Poached Meringue with Elderflower Custard & Gooseberry Coulis

I have spoken about my Summer love affair with the beautiful Elderflower and you know my other true love is home made custard...Custard is a wonderful vehicle for delicate flavours, hot it is scrumptious on a Winters day and it is equally wonderful cold in Summer months. For a recent supper event I decided to organise a ménage à trois with the aforementioned elderflower, custard and gooseberry. You can easily make this without the elderflowers as you'll have a delicious vanilla custard. This really fun dessert originated in France where it is called Îles flotantes literally floating islands. I dare you not to have a smile on your face when you see the beautiful meringue clouds floating in a sea of rich custard -let your inner child come out to play.

Poached Meringue with Elderflower Custard & Gooseberry Coulis

What you need:      -serves 6

For the custard-

• 6-8 fresh heads of elderflower blossom
• 500ml full fat Glenisk Organic milk
• 1 vanilla pod -split length ways with seeds scraped out
• 80g caster sugar
• 4 free range egg yolks 

For the meringues-

• 3 egg whites
• 150g caster sugar

For the goosegog coulis-

• 200g gooseberries
• 2-3tbsp caster sugar 

For the spun sugar (optional)

• 200g caster sugar
• 75ml water

Elderflower Blossom  Season Late May -Mid July

What you need to do:

For the custard-

• Shake the elderflower heads to knock off any insects and trim off the largest part of the green stalky bits
• Put the elderflowers and the milk into a container and leave in the fridge for a few hours or preferably overnight if you've time

Glenisk Milk Soaking The Flavours

• Put the milk, elderflowers and vanilla seeds plus pod in a saucepan on a medium heat and scald the milk by bringing it to a 'shiver' -you'll see bubbles start to form at the edges
• Meanwhile whisk the sugar and the egg yolks together
• Strain the milk through a sieve into a jug
• Get a whisk and start slowly pouring the milk into the egg yolks -whisking all the time
• When you've combined it all put the eggy mixture into a saucepan on a low-medium heat or set up a bain-marie
• Keep stirring, employ your patience and a watchful eye -you need to wait until the mixture coats the back of a spoon -this can take 10 to 15mins...longer if you have a larger quantity
• When the mixture has reached the correct temperature (70-80'C or 158'F-176'F) and is coating the spoon allow to cool and then place in the fridge for at least 4 hours

Goosegogs

For the coulis-

• Simmer your gooseberries with 1 tbsp caster sugar until they start to collapse -you can use frozen of course
• Once collapsed pass through a sieve to get a smooth mixture
• While still warm add more caster sugar to taste -remember to retain some of the distinct sourness that says 'I am gooseberry'
• Set aside to cool 

For the meringue-

• Wipe a clean bowl with half a lemon to remove any grease
• Whisk your egg whites with electric beaters 
• When they have started to form stiff peaks -gradually add the caster sugar 1 tbsp at a time and combine on a slower setting
• Continue until all sugar is combined and you have a bowl of silky porcelain white meringue -eat some from a spoon...I always do
• When you're ready to begin serving put a wide pan of water on a medium heat
• Take a dessert spoon of meringue mixture and using another dessert spoon fold it into the water -simmer for 3-4 mins turning after 2-3 -drain on some kitchen paper
• In a bowl place a ladle or two full of cold custard, pop two meringues on top and add your coulis

Spinning  Sugar

 For the spun sugar-

• To spin sugar put the caster sugar in a pot with the water place on a high heat
• Even though you will be tempted do not stir!
• The sugar will start to bubble as the water gets driven out
• Keep an eye on the pot and allow the mixture to reach a caramel colour
• Put saucepan into a bowl of cold water to cool 
• Have a sheet of greaseproof paper ready, dip a spoon or fork into your caramel mixture
• Holding above the paper do a zig zag shape or whatever you like
• You can make all the elements of this dessert ahead of time -except perhaps the spun sugar as it will take moisture from the air and dissolve
• Bon appetit mes amis 

Tips for you-

• Whenever you are foraging make sure to pick natures harvest away from the roadside

