CHEF’S CORNER Frozen parfait is a summer favourite
Canadian choir are on their way
This dish is for the Fresh Raspberry Lovers. The summer chiller is a fantastic frozen parfait, smooth, silky and creamy on the pallet. We use local family run business Woody’s of Galston Ice Cream. Their ice cream in my opinion is by far the best available locally.
Preparation - Time Less Than 1 hour Overnight chill best for parfait Cooking Time 12- 15 mins Serves six
500g fresh Scottish raspberries; two pints double cream, soft peak whipped; 15 egg yolks; 50ml Chambord; 50g caster sugar; one vanilla pod; 50g desiccated coconut.
8oz dark brown sugar; 4oz of salted butter; 8oz Golden Syrup; half Vanilla Pod; 300ml double cream.
One tsp cracked pepper; 110g salted butter; 150g icing sugar; three large free eggs, whites only; 110g Gluten free plain flour; disposable piping bag; half a vanilla pod.
For Coulis: 250g raspberries; Chris Steele, our Ayrshire Life chef runs The Stage Door Restaurant and Hollybush House restaurant.
Each week Chris will be sharing one of his favourite dishes from his collection for you to make at home.
This week he prepares Scottish Raspberry & amp; Coconut Iced Parfait with Tri Colour Tuille, Chantilly Cream, Caramel Sauce, Chambord Coulis & amp; Malteaser Ice Cream 50ml Chambord; 25g caster sugar.
300ml double cream; 2oz caster sugar; half vanilla pod. One litre tub of Woody’s ice cream or vanilla ice cream if preferred. To make Pre Heat Large pot simmering water.
Place the egg yolks and caster sugar into a large plastic heat resistant bowl. Whisk over the heat until the egg yolks are fully cooked they will appear lighter, creamy & amp; should be able to do a figure of 8 in it without it disappearing. Add the Chambord & amp; raspberries cook for a further 5 minutes. Let cool for 30mins, then fold the double soft peak cream into it. Place in a terrine dish lined with Clingfilm or rubber molds for muffins anything that will make the mixture easy to turn out when set. Sprinkle with desiccated coconut and leave to set in freezer over night.
Place golden syrup, sugar, butter, vanilla pod in a medium size pan and bring to boil, simmer till all the sugar granules have dissolved. Take off heat and cool for ten minutes. Then add the double cream, whisk gently and its ready to serve.
Cream the sugar, pepper and butter in mixing bowl, then gradually add the egg whites with a wooden spoon or spatula. One mixture has bound together fold in the flour and then place in a piping bag and chill. Place a silicone/ greaseproof mat on to a tray and take the piping bag and snip a small hole at tip of bag. Pipe 15cm lengths of mixture on mat and repeat this leaving two inch gap between lines, place in oven for 7- 8 minutes till golden brown bring out and while mixture still hot wrap them round the handle of a wooden spoon to create a spiral or round a rolling pin to create circles, hold and mixture will harden within 30 seconds. ( to achieve tri colour tuille turn disposable piping bag inside out and run lines of food coloring gel or paste down them with a tooth pick and then turn back and fill and pipe).
Place cream, sugar and vanilla pod in bowl and whisk till whipped. Place all ingredients into food processor, blitz and pass through sieve Coulis and chill. and chill.
Turn the parfait out onto a chopping board and slice the terrine about 2/ 3cm thick, place on a plate and drizzle with coulis, garnish with ice cream, fresh raspberries, cream and chocolate and serve for your guests.
The Stirling Bridge International Arts Festival, a new arts festival for overseas ensembles, is bringing three distinct and outstanding youth groups from the USA and Canada will be performing this year in Scotland.
Built on the huge success of 2015’ s League of Astonishing Strings European Performance Tour which culminated with a week in Scotland.
The festival has invited these three groups to perform to audiences whilst enjoying the Scottish sights and sounds and included in that is a small tour of Ayrshire while they perform here for audiences.
The British Columbia Boys Choir ( British Columbia, Canada) Stringendo Fiddle Club ( Michigan, USA) The Chelsea House Orchestra ( Michigan, USA) will be performing at Ayr Town Hall on Sunday, July 10.
And the guests on the night will be Dalmellington Junior Band.
Stirling Bridge International Arts Festival is run in consultation with Culture Path, Canada, world leaders in bespoke musical education experiences.
Headed by a team of music and education professionals Culture Path are responsible for the global touring sensation Barrage 8, and The League of Astonishing Strings dedicated to the worldwide advancement and celebration of extraordinary String Music performance.