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British Columbia: Blackberry, Apple & Ginger Trio

Chef Nick Beaumont,
The Fairmont

Ingredients
Sunshine Coast Blackberry and Lemon Curd
3 eggs
1 egg yolk
1 cup sugar
7 Tbsp butter
2 lemons, zest and juice
1/4 cup blackberries

Profiteroles
1/2 cup milk
1/2 cup water
1/2 cup butter
pinch salt
pinch sugar
2/3 cup all-purpose flour
4 eggs

Okanagan Apple Spice Cake
1 1/2 cups boiling water
1 cup oatmeal
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
4 Golden Delicious apples, diced

Fraser Valley Ginger & Pumpkin Crème Brûlée
2 cups whipping cream
10 medium egg yolks
7 Tbsp sugar
1/2 cup pumpkin purée
2 Tbsp minced ginger

Method
Blackberry and Lemon Curd
1. Whisk all ingredients except blackberries over double boiler until thick (approx 20 mins). Do not boil.
2. Fold in blackberries. Set aside.

Profiteroles
1. Preheat oven to 425°F.
2. Combine water, milk, sugar and salt in a heavy pot. Bring to a boil.
3. Remove from heat and add flour, stirring quickly.
4. Place pot on medium heat and continue stirring until dough forms a ball and pulls away from side of pot.
5. In a mixer, mix on low until dough has cooled to warm. Add eggs one at a time.
6. Fill pastry bag with dough. Pipe out 1 1/2-inch rosettes on baking sheet covered with parchment paper.
7. Bake for 10 mins. Reduce to 375°F, then bake until brown and crisp. Let cool, but do not refrigerate.
8. Cut off tops of profiteroles and fill with curd.

Yield 24 profiteroles

Okanagan Apple Spice Cake
1. Preheat oven to 350°F.
2. In a bowl, pour boiling water over oatmeal and set aside.
3. Cream butter and both sugars in mixer. Blend in eggs and vanilla.
4. Sift flour, baking powder, spices and salt together. Fold into mix. Add diced apples, then oatmeal. Fold together well.
5. Pour into greased 9 x 13″ cake pan and bake for 30 mins.

Yield 12 servings

Fraser Valley Ginger & Pumpkin Crème Brûlée
1. Preheat oven to 325°F.
2. In medium sauce pot, bring cream with ginger and half of sugar to boil.
3. In bowl, combine egg yolks and remaining sugar. Whisk lightly.
4. Temper cream with egg mixture. Add pumpkin purée.
5. Return to heat. Cook until thick enough to coat back of spoon. Strain mixture.
6. Pour into 3 oz ramekins. Place in water bath and bake until almost set (approx 45 mins). Cool overnight.
7. To brûlée, sprinkle sugar lightly on top and use blowtorch to caramelize.

Yield 15 individual servings

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