour the mixture onto a dinner plate and place plastic wrap directly on the surface. Allow to cool completely. Add the pineapple flesh, stir through and spoon the mixture into the pineapple. Sprinkle about 25ml sugar over each pineapple and brulée with a blowtorch. Serve the pineapple cold.
about 30g butter, melted – to brush the ramekins 2 egg yolks 90g + 90g caster sugar +extra for the ramekins 5 egg whites 350-375ml of passion fruit pulp (about 25 fruits if you are using fresh) icing sugar, for dusting
Preheat your oven to 220℃. Brush 6 x 180ml ramekins with melted butter, dust them with caster sugar (bottom and sides) and place them on a baking sheet. Add the egg yolks and 90g caster sugar to a large mixing bowl and beat with an electric whisk for at least 5 minutes. The mixture should be pale and thick and hold a trail when the beaters are lifted. Add the egg whites to another large bowl and whisk until soft peaks. Gradually add the remaining 90g caster sugar, one spoonful at a time while beating. Place a sieve over a bowl, add the 350ml passionfruit and gently stir so that the pulp and juice runs through and the seeds stay behind. Reserve the pulp/juice as well as the seeds. Add 80ml of the pulp/juice to the egg yolk mixture and mix well. Stir a third of the egg whites into the mixture and then gently fold in the remaining whites. Fill the ramekins almost to the top with the soufflé mixture and run you thumb around the edge to lift the mixture away from the rim. Place in the oven and bake for 12 minutes. Dust the soufflés with icing sugar and serve with the pulp and some seeds mixed through.
This is a rich, thick, dark and indulgent chocolate sauce where the wine is the star of the show. Choose a wine you enjoy drinking … I use a good, full bodied Merlot, but the choice is yours.
750ml red wine (Merlot) 250ml water 10ml vanilla 250ml sugar 2 slices orange peel 2 star anise 4 cloves 1 cinnamon quill 6 firm, ripe pears
Select a saucepan that is large enough for the pears to fir snugly but still be submerged in the liquid, even if they have to lie flat. Add all the ingredients, except the pears, to the saucepan and bring to a gentle simmer while stirring to dissolve the sugar. Now peel the pears and gently lower them into the poaching liquid. Turn the heat down to medium-low and poach the pears for 25 minutes. Rotate each pear every 5 minutes. Turn off the heat and allow the fruit to cool in the liquid. Remove the pears from the liquid once it is room temperature. Strain the mixture through a sieve but reserve the poaching liquid.
Chocolate and Red Wine Sauce: 190ml cream 190ml poaching liquid from the pears 15ml cocoa powder 125ml sugar 240g chocolate, chopped 60g butter, cubed a pinch of salt
Add the cream, poaching liquid, sifted cocoa powder and sugar to a small saucepan. Set the saucepan over medium heat and stir to dissolve the sugar. Bring the mixture to a simmer and whisk for 5 minutes while simmering. Remove the saucepan from the heat. Add the chopped chocolate, butter and pinch of salt and whisk until smooth. (If the sauce cools and becomes too thick, thin it down by gently reheating it). Place the pears on a serving dish and pour over some chocolate sauce to serve.
My Whisk and I 