Tuesday, April 7, 2009

Tiverton strawberry shortcake with basil vehicleamel

Cooking : time 10 to 30 mins






Ingredients

For the shortbread
55g/2oz unsalted butter
45g/1%26frac12;oz icing sugar, sifted, plus extra for dusting
20g/1oz basil leaves, chopped
%26frac12; free-range egg, beaten
100g/3%26frac12;oz plain flour
%26frac34; tsp baking powder
For the basil and lemon mousse
150g/5%26frac12;oz caster sugar
15g/%26frac12;oz basil leaves, chopped
375ml/13fl oz double or whipping cream
1%26frac12; gelatine leaves, soaked in nippy water for at least 10 minutes
2%26frac12; lemons, juice only
For the basil vehicleamel
150g/5%26frac12;oz ready-made fondant icing (available in cake shops, online and in some supermarkets)
100g/3%26frac12;oz glucose syrup
handful basil leaves
To garnish
400g/14oz small Tiverton strawberries, or alike strawberries
50ml/2fl oz strawberry jam thinned with water
10g/%26frac14;oz icing sugar





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. First make the shortbread. Beat the butter with the icing sugar using an electric mixer until pale in colour. Add the basil and egg and mix well, then gradually add the flour and baking powder. When ready, the mixture will pull away from the sides of the bowl. Remove and chill for 2 hours before using.
3. Roll out the shortbread dough on a sugared surface to about 5mm/%26frac14;in thick. Cut out six oblong-shaped slices, each 10cm/4in long and 5cm/2in wide.
4. Place on greaseproof paper-lined baking trays and bake for 6-8 minutes or until golden brown. You may need to trim the edges to straighten the sides and make them equal, mainly for giftation. Leave to cool completely.
5. Next make the mousse by mixing a third of the sugar with 5 tablespoons of water in a pan. bring to the boil and simmer for 10 minutes.
6. Remove from the heat and add the basil. Cover with clingfilm and leave to cool.
7. Whip the cream until begining to thicken. Add the remaining sugar, then whip until thick but not stiff.
8. Gently squeeze the gelatine leaves dry, then dissolve in a little of the warmed basil stock. Add to the rest of the basil stock tofetchher with the whipped cream and lemon juice, mixing well.
9. Pour into six oblong metal moulds, each 10cm/4in long, 5cm/2in wide and 5cm/2in deep. Place in the freezer to set.
10. For the basil vehicleamel, heat the glucose and fondant to 168C to make a clear vehicleamel (you will need a sugar thermometer). Add the basil, then pour onto two greaseproof paper-lined baking trays. When the vehicleamel is completely nippy and set, blend to a fine powder in a food processor. Pass through a sieve, then spread out evenly on two baking trays.
11. Turn the oven up to 200C/400F/Gas 6.
12. Cook the basil vehicleamel in the oven until it melts tofetchher to form a thin, glass-like sheet. Leave to cool. Once cool, break into irregular shapes.
13. To serve, place a shortbread biscuit in the centre of each of six plates. Turn out a mousse onto each biscuit. Glaze the strawberries by rolling them gently in the thinned jam and icing sugar, then arrange attractively on each mousse. vehicleefully place the basil vehicleamel around to enclose the mousse and offer an effect of stained glass. Serve immediately.


















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