Quince compote croustades with a caramel cage, pistachio Kulfi, coconut sorbet, and berry coulis
Jackie Kearney masterchef 2011 final 4
• for the croustades, use 3 filo sheets sandwiched with melted butter. cut in quarters then press a square into each of
4 buttered individual tartlet tins so the points stick up. brush with more butter and bake as in the recipe until golden. remove from the tins. • use bought toasted coconut chips. • use diced canned pears heated with the spices, instead of quinces.
• use bought coconut ice cream for the sorbet. • use vanilla ice sprinkled with chopped nuts for the kulfi.
MasterChef EveryDay, published by DK, £20, dk.com
You Will Need
for the croustades, preheat the oven to 190°c (375°f/gas 5). trim the filo pastry sheets slightly, then cut each sheet into four 10cm (4in) squares. cut each square diagonally in half to form 2 small triangles.
grease the outside of four 10cm (4in) tartlet tins with melted butter and place them upside-down on a baking tray.
drape the triangles of the filo pastry over each mould so that the corners are separate and resemble flower petals, brushing with melted butter between each piece of the pastry. Keep adding them until the "petals" are evenly layered around the moulds (you need 16 triangles per mould).
bake for 6–8 minutes until golden brown (don’t overcook). leave to cool, then gently lift off the moulds and turn the croustades up the right way.
for the quince compôte, put all the ingredients into a heavy- based saucepan with 100ml (31?2fl oz) water and bring to the boil. simmer for 15 minutes or until the quinces are soft but still hold their shape. Remove the whole spices from the pan. Set aside the mixture to cool.
For the pistachio kulfi, combine the evaporated milk, saffron water, and nuts in a large bowl. In a separate bowl, whisk the cream to soft peaks, then carefully fold into the milk mixture. Transfer to an ice-cream machine and churn until set. Transfer to a plastic container with a lid and store in the freezer. Alternatively, place the mixture in a freezerproof container and freeze until mushy. Whisk until the ice crystals are broken up. Return to the freezer and repeat the process twice.
Meanwhile, line four 100ml (31?2fl oz) dariole moulds with cling film. Divide the mixture between the moulds and transfer to the freezer for 1 hour until set.
For the berry coulis, put the blueberries in a small pan with the sugar and Kirsch. Bring to the boil and simmer for 2–3 minutes until the sugar has completely dissolved and the fruit begins to break down. Pass the mixture through a sieve into a bowl and set aside until needed.
Preheat the oven again, if necessary, to 190°C (375°F/Gas 5) For the coconut shards, thinly slice the coconut using a mandolin, then scatter over a non-stick baking tray. Bake for 8–10 minutes until the shards start to turn golden. Take care not to overcook or they will burn. Cool completely before serving.
For the agave and coconut sorbet, combine all the ingredients in a large jug, then freeze as for the pistachio kulfi.
For the caramel cages, put the sugar into a heavy-based
pan and heat gently. Tilt and rotate the pan to move the sugar as it melts, but do not stir. Once the sugar has melted, add the glucose syrup and continue to cook until the mixture turns a light caramel colour. The temperature should reach 160°C (325°F) on a sugar thermometer.
Allow the caramel to cool for a few seconds, and then using
2 forks, scoop out the caramel and drizzle quickly back and forth over the back of a lightly greased ladle. Change directions to create the lattice effect.
Remove immediately and set aside to cool. Repeat to make
3 more cages.
Use oblong serving plates, place a filo croustade in the centre of each, and fill with the quince compôte. Cover each with a caramel cage. Turn out the kulfi on one side, and decorate with the whole pistachios.Place a scoop of sorbet on a pool of blueberry sauce on the other side of the croustades.