I have been crazy about idea and the history of The Savoy ever since I took my girlfriend, Katrina, out to dinner there about 5 months ago. We were invited into the kitchen to meet the brigade after dessert, and it will forever be a stand-out memory in my mind.
There are 5 simple components on this dish: a sugar-poached peach, vanilla ice cream, a tuile basket, spun sugar and raspberry coulis.
This was my first attempt at spinning sugar, and it failed. The cage itself is significantly too thick and almost inedible, but the garnish is delicate and attractive. However, stick around ... I get better at sugar work.
The tuile recipe is such a useful tool to have stored in the back of your mind:
100g Icing Sugar
100g Plain Flour
100g Melted Unsalted Butter
2 egg whites
Easy! Combine all the ingredients and chill it right down. Preheat your oven to 190°C and bake for 4-5 minutes, or until browned. For the first 30 seconds it will be malleable enough to shape - but it will be very hot. Experiment with all kinds of different shapes and sizes - fantastic for garnishing, too.
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