Charlotte Royals is a creamy gelatine custard encased in a swiss roll brick wall. It's surprisingly simple to make and really delicious. I adapted this recipe from Mary Berry's Great British Bake Off recipe.For the swiss roll:
75g self raising flour
1 cap vanilla essence
For the creamy Centre:
4 egg yolks
50g caster sugar 150ml double cream
4.5 gelatine leaves
2tbls raspberry liquor
For the glaze:
75g caster sugar
1 tbls arrow root
To make the swiss roll, whisk up the eggs and sugar until the hold a peak and then fold in the sifted flour. Place it on a lined baking tray in the oven and cook at 220° for about 10-12 mins until golden.
When you take it out of the oven, turn it onto a baking sheet immediately and peel off paper. My swiss rolls were a little large so to make the Royals more swirly than mine cut you swiss roll in half to make two thin ones. Score the edge of each 1.5cm in to make it easier to roll and leave to cool under a damp tea cloth.
When it is cool liberally spread jam over it and roll. This may be a bit sticky. Cut the swiss roll into 1.5cm thick slices and arrange it around the edge of a cling film lined bowl.
Then put the milk in a sauce and heat it up until it is nearly boiling. While it's heating whisk up the yolks and sugar until they are pale and creamy. Add your milk in a steady stream whisking constantly. Now, this is where you are told to put the custard back on the oven and heat to thicken but it you heat too much it separates (which isn't the end of the world as mine definitely did) so I recommend just whisking lots. Then whisk in gelatine and raspberries and leave to cool for two hours in the fridge.
Then whisk the cream until it holds a peak and fold it into the custard mix. Pot it into the swiss roll basket and chill overnight. This is where Mary advises adding strawberries. It's quite tasty but doesn't help with structural integrity.
When you remove your masterpiece from the fridge turn it out onto a plate and remove the cling film. We're now going to add the glaze to make it shiny. This will even out any mess from your swiss roll. Heat the water up with the sugar stirring constantly until it begins to boil. Add a small amount of water to the arrow root so it dissolves. Remove the sugar from the heat and add the arrow root. Stir it in and bring the mixture back up to the boil. It will thicken like magic. Allow the glaze to cool before spooning it over the cake.
To make the cream, whizz up the raspberries in a blender and add the liquor. Put the gelatine leaves in some cold water to soak.
This week's Facebook spam was full of avocados and novel recipes for them so I've devoted half term to testing them out!
Avocado Brownies:2x mashed avocado
8oz melted dark chocolate
1 cup caster sugar
3/4 cup plain flour
1/4 cup cocoa
3 tbls oil (the recipe suggested avocado oil but who owns that?)
1/2 tsp baking powder
1 cap vanilla essence
Melt the chocolate and vanilla essence and add mashed avocado. Beat in the eggs and sugar then add the dry mix. Finally mix in the oil. It gets quite stiff so mix well or the melted chocolate will cool and stick to the bottom of the bowl.Pour into a lined tin and cook for 30 mins at 180°C.Leave to cool and then ice.
Avocado icing:1 x mashed avocado
1 tsp vanilla essence
Add icing sugar until mixture sets.
The brownies were very rich and perfectly tasty but it was hard to find the point of the avocado: it wasn't replacing any ingredient and didn't really add to it.The icing was very sweet and I can really only see it being useful if you're allergic to green food coloring.To conclude: next time I have three unwanted ripe avocados I will eat them in a salad.
Easy After Eights
1 egg white
200g Dark Chocolate
200g icing sugar
First, grease the chocolate mold. This is really important otherwise the chocolates really won't come out. Also, use a real chocolate mold, not a metal one.Melt the chocolate in a bowl over a saucepan of water. Brush 2\5 on the chocolate into the mold. Leave the chocolate to chill and begin making the cream.Beat the egg white and add icing sugar until the cream is the required consistency. Add peppermint to taste. Then squidge the cream into the mold and chill again. You could mold the cream yourself and dip it into chocolate after rather than using the molds.
Leave to chill again and melt the final chocolate. Brush it over the cream making sure all the gaps are filled. Leave to chill then remove from molds.If you have ignored the warning and used a metal mold: Try putting it in the freezer. I got half of them out this way. The rest I melted and rolled into balls to make mint truffles. So not all was lost!
My first attempt at cream eggs.Ingredients:
170g golden syrup
400g icing sugar
1cap vanilla essence
Yellow food coloring.200g chocolate to coat.Blend together the butter, golden syrup and icing sugar (you'll want to do this a little at as time or you'll have sweet clouds of icing dust hanging in the air and sputtering a neat layer on every surface). The longer you blend the mixture, the lighter it will become and you want it white. Add vanilla essence.Then divide into two bowls 1:2 and add yellow food coloring to the small one.Chill.
Roll the yellow mixture into small (about 1cm balls) and put them on baking paper. Chill again.
Remove both mixtures from fridge. Wrap a small amount of white fondant around the yolk balls. Roll them into an egg shape. Chill again.
Melt the chocolate in the microwave or in a bowl over hot water (broiling) and coat each of the eggs. Place them on a sheet of baking paper to harden.
Verdict: tastes just like cream eggs but not quite as gooey! Makes loads!
An exciting gluten free alternative to cake. It's also completely fat free if you care about things like that. You could even modify it to remove sugar and lactose if you're a real masochist.They're pretty tasty- a bit more like pancakes than sponge and would be delicious with hot choc sauce!4oz Couscous- cook as normal then add:
1 beaten egg
1 Vanilla yoghurt
1cap vanilla esscense
Mix well and cook in the oven at 180 for 30-40mins.
You rip what you sew!