SVQ2 -All recipes produce 16 portions unless otherwise stated
DISH TITLE: TELFORD TRIFLE
INGREDIENTS Make these items first
1 quantity Swiss roll
1 quantity custard
8 sheets leaf gelatine – soaked in cold water
1.3k tinned morello cherries
100g redcurrant jelly TOPPING
150ml dry sherry
Whipped cream 150g amaretti biscuits – crushed
Amaretti biscuits – crushed
Chopped unsalted pistachio nuts If you have time – make your own biscuits – use Physalis (cape gooseberries) the spare egg whites from the custard – recipe attached.
1) Make the Swiss roll and custard first.
METHOD
2) Drain the juice from the cherries into a pan. Add the redcurrant jelly and
bring to the boil. When boiling remove from the heat, allow to cool
slightly then add the soaked gelatine leaves and mix until dissolved. Pour
this mixture into a shallow dish and cool until set – this is best done in
the blast chiller.
3) To assemble the trifle – slice the Swiss roll and arrange into a suitable
serving dish – or use individual glasses for an easier service. Sprinkle the
Swiss roll with a little sherry then spoon on some of the cherry jelly.
4) Sprinkle in some crushed amaretti biscuits then pour on some custard.
5) Top with whipped cream and decorate with some more crushed amaretti
biscuits, some pistachio and decorate with a couple of physalis.
6) Chill until required for service.
This SVQ2 dish was produced competently in the College Restaurant RWE – meeting all HACCP criteria. Date Date Date Risk food – trifle Temperature Delivery ?C (<5) Service ?C (<5) Chef_____________________ Candidate_________________
Tom MacGregor – November 2006 08/12/2011 10:34:38
SVQ2 -All recipes produce 16 portions unless otherwise stated
DISH TITLE: SWISS ROLL
INGREDIENTS It helps if the eggs and sugar are warmed before whisking. Warm the sugar 6 eggs
on a tray in an oven for 5 1790g caster sugar
minutes and place the eggs 200g soft flour – sieved twice –still in their shells – in a Some plum jam bowl of hot tap water for 5 minutes – also warm the mixing bowl and whisk in Silicon paper and extra sugar – see stage 5
hot water.
METHOD
1) Prepare a suitable baking tray – line neatly
with silicon paper.
2) Whisk the eggs and sugar in a mixing machine with a whisk attached. Continue
whisking until the eggs are very light in colour and have increased in volume.
3) Gently fold in the flour and spread the mixture onto the baking tray.
4) Bake in an oven at gas 4 or 180?C for 10-12 minutes until the sponge is golden –
do not over bake – the sponge will be too dry and difficult to roll up.
5) Whilst the sponge is baking prepare a sheet of silicon paper – place the paper
onto a clean work surface and sprinkle liberally with caster sugar.
6) When the sponge is ready place immediately – turn upside down onto - the
silicon paper and sugar. Leave the baking tray on top of the sponge and allow to
cool – leaving the baking tray on top of the sponge helps keep the sponge moist
which in turn helps with the rolling up bit.
7) When the sponge has cooled – but not gone cold – remove the baking sheet and
silicon paper. Trim off the (crispy) edges then spread with some jam – warming
the jam beforehand helps.
8) Using the silicon paper (under the sponge) pull the Swiss roll towards you – it
should roll up quite easily. Keep in the paper until required.
This SVQ2 dish was produced competently in the College Restaurant RWE – meeting all HACCP criteria. Date Date Date Chef_____________________ Candidate_________________
Tom MacGregor – November 2006 08/12/2011 10:34:38
SVQ2 -All recipes produce 16 portions unless otherwise stated
DISH TITLE: CUSTARD – for the trifle
INGREDIENTS
2 vanilla pods – split in half and scrape the seeds out – see stage 1
16 egg yolks
100g caster sugar
200g soft flour
1.2 litre double cream
METHOD
1) Whisk the vanilla seeds, egg yolks and sugar in a round bottomed
bowl. Whisk until light and fluffy then whisk in the flour.
2) Meanwhile heat the cream in a suitable pan. Bring the cream to the
boil then allow to cool slightly.
3) Pour the cream onto the egg yolk mixture – all at once – and whisk
immediately.
4) Pour this mixture back into a clean pan and place on a low heat.
5) Cook slowly stirring all the time. The mixture will thicken to
produce a custard. It is important not to boil the custard – you will
end up with sweet scrambled egg!
6) When thickened, the custard will coat the back of a spoon. Pour
the custard into a suitable container and blast chill until cold.
This SVQ2 dish was produced competently in the College Restaurant RWE – meeting all HACCP criteria. Date Date Date Risk food – custard Temperature Delivery ?C (<5) When cooked ?C Chef_____________________ (>63) Candidate_________________
Tom MacGregor – November 2006 08/12/2011 10:34:38
SVQ2 -All recipes produce 16 portions unless otherwise stated
DISH TITLE: AMARETTI BISCUITS
INGREDIENTS
2 egg whites
4 teaspoons Amaretti
a few drops of almond essence
360g ground almonds
500g icing sugar – sieved
METHOD
1) In a round bottomed bowl, very lightly whip the egg whites,
amaretti liqueur and almond essence.
2) In a separate bowl, mix the ground almonds and icing sugar
together.
3) Make a well in the dry ingredients and pour in the egg whites. Mix
to form a paste.
4) Divide into small balls and place onto a prepared baking sheet – use
silicon paper – allow to rest for 20 minutes.
5) Bake in an oven at gas 4 or 180?C for 15-20 minutes until lightly
browned. Remove from the oven and whilst still hot, dust with icing
sugar. Cool on a wire rack.
Makes
60-70
This SVQ2 dish was produced competently in the College Restaurant RWE – meeting all HACCP criteria. Date Date Date Chef_____________________ Candidate_________________
Tom MacGregor – November 2006 08/12/2011 10:34:38