Ep 3 - Olive oil, apple and rosemary pudding with sabayon
Olive oil, apple and rosemary pudding with sabayon
(Maggie Beer Dessert Challenge)
4 pink large lady apples, peeled, cut into 8ths and core removed
1 tablespoon finely chopped rosemary
1 tablespoon extra virgin olive oil
Olive oil pudding:
3 eggs, separated
125g castor sugar
75g plain flour
1/2 teaspoon baking powder
60ml extra virgin olive oil
60ml reserved apple poaching liquid
1/4 cup castor sugar
Remaining reserved poaching liquid, (less 30ml for sabayon)
30ml apple poaching liquid
1 teaspoon castor sugar
2 egg yolks
1. Preheat oven to 175 C (fan forced). Grease and baking paper line the base of a 20cm spring form cake tin.
2. For poached apples, place apples, verjuice and rosemary in a large, deep frying pan. Cover and bring to the boil over a high heat.
3. Reduce heat to low and simmer covered for 10 minutes or until tender. Remove apples from heat and strain, reserving the liquid. Return apples to frying pan and place over a high heat, add extra virgin olive oil and sauté until apples start to colour, remove from heat.
4. Arrange caramelised apple pieces in the base of prepared cake tin.
5. For olive oil cake, beat whites in a small bowl until soft peaks form. Gradually add half the sugar and beat until sugar has dissolved.
6. In a separate bowl, beat yolks and remaining sugar until pale.
7. Sift in flour and baking powder, pour in oil and 60ml reserved apple poaching liquid and mix to
8. Gently fold in meringue, 1/3 at a time until combined.
9. Pour mixture into prepared cake tin and bake for 35-40 minutes or until pudding springs back to the touch. Remove from oven and allow to cool in tin for 5 minutes. Remove the spring form tin collar and flip / invert pudding on to a wire cooling rack.
10. For glaze, pour castor sugar and remaining reserved poaching liquid (but put aside 30mls for the sabayon) into a small saucepan. Place over a medium heat and stir until sugar has dissolved. Bring to the boil. Reduce heat to low and simmer for 2 minutes or until the liquid has reduced by half.
11. For sabayon, place all ingredients in a heat proof bowl and place over a shallow water bath. Whisk until pale, light and frothy. Do not allow the bowl to touch the water.
12. Control applied heat by removing bowl from the heat occasionally to cool mixture and to avoid over cooking the yolks. Whisk mixture continuously and return to heat to continue cooking as
required. To check consistency, mixture should hold a trail of the number eight.
13. When sabayon is a constancy of your liking remove from the heat and whisk until cool. Pour into a serving jug.
14. To serve, cut into thick wedges and brush with verjuice glaze.