Autumnal Afternoon Tea Recipes with Cloverhill
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Whiskey Spiced Apple Mini Madeleine Madeleine filled with whiskey spiced apple puree with a vanilla custard Autumnal dipping sauce Hazelnut Pana cotta with Blackberry Glaze Crema vela bianca pannacota on a hazelnut shortbread with blackberry Afternoon drizzle Pumpkin Brownie Latte Mousse Cup Layers of pumpkin brownie, latte macchiato mousse, pumpkin puree and Tea cocoa crumble Dulce de Leche Florentine Petit Gateau Chocolate hazelnut petit gateau with layers of dulce de leche mousse Recipes with topped with a florentine biscuit Lemon & Poppy Seed Miniature Scones Cloverhill Miniature poppy seed scone with lemon filling Blueberry & Cinnamon Mini Pinwheel Scones Miniature cinnamon scone with blueberry fruit filling Black Cherry Kirsch & Vanilla Cheesecake Tartlets Black cherry kirsch & vanilla cheesecake in a crispy filo pastry shell Salted Sesame & Carmel Slices Creamy caramel on a salted sesame biscuit base topped with chocolate Hazelnut sacher coating. Whiskey Spiced Apple Mini Madeleine Makes 80 x 15g filled Madeleines Method: Ingredients Quantities To make the Apple Crisps: Place the caster sugar and water into a saucepan, heat gently until the Madeleine: sugar has dissolved. Avoid stirring too much. Leave to cool. Wash the apples, leave the skin on, CH Plain Muffin Mix 500g cut the apples in half and remove any pips. Slice the apples into thin slices. Dip the apple slices into Vegetable Oil 140g the sugar syrup and place onto a lined, greased oven tray. Bake for 95 mins @ 100°C until dried out, Water 260g crisp & golden. Whiskey Syrup: To make the Whiskey Syrup: Place the caster sugar, water, mixed spice, cinnamon & whis-key into Caster Sugar 400g a sauce pan. Dissolve the sugar over a low heat, stirring occasionally. Once the sugar has dissolved Water 200g increase the heat. Do not stir the syrup at this stage. Reduce the syrup to 2/3 its volume. Until the Mixed Spice 1 tsp. syrup clings to the back of a spoon. Cinnamon ½ tsp. Whiskey 100ml To make the Madeleines: Beat together the muffin mix, water and oil for 3-4 minutes un-til the batter is lump free. Transfer to a piping bag with a narrow nozzle. Spray the made-leine tins lightly Apple Puree: with oil, pipe 8g of batter into each hallow. Bake @ 185°C for 13-15 minutes. Kitchen Cut Apple 250g Whiskey Syrup (As above) 100g To make the Apple Puree: Place the 250g Kitchen cut Apple into a bowl with 100g of the whiskey syrup. Using a stick blender, blend the apple until smooth. Transfer to a piping bag with a narrow Whiskey Glaze: nozzle. Whiskey Syrup (As above) 100g Whiskey 35ml To make the Whiskey Glaze: Take the remaining quantity of Whiskey Syrup (approx. 100g) and add 35ml whiskey, stir until combined. Dried Apple Crisps: Small Red Apples 4 To make the Vanilla Sauce: Gently heat the milk and cream together in a saucepan and whisk in Caster Sugar 200g the Apollo Vanilla custard until smooth. Water 200g To fill the Madeleines: Once the madeleines have cooled, using a skewers, pierce a hole in the Vanilla Sauce: front and back of each madeleine. Make the holes on the upper side of the made-leines as they Apollo Vanilla Custard 200g will be displayed bottom side up. Inject the apple puree into both holes of the madeleine (approx Fresh Cream 200g .4g). When filled, glaze the madeleines with the warm whiskey glaze. While the glaze is still sticky Milk 200g press on an apple crisp. Utensils Needed To Serve: Warm the vanilla sauce and serve in a dipping bowl alongside the madeleines. Bowls x 3 Flat Baking Tray Mixer Hand Whisk Spatula Dipping Bowl & Serving Plate Piping Bags Medium Saucepans x 2 Mini Madeleine tins Skewers Hazelnut Pana Cotta with Blackberry Glaze Ingredients Quantities Method: To make the Hazelnut Shortbread: Place the caster sugar & softened butter into a bowl, beat until Hazelnut Shortbread: creamy and fluffy. Add the Crema Vela Bianca and beat until combined. Sieve the plain flour and Caster Sugar 170g cornflour together and fold into the mixture in stages. Bring together to form a soft dough. Wrap Butter (Room Temperature) 280g the dough and leave to rest in the fridge for at least 30 minutes. Crema Vela Bianca 250g Cornflour 150g To make the Blackberry Syrup: Place the blackberries in a heavy bottomed saucepan and the sug- Plain Flour 300g ar, lemon juice & water. Place over a low/medium heat until the sugar has dis-solved, and the ber- ries start to break down. Increase the heat and boil for approx. 