A pressure test recipe for the contestants from MasterChef Ireland 2012


  • 100 g raspberries
  • 35 g caster sugar
  • 1/2 vanilla pod (the seeds scraped out)
  • 1 egg (separated)
  • 40 ml milk
  • 25 ml cream
  • 5 g plain flour
  • 4 g cornflour
  • knob of butter (melted)


  • Pre-heat the oven to 190c.
  • Brush the inside of a ramekin with the melted butter ensuring the brush strokes are from bottom to top. Dust with caster sugar. Chill to set.
  • Put the raspberries in a pot with 13g of sugar and the vanilla pod, seeds and pod. Heat slowly stirring until the suagr has dissolved. Cover and simmer for 5 minutes. Sieve the puree, keep the coulis and discard the seeds, reduce the coulis for 5 mins, then set aside to cool.
  • Scald the milk and cream in a small saucepan. Beat the egg yolk and sugar together until pale and thick. Sieve in the flour and cornflour, mix through. Add a small amount of hot liquid and mix through then add to liquid in the pan. Place back on the heat, whisk constantly until the mixture is thick and smooth, about 3-5 minutes. Leave to cool to room temperature.
  • Mix the rapberry coulis through the Pastry cream.
  • Whisk the egg white until firm peak stage. Gradually add the remaining sugar, until you have a firm glossy meringue. Mix a third of the egg white into the fruit base and then carefully fold the remaining white.
  • Spoon into the ramekin. Level off the top, run your thumb around the top. Sit the ramekin on a baking tray and place in the oven. Immediately turn the oven down to 180 and bake for 12-15 minutes until risen and slightly golden, but wobbly in the centre. Dust with icing sugar.