Well it’s time to get serious about desserts. Today I have been crystalising oranges, making oat milk and creating forget-me-not voignier jellies. Okay so the oat milk is probably not going to make a great dessert, but it is very easy to make and works fantastically with pumpkin. For more on milk alternatives hit this link.
oranges (Photo credit: WGyuri)
Forget-me-not jelly is a very pretty thing (I will get some pictures up once it is set.) The jelly is made with 1/4 pint of 2008 St Gabriel Viognier. Flame off the alcohol by bringing the wine to the boil and lighting the vapour. The wine will boil like fury as the alcohol burns away, the flame will disappear suddenly and the boil will fall back rapidly. At this point, turn off the heat and add a couple of leaves of gelatine which have soaked in cold water for 10 minutes. Add your flavours (vanilla, juniper, orange and cinnamon syrup, star anise, whatever you like, and allow to infuse to the hot jelly mix. You will then need to delicately lay the flower heads out in moulds and gently add the jelly mix. Make sure that you have completely submerged the flowers, they will bob back to the surface, but they will now be coated by the surface of the jelly. Leave to set and cut into small squares. I will be using these as a decoration for a peach sabayon which will be served at the forthcoming Shabby Chocolat “Decedant Dessert” evening on the 25th May.
Crystalised oranges. Cut the orange in half lengthways and slice thinly. It is an idea to make a mix of semicircles, quarter circles and wedges for variety. Make a simple Syrup, and add a table spoon of Orange and Cinnamon tea (We use The Hebden Bridge Tea Company) to infuse. Strain the syrup and leave the orange slices to soak for 3-4 hours. Once soaked, coat the slices in caster sugar and put on a baking sheet on greaseproof paper. This needs to go into an oven on the lowest setting for 3 hours. Remove from the oven and plate on a drying rack overnight to fully dry.
The addition of the tea compliments the bitterness of the orange and the cinnamon adds a spice to the sweetness.
So there we go. Don’t forget the next event on the 2nd May – The South American Table, and the 30th June – Our first vegetarian table.
A Table Without Borders 