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House and Leisure (South Africa) - - Online -

Dur­ban’s pop­u­lar Florida Road boasts ex­cit­ing new of­fer­ings on the leisure front

To make the meringue, place the egg whites in a dry bowl. Boil the wa­ter and sugar un­til the so­lu­tion reaches 110°C, then be­gin beat­ing the egg whites (the so­lu­tion should reach 121°C). Slowly pour the syrup into the bowl with the egg whites and beat on max­i­mum speed for a few min­utes. Re­duce the speed and beat for a few more min­utes. Pipe the meringue onto the tartlets and singe with a kitchen bu­tane torch. MAKES 8 TARTLETS CHE­QUERED RHUBARB AND ACAI PIE For the pie crust 125g soft but­ter 100ml ic­ing sugar 300ml plain flour 1 medium egg yolk For the fill­ing 200g al­mond paste, finely grated 50g soft but­ter 2T sugar 2 medium eggs 2T plain flour 1t acai berry pow­der To make the che­quered pat­tern 5 rhubarb stalks, cut length­ways into 2-3mm slices 500ml wa­ter 200ml sugar 1 gelatin leaf Pre­heat the oven to 225°C. For the pie crust, com­bine the but­ter with the ic­ing sugar, flour and egg yolk, and mix well. Re­frig­er­ate the dough in a plas­tic bag for 30 min­utes, then roll it out and line a 22cm pie tin, cut­ting away any ex­cess. Prick holes in the base and bake for 12 min­utes. While it cools, re­duce the oven to 175°C.

To make the fill­ing, com­bine the al­mond paste with the but­ter, sugar, eggs, flour and acai pow­der, mix well, and pour the mix­ture into the pie crust. Bake in the cen­tre of the oven for about 25 min­utes and al­low to cool.

Re­duce the oven to 100°C. Place the rhubarb slices on a deep bak­ing tray. Boil the wa­ter and sugar, and pour over the rhubarb. Bake for 2 min­utes un­til soft. Lift the slices one by one and ar­range in a che­quered pat­tern on top of the pie, cut­ting away any ex­cess along the edges.

Strain the rhubarb liq­uid from the bak­ing tray and boil un­til 100ml re­mains. Soak the gelatin leaf in cold wa­ter for about 5 min­utes, then lift it gen­tly and add to the warm rhubarb liq­uid, al­low­ing it to dis­solve. Cool and brush over the pie; re­frig­er­ate for 10 min­utes. Brush the gelatin mix­ture over it again (if the gelatin has so­lid­i­fied, melt it over a low heat on the stove) and serve.

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