Roast quails with bal­samic vine­gar

Recipe Raphaella Frame-tolmie

House and Leisure Food - - CONTENTS -

150g but­ter, soft­ened 3 large eggs 100ml milk 50ml co­coa pow­der mixed

with 35ml hot wa­ter 200ml caster sugar 2 cups flour 15ml bak­ing pow­der a pinch of salt 200ml milk 200ml cream 2 vanilla pods 4 large egg yolks 40g caster sugar 200ml cream 200g dark cho­co­late,

bro­ken into pieces Kirsch liqueur 2×425g tin black cher­ries,

drained

Pre­heat the oven to 180°C. Lightly grease and line two sand­wich cake tins. Beat to­gether the but­ter, eggs and milk. When com­bined, add the co­coa mix­ture and beat un­til evenly blended. Sift the dry in­gre­di­ents into the but­ter mix­ture and beat with an elec­tric mixer for about a minute, un­til smooth and well com­bined. Pour the mix­ture into the tins and bake for 25 to 30 min­utes or un­til a tester comes out clean. Place the cho­co­late sponges on a wire rack to cool.

To make a cus­tard, com­bine the 200ml milk and the cream in a saucepan. Split the vanilla pods length­ways and scrape the seeds into the milk and cream. Add the pods and bring the mix­ture to the boil. Im­me­di­ately re­move from the heat and strain. Com­bine the egg yolks and sugar in a heat-proof bowl and tem­per with a lit­tle of the hot milk mix­ture. Add the re­main­ing hot liq­uid and place the bowl over a saucepan of sim­mer­ing wa­ter. Cook over a gen­tle heat, stir­ring with a wooden spoon un­til the mix­ture is thick enough to coat the back of the spoon. Re­move from the heat and chill.

For the ganache, heat the re­main­ing 200ml cream un­til scalded. Re­move from the heat and add the bro­ken dark cho­co­late. Whisk un­til the cho­co­late has melted and the mix­ture is smooth and glossy.

Place a layer of the cho­co­late sponge in the bot­tom of a tri­fle dish. Douse gen­er­ously with Kirsch and spread the cho­co­late ganache over the sponge. Sprin­kle half the cher­ries over the cho­co­late and cover with half of the cus­tard. Add another layer of sponge, douse with Kirsch, pour the re­main­ing cus­tard over the sponge and top with the re­main­ing cher­ries.

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