Raspberries in Elderflower Jelly with Gooseberry Curd

This Summer I fell in love.... head over heels kind of love, can't stop thinking about you kind of love, always wondering what we could do together kind of love...her name was Elderflower -a delicate, heady, fleeting blossom. She's gone now but we had some delicious fun -we made tangy goosegog and elderflower pie, we made refreshing cordial, we made a delectable custard, we made cocktails with prosecco and we made a beautiful, opaque, wibbly wobbly jelly. For me elderflower is the queen of the foraging world -even in the city you can easily find them -just follow your nose. I made a huge batch of 'blessed cordial' after I happened upon a fantastic collection of trees close to a convent in Dublin...but I can't tell you where it is of course! Soon the elderberries will be out and they have lots to offer too -you can make an apple and elderberry tart or concoct a syrup from them which will help to ward off colds during the Winter months.

Elderflowers

I served the following dessert at a recent supper event, I was inspired by a Nigel Slater recipe from his Tender Vol II  book. It's a good make ahead dessert and so works really well if you're cooking a for a group. I had also made an Apricot Liqueur for the same supper event so I popped one of the booze soaked apricots into the bottom of each glass -a nice little surprise as it looked like an egg yoke. I crystallised some rose petals from the garden for a little variation in texture and decided to make Hugh Fearnleys gooseberry curd to twist through some whipped cream. My Dad provided the tasty gooseberries and raspberries -thanks Dad, sorry you didn't get any!

Fruit + Jelly + Cream = Heaven

What you need:         serves 4
   

• leaf gelatine 12g
• 140ml elderflower cordial (this is double what Nigel says, but for me it needed it)
• 1 heaped tbsp caster sugar
• 250ml fizzy water
• 250ml white wine
• 400g raspberries
• 100ml of cream whipped
• 4 crystallised rose petals -optional
• 1 tbsp of goosegog curd -optional, you could use lemon curd
• 4 booze soaked apricots -optional

What you need to do:

• Soak your gelatine leaves in cold water until it softens -roughly 5 mins
• Into a saucepan put the cordial, sugar, water and half of the white wine
• Place your gelatine in and whisk it all around
• Put onto a low heat and stir until the gelatine and sugar have dissolved completely
• Take off the hob and pour in the rest of the wine
• Pop an apricot into the bottom of the glass and split the raspberries evenly between each glass
• Pour over the liquid jelly mixture and when cool put into the fridge
• Give them a few hoursto gain some solidity or leave overnight
• To serve simply swirl the curd gently through the whipped cream  -dollop on and top it off with a rose petal

Crystallised Rose, Thyme & Rocket Flowers

How do you crystallise petals?

It's very easy, all you need to do is whisk an egg white, pop in a shallow bowl, put some caster sugar into a shallow bowl, take your petals and dip first in the egg white followed by the sugar -leave on greaseproof paper to dry out -pop into an airtight container.

The XX song Crystalised  -don't think they were singing about things of a culinary ilk...

August Supper Event

The Open Door is delighted to announce our August Supper Event -happening on Friday August 30th. 

Once again the event will happen in my home, a Victorian era house, where you will sit alongside others -some friends, some strangers...strangers who will most likely be new friends by dessert. 

You will each share in a seven course edible adventure, of seasonal ingredients, hand picked & home made by Aoife.

See you there!

Le  Menu

Prosecco with Home Made Elderflower Cordial

dashed with Lemon & Lime Syrup

~

Mini Caprese Salad Bites

~

Rice Paper Rolls 

w. Crunchy Seasonal Vegetables

~

Butterflied Leg of Lamb w. Pomegranate Molasses

Caramelised Garlic, Roasties & Greens

~

Lemon & Thyme Sorbetto

~

Almond Honey Cake 

w. Elderflower & Crushed Goosegogs 

~

Selection of Teas/ Espresso/ French Press

Surprise Petits Fours

**Although this months menu is coeliac friendly -please note that the dishes are prepared in my kitchen which is not a gluten free kitchen**

How do I Book?

Places are limited and it's first come first served -to reserve your place please email theopendoorsupperclub@gmail.com 

As soon as I am able to confirm your seat you will receive an email.

For those of you new to the experience of a supper club....you may have some questions;

Where does it happen? 

This event will take place at my home in Dublin, (close to the city center) on Friday 30th August @8.00pm finishing up around 11pm.

