15 minutes.
Spread the lemon curd
over the base.
Cream the butter and sugar
using the whisk until pale and
fluffy.
Gradually whisk in the
eggs.
On the lowest speed, whisk
in the ground almonds, cake
crumbs and milk.
Spread over the lemon
curd and sprinkle over the
flaked almonds.
Passion Fruit Syllabub
Serves 4
Double or whipping cream
150ml
White wine
90ml
Caster sugar
50g
Lemon juice
Half a lemon
Passion fruit, scooped out
4
Sponge fingers or fan wafers
to serve
As
required
You will need some elegant
glasses or wine glasses to
serve this.
Whisk the cream until it is
beginning to thicken, then
whisk in the wine, sugar and
lemon juice a little at a time.
Stop whisking while the
cream is still just soft.
Put a spoonful of passion
fruit pulp in the bottom of each
wine glass.
Pour in a layer of syllabub,
and continue to layer passion
fruit and syllabub until the
glass is almost full.
Put glasses in the fridge for
2-3 hours. Serve with the
sponge fingers or wafers.
Meringues
Makes 12
Egg whites
4
Sugar 115g
Vanilla extract
1 tsp
Preheat the oven to 140ºC,
Gas 2.
Line a baking tray with
greaseproof paper.
Whisk the egg whites using
the hand whisk until it forms
soft peaks.
Whisk in the vanilla extract.
Gradually add the sugar
(while still whisking) and
continue whisking until
reasonably stiff peaks form.
Scoop 12 blobs of the
mixture onto greaseproof
paper on a baking sheet.
Bake for about an hour.
Turn the oven off and leave
the meringues in the oven to
dry.
Eat as they are or stick two
together with whipped cream.
Guacamole
Serves 4
Ripe avocados, peeled and
chopped
2
Small onion, finely
chopped
1
Garlic clove,
minced
1
Ripe tomato,
chopped
1
Lime, juiced
1
Salt and pepper
To taste
Blend all the ingredients a
bowl using the whisk.
Season to taste.
Chill for half an hour before
serving to blend the flavours.
Cheese & Ham Soufflé
Serves 4-6
Butter
50g
Plain flour
50g
Milk 200ml
Medium eggs, separated
6
Basil, chopped
2 tsp
Garlic salt
1/
2
tsp
Cheddar cheese, grated
100g
Ham, very finely chopped
225g
Preheat oven to 190ºC,
Gas 5.
Grease a 1.1 litre (2 pint)
soufflé dish.
Melt the butter in a
saucepan.
Stir in the flour and blend in
the milk using the whisk.
Allow to cool slightly before
adding the egg yolks, basil,
garlic salt, cheese and ham.
Mix well using the whisk.
Whisk the egg whites until
stiff and carefully fold into the
mixture.
Pour into the soufflé dish
and cook for 45 minutes to 1
hour or until well risen, golden
and firm.
Tips for successful egg
white whisking
Air is the essential
ingredient when whisking egg
whites. The air which is
incorporated as they are
whisked can increase their
volume by up to 8 times.
Any trace of grease or yolk
can prevent the egg whites
from whisking. Make sure your
bowl and whisk are
scrupulously clean before you
begin.
Choose a bowl as large as
you can so that the maximum
amount of air can be
incorporated.
Start whisking on a slow
speed for the first few minutes
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