2019-09-01_Food_Heaven

DeCORATE

WITH^

fresh^ fr

uit^ and^ a

little^ lim

e^ zest

TE ATIME HE AVEN

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 69

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SERVES 4-6

For the choux pastry
250ml (9fl oz) water
6g (¹⁄ 8 oz) salt
100g (3½oz) butter or margarine
150g (5½oz) gluten-free plain flour
5-6 free-range eggs
icing sugar
For the matcha cream
100g (3½oz) single cream
200g (7oz) mascarpone cheese
15g (½oz) sugar
15g (½oz) matcha powder

1 Preheat the oven to 200°C/Gas Mark

7. Combine the water, salt and but ter or
   margarine in a saucepan and bring to
   the boil. When the butter has melted,
   add the flour mix to the boiling butter

mixture and quickly mix with a spatula

until the mixture is well combined and

comes away easily from the side of the

pan. Pour into a mixing bowl and add

the eggs, mixing with the spatula until

smooth. Spoon the dough into a piping

bag fitted with a 1cm (½in) plain nozzle.

2 Pipe small balls of choux onto a

baking tray lined with baking paper.

Bake for 30 minutes. Let the balls cool

before cutting off the top third of

each puff.

3 Make the matcha cream; whisk the

well-chilled cream with the mascarpone

until light and airy, then add the

combined sugar and matcha powder.

Spoon the cream into a piping bag fitted

with a 1cm (½in) star nozzle and pipe

into the choux. Replace the lids and

dust with icing sugar.

/LPHSDYORYDV

SERVES 8

For the French meringue
100g (3½oz) free-range egg whites
(3-4 egg whites)
200g (7oz) sugar
20g (¾oz) grated lime zest
For the chantilly cream
250g (9oz) single cream
30g (1oz) sugar
1 vanilla pod, split
To de c orate
fresh berries or mango
grated lime zest

1 Preheat the oven to 110°C/Gas Mark
¼. Beat the egg whites to sof t peaks,
then gradually beat in the sugar,
followed by the lime zest. Spoon the
meringue into a piping bag fit ted with a
12mm (½in) plain nozzle.
2 Pipe 8 meringue balls the size of small
apples onto a baking tray lined with
baking paper. Bake for 3 hours. Allow
to cool.
3 Make the chantilly cream; combine the
cream and sugar in the bowl of an
electric mixer. Scrape in the vanilla seeds
and beat on medium speed until light and

airy. Spoon into a piping bag and pipe

onto the cold meringues. Add fresh fruit

and a little lime zest to decorate.

The recipes on

this page are taken

from Gloriously

Gluten Free by

Frederique Jules,

published by

Murdoch

Books (£16.99).