December 23, 2016 / Lyn Jones / 0 Comments
serves 6
90g dark chocolate
4 eggs, separated
30g preserved ginger, chopped
1 Tab preserved ginger syrup
1 cup icing sugar, sifted
300ml carton cream, lightly whipped
Put chopped choc in top of double saucepan, stir over gently simmering water until melted; cool slightly. Gradually add egg yolks, mix well.
Stir in ginger syrup and finely chopped ginger, mix well.
Put egg whites into small bowl or electric mixer and beat until soft peaks form. Gradually add icing sugar.
Add choc mixture, beat until just combined. Fold in lightly whipped cream. Pour into individual serving dishes. Freeze. Serve frozen, topped with whipped cream.
Recommended maximum freezing time: 2 months
December 23, 2016 / Lyn Jones / 0 Comments
This flan is superb.
PASTRY:
1 1/4 cups plain flour
75g butter
1 Tab sugar
2 egg yolks
1 Tab water, approx.
FILLING:
825g can dark plums
1 cup sour cream
2 tsp lemon juice
1/3 cup sugar
1.5 Tab plain flour
1 egg
TOPPING:
1/4 cup plain flour
1/4 tsp cinnamon
2 Tab brown sugar
30g butter
1/2 cup flaked almonds
PASTRY:
Sift flour, rub in butter, add sugar. Add egg yolks & enough water to mix to a firm dough; shape into smooth ball, refrigerate 30 mins. Roll out pastry between 2 sheets of greaseproof paper large enough to line a 23cm flan tin; trim edges.
Bake blind by covering pastry with greaseproof paper and sprinkling thickly with rice or dried beans, then bake in mod hot oven 10 mins. Remove beans, return pastry to oven, bake further 5 mins.
Pour filling into flan, bake in mod oven 25 mins. Sprinkle Topping over flan, return to mod oven further 10 mins.
FILLING:
Drain plums and remove stones. Combine sour cream, lemon juice, sugar, flour & egg, stir in plums.
TOPPING:
Combine flour, cinnamon & sugar, rub in butter, mix in almonds.