remaining star anise and whisk to
combine. Make a well in the centre and
add oil, egg yolks, zest, vanilla seeds and add oil, egg yolks, zest, vanilla seeds and
reserved pineapple puree. Using a fork, reserved pineapple puree. Using a fork,
whisk wet ingredients to combine, then whisk wet ingredients to combine, then
gently fold in dry ingredients to make a gently fold in dry ingredients to make a
smooth batter.smooth batter.
Place eggwhites in a stand mixer fitted Place eggwhites in a stand mixer fitted
with the whisk attachment. Whisk for with the whisk attachment. Whisk for
30 seconds or until frothy, then add 30 seconds or until frothy, then add
cream of tartar. Continue to whisk until cream of tartar. Continue to whisk until
soft peaks form, then gradually add soft peaks form, then gradually add
50g caster sugar, a spoonful at a time. 50g caster sugar, a spoonful at a time.
Continue to whisk for 5 minutes or until Continue to whisk for 5 minutes or until
mixture is stiff and glossy. Gently fold mixture is stiff and glossy. Gently fold
eggwhite mixture into pineapple batter eggwhite mixture into pineapple batter
until just combined.until just combined.
Pour batter into the ungreased chiffon Pour batter into the ungreased chiffon
pan and bake for 50 minutes, covering pan and bake for 50 minutes, covering
with foil halfway if the top is browning with foil halfway if the top is browning
too quickly, or until a skewer inserted in too quickly, or until a skewer inserted in
the centre comes out clean. Remove the centre comes out clean. Remove
from oven and immediately invert the from oven and immediately invert the
tin (don’t worry if the removable base tin (don’t worry if the removable base
slips down a little when the cake is turned slips down a little when the cake is turned
over – the cake will remain suspended over – the cake will remain suspended
because the tin is not greased). Set because the tin is not greased). Set
aside for 1 hour or until completely cool.aside for 1 hour or until completely cool.
Reduce oven to 120°C. Line a baking Reduce oven to 120°C. Line a baking
tray with baking paper.tray with baking paper.
To make the pineapple flowers, using To make the pineapple flowers, using
a serrated knife, cut reserved remaining a serrated knife, cut reserved remaining
pineapple crossways into 2mm-thick pineapple crossways into 2mm-thick
slices and set aside. Place remaining slices and set aside. Place remaining
40g caster sugar and 2 tbs water in 40g caster sugar and 2 tbs water in
a small saucepan over medium heat and a small saucepan over medium heat and
cook, stirring, for 2 minutes or until sugar cook, stirring, for 2 minutes or until sugar
dissolves. Increase heat to high and bring dissolves. Increase heat to high and bring
to the boil. Cook for 30 seconds, then to the boil. Cook for 30 seconds, then
remove from heat. Lightly brush both remove from heat. Lightly brush both
sides of pineapple slices with syrup, sides of pineapple slices with syrup,
then arrange on a heatproof wire rack then arrange on a heatproof wire rack
placed over the prepared tray. Transfer placed over the prepared tray. Transfer
to the oven and bake for 1-1to the oven and bake for 1-1^11 // 22 hours hours
(cooking time depends on how ripe (cooking time depends on how ripe
the pineapple is) or until the slices are the pineapple is) or until the slices are
golden and completely dry, but still golden and completely dry, but still
have some flexibility.have some flexibility.
Immediately shape hot pineapple Immediately shape hot pineapple
slices either over the moulds of an egg slices either over the moulds of an egg
carton or inside the holes of a muffin pan carton or inside the holes of a muffin pan
to form little cups. Set aside to cool and to form little cups. Set aside to cool and
firm up.firm up.When the cake is cool, turn the pan When the cake is cool, turn the pan
cake-side up. Using a long palette knife, cake-side up. Using a long palette knife,
loosen cake from the sides and central loosen cake from the sides and central
tube, and turn out onto a serving plate. tube, and turn out onto a serving plate.
To make the icing, place icing sugar To make the icing, place icing sugar
in a bowl. Using a wooden spoon, stir in a bowl. Using a wooden spoon, stir
through reserved pineapple juice until well through reserved pineapple juice until well
combined. Drizzle top of cake with icing, combined. Drizzle top of cake with icing,
allowing some to drip down the sides. Top allowing some to drip down the sides. Top
with pineapple flowers and sprinkle with with pineapple flowers and sprinkle with
reserved ground star anise to serve.reserved ground star anise to serve.CHAI BRULEE TARTSCHAI BRULEE TARTS
MAKES 10-12MAKES 10-12
You will need a kitchen blowtorch. You will need a kitchen blowtorch.
Begin this recipe 1 day ahead.Begin this recipe 1 day ahead.600ml thickened cream 600ml thickened cream
9cm piece (45g) ginger, 9cm piece (45g) ginger,
coarsely gratedcoarsely grated
7 cardamom pods, bruised7 cardamom pods, bruised
3 cinnamon quills, halved3 cinnamon quills, halved
1 English Breakfast teabag1 English Breakfast teabag
3 bay leaves3 bay leaves(^11) // 22 tsp whole black peppercorns tsp whole black peppercorns
1 whole nutmeg1 whole nutmeg
145g caster sugar145g caster sugar
8 egg yolks8 egg yolks
FLAKY PASTRYFLAKY PASTRY
1111 // 33 cups (200g) plain flour, plus cups (200g) plain flour, plus
extra to dustextra to dust
125g cold unsalted butter, chopped, 125g cold unsalted butter, chopped,
plus melted butter to brushplus melted butter to brush
30g caster sugar30g caster sugar
(^11) // 22 tsp white wine vinegar tsp white wine vinegar
To make the custard, place cream, ginger, To make the custard, place cream, ginger,
cardamom, cinnamon, teabag, bay leaves, cardamom, cinnamon, teabag, bay leaves,
peppercorns, nutmeg and 65g sugar peppercorns, nutmeg and 65g sugar
in a large, heavy-based saucepan over in a large, heavy-based saucepan over
medium-high heat. Bring slowly to the medium-high heat. Bring slowly to the
boil, then immediately remove from heat. boil, then immediately remove from heat.
