MINI PAVLOVAS WITH SUMMER FRUITS
Makes 8
5 egg whites
•
250 g (9 oz) icing sugar
•
pinch of salt
For the filling
284 ml carton whipping cream, whipped
•
450 g (1 lb) strawberries or
raspberries or other summer berry fruits
Place the egg whites, icing sugar and salt in the bowl fitted with the
whisk,
but leave
the pusher out to allow more air in. Make sure the bowl and whisk are scrupulously
clean otherwise the eggs will not whisk. Process for 8 minutes until stiff. Place 8
spoonfuls of mixture onto two baking sheets, lined with non-stick baking parchment,
and shape into 10 cm (4 in) circles. Bake in a preheated oven at 110°C/225°F (Fan
oven 100°C), Gas mark
1
/
4
for about 1
1
/
2
-2 hours until firm and crisp. Leave to cool.
Top with whipped cream and cover with the fruit.
Cook’s note:
This mixture can be made into meringue shells by shaping with a
spoon, but is not firm enough to pipe. Alternatively, use it as a topping for Lemon
Meringue Pie or Baked Alaska.
PROFITEROLES WITH WARM TOFFEE SAUCE
Serves 5 - 6
For the choux pastry:
75 g (3 oz) butter
•
225 ml (7
1
/
2
fl oz) water
•
110 g (4 oz) plain flour
•
3 eggs,
medium size
For the filling:
284 ml (10 fl oz) tub whipping cream, whipped
For the toffee sauce:
115 g (4 oz) cream toffees
•
75 ml (5 tbsp) double cream
•
50 g (2 oz)
toasted flaked almonds, for decoration
Melt the butter and water in a saucepan. When the mixture is boiling, remove from
the heat and add the flour in one go. Beat with a wooden spoon until smooth and
comes away from the sides of the pan. Leave to cool slightly. Place the paste in the
bowl fitted with the
plastic kneader.
With the machine running, add the eggs one
at a time through the feed tube, then process for another 1 minute.
Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray.
Allow a little space between each spoonful as they will swell during cooking. Bake in
batches in a preheated oven at 220°C/425°F, gas mark 7 for about 20-25 minutes
or until crisp, well puffed and golden brown. Lift onto a wire rack and make a small
hole in the base to release any steam. Leave to cool.
Fill the cooled choux puffs with the whipped cream.
Prepare the toffee sauce at the last minute so it can be served warm. In a
saucepan melt the toffees on a low heat, stirring all the time. When half melted,
add the double cream and keep mixing until all the toffees have melted. Pile the
profiteroles in individual dishes, pour over the warm sauce and sprinkle over the
toasted flaked almonds.
Mayonnaise and dressings
MAYONNAISE
Makes about 300 ml (
1
/
2
pint)
1 egg yolk
•
1 tsp Dijon mustard
•
2 tsp white wine vinegar
•
250 ml (8 fl oz)
olive or sunflower (or half olive oil & half sunflower oil)
•
salt and pepper
All the ingredients should be at room temperature and not too cold. Fit the
whisk.
Add the egg yolk, mustard, vinegar, salt and pepper. Process until well blended
then, without stopping the machine, very slowly pour the oil through the feeder tube.
Process until the mayonnaise is thick enough, after about 30 seconds. Adjust the
seasoning.
Try this:
For Garlic Mayonnaise add 2 crushed cloves of garlic, or more if you
prefer, with the egg yolks.
VINAIGRETTE DRESSING
Makes about 300 ml (
1
/
2
pint)
150 ml (
1
/
4
pt) olive oil
•
150 ml (
1
/
4
pt) sunflower or groundnut oil
•
75 ml (5
tbsp) wine vinegar
•
5 ml (1 tsp) caster sugar
•
5 ml (1 tsp) French mustard
•
1 garlic clove, finely chopped
•
2.5 ml (
1
/
2
tsp) salt
•
freshly ground
black pepper
Fit the
metal blade.
Add all the ingredients and process for 10 -15 seconds. Add
some chopped fresh herbs for a fuller flavour. Store in a glass jar in the refrigerator
for up to two weeks. Shake well just before use.
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