OEUFS À LA NEIGE
Serves 6.
2¼ cups (560ml) milk
1 vanilla bean, split lengthways
1 strip orange zest (no white pith)
2 large free-range eggs
35g caster sugar
Meringues
225ml milk
4 large free-range eggwhites
½ cup (110g) caster sugar
½ tsp natural vanilla extract1 Pour milk into a small saucepan. Scrape in
vanilla seeds, add vanilla bean and orange
zest. Heat milk until almost boiling. Cover,
remove from heat and set aside for at least
30mins to allow flavours to infuse.
2 Return milk to a simmer. Place eggs and
sugar in a bowl and whisk until smooth,
then gradually add hot milk, whisking
constantly. Return mixture to saucepan and
cook over low heat, stirring constantly with
a wooden spoon, for 10mins or until mixture
thickens enough to coat the back of the
spoon. (NB Do not allow mixture to boil.)
Strain custard into a bowl, cover and
refrigerate until cold.
3 To make meringues, place milk in a deep,
wide saucepan with enough water to give
a depth of about 5cm. Place saucepan over
low heat and bring to a gentle simmer.
4 Meanwhile, use an electric mixer with
a whisk attachment to whisk eggwhites to
soft peaks. Gradually add sugar and
vanilla extract; continue whisking until
meringue is stiff.
5 Using two large spoons dipped in cold
water, form large egg-shaped ovals of
meringue, gently dropping them into the
simmering liquid as you go. Do this in a
couple of batches – don’t overcrowd the
pan and don’t let the meringues touch.
Cook 8mins, turn and cook on other side
a further 4mins. Remove and drain on
paper towel.
6 To serve, pour custard into serving bowls
and top with meringues.CHILLED LEMON SOUFFLÉS
Serves 6.
2 sheets titanium-strength gelatine
¾ cup (185ml) lemon juice, strained
4 large free-range eggs, separated
⅔ cup (150g) caster sugar
1 tsp finely grated lemon zest,
plus extra to serve
1 cup (250ml) double cream
Icing sugar, for dusting
1 Take 6x ½-cup (125ml) glass cups or
ramekins and cut 6 strips of baking
paper about 2cm higher than the height
of the dishes and 2cm wider than the
circumference. Wrap a strip of baking
paper around each cup to form a collar
and secure with kitchen string.
2 Soak gelatine in cold water for 5mins to
soften. Gently squeeze to remove excess
water then place in a small saucepan. Add
lemon juice and stir over low heat until
gelatine has dissolved. Remove from heat
and set aside.
3 Place egg yolks, sugar and lemon zest
in a small heatproof bowl and place over
a saucepan of barely simmering water.
Whisk constantly until mixture is thick and
pale; add gelatine mixture and whisk well.
Remove from heat and sit bowl in a dish of
iced water, stirring occasionally until cool.
4 Using an electric mixer at high speed,
whisk eggwhites to soft peaks. Gently fold
a large spoonful of eggwhite through egg
yolk mixture, then fold in remaining
eggwhites until just combined.
5 Whip cream to soft peaks, then fold
through lemon mixture. Spoon mixture
evenly into prepared ramekins; refrigerate
at least 3hrs.
6 Just before serving, remove string
and paper from the soufflés. Dust with
icing sugar, sprinkle with extra lemon
zest and serve.
RASPBERRY & YOGHURT
MOUSSE CAKE
Serves 10–12.
220g Granita biscuits, crushed
100g unsalted butter, melted
Fresh raspberries, to serve
Raspberry layer
3 sheets titanium-strength gelatine
500g raspberry purée
2 tbsp caster sugar
3 00ml pouring cream, whipped
to soft peaks
Yoghurt layer
3 sheets titanium-strength gelatine
300ml pouring cream
240g Greek-style yoghurt
⅓ cup (75g) caster sugar
1 tsp vanilla bean paste1 Line base and sides of a 20cm springform
cake tin with a double layer of plastic wrap,
with some excess over edge to aid removal.
2 Place biscuit crumbs and melted butter in
a bowl and mix well. Press mixture evenly
into base of cake tin. Refrigerate 30mins
or until firm.
3 To make raspberry layer, soften gelatine
sheets in cold water for 5mins. Place 100g
raspberry purée and sugar in a saucepan
over low heat, stirring to dissolve sugar.
Squeeze excess water from gelatine; stir
through raspberry purée until dissolved.
Whisk in remaining purée. Cool to room
temperature but do not allow to set. Fold
cream through purée. Spoon over biscuit
base; smooth top. Refrigerate 1hr or until set.
4 To make yoghurt layer, soften gelatine in
cold water for 5mins. Warm ¼ cup (60ml)
cream in a saucepan over low heat.
Squeeze excess water from gelatine; stir
through cream until dissolved. Cool slightly,
then fold through yoghurt. Whip remaining
cream, sugar and vanilla bean paste to
soft peaks, then fold into yoghurt mixture.
Spoon on top of raspberry layer and
smooth top. Refrigerate 1hr or until set.
5 Serve cold with fresh raspberries. #eNTerTAiNiNG H G
AUSTRALIAN HOUSE & GARDEN | 145