Island Life Magazine Ltd August/September 2011 | Page 135

FOOD

Recipe with
Steve Bott at The Royal Hotel, Ventnor

Almond blancmange

with fresh raspberries summer berry sorbet and fine tuile biscuits
Ingredients, serves 4-6
Blancmange
½ Litre milk
90g Sugar
250g Almond paste
5 Gelatine leaves
400g Whipped
Cream
2 Vanilla pods- split,
seeds scooped out
Summer fruit sorbet
500g Summer berries
125g Sugar
125g Water
1 Spoon glucose

Almond tuiles
125g Sugar
125g Flour
125g Milk
60g Melted butter
Flaked almonds
Vanilla meringues
125g Egg whites
250g Sugar
Vanilla essence

Blancmange:
Put 6cm circular moulds into the
fridge to chill. Boil the milk, sugar
vanilla pods and seeds together then
add the soaked gelatine and marzipan.
Leave over ice to cool, remove vanilla
pods, then fold in the whipped cream.
Pour into the chilled moulds and
leave to set in the fridge.
Sorbet:
Boil the sugar water and glucose.
Blend the berries to a puree and pass
through a fine sieve. Add the sugar
syrup and ideally churn in an ice
cream maker.

Almond tuiles:
Turn oven to 180 degrees. Sift the
flour and sugar, add the milk and beat
to a smooth paste. Beat in the melted
butter.
On a baking sheet form wafer thin
discs (a pastry brush can be ideal for
this). Sprinkle with a few almonds
then bake at 180 for about 4-5
minutes. Straight from the oven and
using a palette knife lift the tuiles off
and put them over a rolling pin to give
them their curved effect.
Vanilla Meringues:
Put the egg whites and sugar into

an electric beater and whisk for 10
minutes. Add the vanilla. Using a
piping bag pipe discs onto non-stick
baking sheets and cook in an oven at
100 for about two hours.
To finish:
Place the disc of blancmange on a
plate and pipe a circle of whipped
cream. Place raspberries around the
circle to form a platform for the disc
of meringue. Pipe a small quantity of
cream and put one scoop of sorbet on
top and finish with the tuile. Garnish
with fresh mint, raspberries and dust
with icing sugar.
www.visitislandlife.com

135