recipe apple amber ` mrs beeton`s dessert

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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