MILLI's Notes
I saw the idea for ‘broken-glass
jello’ on justjennrecipes.com
and couldn’ t wai t t o make
a boozy version!PART Y BITESWWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 23
have a chef’s blowtorch, you can brown
the meringues in the oven at 200°C/
Gas Mark 6. The meringues will take
only a few minutes to brown, so check
them regularly. The meringue will grow
considerably in the oven, so only pipe a
small amount on each tar t.)
10 Serve immediately, or chill for a few
hours until you are ready to serve.Piña colada jellies
MAKES ABOUT 120 CUBES
690ml (1¼pt) pineapple juice (not
from concentrate)
34 sheets of gelatine, softened in
cold water for 5-10 minutes345ml (12fl oz) cherry juice
400g (14oz) sweetened condensed
milk
300ml (½pt) Malibu or other
coconut-fl avoured white rum
80ml (3fl oz) coconut cream1 Line a 25x18cm (10x7in) and a
1 2x9cm (4x3in) container with clingfilm.
Heat 120ml (4fl oz) pineapple juice to a
simmer in a saucepan. Take off the
heat, squeeze the water out of
11 sheets of gelatine, add to the juice
and whisk. Add this to the remaining
pineapple juice and whisk. Pour into the
large prepared container and set in the
refrigerator for at least 3 hours.
2 Heat 60ml (2fl oz) of the cherry juice toFor the fi lling
45g (1½oz) unsalted butter
80ml (3fl oz) double cream
1 free-range egg
3 free-range egg yolks
80g (3oz) caster sugar
4 tbsp lemon juice
2 tbsp lime juice
grated zest of 1 lemon and 1 lime
For the meringue
2 free-range egg whites
120g (4oz) caster sugar
1 tsp cornfl our
1 Preheat the oven to 180°C/Gas Mark
- Grease a 24-hole mini muffin tin.
2 To make the pastry, place all of the
ingredients in a food processor and
pulse until combined.
3 Tip the dough out onto a lightly
floured surface and knead a couple of
times. Wrap in clingfilm and refrigerate
for 2 hours.
4 Roll out the pastry to 3mm (½in)
thick, then stamp out discs with a 6cm
(2½in) cookie cutter. Carefully press
them down into the muffin tin holes
and bake for 9-10 minutes, or until
golden and cooked on the bottom. Cool
on a wire rack.
5 To make the filling, melt the but ter in
a small pan. Add the cream, stir well,
take off the heat and set aside.
6 Whisk the eggs and sugar together,
place in a bowl set over a saucepan of
hot water (the bowl and water should
not come into contact) and stir for a few
minutes. Add the lemon and lime juice,
zests, cream and butter mix and stir
well. Continue to cook, while stirring
with a spatula, until the mixture
thickens – about 5 minutes. Set aside
to cool.
7 To make the meringue, whisk the egg
whites in a clean bowl with an electric
hand-held whisk until they reach the
frothy soft-peak stage. Slowly add the
sugar while continuing to whisk. When
the meringue is glossy and stiff, whisk
in the cornflour, then transfer to a
piping bag.
8 Fill each tar t case with a teaspoonful
of the filling. Pipe the meringue on top.
9 Using a chef’s blowtorch, brown the
sides and leave to cool. (lf you do not