Lyre’s

Lyre's Bagatelle à la crème pâtissière Amaretti

<div class="short-description"> <p>It's no trifling matter.&nbsp;This is the Trifle of celebration. Take a spoon and enjoy a Lyre's Strawberry, Peaches and Cream Trifle with Amaretti Custard.</p> </div> <div class="recipe-info"> <p><strong>Strawberry Jelly</strong></p> <h4 class="title">Ingredients</h4> <ul> <li>750g fresh strawberries</li> <li>150g caster sugar</li> <li><span class="metric">100mL</span> water</li> <li><span class="metric">30mL</span> lemon juice</li> <li>12g gelatine</li> </ul> </div> <div class="recipe-info"> <h4 class="title">Method</h4> <ol> <li>Begin by boiling a saucepan of water on the stove. Combine the strawberries, sugar, water and lemon juice in a large steel bowl and cover tightly with cling film.</li> <li>Place the bowl on top of the saucepan of water and simmer for 1 hr. Be sure not to let the saucepan boil dry!</li> <li>Strain the strawberries and liquid through a fine strainer keeping the syrup separate.</li> <li>Add the gelatine to the warm strawberry syrup and set in a container in the fridge.</li> </ol> <p>*The cooked strawberry pulp can be turned into a jam for another use by re boiling the pulp with some more sugar and blending</p> </div> <div class="recipe-info"> <p><strong>Olive oil Sponge with Lyres Orange Sec</strong></p> <h4 class="title">Ingredients</h4> <ul> <li>5 whole eggs</li> <li>150g caster sugar</li> <li><span class="metric">50mL</span> olive oil</li> <li>150g plain sifted flour</li> <li>12g gelatine</li> <li><span class="metric">30mL</span> <a href="/range/orange-sec/">Lyre's Orange Sec</a></li> </ul> </div> <div class="recipe-info"> <h4 class="title">Method</h4> <ol> <li>Place eggs in mixing bowl with whisk attachment and whisk on high for 3 min until pale. Add sugar and continue whisking on high for a further 2 min.</li> <li>Continue whisking on high and pour olive oil into mixture very slowly in a thin constant stream until all combined.</li> <li>Remove bowl from mixer and carefully fold in the sifted flour in 3 batches being careful to avoid lumps.</li> <li>Pour sponge mix into baking tray lined with baking paper and cook for 20 min at 160 degrees until skewer comes out clean.</li> <li>Rest sponge for 5 min before gently brushing the triple sec over the sponge using a pastry brush till absorbed. Refrigerate.</li> </ol> </div> <div class="recipe-info"> <p><strong>Lyres Amaretto Custard</strong></p> <h4 class="title">Ingredients</h4> <ul> <li><span class="metric">150mL</span> milk</li> <li><span class="metric">350mL</span> cream</li> <li><span class="metric">150mL</span> <a href="/range/amaretti/">Lyre's Amaretti</a></li> <li>6 egg yollks</li> <li>150g caster sugar</li> <li>110g caster sugar</li> <li>10g cornflour</li> <li><span class="metric">20mL</span> milk</li> </ul> </div> <div class="recipe-info"> <h4 class="title">Method</h4> <ol> <li>In a saucepan heat milk, cream and amaretto. Do not boil.</li> <li>Meanwhile in a mixer with a whisk attachment, whisk egg yolk and sugar for 5 min until pale and thick.</li> <li>In a small bowl mix cornflour and 20ml milk until combined and set aside.</li> <li>Pour hot amaretto cream into the mixing bowl of egg yolk and sugar and then add cornflour mixture.</li> <li>Whisk to combine and return contents to a clean saucepan and cook on moderate to low heat for about 15 min stirring constantly until mixture starts to thicken.</li> <li>It is important to stir constantly so the custard doesn't burn and scramble in the saucepan.</li> <li>Remove from heat and pass custard through a strainer into a jug for pouring later.</li> </ol> </div>

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Noté 4,5/5 d’après 11 avis clients