Post by SeaDragon on Dec 3, 2017 20:37:06 GMT 10
Passionfruit Vanilla Slice
Recipe from The Cook and The Chef (ABC TV), Wednesday, 13 August 2008: Season 3 Episode 27
Ingredients:
Serves 4
3 sheets of sour cream or butter puff pastry (21cm x 9cm)
Icing:
140g Icing sugar
Pulp of 2 fresh Passionfruit
Custard:
200mls full cream milk
200mls thick cream
1/2 vanilla bean
Strips of skin of half lemon, without pith
50g cornflour
50g castor sugar
3 tablespoons of milk (extra) to make cornflour paste
2 egg yolks
20g butter, cut into small cubes
1/2 teaspoon lemon zest, grated
Pulp of 2 fresh passionfruit
Method:
Pastry:
Three sheets of sour cream or butter puff pastry, 21cm x 9cm, pricked and chilled. Bake in a pre-heated oven 220°C for 20 minutes until golden – remove from the oven, cover with a tea towel and immediately roll the pastry again until it’s completely flat. Return to the oven and bake for another 15 – 20 minutes at 200°C until the pastry is really crisp and quite biscuity.
Allow to cool before putting the slice together.
Custard:
Heat and infuse milk and cream with half vanilla bean and lemon strips for 20 minutes.
Make a paste out of cornflour and extra milk.
Strain infused milk and cream mixture into a clean pot.
Heat gently, and add the sugar, stirring to combine. Take it off the heat and pour cornflour mixture in whilst stirring continuously. It thickens up quickly, and if it doesn’t it’s because the milk is not hot enough, so back onto the heat and stir till it does.
Add egg yolks one at the time, off the stove, stirring well after each addition – add the butter and allow to melt.
Cover as a cartouche right on the custard and allow to cool.
Add passionfruit pulp.
Icing:
Stir the passionfruit pulp into the icing sugar and refrigerate.
To assemble the slice:
Place one pastry sheet on a serving platter, spread half of the custard over the base, top with passion fruit pulp, cover with the second sheet of pastry and spread the remaining custard over the top. Meanwhile spread the passionfruit icing on the top layer and refrigerate that layer only till it sets (NB adding Passionfruit will make icing and custard runny so it's made to eat quickly).
Recipe from The Cook and The Chef (ABC TV), Wednesday, 13 August 2008: Season 3 Episode 27
Ingredients:
Serves 4
3 sheets of sour cream or butter puff pastry (21cm x 9cm)
Icing:
140g Icing sugar
Pulp of 2 fresh Passionfruit
Custard:
200mls full cream milk
200mls thick cream
1/2 vanilla bean
Strips of skin of half lemon, without pith
50g cornflour
50g castor sugar
3 tablespoons of milk (extra) to make cornflour paste
2 egg yolks
20g butter, cut into small cubes
1/2 teaspoon lemon zest, grated
Pulp of 2 fresh passionfruit
Method:
Pastry:
Three sheets of sour cream or butter puff pastry, 21cm x 9cm, pricked and chilled. Bake in a pre-heated oven 220°C for 20 minutes until golden – remove from the oven, cover with a tea towel and immediately roll the pastry again until it’s completely flat. Return to the oven and bake for another 15 – 20 minutes at 200°C until the pastry is really crisp and quite biscuity.
Allow to cool before putting the slice together.
Custard:
Heat and infuse milk and cream with half vanilla bean and lemon strips for 20 minutes.
Make a paste out of cornflour and extra milk.
Strain infused milk and cream mixture into a clean pot.
Heat gently, and add the sugar, stirring to combine. Take it off the heat and pour cornflour mixture in whilst stirring continuously. It thickens up quickly, and if it doesn’t it’s because the milk is not hot enough, so back onto the heat and stir till it does.
Add egg yolks one at the time, off the stove, stirring well after each addition – add the butter and allow to melt.
Cover as a cartouche right on the custard and allow to cool.
Add passionfruit pulp.
Icing:
Stir the passionfruit pulp into the icing sugar and refrigerate.
To assemble the slice:
Place one pastry sheet on a serving platter, spread half of the custard over the base, top with passion fruit pulp, cover with the second sheet of pastry and spread the remaining custard over the top. Meanwhile spread the passionfruit icing on the top layer and refrigerate that layer only till it sets (NB adding Passionfruit will make icing and custard runny so it's made to eat quickly).