Fat Friday #13 Blackberry Lemonade Marshmallows

Its unlucky week number 13 for Fat Friday! This week we're  looking at blackberry lemonade marshmallows. The tartness of the citric acid makes the white half really taste like lemonade. The blackberry was added because it's blackberry season here in the UK. It's actually a coincidence that this recipe is being published on week 13, because the first time I made marshmallows it went so wrong that I nearly cried with the amount of mess that was leftover. This time it much better than expected and they were so tasty. I gave them to a couple of friends at college and they thought they were lovely as well. I would suggest that you eat the marshmallows as soon as possible because they will sweat once you dust them with icing sugar. 

Recipe: 30 minutes (Depending on how many you cut) (Adapted recipe from Sweet Things by Annie Rigg)

Ingredients:

·       2 tablespoons corn-flour

·       2 tablespoons icing sugar

·       Sunflower oil

·       The zest of one lemon and the juice

·       200g blackberries

·       350g caster sugar

·       ½ teaspoon vanilla extract

·       6 gelatine leaves

·       2 large egg whites

·       A little salt

·       ¼ citric acid

Equipment:

·       20cm square baking tin

·       Baking sheet

·       Silicone paper x 2

·       Sugar thermometer

·       Knife

·       Saucepan

·       Blender

·       Free-Standing whisk

·       Rubber spatula

·       Palette knife

·       Sieve

·       Fine sieve

Method

1.    Mix the cornflour and icing sugar together in a bowl. Lightly grease the tin with the sunflower oil and line with silicone paper, lightly grease this again. Dust with the icing sugar and cornflour mix and save the rest for later.  
2.    Finely great the zest and save the juice and put aside.

3.    Place a saucepan with the blackberries and 1 tablespoon of sugar on low heat. Cook until blackberries have burst and they become soft.

4.    Using a blender blend until really soft and push the blackberry puree through a fine sieve to remove the pips.
5.    Cook the blackberry puree until it becomes a jam like consistency. Add the vanilla and remove from heat.

6.    Cover the gelatine in cold water in a separate bowl.
7.    In a free-stand mixer place the egg whites, salt and 1 tablespoon of caster sugar.

8.    Tip the rest of the caster sugar into a clean saucepan with 150ml of  water and heat gently to dissolve the sugar. Bring the syrup to boil until it reaches 120c/248f.
9.    Working fast switch the free standing whisk on to whisk the egg whites fast until the hold a stiff peak.
10.    Drain the gelatine and add to the sugar syrup, combine with a rubber spatula.

11.   With the mixture running on a medium speed pour the sugar syrup into the egg whites (be careful not to get any on whisk). After whisking for 3 minutes it should have doubled in size, it should be thick and glossy.
12.   Put half the mixture in another bowl and add the reserved lemon zest and citric acid. Mix well, spread in the prepared baking tin and spread evenly with a palette knife.
13.  Fold the blackberry puree into the other half of the marshmallow mixture and combine.
14.  Smooth over the lemon marshmallow to create a double layer of marshmallow.

15.  Once completely cold cover the marshmallow with clingfilm and leave to set overnight.

16.   To serve, tip the rest of the cornflour/icing sugar mixture onto a silicone paper lined tray.
17. Tip the marshmallow out of the lined, carefully peel the paper off.
18. Cut the marshmallow into pieces and roll in the icing sugar/cornflour mixture to coat.

Have you made any marshmallows before?
Happy Baking! and Have a great weekend!

Fat Friday #12 Rice Pudding Soufflé served with Candied Pecans

This weeks Fat Friday is quite special because its one of the first desserts that I've made in my pastry class. It will be need to be made at least the night before. Don't worry it sounds a little complex but it makes a good dinner party dessert. Its a twist on a traditional soufflé, its made with rice pudding rather than crème patisserie (but if you want a traditional recipe here it is from a couple of weeks back!) (sometimes called pastry cream). Its very impressive sounding and looking but easy to make. Its worth making the French spiced breadcrumbs and the rice pudding in advanced.  Serve with the candied pecans, for an additional crunch to the light and airy soufflé.

Recipe: Makes 6 souffles with lots left over
1 batch of Pain D’Epices (French Spiced Bread):

Candied Pecans:

·       500g pecans

·       114g granulated sugar

·       30g water

Rice Pudding:

·       50g Butter

·       110g pudding rice

·       500ml double cream

·       500ml whole milk

·       90g caster sugar

·       2 bay leaves

·       1 vanilla pod, seeds scraped out

Souffle:

·       200g egg whites

·       80g sugar

Equipment:

·       Chopping Board

·       Heavy-based saucepan (that can be used in an oven)

·       Saucepan

·       Wooden Spoon

·       Measuring Jug

·       Teaspoon

·       Tablespoon

·       Foil

·       Timer

·       Liquidiser or blender

·       6 Ramekins

·       Tray with a damp teatowel

·       Baking sheet

·       Pastry Brush

·       Whisk

·       Fork

·       Loaf tin lined with silicone paper
·       Piping Bag

·       Scissors
·       Bowls x 3

 

Candied Pecans:

1.    Roast the pecans on a baking sheet for about 1 minute.

2.    Dissolve the sugar in water a pan and add warm pecans and mix until crystallize.

 

Preparation for the Ramekins:

1.    Chill ramekins in the fridge for as long as possible.

2.    Melt a little butter in a saucepan.

3.    Meanwhile get a tray lined with a damp teatowel ready.

4.    Using a pastry brush, brush the bottom of the ramekin and the sides using vertical strokes. Chill the ramekins in the fridge.

