For this fairy tale, the melting moments seem to be the perfect candidates to represent the overflowing porridge. Melting moments are easy and very forgiving, they are great for weekend baking with the girls. I've also made pineapple fritters to portray the out of control porridge because they turned out well the last time I made them. This time I find the pineapple too sharp (I used fresh pineapples).But I am proud of my newest recipe, the pineapple curd.
For the melting moments.
Use an electric mixer, beat
-250g softened butter, with
-230g plain flour,
-100g icing sugar,
-100g rice flour (I got mine from an Oriental Supermarket. I think cornflour should be a good substitute),
-2tbsp milk.
Beat well to combine the ingredients. If you feel the mixture is too dry, add a little more milk.
Roll 40 tablespoonfuls of mixture into balls.
Place on baking trays lined with baking paper, around 2cm apart (these won't expand).
Use the back of a fork to flatten the balls to around 1.5cm in thickness.
Bake in 160c fan forced oven for around 18 minutes.
Cool completely on baking trays.
Sandwich with pineapple curd mixture.
Pineapple Curd.
In a food processor put in,
-450g fresh pineapple chunks (I chopped these into 2-3cm chunks).
Process into a pulp.
In a heatproof bowl, put in,
-4 egg yolks+ 1 egg, whisk well.
In a heatproof bowl, put in,
-100g butter, with,
-juice of 1 lemons,
-pineapple pulp,
-200g caster sugar,
Place on a pan of simmering water, cook stirring until the butter and sugar have melted.
Add
-1/2 cup of hot syrup to
-egg yolks.
You need to be whisking all the time. Continue to add hot syrup this way until at least 2 cups have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.
Pour the mixture into a saucepan, cook, stirring, until the sauce has thickened, around 10 minutes. Leave to cool.
For the cream mixture.
Use an electric mixer, beat
-200ml double cream, with
-1tbsp icing sugar,
Beat until the cream just holds its shape.
Stir through 4tbsp pineapple curd.
For the fritters.
In a large bowl, put in
-200g plain flour,
-2tsp baking powder,
-80g caster sugar,
-1tsp vanilla bean paste,
-pinch of salt.
Mix well to combine, add
-200ml milk,
-2 whisked eggs.
Whisk well to combine.
Add 300g fresh pineapple (2cm chunks). Stir to combine.
In a large saucepan or wok, on medium-low heat,
Add 300ml vegetable oil.
Drop a small amount of batter in to test the oil temperature. If the oil is ready the batter will instantly puff up.
Fry tablespoonfuls of batter in batches.
Drain well.
Caramel Sauce.
In a small saucepan, put in
-80g butter,
-5tbsp soft brown sugar,
-5tbsp golden syrup.
Cook, stirring on low heat until the butter and sugar have melted.
Carry on cooking for another minute or so until the caramel turns golden brown.
Drizzle over the fritters.
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