Yellow Peach and Raspberries Charlotte

charlotte-lefermier

 

Ingredients:

  • 18-20 Sponge fingers
  • 3 Punnet Raspberries
  • 3 yellow peaches

Butter Cream :

  • 3 egg yolk
  • 140g caster sugar
  • 50 g water
  • 180 g room temperature butter

Instruction:

  • Mix water and sugar in a saucepan and cook to 118 degrees celsius or 244 degrees Fahrenheit.
  • In the mean time whisk egg yolk in an electric blender, then poor the cooked sugar over it while mixing.
  • Whisk until cooled down completely, then add slowly add the butter and whisk until fully incorporated.
  • Keep aside

Italian Meringue:

  • 2 cl water
  • 80  g caster sugar
  • 2 egg white

Instructions :

  • Place sugar and water in a saucepan and cook to 118 degrees celsius or 244 degrees fahrenheit.
  • Whisk egg white to soft peak in an electric mixer then slowly add the cooked sugar while whisking.
  • Whisk until the meringue has cooled down.
  • Add a punnet of raspberries to the meringue and whisk.
  • Then gently fold the butter cream through the meringue and keep aside.

Building the cake:

  • Line a 22cm round springform cake tin with the sponge finger, side and bottom.
  • Place the butter cream mixture inside the lined cake tin and decorate the top with the remaining raspberries and sliced yellow peaches.

 

Wine Recommendation : charlotte2-lefermier

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Oven Baked Camembert with a Nectarine, Pomegranate and thyme salsa

baked camembert-lefermier251118

 

Ingredients:

  • 1 camembert
  • 1/2 bunch thyme
  • 2 nectarine
  • 1 pomegranate
  • 1 tablespoon honey

 

Method:

  • Preheat oven at 200 degrees celsius.
  • Place Camembert on a flat baking tray lined with baking paper, and bake for 14 minutes
  • Dice the nectarines, seed the pomegranate and pick the thyme, then mix them together with a touch of cherry vinegar.
  • Serve with a Chateau Mazerolles Benoit Cote de Blaye, available at www.airoldifinewines.com.au

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Oysters with a Citrus and Champagne Granité.

oysters3231118

Ingredients:

  • 1 Dozen Oyster
  • 2 Blood Orange
  • 1 Pink Grapefruit
  • 1 Lemon
  • 2 Orange
  • 20 g Brown Sugar

 

Method:

  • Juice the Fruits and mix in the brown sugar.
  • Pour the juice in a shallow tray and place in the freeze
  • When it starts to freeze, stir the juice to create crystals.
  • Once frozen, scrap the granité with a fork and spoon it on top of the oysters.
  • Serve straight away with a glass of Champagne Le Brun de Neuville, available at www.airoldifinewines.com.au

 

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Mango and Thyme Tarte Tatin

Mangotatin3_lefermier110216Today I decided to share with you a different version of a very traditional French dessert called the Tarte Tatin. Traditionally it is done with apples but today I’ve put a modern twist on it or you can say an “Australian twist” by using mangoes instead. Now is the perfect time to use mangoes, they are in full season, ripe and full of flavour. I thought I’d pair the mangoes with thyme, it might sound weird at first, but once you’ve tried this delicious recipe, you’ll understand. I think the thyme balances the sweetness of the mango and the caramel, it adds freshness to this wonderful dessert.

Mango and Thyme Tarte Tatin

Ingredients:

  • 3 mangoes
  • 150g caster sugar
  • 2 sheets puff pastry
  • ½ bunch thyme

Method:

  1. Preheat your oven at 180 °C .
  2. Put the sugar in saucepan and add just enough water to dissolve it. Cook the sugar until you have a golden brown caramel, then pour it into a round tart dish and leave it cool down.
  3. In the meantime peel the mangoes, slice the cheeks off and cut them into wedges. Place the mango wedges on top of the caramel in a circular pattern, creating 2 layers.
  4. Sprinkle the roughly chopped thyme on top of the mango and cover the dish with the puff pastry.
  5. Bake in the hot oven for 20-25 minutes or until the pastry is golden brown.
  6. Leave the Tarte Tatin cool down a little bit, then carefully place a round serving tray upside down on top of the tart, place one hand on top and one at the bottom and quickly flip it around.

 

 

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Yellow Peach and Rosemary Crumble

crumble2_lefermier_040216One of the reasons why I love summer is because of all the fruits that are available to us, like peaches, nectarines, mangoes, apricots and lychees for example.

There are so many different recipes you can create with them, like a delicious fruit salad, a sorbet, tarts, crumbles or ice creams. Stone fruit are packed with flavour and have a very fragrant smell that represents summer to me!

Today I’ve decided to share this delicious yellow peaches and rosemary crumble recipe. I think the rosemary enhance the flavour of the peaches and add that extra freshness to the crumble, especially when I picked it from my garden 2 minutes before!

Yellow peaches and rosemary crumble:


Ingredients:

  • 140g rolled oats
  • 140g plain flour
  • 140g butter
  • 80g caster sugar
  • 8 yellow peaches


Method:

  1. Preheat oven at 190 °C (375°F).
  2. Cut each peaches into 6-8 wedges and place them in a baking dish.
  3. Place the oats and flour in a food processor and mix well, then add the butter and mix until it resemble an even crumb mixture.
  4. Add the sugar and mix through.
  5. Cover the fruit with the crumb mixture and bake for approximately 20 minutes or until the crumble is golden.

 

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Pavlova with Coconut Yoghurt, Chia Seeds and Fresh Summer Fruits

Pavlova with Coconut Yoghurt, Chia Seeds and Fresh Summer Fruits

pavlova2_lefermier_230116

Ingredients:

  • 4 egg whites (approx. 60 eggs)
  • 220g caster sugar
  • 3 teaspoon cornflour
  • 1 teaspoon white vinegar
  • 5 fresh lychees
  • 1 ripe mango
  • ½ punnet raspberries
  • ½ punnet blackberries
  • 1 pomegranate
  • 4 figs
  • 1 container coconut yoghurt
  • 2 tablespoon chia seeds
  • 1 tablespoon lavender flowers (optional)

Method:

  1. Preheat your oven at 150°C (300°F)
  2. Place your egg whites in the bowl of an electric mixer and whisk until soft peak.
  3. Slowly add the sugar and beat until the mixture is glossy and all the sugar is dissolved.
  4. Sift the cornflour over the meringue, add the vinegar and fold through.
  5. Tranfer the meringue into a 18cm round baking dish lined with non stick baking paper.
  6. Place in the oven, reduce the heat to 120°C (250°F), and bake for 1 hour. Then turn the oven off but leave the meringue in until it has cooled down.
  7. Place the meringue on a serving tray and top with the coconut yoghurt, chia seeds and fresh fruit!

Bon Appétit

Le Fermier

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