2019-09-01_Food_Heaven

Recipe by Moyra Fraser for Bonne Maman

14 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Berry

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MAKES 12

250g (9oz) mascarpone cheese

175ml (6fl oz) ready-made chilled

crème anglaise or vanilla custard

4 generous tbsp Bonne Maman

Strawberry & Wild Strawberry

Conserve

200g (7oz) mixed fresh summer fruits

icing sugar, to dust

For the choux pastry

60g (2oz) strong plain flour

50g (1¾oz) unsalted butter, diced

2 large free-range eggs

1 Preheat the oven to 200°C/Gas

Mark 6. Line 1 or 2 baking sheets with

baking parchment.

2 To make the pastry, sift the flour onto

another sheet of parchment. Put the

butter in a small saucepan with 150ml

(5fl oz) cold water. Heat gently until the

butter has melted, then bring to the boil.

When the liquid is bubbling furiously,

remove the pan from the heat and pour

in all the flour off the paper. Beat with a

wooden spoon until the flour has been

blended into the liquid. Gradually beat in

the eggs until the mixture is a thick,

smooth and glossy paste.

3 Drop tablespoons of the choux paste

onto the baking sheets, leaving about

2.5cm (1in) between them.

4 Bake the choux buns for

25-30 minutes or until golden and crisp.

Turn of the oven, make a small slit in

each bun and return to the oven for a

further 2-3 minutes to dry out. Cool on a

wire rack. (The choux buns can be

made ahead the day before and kept in

an airtight container if you wish.)

5 Meanwhile, put the mascarpone in a

bowl and gradually beat in the custard

until smooth.

6 When ready to serve, halve the

profiteroles and put 1 tsp of conserve in

the bottom of each one. Fill with the

mascarpone custard and top with a

mixture of fruits. Replace the tops and

dust with icing sugar. Serve straight away.

TIP

The conserve, mascarpone custard and

fresh fruit combination is also a great

filling for shop-bought meringues or

pastry tartlets.

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MAKES 5

3 Turn out the panna cottas onto

serving plates. Top with the fresh

mango, sprinkle over the remaining

lime zest and serve chilled.

Recipe taken from

Chetna’s Healthy

Indian by Chetna

Makan, published

by Mitchell Beazley,

£20. Photography

by Nassima

Rothacker. http://www.

octopusbooks.co.uk

3 gelatine leaves

200ml (^1 ⁄ 3 pt) milk

200ml (^1 ⁄ 3 pt) double cream

100ml (3½fl oz) coconut cream

1 tsp vanilla extract

finely grated zest of 2 limes

30g (1oz) caster sugar

85g (3oz) Alphonso mango purée

1 mango, diced, to decorate

1 Combine the milk, double cream,

coconut cream and vanilla in a

saucepan and bring to a simmer over

a low heat. As soon as the mixture

begins to bubble, take it off the heat and

add half the lime zest and the sugar.

Whisk well to dissolve the sugar.

2 Squeeze the water from the gelatine

leaves and add them to the hot cream

mixture. Whisk again until the gelatine

dissolves, then add the mango purée

and whisk again. Pour the mixture into

5 ramekins, then transfer to the

refrigerator and leave to set for 2-3 hours.