Fidelma Boyce's dish from the ice-cream and sorbet flavour challenge in MasterChef Ireland 2012
Ingredients
- donut peaches
- 120 g plain flour
- 80 g butter
- 1 egg
- 1 tsp vanilla essence
- zest of ¼ lemon
- 50 g icing sugar
- 5 egg yolks
- 200 ml milk
- 100 g caster sugar
- 250 ml cream
- 1 tblsp honey
- rosemary
- 100 g caster sugar
- 200 ml water
- 60 g icing sugar
- 60 g ground almonds
- 1 egg
- 20 g flour
- 50 g skinned almonds
- 50 g caster sugar
Method
- Make stock syrup by boiling caster sugar and water.
- Add the rosemary to the stock syrup and boil.
- Make custard for ice-cream by whisking the egg yolk and sugar together.
- Boil the milk in the saucepan.
- Flavour the milk with the rosemary, stock syrup from the rosemary and the honey.
- Add the milk to the custard mix.
- Then transfer this to a saucepan and heat to 65°C. Transfer the custard mix to fridge and cool to 5°C.
- Once cooled to 5°C mix in the cream and transfer to the ice-cream maker for 8 minutes. Set in freezer.
Method
- Sieve icing sugar and flow together. Stir in the grated lemon zest
- Rub in butter to mixture
- Combine with egg yolk and vanilla essence
- Lightly knead the dough and set aside to rest in fridge
- Once cooked in fridge roll the pastry and press into tins
- Leave the tins to rest in fridge
- Cook at 180°C and bake blind for 12 minutes
- Remove the baking beans and brush the base with eggs. Return to the oven for 5-10minutes until golden
Method
- Combine flour, icing sugar, ground almond, egg to a plate
- Pipe this onto pastry case
- Bake this in the pastry case for 10-15 minutes
- Thinly slice the peaches
- Place these on top of the frangipane
- Return to the oven for 10 minutes
Method
- Put almonds and sugar in a pan
- Dissolve the sugar and wait till it turns to caramel
- It is done when almonds pop
- Place on a baking tray and allow to cool
- Put this in a blender and pulse to a fine grain
- Place on a plate and sprinkle the tart with the praline.
