Recipe taken from
Bonne Maman – The
Seasonal Cookbook,
published by Simon
& Schuster (£14.99).
Recipe development
by Moyra Fraser.Recipe taken from
Casablanca
by Nargisse
Benkabbou,
published by
Mitchell Beazley
(£20). Photography
by Matt Russell.58 baking heaven JUNE WWW.FOODHEAVENMAG.COM
Moroccan mint tea
chocolate pots
SERVES 4250ml (9fl oz) double cream
20g (¾oz) unsalted butter
3 tsp loose-leaf gunpowder green
tea
a handful of mint leaves
180g (6oz) dark chocolate (70%
cocoa solids), roughly chopped
½ tsp vanilla extract
80g (3oz) caster sugar
3 large free-range egg yolks
a pinch of salt1 Heat the cream with the butter in a
small saucepan over a medium heat until
it comes to the boil. Remove the pan
from the heat and stir in the gunpowder
tea and mint leaves. Leave to steep for
30 minutes.
2 Strain the cream and butter mixture
thoroughly, discarding the tea and mint
leaves, then return to the saucepan and
set over a medium-low heat. Add the
chocolate and vanilla and heat for about
4 minutes, stirring, until the chocolatehas melted and the mixture is smooth.
Remove the pan from the heat and leave
the mixture to cool for a few minutes.
3 Whisk the sugar, egg yolks and salt
together in a large bowl using a hand-
held electric whisk until pale in colour.
Pour in the chocolate mixture while
stirring constantly, then continue stirring
until smooth and well combined.
4 Divide the mixture between 4 small
pots or ramekins and chill in the fridge for
about 1 hour until firm. If you keep the
pots in the fridge for more than 2 hours,
leave them at room temperature for
30 minutes before serving.5 Sit the ramekins in a roasting tin. Pour
the cooled custard onto the frozen
sauce, then pour boiling water to come
halfway up the sides of the dishes.
6 Cook in the oven for about
25 minutes, or until a skin has formed on
top of the custard but it is wobbly in the
middle. Chill overnight in the fridge.
7 For the brûlée topping, put a sheet
of oiled foil on a baking sheet. Put the
granulated sugar in a small saucepan,
then place over a gentle heat until the
sugar begins to melt and turn
golden brown.
8 Immediately pour the caramel onto
the foil and leave until cold and set.
Break into a food processor or blender
and whizz to form a fine powder. Tip into
a clean, dry jar and keep in a cool place.
9 About 2 hours before serving, heat
the grill to its hottest setting. Sprinkle
the powdered caramel evenly over the
surface of the custards and put under
the grill about 5cm (2in) away from the
heat. Grill for 2-3 minutes until the
caramel melts. Chill again until ready
to serve.4 large free-range egg yolks
1 tbsp golden caster sugar
grated zest of ½ orange
½ tsp finely grated fresh ginger
1 x 600ml (1pt) carton double
cream
vegetable oil, for greasing
8 tbsp granulated sugar1 Preheat the oven to 170°C/Gas
Mark 3.
2 Mix together the passion fruit juice
and the conserve and divide between
6x7.5cm (3in) round, 5cm (2in) deep
ramekin dishes or any other heatproof
and freezer-proof dishes. Put the
ramekins in the freezer for 1 hour or until
the strawberry mixture has frozen.
3 With a wooden spoon, beat together
the egg yolks, caster sugar, orange zest
and ginger until well combined.
4 Put the cream in a saucepan and
slowly bring to just below boiling.
Immediately pour the hot cream onto
the egg yolk mixture, stirring all the time
with a wooden spoon. Leave to cool,
then strain into a jug.Strawberry &
passion fruit brûlées
SERVES 6
strained juice of 2 passion fruit
6 tbsp Bonne Maman Strawberry
Conserve