1 puff pastry sheet
Icing sugar
Rum Custard:
687.5 ml (2 ¾ cups) milk
125 ml (½ cup) rum
1 vanilla
3 egg yolks
100 g (½ cup) sugar
3 tbsp cornflour
1 tbsp butter, cubed
1 cup hulled strawberries or
1 cup pitted apricots
Roll out the puff pastry, sprinkle it with icing sugar and
prick it all over with a fork to prevent it from puffing up too much and place
in a tin lined with baking parchment. Preheat oven to 200 C (400 F) and bake
for 15-20 minutes until crisp and golden then turn it over, sprinkle with icing sugar and bake for 3 minutes more
and set aside to cool. Cut the pastry
into equal pieces and set aside.
Simmer the milk, rum and vanilla for 5 minutes. Whip the egg yolks with the sugar and
cornflour until creamy and thick. Allow
the milk to cool for 5 minutes and ladle it into the egg mixture, beating
constantly as you add.
Return the saucepan to the heat and simmer gently, stirring
with a wooden spoon until the custard thickens, about 15-20 minutes. Stir in
the butter, cover with cling film and set aside to cool.
To assemble, place half the pieces of baked puff pastry on a dish and spread with half the rum custard then repeat the process until there are 2 layers of pastry and 2 layers of custard. Serve with hulled fresh strawberries or pitted fresh apricots.
TOMATO JAM
500 g (1 lb) onions, peeled and finely sliced
4 cloves garlic, peeled and finely sliced
1 kg (2 lb) tomatoes, halved, deseeded, grated, skins
discarded
1 slice ginger, peeled and finely chopped
250 g ( ½ lb) brown sugar
125 g ( ¼ lb) white sugar,
150 ml ( ½ cup & 2 tbsp) vinegar
1 cinnamon stick
3 cloves
Wrapped in a piece of gauze and tied
Place all the ingredients in a large saucepan and bring to s
gentle simmer for 45 minutes – 1 hour, stirring occasionally, until the mixture
tuns jammy and thick. Discard the spice
bag and blend until smooth. Place in
sterilized jars. When open refrigerate
until finished
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