5.    Line the ramekins with the pain d’epices crumbs and place in the fridge until needed.

 

For the Rice Pudding:

1.    Pre-heat the oven to 170c fan/190c/375f/Gas Mark 5.

2.    Melt the butter in a heavy based saucepan. Sauté the rice for about 30 seconds in the heavy based saucepan.

3.    Add the milk, cream, sugar and bay leaves. Scrape the vanilla seeds and the pod into the pan. Bring to the boil and turn the heat down. Simmer for about 20 minutes stirring frequently.

4.    Cover the top with foil and bake in the oven for 1 hour and 30 minutes, stopping every 15 minutes to stir the rice pudding.

5.    The rice pudding should be thick and glutenous when done. Pick out the bay leaves and vanilla pods out of the pudding.

6.    Transfer the pudding mixture to a blender and blend to a smooth puree. Place into bowl, cover with cling film and place in fridge to cool down.

To Complete the Souffle:

1.    Whisk 200g of egg white with 20g of sugar. Continue to whisk and gradually add the remaining sugar until the egg whites are very fluffy.

2.    Place 250g pureed rice pudding into a bowl and carefully fold in the egg whites.

3.    Divide the mixture into the prepared ramekins using a piping bag, level with a palette knife, then pinch the sides to create an even soufflé bake.

4.    Bake at Gas Mark 4/350c/180c for 9 minutes, turning carefully once after 5 minutes they should be golden and very fluffy. 

What do you think about this new twist on a French classic? Have a great weekend!

Fat Friday #9 Traditional Souffle

 

Welcome to the start of the weekend, but before that its that time of the week! NO, NOT BATH DAY! Its Fat Friday! This week we're looking at a traditional pastry cream soufflé. I've been practicing this with my pastry class. The recipe below features a spiced crumb which is worth making a couple of days before as it can be a lot for one day. This makes a good airy dessert, and also fairly impressive sounding at dinner parties. Mind you, you still wont get 10/10 on Come Dine with Me, because you forgot to match the wine....



Recipe: Makes 4 souffles (Recipe provided by my tutor)

Pain D’Epices (French Spiced Bread):

·       125g Strong flour

·       125g Plain flour

·       20g Baking powder

·       50g sugar

·       1 teaspoon cinnamon

·       1 teaspoon nutmeg

·       1 teaspoon star anise

·       30g candied peel

·       Seeds from one Vanilla pod

·       Grated orange zest

·       Grated lemon zest

·       250g warm honey

·       125ml whole milk

·       165g (about 3) eggs

Pastry Cream/Crème Patisserie

• 40g sugar
• 4 egg yolks
• 25g soft flour
• 30g corn flour
• 300ml milk
• 1 vanilla pod, split

Souffle:

• 4 egg whites
• 40g sugar

Equipment:

• Bowl
• Whisk/hand-held electric whisk
• Chopping Board
• Saucepan
• Knife
• Wooden Spoon
• Measuring Jug
• Teaspoon
• Tablespoon
• Timer
• 4 Ramekins
• Baking sheet covered with a damp tea towel
• Cling Film
• Piping bag
• Scissors
• Blender
• Loaf tin lined with silicone paper

Pain D’Epices Bread

1.    Preheat the oven Gas Mark 2/ 300f/150f .

2.    Place all the dry ingredients in a bowl, along with the zests, peel and vanilla seeds. Mix briefly.

3.    Add the wet ingredients and mix until combined. Place in the prepared loaf tin and bake for 40 minutes or until golden.

4.    Leave to dry for at least 24 hours or until very dry.

5.    In a blender, blend until fine breadcrumbs.
 
For the Pastry Cream

  1.    Pour the milk in a saucepan. Add the vanilla seeds and the pod, bring the milk to the boil.  2.    Beat the sugar and egg until a pale yellow, thick and cream. Whisk in the flour and cornflour.

3.    Remove the vanilla bean from the milk, and stir ½ of the milk into the egg yolk mixture and whisk well to combine.

4.    Return the all of the mixture to a saucepan on a low heat and whisk continuously until the pastry cream is thick and yellow.

5.    Place the pastry cream in a clean bowl and cover the surface with cling film. Put aside to cool and refrigerate until needed.

Preparation for the Ramekins:

1.    Chill ramekins in the fridge for as long as possible.
2.    Melt a little butter in a saucepan.
3.    Meanwhile get a tray lined with a damp teatowel ready.
4.    Using a pastry brush, brush the bottom of the ramekin and the sides using vertical strokes. Chill the ramekins in the fridge.
5.    Line the ramekins with the pain d’epices crumbs and place in the fridge until needed.

To Complete the Souffle:

1.    Whisk 400g of egg white with 20g of sugar. Continue to whisk and gradually add the remaining sugar until the egg whites are very fluffy.
2.    In a clean bowl, whisk the pastry cream to loosen.
3.    Mix the egg whites with the pastry cream until combined.
4.    Divide the mixture into the prepared ramekins using a piping bag, level with a palette knife, then pinch the sides to create an even soufflé bake.

5.    Bake at Gas Mark 4/350c/180c for 16 minutes, turning carefully once after 6 minutes they should be golden and very fluffy.

Have you tried a soufflé before? Have a great weekend and Happy Baking!