What will happen? 

10 people will sit together at one table, getting to know each other, over the shared experience of a meal. 

Can I bring my own wine/beer/fizzy pop? 

Yes you can- you will receive a welcome drink on arrival but please bring your own beverages for the rest of the evening.

 
What will it cost? 

There is a suggested donation of E35.

What should I wear? 

Dress as you would if going out for dinner. 

Any house rules?

You will be in a house that is a home -please treat it as you would your own. Do come with an open mind, a sense of humour and a willingness to engage with others in conversation. You are welcome to come alone, in pairs or larger groups.

If you are unable to attend please do your best to give me at least 24 hours notice and try get a replacement for your space. Understand that the food is purchased in advance and we are not a restaurant.

Menu is subject to change -depending on availability of ingredients.

Please alert me, when booking, to any special dietary requirements you may have and within reason I will do my best to cater for you.

Peas & love,            

Aoife x

theopendoorsupperclub@gmail.com

facebook.com/TheOpenDoorSupperClub

TW @opendoorsuppers

Mouthwatering Mooreish Macaroooons

The macaron has something of an 'initiation' label attached to it and it had been on my mind lately. Half waking in the middle of the night muttering 'must make macrons ...must make maca.....zzz.zz...z' The other day when I saw them on MasterChef Australia making a tower (!!) of macarons, I thought right that's it -just do it. It felt a bit weird baking yesterday with the intense heat...yes 24 degrees is intense for us Irish! Elder flowers are bursting out all around right now so I decided that one of the fillings would be a kind of elderflower custard and it's partner would be a gooseberry 'jelly'. I also filled some with some lemon curd that I found at the back of the fridge and lastly I made a mint chocolate ganache....this was the winner!




Not bad for my first attempt...!

 To make the elderflower custard;

• Take 150 mls of cream -add the flowers from 4 blooms of elder flowers -scald the mixture
• Take two eggs yolks and whisk with about 10gs of caster sugar
• Slowly pour the scalded milk onto the egg and sugar -whisking ALL THE TIME
• When combined pass through a sieve to remove the flowers and return to the cooker and stir continuously over a low-med heat until the mixture coats the back of a spoon.  

To make the gooseberry 'jelly';

• Take 10-15 frozen of fresh gooseberries, put into a pan over a medium heat with a tbsp of caster sugar
• Simmer and soften, then strain through a sieve
• Put back on the heat and reduce until you have a thick mixture -allow to cool

To make the chocolate peppermint ganache;

• In a bowl break 75 gs of dark mint chocolate
• Take 75 mls of cream -scald it
• Pour the hot cream onto the chocolate and whisk vigorously until combined
• Taste and add a few drops of peppermint essence until it is to your liking
• Allow to cool in fridge

Folding the almonds into the 'meringue'

There are quite a few methods out there but the one I pretty much stuck to was http://www.giverslog.com/?p=1089  -In my serach for a recipe Ijust happened upon this lovely blog by AmberLee. The only thing I found that didn't work for me were the cooking times. My first batch cracked and I didn't understand this 'foot' thing that everyone was talking about -when you've piped them out onto a tray allow them to sit quietly, for 45 mins at least.... while they're meditating they form a skin -when they go into the oven this skin stops them from cracking by causing the macaron to 'lift' itself' forming a 'foot' and the air is released out at the 'ankle' of the 'foot' shall we say....! I then sort of used Adriano Zumbos cooking method, http://www.masterchef.com.au/recipes/macaron-tower-with-kalamata-olive-and-beetroot-and-raspberry-macarons.htm?target=dessert to try get over the cracking .... he suggests; oven on at 200'C then when you put the macrons in you turn the oven off for 10 mins, then you turn it up to 155'C for 9/10 mins! Mine were small enough and I found that just switching the oven off from 200'C and leaving them for 8-10 mins worked best -I didn't even need to turn it back up again. It's a matter of trial and error with your own oven I'm afraid -but err on the side of caution and just keep watching them. My second attempt didn't crack but browned (which is not correct) but the third attempt came out best. Phew -I was happy enough for a first time macaron maker!

Fun with food colouring -pretty natural one made from chlorophyll





Meditating macarons -allowing the skin to form!