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TELFORD TRIFLE - Office Live

By Gregory Andrews,2014-12-08 10:33
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TELFORD TRIFLE - Office Live

    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

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