Monday, 20 January 2014


Cream Pie of Sweet Pea & mint on Oreo biscuit base , Coconut ice-cream , Pea puree , Hazelnut whipped cream ,  Coconut shortbread crumb , Coconut tuile , peas & mint leaves.

             This dish here is a classic example of using a common flavour combination in mint and peas, more renown as dinner or lunch ingredients being used in a dessert. I would say this dessert would fit better after a lunch rather than evening meal but none the less works well as a sweet dessert. I was fond of the pie as my wife commented that the ice cream was to die for and there needed to be more.                
             I started with the coconut ice-cream and the tuile the night before as these are the time consumers. For the ice-cream I brought equal parts milk and full cream to the boil with a little coconut essence, this was then removed from the heat and set aside for 10 minutes. During this time I beat egg yolks and sugar until pale adding the the milk to the eggs and mixing then returning to the stove in a clean pot I cooked the custard over a low heat for about 5 minutes until it became thick and coated the back of my spoon. This was then poured into a metal container and placed in the freezer over night, churning with a fork every 2-3 hours. For the tuile I made the batter by mixing sugar, egg whites, melted butter, coconut extract and all purpose flour in a bowl, this was then placed in the fridge for 4-5 hours. The mixture was then spread out ultra thinly using a icing spatula onto a baking paper lined flat tray then placed into a 160 deg.c. oven for around 7-8 minutes until just taking colour. These were then removed from the oven and allowed to cool. To make the pie I first made the base by crumbling Oreo biscuits into a crumb and adding melted butter, this was then pressed into a lined container mould and placed in the fridge to harden. To make the filling I boiled peas, strained them and placed the peas into a blender with a little water and blended to a smooth puree. Some of this puree was kept for plating and with the rest I added some cream and blended to incorporate. The mix was then poured into a small saucepan with a little sugar and 1. 5 % agar agar and brought to a simmer while whisking to dissolve the agar powder. The mixture was then removed from the heat and poured into the hardened base mould, this was hen levelled and placed in to the fridge to set before being sliced with a hot knife to be served. The biscuit crumb is a mix of desiccated coconut and crumbled shortbread biscuits. And to make the last preparation the hazelnut cream I simply whipped cream, panela and hazelnut essence together to form a stiff cream. Two types of mint were used in the garnishing of this dish, common mint and ginger mint, the later being darker.                                                                          


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