This is a dessert which is a huge mixture of textures, tastes and temperature.
- 2 leaves of gelatine (softened in cold water and then drained)
- 2 lemons juiced and zest
- 3 egg yolks
- 100 g caster sugar
- 150 ml cream (lightly whipped)
- 3 egg whites
- 50 g caster sugar
- 125 g plain flour
- 100 g butter
- 25 g caster sugar
- 40 g ground almonds
- pineapple compote:
- 0.5 a pine apple (peeled, cored and diced)
- 50 g caster sugar
- dash of lemon juice
- 50 ml water
- chocolate sauce:
- 100 g dark chocolate, chopped
- 150 ml cream
- 15 g butter
- Tie a band of greaseproof around the outside rim of 1 large mould or 5 single souffle moulds.
- Warm the lemon juice add the zest, remove from the heat and add the gelatine to dissolve.
- Place egg yolks in a large bowl over hot water, whisk continuously until the mixture thickens and whitens. Remove from the hot water, bain-marie, and next add the gelatine mixture, mix in.
- Place the whites in a bowl and whisk until nearly stiff, next add the sugar and whisk until stiff, this can also be done while the above mixture is cooling.
- When the egg yolk mix is near setting point, fold in the whipped cream and then fold in the whites. Pour this mixture into the moulds and in the refrigerator over night
- Place all ingredients in a bowl and mix to a soft dough, do not over mix!
- Roll out on a lightly floured surface and cut into shapes, sprinkle with a little caster sugar and place in the fridge for 1 hour, bake in a pre-heated oven at 200°C for 8 minutes.
- Pineapple Compote:
- Place all ingredients in a small pot bring to the boil and simmer until pineapple is soft, allow to cool.
- Chocolate sauce:
- Bring the cream to the boil, remove from the heat add the chocolate and stir until melted, whisk in the butter.
More by David McCann:
- Venison Burgers with Red Pepper and Onion Salsa
- Coeliac Christmas Trifle
- Medallions of Venison, Roast Root Vegetables and Blackcurrant Sauce