Recipes: Blackberry and Meringue Mille Feuille with Poached Pear in Lajido and Cinnamon Ice CreamFresca (caiota)

Ingredients

  • Blackberry Pate de Fruit

    • 250 grs / 8.75 oz. Blackberry Puree
    • 285 grs / 10 oz. Sugar
    • 50 grs / 1.75 oz. Sugar Syrup
    • 5 grs / 0.17 oz. Pectin
    • Juice of half a Lemon
  • Meringue

    • 150 grs / 5.25 oz. Egg White
    • 100 grs / 3.5 oz. Sugar
  • Cinnamon Ice Cream

    • 227 ml / 8 oz. Milk
    • 227 grs / 8 oz. Cream
    • 113 grs / 4 oz. Sugar
    • 128 grs / 4.5 oz. Egg Yolks
    • To taste Cinnamon
  • Poached Pear in Lajido

    • 2 Pears in half
    • 150 grs / 5.25 oz. Sugar
    • 75 ml /2.63 oz. Lajido (Azorean dry fortified wine)
    • 1 Vanilla Pod
    • To taste Water
    • To taste Star anise
    • 1 Lemon SlicePreparation

Preparation:

Blackberry Pate de Fruit:

Start by heating the blackberry puree with 10% of the sugar and pectin. Bring the mixture to boil and add the remaining sugar, glucose and lemon juice, cook till 105ºC / 225ºF. Refrigerate until firm consistency.

Meringue:

Beat the egg whites until soft peak, adding the sugar in three times. Bake in thin layers for 30 minutes at 90 ºC / 221 ºF in a silpat. Cut into desired shapes once out of the oven. Place the blackberry patê fruit and the meringue in layers.

Poached Pear in Lajido:

Mix the wine with all the ingredients, bring to boil. Poach the pear, peeled and halved till tender.

Cinnamon Ice Cream:

Boil the cream with cinnamon in order to infuse the aroma. Place the milk, cream and sugar in a saucepan and bring to boil. Whisk egg yolks lightly and temper with the boiling mixture, till 85 ° C / 185 ºF, stirring constantly. Strain into a container and place in an ice bath. Freeze until needed.

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