Page 20 - Worthing Lifestyle Jul:Aug 2019
P. 20

 20
  METHOD
Mix the cherries, sugar and kirsch in a bowl, then leave to macerate at room temperature for 2 hours.
Heat the butter in a small pan over a medium heat until it turns a nut brown (beurre noisette). Be careful not to colour it too much and burn it! Remove from the heat.
In the bowl of a stand mixture fitted with the whisk attachment (or use a mixing bowl and an electric hand whisk), whisk together the egg yolks, whole eggs, sugar and vanilla until thick and pale.
Add the cream and cherry brandy and whisk together. Add 200g of the flour, one-third at a time, whisking each addition until smooth.
Mix in the beurre noisette, then pass through a sieve into a bowl. Cover with Clingfilm and chill for 24 hours.
Remove the batter from the fridge about 30 minutes before using to bring to room temperature and whisk in the remaining 100g flour until smooth.
To make the Anglaise, put a large bowl half-filled with equal quantities of ice and water in the fridge. Combine the cream, milk, vanilla pods and seeds in a saucepan and bring to the boil over a medium heat. Remove from the heat, leave to infuse for 30 minutes, the remove the vanilla pods. In the bowl of a stand mixture fitted with the whisk attachment (or use a mixing bowl and an electric hand whisk), whisk together the egg yolks and sugar until thick, pale and fluffy.
Bring the cream mixture back up to just below boiling point and pour over the yolk mixture, whisking constantly. Pour into a clean pan, ensuring that you scrape all the mixture from the bowl with a spatula, and cook over a medium heat, stirring, until it reaches a temperature of 82 degrees (use a sugar thermometer). Immediately pass the mixture through a fine sieve into a bowl. Put the bowl straight into iced water and stir the anglaise until cool, taking care not to splash the water into it. This stops the custard from overcooking and the eggs from scrambling.
Once cooled, whisk in the rum, pour into a jug, cover the surface with Clingfilm and refrigerate until required.
Preheat the oven to 180°C/gas mark 4. Grease a large, round, ovenproof dish with a little butter and evenly sprinkle with caster sugar, tapping out the excess. Mix the macerated cherries and juice with the batter and pour into the prepared dish. Bake for 30-40 minutes until the top is lightly domed and golden, or a metal skewer inserted into the centre comes out clean.
Remove from the oven, sprinkle with the pistachios and dust with icing sugar. Serve immediately with a jug of the vanilla anglaise.
 





















































































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