FOODS OF PASSION
LEMON SYLLABUB
A delicious dessert to feed each other, eat slowly with small spoons.
2 lemons
1 tablespoon of muscovada sugar
I tablespoon of orange water
Teaspoon chopped rosemary
¾ pint of thicken cream
4 egg yolks (lightly beaten)
Remove skin of lemon using a fine grater and set aside.
Remove seeds and piths of lemons place in a blender and puree with sugar orange water and sugar until smooth.
Warm cream gently; add mixture, and egg yolks continually stirring until thickened taking great care not to burn (6-8 minutes).
Pour into dishes and allow to cool. Decorate with cram and grated lime.
MEXICAN HOT CHOCOLATE
A rich and luxurious drink that warms soothes and stimulates. The rich blend of chocolate and spice creates the drink of the love gods.
1 oz of bitter dark chocolate
Vanilla
½ teaspoon cinnamon
2 tablespoons of thick double cream
2 cups milk
1 egg yolk
1 fresh chilli
1 tablespoon sugar
1 tablespoon brandy
2 cinnamon stick
Combine chocolate vanilla, cinnamon cream and split chilli.
Heat until chocolate melts making sure to stir constantly and do not burn.
Beat together egg yolk and second sugar
Remove chilli from chocolate mix and slowly add to egg mixture.
Add brandy, pour into small cups, and finish with cinnamon stick stirrers.
ORANGE AND LIME SORBET
Something special to finish a meal making your lips and tongue come alive.
1 oz of sugar
8 fl oz water
8 fl oz orange juice
2 fl oz lime juice
2 teaspoons of orange flavored water
Boil sugar and water for 5 minutes to make syrup.
Let cool add fruit juice and orange water
Place in ice cream maker and follow instructions, or place in freezer container and put in freezer- every 30 minutes take out and lightly beat to break up ice crystals. Continue doing this until it is all frozen. Store in freezer in airtight container until required serve with a selection of fresh tropical fruits.
TURKISH DELIGHT
4 cups granulated sugar
4.5 cups water, divided use
2 tsp lemon juice
1.25 cups cornstarch
1 tsp cream of tartar
1.5 tbsp rosewater
2-3 drops red food coloring
1 cup powdered sugar
Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set aside for now.
Place the sugar, lemon juice, and 1.5 cups of the water in a medium saucepan over medium heat. Stir until the sugar dissolves, and bring the mixture to a boil. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer.
When the sugar syrup is around 225 degrees, begin to get the rest of the candy ingredients prepared. Place the remaining 3 cups of water in another, slightly larger, saucepan. Add the cornstarch and cream of tartar and whisk until the starch dissolves and there are no lumps. Place the saucepan over medium heat and bring the mixture to a boil, stirring or whisking constantly. The mixture will become thick and pasty.
Once the sugar syrup is at 240 degrees, remove it from the heat. Slowly, carefully, pour it into the cornstarch mixture, whisking until it is fully incorporated.
Reduce the heat to low and simmer, whisking it every 8-10 minutes, for about an hour, until the candy has turned a light golden-yellow color and is very thick and gluey.
After an hour, remove from the heat and stir in the food coloring and the rosewater. Pour the candy into the prepared pan and allow it to set, uncovered, overnight.
The next day, remove the candy from the pan using the foil as handles. Dust your workstation with the powdered sugar, and flip the candy onto the powdered sugar. Remove the foil from the back and dust the top with the sugar. Use an oiled chef’s knife to cut the Turkish delight into small squares. Dust each side of the square with powdered sugar to prevent stickiness.
Turkish delight is best soon after it is made. It does not keep very well, but if you want to try keeping it, store it in an airtight container with waxed paper between the layers, and dust the sides with powdered sugar again before serving.
No comments:
Post a Comment