I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday 7 March 2016

Beauty and the Blue(berries).



Beauty and the Blue(berries).

This is our version of Beauty and the Beast. I used the blueberries to recreate Beast's Tuxedo. Beauty's yellow dress is represented by the vanilla custard. The red raspberry coulis is meant to be the rose that got Maurice in trouble. The red coulis also signifies the ticking time bomb rose, which would doom the Beast as a beast for life if he hasn't learnt to love and be loved in return.
Hope you'll like this adaptation. One of my prettiest creations.

Equipment:
2litre capacity loaf tin lined with cling film.

In large saucepan, put in,
-400ml water.
Bring it up to a gentle simmer.

       Use an electric mixer beat,
-3 eggs + 3 egg yolks, with
-180g caster sugar,
-1tsp vanilla bean paste.
Beat until light and frothy.
Transfer into a heatproof bowl.
Place on the pan of simmering water.
Use a balloon whisk to whisk the mixture over simmering water. Whisk continuously for 5 minutes. Take off the heat, leave aside and get on with the next bit.

    In a large saucepan, put in
-380g frozen blueberries, with
-80g caster sugar,
-1tsp vanilla bean paste,
-pinch of salt.
Cook, stirring on low heat until the fruits have broken down.
Pass though a sieve. Leave aside until needed.

Use an electric mixer, to beat,
-2x250g mascarpone cheese,
-300ml double cream.
-4tbsp icing sugar,
-1tsp vanilla bean paste.
Beat until the cream just holds its shape, stir through,
-slightly cooled egg mixture.

Spoon 1/3 of the mixture into a separate bowl. Add
-100ml double cream to loosen the texture. Refrigerate until needed.

Add blueberry sauce to the remaining mixture. Stir well to combine.

Pour 1/2 blueberry cream mixture into the prepared tin.
Freeze for 2 hours or until set.
Pour over the plain cream mixture.
Freeze for 2 hours or until set.
Pour on the remaining blueberry cream mixture.
Freeze overnight.

    Raspberry Coulis.
In a small saucepan, put in
-100g frozen raspberries, with
-1tbsp caster sugar,
-1tsp arrowroot,
-2tbsp water.
Cook,stirring on low heat until the fruits have broken down.
Leave aside until needed.

To serve.
Invert the Semifreddo on to a serving platter.
Spoon on the raspberry coulis.
Cut into slices to serve.

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