October 4, 2016

MACERATED FRUIT Recipe

 

 In white wine & vanilla bean syrup with almond & orange zest cakes, blueberry creme fraiche and cinnamon tuilles.

 

MACERATED FRUIT

  • 300ml white wine
  • 200ml water
  • 200g sugar
  • 1 vanilla pod cut and seeds scooped out
  • 2 x cinnamon sticks
  • 2 x star anise
  • zest and juice of 1 lemon
  • zest of 1 orange
  • zest of 1 lime

 

Bring first nine ingredients to the boil, simmer on low until reduced by half. Keep strawberries whole and cut nectarines and peaches into desired shapes or scoop out with a melon baller into little balls. Add the fruit to the reduced syrup and return to the heat simmering for three minutes. Cool and refrigerate overnight.

 

BLUEBERRY CREME FRAICHE

  • 1/2 cup freeze dried blueberries
  • 200g creme fraiche

Blend freeze dried blueberries in a spice grinder and mix with creme fraiche. Refrigerate until needed.

 

TUILLES

  • 3/4 cup white sugar
  • 3 egg whites
  • 1/2 cup flour
  • 1/2 cup butter melted
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon

 

Blend all ingredients together to form a thick paste. Refrigerate overnight before using.

 

Spread a thin layer of mixture about 4mm thick onto a silicone mat or baking paper and bake at 170c until just golden. Remove and mould into desired shape working quickly as they cool down fast.

 

ALMOND CAKE

  • 125g castor sugar
  • 4 eggs separated
  • zest of 1 orange chopped finely
  • 125g softened butter
  • 250g ground almonds or almond meal
  • 60g flour

 

Beat yolks, zest and sugar until think and pale. Beat in soft butter and add flour and almond meal.

 

Beat whites until soft peaks and add 1/3 to the mixture and stir in. Gently fold in the remaining whites and pour into mini moulds. Bake at 170C for 20 minutes or until skewer comes out clean.

 

TO PLATE

Place two mini almond cakes dusted with icing sugar on plate. Place fruits around the cakes and pour some of the fruit syrup around the plate. Dot some blueberry creme fraiche on the plate and on top of the mini cakes. Place a tuille on top of each cake. Sprinkle some blueberry dust around the plate and serve. Enjoy with a nice glass of rose.

 


Recipe: Chef from Canapes and Co.Bespoke Catering Auckland. Photography: Nicola Keenan

Canapes and Co. Website

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