Sheila Magazine

sheila I food VANILLA CRÈME BRULEE WITH POACHED QUINCE FOR THE CRÈME BRULEE 8 egg yolks 120g sugar 2 vanilla pods 750ml cream 250ml milk 60g raw sugar Preheat oven to 140c. Bring milk, cream and vanilla beans to the boil. Remove from heat and leave to infuse for 10 minutes. Beat yolks and sugar in a bowl then add cream and milk, strain to remove beans. Pour custard mix into oven proof moulds, put in a baking tray then fill tray with boiling water halfway up the moulds. Place in the oven and cover with foil. Cook for 45 -90 minutes but remember time will vary greatly depending on the dimensions and volume of the moulds. The custard should be barely set and still wobble slightly in the middle. Remove from the oven and refrigerate for 1-2 hours. Coat the top of the mould with demerara then flash under a grill or better yet with a brulee torch until lightly caramelised. FOR THE POACHED QUINCE 900ml water 125g sugar 200ml port 1 orange, cut in half 1 vanilla bean 3 or 4 large quince, peeled, quartered and cored Bring the liquid to a simmer in a baking pan. Add the quinces and bake in the oven on a low heat (140C-160C) for at least an hour until soft and giving to the touch. Serve with the brulee and some high quality ice cream. DOUGHNUTS WITH CHOCOLATE ROSEWATER MOUSSE FOR THE MOUSSE 3 egg yolks 60 sugar 15 ml water 60 butter 250 dark chocolate, chopped 1 tsp rosewater 1 gelatine leaf 250 cream whipped to soft peaks 2 egg whites 30 sugar Beat the egg yolks, sugar and water on a medium speed until the mixture it forms a sabayon. In a small pot, bring butter to the boil, remove from heat and add chocolate and stir. The residual heat will melt the chocolate. Bloom the gelatin in water. Add rosewater and then add to the warm chocolate mix. In a separate bowl, combine the egg whites and sugar and beat until the mixture forms stiff peaks. Fold the sabayon mix into the chocolate mix and then gently fold in the meringue and the whipped cream. Place in a container and refrigerate for two hours. FOR THE DOUGHNUTS 110ml milk 25g butter, chopped 20g sugar 4g yeast 1 egg pinch of salt 240g plain flour In a saucepan over medium heat, warm the milk and butter to approximately 37C, then stir in sugar and yeast, beat egg and fold in. Mix flour and salt together then add to mix to form a dough. Cover with a tea towel in a warm place then knock back down. Cut the mix into four. Roll into balls on a lightly floured bench then cut each ball into three and roll back into balls, creating 12 balls in total. Rest the dough for 30 minutes then fry in hot oil until the doughnuts are puffed and golden. This should take about 3 to 4 minutes. Serve with rosewater mouse balls dusted with cinnamon sugar (1tsp cinnamon powder to 1 tbsp icing sugar), chopped toasted almonds and currants soaked in warmed sherry. SHEILA JULY 2012 99

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