La fin de l’été Recipe by Paul Kelly of The Merrion Hotel

La fin de l’été means the end of Summer and this dessert is just perfect for transitioning into Autumn.

White Chocolate, Strawberry and Basil Crémeux

Ingredients
150g white chocolate
300g strawberry purée
15g fresh basil leaves
140g yolks
90g sugar
1 leaf gelatine
165g butter

Method
1. Bring the puree and the basil to a boil. Take off the heat and cover with cling film.
2. Let it infuse for 25 min. Sift it onto white chocolate.
3. Whisk yolks and sugar together and make an Anglaise with the infused mix above.
4. Cool down to 35°C and add your butter, soft. Blend.

Dentelle Tuile

Ingredients
100g melted butter
100g caster sugar
100g brown sugar
100 ml orange juice
50g soft flour
25g cocoa powder

Method
1.
Mix together and allow to cool before use.

Meringues
75g egg whites
150g icing sugar
green colour

Method
1. Whisk the whites at high speed with a third of the sugar until it start to hold soft peaks.
2. Gradually add the rest of the sugar. You are looking for a “bird’s peak” consistency. Dry in dehydrator

Sugar Cage
50ml water
250g caster sugar
20g glucose

Method
1. Put all 3 ingredients together in a pot over a low heat until the sugar is dissolved. Don’t stir the pot during this stage as you’ll get sugar crystals forming around the edge of the solution. If this does happen, brush down the sides with a pastry brush dipped in cold water.
2. Turn up the heat to max and boil until the syrup reaches 165°C on a sugar thermometer.
3. Put the base of the pot into a bowl of ice cold water, stirring with a metal dessert spoon, in order to prevent the sugar from over-cooking.
4. Use the back of a ladle previously greased to prevent the sugar from sticking. Using a spoon create the cage look on the back of the ladle by drizzling the thread of sugar over the convex side.
5. Keep the ladle in the air until cool enough to handle, then cup the lattice in the palm of your hand and gently twist it away. Et voila!

La Fin de L'Ete (2)

RECIPE BY PAUL KELLY

Paul KellyPaul Kelly is the Executive Pastry Chef at the Merrion Hotel where he has worked for almost 20 years. He is also one of the judges on the Great Irish Bake Off and teaches part time in DIT Cathal Brugha Street.

The Merrion Hotel is one of Dublin’s most luxurious hotels. The five star establishment is home to double Michelin star restaurant Patrick Guilbaud and is a much sought after dining experience.

www.merrionhotel.com

Merrion Hotel Merrion Hotel

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