I don’t know how it happened exactly. I was looking up travel insurances all night last night and somehow went to bed having found my old Multiply account. At first I cringed with embarrassment at the things that I wrote and posted – I really don’t want to know how I was as a teenager… I have deleted my account but not before downloading the better pictures of my Food Technology projects! You have no idea how excited I was to be reunited with them once more 🙂 I might update the pictures I used in previous posts but, for now, I will leave them here for you to enjoy!
Decorations and picture taken by me during food photography class.
Chocolate meringue torte before decorations.
Chocolate meringue torte after decorations
Mini apple charlotte fresh from the oven.
Mini apple charlotte with caramel sauce
Baking Pear Puff Pastry
Pear Puffs with Custard Sauce.
Making chilled lemon souffle.
Chilled lemon souffle fresh from the fridge.
Experimenting with bases.
Experimenting with fillings.
My very own Blackforest Layers!
I’ve provided recipes for the above and more in my previous posts so do check out my Food entries if any of them interests you 🙂
This I thought was pretty cute and pretty easy (insert inappropriate joke here). Another cool Summer day’s (or night’s) dessert. If your oven is anything like mine was, you don’t really want to be switching it on when it’s desert degrees outside… For those days, I bring to you this. It’s basically just posh jelly made to look soufflé-like.
- 7.5g powdered gelatine
- 2 eggs
- 125g caster sugar
- 2 lemons
- 150ml whipping cream
- Few handfuls of almonds
- Prepare the soufflé dish: tie a band of double thickness greaseproof paper or foil around the outside so that it stands about 5 cm above the top of the dish.
- Put the water into a small bowl and sprinkle the gelatine over the top. Leave for about 10minutes until it becomes spongy. Stand in a pan of hot water and heat until dissolved.
- Put the egg yolks and sugar into a heatproof bowl and put over a pan of simmering water. Using an electric mixer, whisk together. Add the lemon zest and juice and whisk at full speed until mixture is pale and thick.
- Fold in the whipped cream into the lemon mixture, then fold in the dissolved gelatine.
- In a separate bowl, whisk the egg whites until stiff but dry. Fold into the lemon mixture, and carefully pour into the prepared soufflé dish. Level the surface, then chill for 4 hours until set.
- Carefully remove the paper collar. Decorate the outside with lightly toasted almonds. Pipe the cream around the edge of the soufflé.
Make you sure it’s hard and stiff before serving. I enjoyed it and I hope you will to…