麻豆社

Christine made some 1970's inspired desserts with a modern twist.听 Listen to the show to hear how to put her ideas together, but here are the recipes you'll need,

PEACH BAVAROIS

INGREDIENTS
125mls Milk
4 Egg yolks
150gm Caster sugar
4 Gelatine leaves
250ml Double cream
200ml Peach puree

You can make the peach puree by skinning 2 peaches and then blitzing them in a processor.

METHOD
路 Soak the gelatine in cold water for 10 minutes
路 Place the milk on the hob and bring to a simmer
路 Cream together the sugar and egg yolks until thick, creamy and pale in colour.
路 Squeeze the excess water from the gelatine and add to the warm milk.
路 Slowly beat into the egg mixture and add the peach puree stirring to incorporate well.
路 Beat the cream until JUST beginning to thicken, do not let it go really stiff.
路 Fold into the peach mix and pour into your chosen moulds.
路 Refrigerate for a good few hours or overnight.

听

COCONUT TUILLES

INGREDIENTS
50gm Unsalted butter
80gm dessicated coconut
85gm sieved icing sugar
25gm Plain flour
2 Med egg whites

METHOD
路 Melt the butter and leave aside until cool
路 Blitz the coconut in a processor until fine but NOT powder.
路 Add the icing sugar and flour.
路 Add the egg whites and melted butter, the batter should be a smooth paste.
路 Line a baking tray with parchment and place teaspoons of the mix well apart on the tray.
路 With the back of a spoon form a thin circle about 6 - 7cm across
路 Bake at 170藲C Fan for approx 7 minutes until just beginning to brown at the edges
路 Remove from the oven and place over a rolling pin to cool, you should have a lovely curved crisp biscuit.
路 Store in an airtight tin or box.

听