Glenrath Farms at the Highland Show 2009

 

 

 

1.)   Make the pastry cream. Squeeze the soaked gelatine.

2.)   Add to the mix whilst still hot. Stir in then sprinkle with a thin layer of sugar and reserve till tepid.

3.)   Boil the sugar and water for Italienne meringue.

4.)   When boiling, start to whip the egg whites on 2/3 speed.

5.)   When 121c has been reached pour in a thin stream down the side of the bowl onto the meringue whisking all the time.

6.)   Once all the syrup has been added keep whisking on medium speed till tepid.

7.)   Make a band with cling film and line a ring approx. 4.5cm deep and place onto a cake board.

8.)   Fold the meringue into the pastry cream carefully.

9.)   Place first pancake into the ring then a layer of pastry cream

10.) Place a layer of fruit onto the cream. Level with a little more cream. Place a crepe on top making sure it is level

11.) Repeat the process.

12.)  A third layer can be made as long as it is not over 4.5cm deep.

13.)  Chill over night or set in the freezer for approx 30 -45mins.

14.) When serving dust with icing sugar. Dip your knife into a jug of hot water each time you make a cut.

15.)  Serve with more fruit and fruit coulis (sauce)