This limited edition Mother’s Day dish is brought to you by The Charming Squire, combining the flavours of Bourbon roasted strawberries, sponge cake, Italian meringue and cinnamon to seriously satisfy mums sweet tooth.
MICROWAVE SPONGE CAKE
- 3 whole eggs
- 75g plain flour
- 90g caster sugar
- 80g melted butter
- Pinch of salt
- Place eggs, sugar & salt in a mixer bowl (kitchen aid) and whisk on high for 10 minutes. Slowly fold in the sifted flour and melted butter. The butter should be room temperature before adding to the egg mix.
- Spray small plastic moulds with oil and add sponge mix.
- Place in microwave for 45-60 seconds, remove from the mould and let rest upside down for 2 minutes.
- 100g strawberries
- 100g white sugar
- 100ml water
- In a medium saucepan combine the strawberries, sugar, water, bring to a boil over medium-high heat.
- Transfer to blender, puree until smooth strain and set aside.
BOURBON ROASTED STRAWBERRIES
- 200g hulled strawberries
- 30ml Bourbon whisky
- 5ml vanilla paste
- 50ml strawberry coulis
- Preheat the oven to 180 degrees.
- Place all the ingredients in a bowl and mix together.
- Place the mixture on a baking tray and bake for 5 minutes.
- 250g caster sugar
- 50ml water
- 125g egg white
- Place the sugar and water in a small saucepan over a high heat and bring to the boil. Do NOT stir.
- Place the egg whites in a mixer bowl and beat the egg whites on high speed fitted with a whisk attachment until soft peaks form.
- When the sugar syrup reaches 121 degrees and with the motor still running, pour the hot syrup in a smooth, steady stream into the whipped egg whites.
- When the syrup is completely incorporated, lower the speed to medium and continue to beat the meringue until it has cooled to room temperature.
- When the meringue is cooled place into a piping bag to use for plating the dish.
- Note: timing the syrup to be ready at the same time as the eggs reach soft peaks is the key to getting this right.
- 50g caster sugar
- 50g clarified butter
- 50g plain flour
- Preheat the oven to 170 degrees.
- Mix the ingredients together in this specific order, starting with the whites and sugar. Once combined add the clarified butter and incorporate. Once combined add the flour.
- Spread the mixture with a pallet knife in very thin layer onto a silicon mat or baking paper on a tray.
- Note: They cook very quickly (about five minutes).
COEUR A LA CREME
- 35ml organic plain yoghurt
- 28g cream cheese
- 42g mascarpone
- 50ml thickened cream
- vanilla bean paste
- Note: (you can use a good double cream as a substitute).
- Using a whisk attachment, whip the cream cheese, vanilla and sugar until smooth.
- Add mascarpone and yoghurt, mix well.
- Using Cheesecloth wrap mix and let mixture hang in the fridge for 1-2 days, allowing excess water to drain.
- 35g Sugar
- 30g Butter
- 40g Flour
- 1g Cinnamon
- Mix all dry ingredients together in a large mixing bowl.
- Mix in butter until a fine crumble is achieved.
- Bake at 160 degrees until golden brown.
- Place coulis on bottom of the plate in a thick line then angle the plate so coulis spreads.
- Sprinkle cinnamon crumble as a base.
- Tear up sponge into large chunks & place along coulis.
- Add 2 quenelles of Coeur a la crème in between sponge.
- Arrange 5 strawberries on each plate in between the other ingredients.
- Pipe 4 peaks of meringue around sponge in between the Coeur la crème & strawberries.
- Stand 1 tuile up in each of the Coeur quenelles.
- Garnish using edible flowers and deep fried basil leaves.