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– 124 –
Desserts and Pastries
L
EMON
M
ERINGUE
P
IE
Serves: 6
Ingredients:
125
g
butter
250
g
plain À our
25
g
icing sugar
1 egg yolk
30 ml water
Filling:
60
g
cornÀ our
400 ml water
3 lemons, juice and grated rind of
125
g
sugar
3 egg yolks
Meringue
225
g
caster sugar
4 egg whites
Method:
1. Rub butter into the À our until the mixture
resembles ¿ ne breadcrumbs and stir in sugar.
Add egg and enough water so that when the
mixture is kneaded lightly for a few seconds a
¿ rm, smooth dough is formed. Line 25 cm À an
dish with the pastry, prick the base with a fork
and chill for 15 minutes in the fridge.
2. Line pastry with greaseproof paper and baking
beans, place À an dish on metal tray in lower shelf
position, bake blind of Convection 210 °C for 10
minutes, remove the beans and bake for another
10 minutes, until golden. Leave to cool.
3. Place cornÀ our, water and lemon juice and rind
in a jug, stir. Place on the base of the oven and
cook on 1000 W for 2 minutes. Stir and cook on
1000 W for 2 minutes or until smooth, glossy
and thickened. Add sugar. Cool slightly. Add egg
yolks. Mix well. Pour into pastry case.
4. Preheat oven on Convection 150 °C.
5. Whisk egg whites stifÀ y. Add sugar gradually –
whisking after each addition. Pile meringue onto
lemon ¿ lling. Place À an on metal tray in lower
shelf position and cook on Convection 150 °C for
40 to 45 minutes or until lightly browned.
C
HOCOLATE AND
C
OFFEE
T
RUFFLES
Makes: Approximately 24
Ingredients:
1 cup icing sugar
4 tablespoon cocoa
1 tablespoon instant coffee powder
60
g
plain sweet biscuits, crushed
60
g
copha
1 teaspoon vanilla essence
½ cup condensed milk
chocolate sprinkles
Method:
1. Sift icing sugar, cocoa and coffee into a bowl. Add
biscuits and mix until well combined. Place copha
in a small bowl and cook on 1000 W for 1½ to
2 minutes.
2. Cool copha slightly and add to dry ingredients.
Mix well. Add vanilla and condensed milk,
combine until mixture is thick. Chill for
30 minutes. Pinch off pieces to form balls slightly
smaller than a walnut shell. Roll in chocolate
sprinkles and chill.
S
AVOURY
C
HOUX
P
UFFS
Makes: 20
Ingredients
1 quantity of choux pastry
Filling:
50
g
butter
225
g
cream cheese
2 garlic cloves, peeled and crushed
10 ml each of ¿ nely chopped
fresh parsley, chives and chervil
Method:
1. Preheat oven on convection 220 °C.
2. Pipe out walnut sized balls of choux pastry on a
lightly greased, slightly wetted baking sheet.
3. Fill water tank. Cook on the metal tray in the
lower shelf position on Convection 220 °C, set
cooking time for 15 minutes. After 10 minutes
cooking, set Steam Shot for 3 minutes. for 10 to
15 minutes. Pierce a hole in each puff and leave
to cool.
4. Melt the butter until just warm on 600 W for 2 to
3 minutes.
5. Beat all other ingredients together in a bowl and
then pour the butter slowly onto the mixture,
folding it in carefully. Leave to cool. Fill each
cooled puff with the cheese mixture.
F0003BH70QP_CB.indd 124F0003BH70QP_CB.indd 124 2014/7/9 13:34:072014/7/9 13:34:07
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