Floating island
Last Friday, I had my final catering exam. It was based around international cuisine, this meant that we had to create a meal that originated from a foreign country. When I was in the choosing process, I had to think long and hard about what country to choose.
The main factors I had to consider were, how many high level skills were in the dish, ways I could manipulate the presentation of the dish to give it a contemporary look and Whether or not it is a classic dish. After taking all these points into consideration I decided to go with France as my country.
After this I went on to create a main course with a accompaniment and dessert, the main course was Confit of salmon with lemon verbena and apples. This used a technique called sous-vide. The accompaniment was a light cucumber and shallot salad with a dill and mustard dressing. Finally for my dessert I made floating island, this is the dish I will be sharing with you.
Floating Island
Ingredients:
115g Caster Sugar (for meringue mixture)
115g Caster Sugar (for custard)
75g Caster sugar (for spun sugar)
1 Tbsp Water
500g Fat free natural yoghurt
4 Eggs separated
2 Tsp Vanilla extract
1 Tbsp Corn flour
Method
1. Firstly place the caster sugar (spun sugar) into a medium sauce pan along with the tablespoon of water heat on a medium flame. When a light golden colour starts to arise, use the pan to create a circular motion within the mixture. Once the whole mixture has turned golden, place the pan in a bowl filled with ice cold water. This will stop the cooking process, then using your finger gently pluck the mixture until you have a penny sized circle, after this slowly pull on the sugar until it forms a thin spear like shape.Hold in that position for 15 seconds or until the spun sugar is snap able.
2. Place the natural yoghurt, egg yolks, caster sugar (custard), Vanilla extract and corn flour to a large sauce pan, place on hob and whisk until all components are combined heat on a medium flame for 10 minutes. Make sure to whisk at regular intervals. Check the custard with a taste test, if the custard sticks to the back of your throat, allow to cook for a further 5 minutes and once cooked, set aside.
3. Tip the egg whites into stand mixer, whisk until foamy peaks form and then add the caster sugar (meringue). Whisk for 5 minutes or until the sugar has been incorporated into the mixture and forms soft white peaks. After this prepare a microwave safe bowl. Fill the bowl, 3 quarters full with water, then obtain two equal sized spoons so that you can quenelle the meringue. Place the quenelle onto the water then into the microwave for 30 seconds. The meringue should be soft and fluffy all the way through.
4. To serve pour the custard into the centre of the bowl, place the meringue off centred to add the modern contemporary look, gently rest the spun sugar onto the meringue at a 45 degree angle.
The main factors I had to consider were, how many high level skills were in the dish, ways I could manipulate the presentation of the dish to give it a contemporary look and Whether or not it is a classic dish. After taking all these points into consideration I decided to go with France as my country.
After this I went on to create a main course with a accompaniment and dessert, the main course was Confit of salmon with lemon verbena and apples. This used a technique called sous-vide. The accompaniment was a light cucumber and shallot salad with a dill and mustard dressing. Finally for my dessert I made floating island, this is the dish I will be sharing with you.
Floating Island
Ingredients:115g Caster Sugar (for meringue mixture)
115g Caster Sugar (for custard)
75g Caster sugar (for spun sugar)
1 Tbsp Water
500g Fat free natural yoghurt
4 Eggs separated
2 Tsp Vanilla extract
1 Tbsp Corn flour
Method
1. Firstly place the caster sugar (spun sugar) into a medium sauce pan along with the tablespoon of water heat on a medium flame. When a light golden colour starts to arise, use the pan to create a circular motion within the mixture. Once the whole mixture has turned golden, place the pan in a bowl filled with ice cold water. This will stop the cooking process, then using your finger gently pluck the mixture until you have a penny sized circle, after this slowly pull on the sugar until it forms a thin spear like shape.Hold in that position for 15 seconds or until the spun sugar is snap able.
2. Place the natural yoghurt, egg yolks, caster sugar (custard), Vanilla extract and corn flour to a large sauce pan, place on hob and whisk until all components are combined heat on a medium flame for 10 minutes. Make sure to whisk at regular intervals. Check the custard with a taste test, if the custard sticks to the back of your throat, allow to cook for a further 5 minutes and once cooked, set aside.
3. Tip the egg whites into stand mixer, whisk until foamy peaks form and then add the caster sugar (meringue). Whisk for 5 minutes or until the sugar has been incorporated into the mixture and forms soft white peaks. After this prepare a microwave safe bowl. Fill the bowl, 3 quarters full with water, then obtain two equal sized spoons so that you can quenelle the meringue. Place the quenelle onto the water then into the microwave for 30 seconds. The meringue should be soft and fluffy all the way through.
4. To serve pour the custard into the centre of the bowl, place the meringue off centred to add the modern contemporary look, gently rest the spun sugar onto the meringue at a 45 degree angle.
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