Chef Chris’ latest dish
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 Meringue Kisses, Rhubarb Paint, Strawberry Macaroons, Meringue kisses, Chantilly Cream and Peppered Tuille
The dessert recipe this week is a quick simple one for beginners.
The classic posset with fresh strawberries, dish is full of flavours and textures. Poppy seed shortbread for crunch and fresh rhubarb paint for sharpness.
Preparation time is less than one hour and cooking time is 30 minutes. Serves six.
You will need: 125g/ 4oz butter; 55g/ 2oz caster sugar, plus extra to finish; 180g/ 6oz Gluten Free plain flour; half teaspoon Xanthan Gum.
For posset: 600ml double cream; 200g golden caster sugar; zest three lemons plus75ml juice.
For the rhubarb paint: 250g Scottish rhubarb; 20g caster sugar.
For meringue kisses: 300g caster sugar; 150g free range egg whites; one teaspoon of white wine vinegar; one teaspoon of corn flour.
For the peppered tuille biscuit: One teaspoon cracked pepper; 110g salted butter; 150g icing sugar; three large free range eggs whites only; 110g Gluten free plain flour; half vanilla pod; disposable piping bag.
For the chantilly cream: 300ml double cream; 2oz caster sugar; half vanilla pod.
For the strawberry macaroons: 170g icing sugar; 160g ground almonds; 120ml egg whites from about four medium eggs, separated into two equal batches; 160g granulated sugar; half tsp red food colouring; 25g strawberry jam.
Pre- heat oven to 190c fan assisted/ Gas 5
For the posset: Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least three hours or up to 24 hrs.
For the meringue kisses: Place the egg whites into a clean mixing bowl and whisk until soft peak and can lift above your head. Slowly add the tablespoon of sugar at a time along with the corn flour and vinegar. Whisk for a further five to six mins until silky and soft peak. Place a silicone mat onto a tray and pipe small meringue kiss. Place in oven and turn the oven off and leave in overnight to slowly dry out and cook. In the morning place in an air tight tub until ready to serve.
For shortbread: Heat the oven to 190C/ 375F/ Gas 5. Beat the butter and the sugar together until smooth. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/ ½ in thick. Cut into rounds and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes. Bake in the oven for 15- 20 minutes, or until pale golden- brown. Set aside to cool on a wire rack.
For the macaroons: Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside. Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine. Tip the meringue onto the almond mixture and gently fold together. It is important not to over- mix the batter – it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times. Heat oven to 170C/ 150C fan/ gas 3- 4. Line 3 baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins out of the fridge, or until the macaroons have developed a skin. Bake the macaroons for 14 mins. Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macaroons off the paper. Once cooled fill with jam and serve.
For the Coulis: Place all in a food processor, blitz for 3- 4 mins and then pass throw sieve and ready for use.
For the Tuille Biscuits: Cream the sugar, pepper and butter in mixing bowl, then gradually had 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 whilst 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.
For the Chantilly Cream: Place cream, sugar and vanilla pod in bowl and whisk till whipped.