Toasted Madeira & whipped Cream sandwich soaked in a Jack Daniels & fruits syrup


Syrup absorbed...

Syrup absorbed…

Toasted Madeira & whipped Cream sandwich soaked in a Jack Daniels & fruits syrup

For 4 people.

 Ingredients:

  • 200g readymade Madeira cake

    The necessary

    The necessary

  • 12 fresh cherries
  • 1 orange
  • 1 lime
  • 150g tinned pineapple
  • 200ml Double cream
  • 200g sugar
  • 50ml 40% Whisky (or even rum. Both are optional)

 

Method:

The citruces

The citruses

Start by making and cooling the syrup.

De-stone and chop 6 cherries, set aside. Cut the orange in 4 then in very thin slices. Cut the lime and set aside. Open the pineapple tin and drain. Set aside.

Chopped cherries

Chopped cherries

In a small deep pan, combine the citrus fruits, pineapple and chopped cherries. Add the sugar and 500ml water and 50ml Jack Daniels whisky. Cover the pan and simmer for 20 minutes… what we are looking for is for the skins of the citruses to be very soft and edible. Once they are soft enough, the liquid in the pan should have diminished.

After 20 minutes open the pan and leave to simmer uncovered for another 10 minutes. The consistency of the liquid should be almost the same as oil, but light enough to be absorbed by a pastry or even bread.

Once the right consistency is obtained, transfer the content of the pan in a bowl to cool down for at least 1 hour, then place in the fridge to make it really cold.

The cooked fruits in Jack D syrup

The cooked fruits in Jack D syrup

Meanwhile, pour the cream in a bowl and whisk continually for about 2 minutes until it forms firm picks, then, spoon into a piping bag then place in the fridge in the piping bag.

Now, cut the Madeira cake into 8 slices of 9cm long and a width of 4.5cm. Each person will have 2 slices.

Once all the slices are cut place them in the toaster for a minute and a half to harden them. The reason for this is so that the Madeira will have a much more resistant consistency and will

Madeira slices

Madeira slices

not crumble away once the syrup hits it. The toasting also add another taste to the dessert.DSC03037

Once all the slices have been toasted, place them on a baking rack not only to cool them, but also to stiffen at room temperature.

Now that all the elements of the desserts are ready, set them aside and only mount them just before serving the first course of the dinner.

Mounting the dessert, lie 4 slices of Madeira on a flat surface, pipe on each, 3 large squirts of the cream. Now carefully place the second slice of Madeira on each of the slices and pipe another 3 squirts of the cream on the top layer. On the middle cream squirt, carefully place the best of the leftover cherries. And place them on the serving plate and back in the fridge.DSC03039DSC03040

Bring the plated dessert out about 5 minutes before dessert time. Carefully and artfully display the sliced of the fruits from the syrup around the dessert then, pour at least 2 tablespoons of the Jack Daniel Syrup over the cake and leave the cake to absorb the syrup before tucking in and degustating every single mouthful.

Bon appétit!

Serving suggestion

Serving suggestion

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Strawberry tart


Glorious Strawberry tart

Glorious Strawberry tart

Serves 8-12

Ingredients:

  • 1 pre-rolled pastry
  • 50g plain flour
  • 50g ground almond
  • 500ml whole milk
  • 200g caster
  • 600g strawberries
  • 5 egg yolks
  • 1 vanilla pod – Split and scraped
  • Jelly

Method:DSC05932

Preheat the oven at 180C. Wash and cut the strawberries. Put them in a colander to drain. Place in the fridge.

For the pastry case: Butter a 24cm tart dish and unroll the pastry unto it making sure there is no air pocket left at

Cooked pastry case

Cooked pastry case

the bottom of the dish. Remove the extra on the edges and prick (lots of picks) the bottom of the dish before bake to avoid it bubbling up. If you’ve got baking beans for blind baking, use them. Place the pastry in the oven for up to 30 minutes at 180C depending on how golden you want it.

Once this is ready, remove from oven and allow 30 minutes to 1 hours to cool down completely.

For the filling – Crème Patissiere: Split the milk and put 400ml in a deep pan with the split vanilla pod and seeds. Set aside.

Transferring the cream

Transferring the cream

In a bowl, combine 100ml milk, all the egg yolks, and the sugar. Beat until the sugar is dissolved. Add the ground almond and sieve in the flour. Mix well and set aside.

Place the pan with milk on heat and let the milk simmer until it starts bubbling up. Turn down the heat, remove the vanilla pod and slowly add the content of the bowl containing the mix with eggs, sugar, and almond while continuously whisking the mix. Once the bowl is empty, remove the pan from the hob and continuously whisk until the mixture becomes silky and homogenous with the consistency of a natural yogurt.

Now transfer the contents of the pan into a clean bowl and leave it to cool down.DSC05945 DSC05946

Glorious Strawberry tart

Glorious Strawberry tart

Once both the pastry case and crème patissiere are cold, fill the case with the cream and assemble the strawberries as you wish.

Once that is done, gently brush the strawberries with melted jelly to keep it shinny. And plce in the fridge for 30 minutes to 1hour to allow the jelly to set. Serve. x

Enjoy