DOCUMENT

For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz METHOD Sherry jelly 1. Bring sherry and sugar to a simmer in a saucepan over high heat, induction setting 8, stirring to dissolve sugar, then add raspberries and bring to the boil. 2. Remove from cooktop and press through a fine sieve into a bowl. Squeeze excess water from the gelatine and add to the raspberry liquid, stir to dissolve. 3. Transfer to a bowl and place in the refrigerator for 4 hours, or until jelly sets. Vanilla custard 1. Whisk sugar and yolks in a bowl of a freestanding mixer using a whisk attachment, until pale and creamy, then add cornflour and whisk until smooth. 2. Place milk, cream, vanilla pod and seeds in a deep unperforated steam container, cover and place in the steam oven and Steam at 95°C for 2 minutes. 3. Remove from the steam oven, remove pod, and gradually whisk the warm cream mixture into the eggs until blended. 4. Return mixture to the steam container, cover tightly with foil and place in the steam oven. 5. Steam at 85°C for 15 minutes. Remove from the steam oven and stir through gelatine. 6. Transfer to a bowl placed over ice and stir occasionally until cooled (10 minutes), then refrigerate until chilled (approximately 2 hours). Italian meringue 1. In a small saucepan, combine sugar and water. Heat on high heat, induction setting 7, and cook until it forms a sugar syrup, and reaches 115°C using a sugar thermometer, or soft ball stage. 2. Combine egg whites and cream of tartar in a bowl of a freestanding mixer with a whisk attachment. Set mixer to medium speed and mix until soft peaks form. 3. Meanwhile, bring the sugar syrup up to 121°C, or hard ball stage and with the mixer running, carefully and slowly drizzle in hot sugar syrup. 4. Increase speed to high and whip until desired stiffness is achieved (approximately 10 minutes). To serve 1. Whisk the custard to loosen, then pour into cool tart case, spread evenly. 2. Add pieces of roughly broken jelly to cover the top, followed by mixed berries dusted with icing sugar. 3. Pipe the meringue on top, sprinkle with dried sponge and toasted almonds and let the tart rest for 30 minutes before serving with whipped cream on the side. HINTS AND TIPS • This tart can also be made as 10 individual tarts. • All of the components can be made up to 3 days ahead of time for ease of service. MI CHAEL MERED I TH ’ S TR I FLE BERRY TART 40.