recipe apple amber ` mrs beeton`s dessert
DESCRIPTION
RecipeTRANSCRIPT
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5/28/2018 Recipe Apple Amber Mrs Beeton`s Dessert
1/3
Bruce Price: Executive Chef / 23/03/2014
RECIPE SHEET
MENU:APPLE AMBER MRS BEETON`S
PICTURE OF MENU ITEM:
MENU ITEM: MEIKLE RESTAURANT :DESSERT #OF PORTIONS 6
INGREDIENTS:
SWEET PASTRY
85gr
115gr
200gr
7gr
3gr
100ml
Unsalted butter
Caster sugar
Strong flour
Baking powder
Salt
Double cream
INGREDIENTS:
APPLES
6 each
20gr
250ml
Granny smith apples, peeled, cored and cut into eighths
Ginger puree
Apple juice
INGREDIENTS:
MERINGUES
3 each
160gr
Fresh Gloagburn free range egg white
Caster sugar
METHOD: 1 To make the pastry, sift together the flour and salt.
2 With your fingertips rub in the fat very lightly until the mixture resembles fine breadcrumbs.
3 Mix to a stiff paste with very little cold water. The dough should bind together into a ball, leaving
the sides of the bowl clean.
4 Turn onto a floured board and knead very lightly. Roll out, handling the dough as little as possible.
5 line an 8 inch pie dish with the pastry.
6 Pre heat the oven to 450F/230C.
7 For the filling, peel, core and slice the apples.
8 Put 2 tablesp cold water into a saucepan and add the apples & ginger puree and butter. Cook till
tender (about 10 minutes) Add sugar to taste.
9 Rub the mixture through a sieve or beat till smooth.10 Add lemon rind and juice, and the egg yolks. Mix together and pour into the pie dish. Bake for
about 30 minutes or till the pastry is browned and the filling set.
11 For the meringue, whisk the egg whites until they are very stiff. Fold in 2 oz of sugar.
12 When the pastry and filling are done, reset the oven to 150F/130F.
13 Pile the meringue lightly on top of the apple. Dredge with the remaining sugar.
14 Bake 30-40 minutes or till the meringue is crisp and lightly brown on top.
15 Serve warm.
-
5/28/2018 Recipe Apple Amber Mrs Beeton`s Dessert
2/3
Bruce Price: Executive Chef / 23/03/2014
-
5/28/2018 Recipe Apple Amber Mrs Beeton`s Dessert
3/3