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MasterChef New Zealand

TV ONE

Episode 23 - Bread and butter pudding with orange custard and brandy jelly


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Bread and butter pudding with orange custard and brandy jelly

Bread and butter pudding

5 slices Brioche
250g Butter
1/2 cup Golden raisins
2 tbls Brandy
2 tsp Ground ginger
2 tsp Cinnamon
4 Egg yolks
1 cup Cream
40 mls Sugar
1/4 tsp Vanilla paste
 Orange Custard
4 Egg yolks
40 mls Sugar
1/4 tsp Vanilla paste
1 cup Cream
1 cup Freeze dried mandarins (ground in spice grinder)
1 Orange zest from one orange
6.4g Gluco
5g Algin
1000g Distilled water
 Brandy Jubes
200ml Brandy
1/4 cup Sugar
1/4 cup Sultanas
1/4 cup Orange juice
2.4g Agar
 Ice Cream
4 Egg yolks
40ml Sugar
1 cup Cream
1/4 tsp Vanilla paste
1 1/2 tbs Cinnamon
 Almond crumb
3 tbls Ground Almond
1 tsp Cinnamon
1 tsp Ground ginger

1
For the pudding. In a food processor, blend butter, golden raisins, brandy, cinnamon and ground ginger until combined. Generously butter slices of brioche with the butter. Place in greased nonstick ramekin in clear layers. Make custard by whisking egg yolk with sugar till pale. Heat cream with vanilla and slowly add to egg mixture whilst continually whisking. Strain and put back into pot. Place back onto low heat and continually stir until it coats the back of a spoon. Pour over layered buttered bread and rasin mix, till just covered. On a tea towel lined oven tray place the ramekin and fill to halfway with boiling water. Bake for 40 minutes at 160 C or until set. Remove from water bath and let cool slightly. Ring cut centre of pudding and place on serving plate

2
To make the orange custard Heat cream with vanilla and slowly add to egg mixture whilst continually whisking. Strain and put back into pot. Place back onto low heat and continually stir until it coats the back of a spoon. Take off heat and add freeze dried mandarin powder. Once cooled add gluco and orange zest.

3
Mix water and align together in a large bowl and use a hand blender to mix until completely combined. Leave in the fridge for an hour. Once the air bubbles have disappeared from the align bath, use a rounded tablespoon to drop custard mixture into the align bath
Leave in bath for approximately 45 seconds or until sphere is formed. Remove from bath and rinse in fresh water bath. Leave in water bath till ready to serve

4
Heat cream with vanilla and slowly add to egg mixture whilst continually whisking. Strain and put back into pot. Place back onto low heat and continually stir until it coats the back of a spoon. Add in the cinamon and cool, place into icecream machine and churn. Place into freezer.


5
Heat brandy and sugar in pot until sugar is dissolved. Meanwhile soak sultanas in orange juice. Once sugar has dissolved whisk in agar and boil for two minutes. Place brandy in nonstick tray and once semi set, drain sultanas and push into rum mix I cm apart.
Once jubes are completely set, remove from tray and cut into neat squares around sulatanas

6
To make the almond crumb combine everyhting in a dry pan and heta over low heat untill fragrant.

To serve. Sprinkle almond crumb on crescent shape around pudding. Using a slotted spoon remove spheres from water and dry underneath spoon to remove excess water. Place on almond crumb. Place jelly around spheres. Serve Ice cream in chinese spoon. Place a small sphere ontop of pudding. You can also use whole freeze dried mandarins as well to garnish.

 
                                                             




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