Strawberry and orange tulip


Ingredients 28
Servings 0
Time

Ingredients

  • THE TULIP
  • 780
    ml
    icing sugar
  • 1
    egg white
  • 50
    ml
    flour
  • 30
    ml
    melted butter
  • 25
    g
    ground almonds
  • CHOCOLATE SAUCE
  • 6
    egg yolks
  • 100
    g
    sugar
  • 60
    ml
    milk
  • 1
    vanilla pod
  • 100
    g
    melted chocolate
  • 25
    ml
    rum
  • ORANGE CUSTARD
  • 125
    ml
    sugar
  • 1
    orange, grated rind and juice
  • 3
    egg yolks
  • 250
    ml
    milk
  • 15
    g
    gelatine
  • 150
    ml
    cream, whipped
  • FRUIT CREAM
  • 100
    fresh strawberries (or any fruit in season)
  • 45
    ml
    sugar syrup
  • 30
    ml
    Cointreau or orange liqueur
  • 100
    ml
    cream, whipped
  • DECORATIONS
  • melted chocolate
  • fresh fruit
 

Method

 
TO MAKE TULIPS: Mix icing sugar and egg white until foamy, add sifted flour and butter and mix well. Place small heaps of dough on a buttered baking tray, using the back of the fork to spread the rounds to the size needed (about 12 cm in diameter is ideal), and bake for two to three minutes in an oven preheated to 200 ºC. When cookies start to brown on the sides, use a palette knife to lift each cookie off the baking tray and onto an orange. Press sides down gently with a tea towel and leave to cool. The dough will harden rapidly. Remove tulips from oranges carefully and set aside. CHOCOLATE SAUCE: Whisk together egg yolks and sugar. Scald milk with vanilla, remove from heat and leave to cool for 30 minutes before adding to egg and sugar mixture. Heat gently until mixture begins to thicken slightly - remove from heat immediately if egg starts to curdle. Stir in the melted chocolate and rum and leave to cool. ORANGE CUSTARD: Boil the sugar and the orange rind and juice. Allow sugar syrup to cool slightly and whip in egg yolks until creamy. Boil the milk and stir into the egg mixture. Heat until thick enough to lightly coat a spoon. Dissolve gelatine in cold water and heat slightly until translucent, then fold into mixture. Allow to cool and fold in cream. FRUIT CREAM: Purée strawberries (or other fruit) and stir in sugar syrup and liqueur. Fold in the whipped cream just before piping. DECORATION: Use melted chocolate to pipe butterflies and flowers on to baking paper and allow to set. Loosen carefully with palette knife. TO ASSEMBLE: Set tulips next to each other on a tray, pipe in the orange custard, the fruit cream and leave to set. Place filled tulips on serving platter, and add a swirl of chocolate sauce next to them. Decorate with fresh fruit and chocolate flowers and butterflies.
 

Read more on: fruit
 

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