Pages

Sunday, 16 November 2014



CRUST
2 cups all purpose flour
2 tablespoon sugar
1/4 tsp salt
1/2 cup cold butter
4-5 tablespoon ice water

FILLING
1/2 cup lemon juice
1/2 cup castor sugar
1/2  cup  water
1/2 cup cream
1 tsp grated lemon zest
2.5  tablespoon corn flour
1/8 teaspoon salt
2 drops yellow food coloring


Method             
  • Mix the lemon juice, fresh eggs, egg yolks & sugar.
  • Melt the margarine & mix to mix.
  • Cook  in a baine marie till it reaches piping consistency ( approximately cook for an hour).
  • Rest the cream, when warm ,add the melted gelatin.
  • For pate sable, cream the butter, add the flour, sugar & the eggs. Do not over mix the dough. Roll ½ inch thick & line the round cake moulds.
  • Put butter paper on top, & fill with beans.
  • Bake at 200 for 15 to 20 mins.
  • Allow to cool, remove the beans & the paper, & pipe in the cream.
  • Set in the fridge.
  • Cut each round into 12 portions.
  • For the sauce, peel, clean & puree the papaya, strain.
  • Arrange on a dessert plate as shown in the picture.