15 minutes or until the juice starts to Hazelnut Pannacotta: turn to a syrup which is thick enough to cling to the back of the spoon. Leave to cool & pass through Fresh Cream 500g a sieve. Then transfer the syrup to a squeezy bottle. Milk (Full Fat) 500g Gelatine Leaves 6 leaves To toast the Hazelnuts: Place the hazelnuts onto a baking tray. Bake for 10-15 minutes @ 180⁰C. Crema Vela Bianca 170g Allow the hazelnuts to cool slightly, place onto a clean cloth or sheet of parch-ment paper and rub vigorously to remove the skins. Chop for decoration. Blackberry Syrup: Blackberries (Washed & Hulled) 300g To make the Hazelnut Panna Cotta: Place the gelatine leaves in a small bowl of cold water to soft- Granulated Sugar 225g en. Place the cream and milk into a saucepan, heat gently to simmering point. Re-move from the Lemon Juice 20g heat, squeeze excess water from the gelatine leaves and add to the sauce-pan. Whisk gently until Water 185g the gelatine has dissolved. Place the Cream Vela Bianca into a jug, gradually pour over the heated cream and milk and whisk until combined. Lightly spray the moulds with spray oil and pour the Toasted Hazelnuts: mixture into each mould. Leave to set in a refriger-ator for a couple of hours. Whole Hazelnuts 60g To bake the Hazelnut Shortbread: Remove the dough from the fridge, place onto a floured sur- face. Gently roll out to make a sheet of dough approx. 5mm thick. If the edges crack, push them back together. Cut out discs which are a little larger in diameter than the base of the Panna cotta Utensils Needed moulds. Place onto a lined baking sheet and bake @ 175⁰C for 12-15 minutes until they release from the paper. Allow to cool completely before removing from the tray. Bowls x 3 Flat Baking Tray Sieve Hand Whisk Spatula Serving Plate To demould the Hazelnut Panna Cottas: Run the point of a sharp knife around the rim of each Jug, Large Medium Saucepans x 2 Panna Cotta. Dip the base of the moulds into warm water and upturn to release. Gently transfer Silicon Mould, small Small round pastry cutter onto a hazelnut shortbread biscuit. Garnish with the blackberry syrup, broken hazelnuts and ½ blackberry pieces. Pumpkin Brownie Latte Mousse Cup Ingredients Quantities Method: To roast the Pumpkin/Squash: Spiced Pumpkin Puree: Small Pumpkin or Butternut Squash ½ (approx. 400g) Cut the pumpkin/squash in half. Scoop out the seeds. Run a knife across the flesh in a Olive Oil/Butter 5g criss-cross pattern to score. Rub with the olive oil or butter. Rub in the ground cinnamon Ground Cinnamon ¼ tsp. and nutmeg, sprinkle with the salt. Place onto a baking tray and roast for 40-45 minutes @ Ground Nutmeg ¼ tsp. 180°C, until the flesh is tender. Scoop out the centre the flesh and using a stick blender blitz Sea Salt a pinch to a smooth puree. Once cooled transfer to a piping bag with a narrow nozzle. Pumpkin Brownie: To make the Pumpkin Brownie: 200g Spiced Pumpkin Puree Spray a 20 x 20cm baking tin with spray oil and line with parchment paper. Combine the 50g Whole Egg, beaten puree, almond butter, egg, honey & vanilla extract together in a bowl and beat until just Almond Butter 125g combined. Sieve in the cocoa powder and baking soda. Transfer the batter into the baking Honey 125g Baking Soda ½ tsp. tray, spread evenly into the corners. Bake @ 180⁰c for 25-30 minutes until just set. Allow Cocoa Powder 30g the brownie sheet to cool completely. Cut into small cubes. Vanilla Extract 1 tsp To make the Cocoa Crumble: Cocoa Crumble: Combine the crumble mix, water & cocoa powder in a bowl, rub all ingredients together, CH Crumble Mix 150g until some of the crumble stick in small lumps, stir in the pumpkin seeds. Transfer the Water 20g crumble to a lined baking sheet and bake @ 180⁰C for 16 minutes. Cocoa Powder 20g 30g Pumpkin Seeds To make the Latte Macchiato Mousse: Mix the sahnissimo neutral, water and Latte Macchiato flavour paste together. Gently fold Latte Macchiato Mousse: Sahnissimo Neutral 100g in the lightly whipped fresh cream. Transfer to a piping bag with a small round nozzle. Water 100g Fresh Cream (lightly whipped) 500g To Assemble the Mousse Cups: Place a small amount of mousse in the bottom of the Latte Macchiato Flavour Paste 30g cups. Add in a couple of cubes of brownie, apply a little pumpkin puree into the corner and spaces. Top with more latte mousse. Apply 1-2 more dots of pumpkin puree to the Marzipan Pumpkin Decorations: top. Sprinkle over the cocoa crumble and apply a marzipan pumpkin decoration to the top Almond Paste 144g (if desired). Orange Food Colour a few drops Utensils Needed Bowls x 3 Flat Baking Tray x 2 Sieve Stick Blender Spatula Piping Bags Mixer Clear glass or plastic shot Brownie Tin (20cm x 20cm) glasses Dulce de Leche Florentine Petit Gateau Ingredients Quantities Method: Chocolate Hazelnut Sponge: Place the sponge mix in a mixing bowl with a balloon whisk at- tachment.