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.

Easy Cupcakes

Cupcakes the easy way

Baking someone a cupcake show that you care, besides being utterly delicious what else is a cupcake? A little bit of love with icing on top. Here is a fool proof cupcake recipe that never fails. If you can memorize this recipe you are set for life. Vanilla flavour stays king so here it is.

·         2 Cups Flour

·         2Tsp of Baking Powder

·         250g Castor Sugar

·         250g Unsalted Softened Butter

·         2 x Large Eggs

·         10ml Vanilla Paste

·         60ml Milk

·         Pinch of Salt

For the Icing

·         125g Unsalted Butter Softened

·         1½ Cups of Icing Sugar

·         30ml Milk

·         10ml Vanilla Paste

·         5ml Food Colouring - optional

Method:

Pre-heat the oven to 180 ͦC. In a large mixing bowl cream the butter and sugar with a wooden spoon, add the vanilla and 1 egg at a time mixing well to incorporate. Sift over the flour, baking powder and salt and mix well. Once all the ingredients are combined add the milk a little at a time and mix well till all the milk is incorporated. Prepare a cupcake tray with non-stick spray and line each holder with a cupcake cup. Spoon an ice cream scoop of the mixture into each cupcake cup filling it ⅔ of the way. Bake in the oven for 20 -25 min, if you stick a toothpick into the centre of the cupcake and it comes out clean the cupcakes are done. Remove from the oven and leave to cool completely. To make the icing, combine the butter, sugar and vanilla in mixing bowl and beat with a wooden spoon. Once everything is combined add the milk and mix till smooth. Spoon the mixture into a piping bag and pipe a cone onto each cupcake, starting from the outside of the cupcake moving into the centre. You can decorate it further with some sprinkles or sugar flowers but it think a plain cupcake always looks so chic.

Make youre own Vanilla Salt

 

HOW TO – MAKE VANILLA SALT

2 x Vanilla Beans

1½Tblsp of Sea Salt Crystals

 

Take 2 vanilla pods and split them down the centre, scrape out all the seeds and place them in a pestle and mortar along with 1 and a half tablespoons of sea salt crystals and grind till everything is evenly combined.

This is great for white fish meat.

Tip's on Marinating and Basting

TIP’S on Marinating & Basting

·         Always add vinegar or lemon juice as this will help to tenderise the meat

·         Minimum of 2 hours to soak up all that goodness and to naturally tenderise the meat

·         If using a shop bought marinade, thin it down with water or wine. To thick and it will burn easily leaving you with meat charred on the outside and under cooked on the inside  

·         Always baste the meat while cooking as the meat loses a lot of its natural juices when being grilled

·         Use a make-shift basting brush by tying together a bunch of fresh rosemary branches with cooking twine/string. The rosemary works great as it releases its own oils and flavour while basting the meat

·         Think outside the box. Replacing your kebab sticks with lemon grass stalks or hardy rosemary branches (The lemon grass works great for fish kebabs and things like prawns and other seafood)

Red Wine steak Marinade - The best ever!!

Red Wine Steaks & Fillets

Everyone has their own marinade recipe that they will take to their graves, but I think it’s a sin to keep good food from people. This works on any cut of meat, depending on what your braaiing will depend on the marinating times.  The minimum marinating time for any meat would be around 2 hours and overnight is best but this all comes down to your time planning and choice of meat.

½ Bottle of Red Wine – best quality you can afford

3Tblsp of Soft Brown Sugar

3 x Cloves Garlic – chopped

1cm Fresh Root Ginger – finely grated, you don’t even have to peel it

3 x Good Splashes of Tabasco Sauce

1 x Green Pepper – diced

2Tblsp Balsamic Vinegar

3Tbsp of Tomato Sauce

15g Fresh Rosemary Leaves – chopped roughly

2Tbsp of Fresh Oregano & Marjoram Leaves – chopped roughly

Salt & Pepper to taste     

Method:

Mix everything together and whisk well to combine. Whisk till all the sugar has dissolved and pour this over your meat, leave to marinade and infuse as long as possible.

 

 

Basic Meringue

 

HOW TO – BASIC MERINGUE

4 x Large Egg Whites

1Cup Castor Sugar

1Tsp White Vinegar

5ml Vanilla Paste

 

Pre-heat the oven to 120c. In a clean Mixing bowl, whisk the egg whites to a soft peak, then start pouring in the sugar little by little whisking the whole time, until all the sugar is in. now put in the vinegar and vanilla and whisk well to combine. Spread the mixture evenly in a shape or circle on a baking tray lined with wax paper and bake for 25 -30min. turn the oven off & leave the meringue in the oven for at least an hour, this will insure a chewy centre and a nice crust.