400 g/14oz
strawberries, hulled and roughly chopped
1500 g/1lb
2oz jam sugar
1 knob
of butter
16 large
free-range eggs
1150 g/5½oz
caster sugar, plus extra for sprinkling
1150 g/5½oz
self-raising flour
19 leaves
gelatine
1550 g/1lb
4oz raspberries
12 tbsp
raspberry liqueur
1600 ml/20fl
oz full-fat milk
18 free-range
egg yolks
1100 g/3½oz
caster sugar
1450 ml/16fl
oz double cream
1100 g/3½oz
small strawberries
175 g/2½oz
caster sugar
11 tbsp
arrowroot
1150 ml/5fl
oz double cream
125 g/1oz
icing sugar
110 medium
strawberriesFor the jam, place the strawberries in a small pan with the sugar and cook over a low heat until the sugar has melted. Add the knob of butter. Bring to the boil and boil vigorously for four minutes, or until the temperature on a sugar thermometer reaches 104C/219F (setting point). Remove from the heat and stir in the knob of butter. Transfer to a large bowl and leave to set.
1 For
the sponge rolls, preheat the oven to 220C/fan 200C/425F/Gas 7. Grease and line two 33cm x 23cm/13 x 9in Swiss roll tins with baking parchment. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Divide the mixture between the prepared tins and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.
1 Bake
in the two Swiss roll tins for 10–12 minutes, or until the sponges are golden-brown and begin to shrink from the edges of the tin. While the cakes are cooking, place two pieces of baking parchment a little bigger than the size of the tin on the work surface and sprinkle with caster sugar.
1 Turn
the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the sponges with a sharp knife and score 2cm/¾in from the short edge, being careful not to cut right through.
1 Leave
to cool slightly, then spread with jam and roll up the cakes firmly from the scored end and set aside.
1 For
the bavarois, soak the gelatine in cold water until soft. Purée 450g/1lb of the raspberries in the bowl of a food processor. Pass the raspberries through a sieve over a bowl and discard the seeds. Stir the raspberry liqueur into the purée and set aside.
1 Pour
the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and add it to the custard. Return the custard to the pan and cook until the mixture coats the back of a spoon. Do not boil as this will split the custard and prevent the gelatine from setting. Remove from the heat, transfer to a clean bowl and leave to cool slightly before folding in the raspberry purée. Leave to cool for at least 30 minutes.
1 Meanwhile,
line the base of a 2 litre/3½ pint round bowl with cling film, to help turn the Charlotte royale out. Slice the Swiss rolls into 1.5cm/⅝in slices and use to line the base and sides of a bowl. Pack the slices closely together so that no filling can seep through, reserving enough slices to cover the top (which will become the base).
1 In
a bowl, whip the cream until soft peaks form when the whisk is removed from the bowl and stir into the raspberry bavarois. Fold in the remaining 100g/3½oz of raspberries and the small strawberries and spoon into the lined bowl.
1 Cover
with the remaining cake slices. Cover with cling film and chill in the fridge overnight until set.
1 Turn
out the Charlotte royale onto a cooling rack.
1 To
decorate, tip the caster sugar into a pan with 125ml/4fl oz water and bring to the boil. Dissolve the arrowroot in two tablespoons of cold water and stir into the sugar syrup. Bring to the boil, remove from the heat and leave to cool slightly before spooning over the Charlotte royale to glaze.
1 Whip
the cream and icing sugar in a bowl until soft peaks form when the whisk is removed from the bowl and spoon into a piping bag fitted with a medium star nozzle.
1 Pipe
a continual scallop design of cream around the base of the Charlotte royale and decorate with fanned and glazed strawberries.
Og det helt uden brug af en ismaskine og omrøring under frysningen. chokoladeis, hasselnøddeis, nederst fra venstre, chokolade/mint is, lakridsis, kirsebæris (undskyld at der er spist af de to i midten inden jeg tog billeder)
Sommeren nærmer sig, så jeg har været i køkkenet for at lave is. Denne gang har jeg forsøgt mig med en yoghurt is med rabarber, som er lavet uden ismaskine
D. e. t. v. a. r. n. y. å. s. d. i. 2. 0. 1. 3. ). o. k. l. c. 9. p. u. ø. b. m. ,. æ. g. f. w. B. h. L. F. /. S. U. O. 5. 6. H. -. 8. 7. C. T. Y. P. (. z. R. M. x. '. q. 4
Solskin og forårsvejr indbyder til lækre is. For nylig stødte jeg på nogle, der havde lavet deres egne frosne kiwi-is og tænkte derfor, at jeg ville prøve noget lignende
Lækker hjemmelavet cremet mango is i vaffel, med hjemmelavet jordbærguf. Det er noget der giver en minder tilbage til barndommen når mor lavede hjemmelavet isvafler, dog var det ikke med mango den gang, men en klassiskflødeis der kom i
Så har jeg lavet endnu en omgang hjemmelavet sunde is. Denne gang har jeg lavet nogle meget søde små is, så hvis man er til søde sager, af dette lige dig
Vejret i disse dage indbyder jo til at spiseis. Selvom sommeren er ved at være slut og efteråret så småt er begyndt er vejret helt fantastisk og derfor er det også bare med at nyde alle de is man har lyst til inden kulden, blæsten og regnen ankommer
Jeg er så heldig at nyde godt af friske sommer hindbær i min have. Og hvis jeg er heldig, og kommer før solsorten og dens sultne unger, så kan jeg skrabe sammen til en hjemmelavet hindbær is
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