Nectarine Clafoutis

 

 

Nectarine Clafoutis

·         500g Nectarines – washed, peeled, de-stoned and cut into quarters

·         130ml Fresh Cream

·         4 x Whole Eggs

·         4Tbsp Caster Sugar

·         80g Plain Flour

·         30ml Vanilla Paste – I know this might seem a lot but it just works so well

·         Icing Sugar for dusting once done

·         Vanilla Ice Cream for serving – homemade is the best

Method:

Pre-heat your oven to 200 ͨc. Spray a 1.5Lt oven dish with non-stick spray, or you can just lightly butter the dish. Place the nectarines inside the oven dish skin side down (looks great for presentations). Place the cream, eggs, sugar, flour and vanilla paste in a food processor and blitz till a smooth batter has formed. Now bake in the middle of the oven for about 25 – 30 min till the Clafoutis is puffed up and golden. Allow to cool slightly before dusting with some icing sugar. Serve slightly warm with a big scoop of Vanilla Ice cream.

Orange Bavarian Cream

This week’s treat is a little sneak peak of what’s to come in my new cook book coming out later this year. Death by Desserts! Here is one of my favourites, hope you enjoy it just as much as I do.  These are astounding little desserts that are just pure joy, with a light, silky and smooth finish. A crème anglaise that is moulded and thickened with gelatine, whipped egg whites softly whipped cream and additional flavourings served cold. They do require some skill and a little patience but nothing to outlandish.

Orange Bavarian Cream

I got this recipe from non-other than the Queen of French desserts, Julia Child. Obviously I have made some changes to the recipe to bring it into the new age.

NOTE: This custard requires 7 egg yolks, because of the orange juice. When making other flavours, keep in mind whatever you add that might act as a natural thickening agent for the custard you will reduce the yolks to 5 like in any crème anglaise.

·         Zest & Juice of 2 Large Oranges

·         1½Tbsp of Powdered Gelatine

·         5ml Orange Essence – orange blossom water can be used too

·         7 x Large Eggs – separated (you need 5 egg whites for whipping)

·         350ml Full Cream Milk

·         180g White Sugar

·         2Tbsp Corn Starch - mazina

·         Pinch of Salt

·         1Tbsp of Castor Sugar

·         125ml  Chilled Whipping Cream

·         2Tbsp of Orange Liqueur – optional, can be replaced with 1Tbsp of orange essence

Method:

After zesting the oranges, add the zest to the milk in a medium sized sauce pot over a low heat and bring to a bare simmer. Pour the gelatine over the orange juice and leave to soften. In a large mixing bowl whisk together the egg yolks, corn starch, orange essence and 180g of sugar till thick and to slight ribbon stage. Once the milk has reached the slight simmer, pour the hot milk into the egg mixture in a very slow and steady stream whisking continuously. Once all the milk is incorporated, return the mixture to the pot over low heat and stir with a wooden spoon in the shape of and eight till the custard has thickened enough to coat the back of the wooden spoon. Do the finger test just to double check, if you are able to run a line through the back of the spoon, and if the line stays clear the custard is cooked.  Immediately remove the custard from the heat and add the orange juice with the softened gelatine and whisk with a wire risk till all the gelatine has dissolved, set aside to cool slightly while you whip the egg whites. Place 5 egg whites in a large bowl and whisk lightly before adding the pinch of salt and then whisking it to soft peak stage. Add the tablespoon of castor sugar slowly and whisk to firm peak stage. Now take a rubber spatula and roughly fold ⅓ of the whites into the custard, before gently folding in the rest of the egg whites. Rinse out the mixing bowl and softly whip the chilled cream, fold through the orange liqueur or essence and then fold the entire mixture through the custard mixture. This is enough for 8 -10 individual servings or 1 large dessert. Use metallic moulds as they are easier to unmould than rubber ones. Pour the custard mixture into the moulds and leave to set in the refrigerator nothing less than 6 hours, overnight is best. To unmould, quickly dip the bottom of the mould into Luke warm water for a few seconds, dry it off and flip it out onto the chilled serving plate. Serve with a caramelised orange slice and an iced shot of orange liqueur. 

TIP: To caramelise orange slices take a very sharp serrated knife and slice waver thin slices, dust them with castor sugar and bake in a hot oven on a silicone sheet for 5 -10 minutes. Keep your eye on them as they may burn quite quickly.

Berry Jell-O

Seeing that this will be my last summer recipe, I thought I’ll share something very special with you. This recipe will be featured in my book that I’m planning on releasing later this year.  Truly a stunner not only on the eye but on the taste buds too. This is really easy and decadent. Use metal ramekins for this recipe as you want to turn the jellies out onto a plate with no fuss.

You’ll Need: 

·         Peel of 2 Lemons, Juice of 1

·         Zest of 1 Orange

·         2 x Sprigs of Fresh Mint – bruised

·         250g Strawberries – washed, hulled & halved

·         250g Cherries – washed, stoned & halved

·         100g Blueberries – washed

·         100g Blackberries – washed

·         1Lt of Water

·         8 x Sheets of Gelatine Sheets – soaked in cold water

·         400g White Sugar

Method:

Place the water, mint sprigs, orange zest, sugar, lemon peel and juice in a pot and bring to a boil. Meanwhile soak the gelatine. Stir the stock so all the sugar is dissolved; now turn the heat down and let the syrup infuse with all the flavourings. Squeeze out the excess water from the gelatine and add it to the stock, stir till dissolved and take the pot off of the heat and leave to cool slightly. Meanwhile prep the fruits and place everything into a large mixing bowl. Spoon the mixed berries into the chilled ramekins or loaf tin and fill them almost to the rim then place them in the refrigerator to cool completely. Strain the stock through a sieve and leave to cool to room temperature. Take the ramekins from the refrigerator and start filling them slowly with the stock. Shake the ramekins making sure no air bubbles are caught anywhere in the fruit mixture. Best is to fill it, shake it and leave it a few minutes before shaking it again just to ensure no bubbles are caught anywhere between the fruits. Refrigerate till set 4 – 6 hours but overnight is best. Serve as is or with a dollop of crème fraich and a dusting of icing sugar.

TIP: To make this a dinner part treat, reduce the water in the recipe by 120ml and once boiled and ready to cool, add 120ml Vodka or Tequila.