Set aside for 30 minutes to cool slightly, Set aside for 30 minutes to cool slightly,
then cover and chill overnight to infuse.then cover and chill overnight to infuse.
The next day, preheat oven to 180°C.The next day, preheat oven to 180°C.
Gently warm the cream mixture over Gently warm the cream mixture over
medium heat before straining through medium heat before straining through
a fine sieve into a bowl, pushing on a fine sieve into a bowl, pushing on
the spices to release flavours. Discard the spices to release flavours. Discard
spices and teabag. Place egg yolks in spices and teabag. Place egg yolks in
a large bowl and whisk to combine, then a large bowl and whisk to combine, then
gradually whisk in cream mixture. Transfer gradually whisk in cream mixture. Transfer
to a 23cm round ceramic ovenproof to a 23cm round ceramic ovenproof
dish, then place the dish inside a larger, dish, then place the dish inside a larger,
deep-sided baking pan. Place the baking deep-sided baking pan. Place the baking
pan in the oven before pouring in enough pan in the oven before pouring in enough
boiling water to reach halfway up the boiling water to reach halfway up the
sides of the custard dish. Bake for sides of the custard dish. Bake for
15-20 minutes or until the edges are set 15-20 minutes or until the edges are set
and the middle has a slight wobble when and the middle has a slight wobble when
shaken gently. Carefully lift the custard shaken gently. Carefully lift the custard
dish out of the water bath and stand for dish out of the water bath and stand for
30 minutes to cool slightly, then cover 30 minutes to cool slightly, then cover
and chill for 1 hour or until needed and chill for 1 hour or until needed
(don’t worry if a skin forms on top).(don’t worry if a skin forms on top).
Meanwhile, for the pastry, place flour, Meanwhile, for the pastry, place flour,
butter, sugar and butter, sugar and^11 // 44 tsp fine salt in tsp fine salt in
a food processor and whiz until the a food processor and whiz until the
mixture resembles fine breadcrumbs. mixture resembles fine breadcrumbs.
Add vinegar and Add vinegar and^11 // 44 cup (60ml) iced water, cup (60ml) iced water,
and pulse until just combined. Transfer to and pulse until just combined. Transfer to
a lightly floured work surface and shape a lightly floured work surface and shape
into a ball. Flatten into a disc, enclose in into a ball. Flatten into a disc, enclose in
plastic wrap and chill for 1 hour. (Dough plastic wrap and chill for 1 hour. (Dough
can be stored, chilled, for up to 3 days.)can be stored, chilled, for up to 3 days.)
Brush 12 x 8.5cm round fluted tart pans Brush 12 x 8.5cm round fluted tart pans
with melted butter. Roll out pastry on with melted butter. Roll out pastry on
a lightly floured work surface to 2mm a lightly floured work surface to 2mm
thick. Using a 12cm cookie cutter, cut out thick. Using a 12cm cookie cutter, cut out
12 circles, re-rolling dough if necessary, 12 circles, re-rolling dough if necessary,
and use to line prepared pans. Trim any and use to line prepared pans. Trim any
excess and chill for 30 minutes. excess and chill for 30 minutes.
Preheat oven to 200°C.Preheat oven to 200°C.
Place tart pans on a baking tray, then Place tart pans on a baking tray, then
line each with baking paper and fill with line each with baking paper and fill with
pastry weights. Bake for 18 minutes or pastry weights. Bake for 18 minutes or
until the pastry is golden at the edges. until the pastry is golden at the edges.
Remove pastry weights and paper, and Remove pastry weights and paper, and
bake for a further 9-10 minutes or until bake for a further 9-10 minutes or until
bases are golden. Set aside to cool. bases are golden. Set aside to cool.
(Don’t worry if your pastry shrinks slightly (Don’t worry if your pastry shrinks slightly
during cooking – the shrinkage ensures during cooking – the shrinkage ensures
the perfect ratio of custard to pastry. the perfect ratio of custard to pastry.
Don’t worry, also, if the edges become Don’t worry, also, if the edges become
a little uneven, as once the tarts are filled a little uneven, as once the tarts are filled
with custard and the surface has been with custard and the surface has been
blowtorched, this will not be noticeable.) blowtorched, this will not be noticeable.)
Just before serving, remove pastry Just before serving, remove pastry
cases from pans. Carefully spoon the cases from pans. Carefully spoon the
custard into the pastry cases, filling them custard into the pastry cases, filling them
all the way to the top, then use a palette all the way to the top, then use a palette
knife to even them off and spread custard knife to even them off and spread custard
to the edges. Sprinkle tart tops with to the edges. Sprinkle tart tops with
remaining 80g sugar and use a kitchen remaining 80g sugar and use a kitchen
blowtorch to caramelise. Serve.blowtorch to caramelise. Serve.
YOTAM OTTOLENGHI.YOTAM OTTOLENGHI.
122122 delicious.com.audelicious.com.au