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Lamb brain with a papillotte of fresh slippery jack mushrooms, a warm salad of roquette and baby spinach | Slow cooked Tasmanian Atlantic salmon with marinated cucumbers, a mango and pumpkin chutney and red pepper dressing | Passionfruit Flan with Spiced Strawberries


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Jaques Reymond

Passionfruit Flan with Spiced Strawberries

Serves 10

Passionfruit Flan

Ingredients

6 egg yolks
50g sugar
30g flour
125ml cream
250ml reduced passionfruit juice
4 gelatine leaves
200g sugar – Italian meringue
5 egg whites –at 180C

Method

Boil cream with passionfruit juice.

Cream the yolks with the 50 g sugar and add the blanched yolks to the passionfruit cream.

Bring to simmering point, set aside and add gelatine leaves.

Make Italian meringue by cooking 200 g sugar to 118oC and pour on whipped egg whites then beat until cold.

Fold into previous mix.

Place in the moulds.

To serve, caramelise the top with a blow torch and sugar.

Strawberries

Ingredients

Strawberries 2punnets
Kirsch –2tbsp
sugar –120g
coulis of berries –400ml
black peppercorn –10
szechuan pepper –1 tsp
star anise –3
vanilla bean –2
cloves-3

Method

Make a dry caramel with sugar (no water added to the sugar), roast the spices, deglaze with kirsch, add the coulis and cook the strawberries.

Suzette

Ingredients

100 g sugar
grated zest of 1 orange
500 ml orange juice

Method

To make the Suzette, make a caramel with 100 g sugar, deglaze with the orange juice, add the zests, Reduce by half.

Sauce

200ml suzette
100ml reduced passionfruit juice
50g butter

Method

Mix suzette with reduced passionfruit and emulsify with the butter

To serve

Place caramelised passionfruit flan in the centre of the plate, put the spiced strawberries around and coat with the Sauce Suzette.





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© Mietta's 1996 - 2003

This page was rendered at: 1:46 PM on Thu, 14 Aug 2003

Top

© Mietta's 1996 - 2003

This page was rendered at: 1:46 PM on Thu, 14 Aug 2003