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Pikelets with apple and rose compote
If you can’t find unsprayed rose petals, simply leave them out of this recipe.
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Pikelets with apple and rose compote
Serves
6
Cooking Time
Prep time 30 mins, cook 30 mins (plus drying, chilling)
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200 gm
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(1 1/3 cups) self-raising flour, sieved
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25 gm
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pure icing sugar, sieved, plus extra for dusting
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2
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eggs, separated
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310 ml
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milk
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1 tbsp
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vegetable oil
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20 gm
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butter, coarsely chopped
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| Crystallised rose petals |
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30
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fresh organic rose petals
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1
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eggwhite, lightly beaten
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100 gm
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caster sugar
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| Lemon curd cream |
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50 ml
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lemon juice, plus finely grated rind of ½ lemon
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80 gm
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caster sugar
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1
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egg, plus 1 egg yolk
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60 gm
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butter, coarsely chopped
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200 ml
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thickened cream
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100 gm
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crème fraîche
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| Apple and rose compote |
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600 gm
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pink lady apples, unpeeled, finely diced
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80 gm
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caster sugar
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50 ml
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lemon juice, plus finely grated rind of 1 lemon
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½
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vanilla bean, split, seeds scraped
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1 tbsp
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plain flour, mixed with 1 tbsp cold water
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2 tsp
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rosewater, or to taste
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1
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For crystallised rose petals, brush petals with eggwhite, sprinkle lightly with caster sugar, then place on a tray lined with baking paper to dry (1-2 hours).
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2
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For lemon curd cream, whisk lemon juice and rind, sugar, egg and yolk in a heatproof bowl to combine. Add butter, whisk continuously over a saucepan of simmering water until thickened (5-10 minutes), cool, cover closely with plastic wrap and refrigerate until chilled (2 hours). Just before serving, whisk cream and crème fraîche to soft peaks and fold in curd to create a ripple effect.
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3
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Meanwhile, for apple and rose compote, combine apple, sugar, lemon juice, lemon rind and vanilla in a saucepan over medium heat, stir occasionally until apple is just tender (2-3 minutes), then add flour mixture and rosewater and stir occasionally until sauce is syrupy (1-2 minutes). Keep warm.
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4
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Combine flour and icing sugar in a bowl. Whisk yolks and milk in a separate bowl until combined, then pour into flour mixture and whisk to combine. Whisk eggwhites in a separate bowl until soft peaks form, then fold through flour mixture.
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5
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Brush a large frying pan with oil and heat over medium heat. Add a dot of butter and tablespoons of batter and cook until bases are golden and bubbles form on surface (2-3 minutes), then turn and cook until golden (2-3 minutes). Keep warm. Repeat with remaining oil, butter and batter, then serve pikelets hot with apple and rose compote, lemon curd cream and crystallised rose petals, dusted with icing sugar.
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This recipe is from the May 2012 issue of Australian Gourmet Traveller.
Drink Suggestion Fragrant moscato.
RECIPE Lisa Featherby
PHOTOGRAPHY Chris Court
STYLING Megan Morton
DRINK SUGGESTION Max Allen
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