Heffalumps and Woozles

It was one of those “Can you remember?”- days, sitting outside on the porch high up in the Italian Dolomite Alps in Alta Badia, watching the falling snow slowly covering our footprints in the powdery white landscape, sharing stories and laughing until your tummy hurts.

It took me back to my childhood when stories were read in front of the fire, or when my eyes were heavy with sleep safely tucked up in my bed on cold winter nights. My favourite – Winnie the Pooh Bear and Christopher Robin leading an “expotition” to the North Pole on a cold and blustery day.

I just could not resist – and had to recreate his Wellies leaving footprints in the snow…

Almond Cake

Equipment:

Measuring cups

Measuring spoons

Cake tin

Zester

Pot

Pastry brush

Sieve

Ingredients:

180ml Plain Yogurt

1.5 cup Castor sugar

4 Eggs

1.5cups flour

180ml Almond flour

Pinch Salt

Vanilla extract

180ml Oil

Flaked almonds

Orange glaze:

5ml Orange zest

45ml Orange juice

5ml Vanilla

2.5ml Almond extract

Icing sugar for dusting

 

Method:

Preheat the oven to 180°C and line a 30cm round cake tin.

Combine the yogurt, sugar, eggs and extract in a bowl, in a separate bowl mix the almond flour, flour, salt and baking powder.

Combine the two mixes together and then slowly add the oil, mix thoroughly.

Pour the mix into the lined tin, sprinkle with flaked almonds and bake for 30-45 min or until a cake tester comes out clean.

For the syrup, combine all the ingredients together in a pot and reduce over low heat until syrup consistency.

Brush the syrup over the cake when it comes out of the oven.

Dust cake with icing sugar

Macha Marshmallow

Equipment:

Electric mixer with whisk attachment

Scale

Measuring cups and spoons

Pot

Container for storage

Sugar thermometer

Ingredients:

2 egg whites

125g sugar

5ml glucose

3 gelatine sheets

45ml water

5ml Macha powder

Combine 100g sugar, 60ml water and glucose in a pot and bring to a boil.

Soak the gelatine sheets in cold water

Heat the water and add the macha powder to make macha tea.

Heat sugar mixture to 127°C

Whisk egg whites until stiff peak; slowly add the remaining sugar to make a meringue.

When sugar syrup reaches temperature add the Macha tea and softened gelatine.

In a slow steady stream, with the beater still running, add the sugar water mixture and continue whisking until mixture starts to cool and firm up. Spread marshmallow out in a well-oiled pan or plastic container and let it set.

 

Apple Jelly

Equipment:

Measuring cups and spoons

Knife

Cutting board

Pot

Sieve

Container for storage

Method:

1/2 cup Sugar

375 ml Apple juice, golden

2 Earl Grey tea bags

2 Green Apples

2 Star Anise

5 ml Vanilla essence

3 Gelatine Sheets

 

Method:

In a saucepan, heat the sugar, apple juice, earl grey tea bags, green apple (cut into pieces), star anise and vanilla until the sugar has dissolved and the flavours have infused. Strain the liquid.

Bloom the gelatine sheets in cold water, squeeze out excess liquid and melt into the flavoured liquid.

Pour into a well-oiled container and allow to set.

 

Apple and lemon gel

Equipment:

Pot

Measuring cups and spoons

Scale

Whisk

Sieve

Piping bag

Ingredients:

300ml Apple juice, cloudy

100ml Lemonade

1 Lemon juiced (60 ml)

1 sprig Lemon verbena

4 g Agar Agar

Method:

Heat apple juice and lemonade in a small pot. As soon as liquid comes to a boil, add lemon verbena, remove from heat and allow to infuse. Remove the verbena after 10-15min.

Return the pot to heat, add the agar agar and whisk well. Bring to a boil while whisking. Through mixture out into an oiled container and allow to set in the fridge.

After mixture has set, blend in a blender until a smooth paste. Pass through a sieve and put into a piping bag.

 

Almond Meringue

Equipment:

Electric mixer with whisk attachment

Scale

Baking tray

Baking paper

Spatula

Ingredients:

2 Egg whites

80g Castor sugar

10ml Almond extract

 

Method:

Whisk egg whites in an electric mixer until stiff peaks, slowly add the sugar and whisk to make a meringue.

Flavour with almond extract.

Spread the meringue out onto an oiled parchment paper and dry out at 100°C for 30-45min.

Tonka mousse

Equipment:

Scale

Bowls

Mixer

Spatula

Pot

 

Ingredients:

200g Cream Cheese

200g White Chocolate

3 Egg Whites

500g Castor sugar

1 Tonka bean

5 ml Tonka aroma

 

Method

Fill a pot with water and bring it to a boil. Weigh out the white chocolate into a bowl that will fit onto the pot. Melt the chocolate on the double boiler.

Place the cream cheese in the mixer bowl and beat with the paddle attachment until smooth and soft.

With the mixer on high speed, slowly pour the melted chocolate into the cream cheese and mix until well incorporated. Set aside.

Whip the egg whites until stiff peak, slowly add the sugar and whisk until smooth and glossy.

Fold the whipped egg whites into the cream cheese mixture. Add grated Tonka bean and Tonka bean aroma and fold in.

 

 

Lemon Apples

Equipment:

Pots

Knive

Chopping board

Ziplock bag

Ingredients:

2 Green apples

Lemon cordial

Lemon verbena

1 knob ginger

Method:

Heat water in a medium sized pot.

In a separate pot, bring the lemon cordial, lemon verbena and ginger to a boil, remove from heat and allow to infuse.

Thinly slice the green apples.

Add apples to infused cordial, seal in a ziplock bag.

Put the ziplock bag into the boiling water and allow to boil for 5 min, remove and refrigerate.

By | 2018-06-14T09:56:51+00:00 June 14th, 2018|DEKATv, Kos|