“I always enjoy the innovative desserts at Pata Negra. Would you please print the recipe for blood-orange jellies with leche merengada?”
James Crawford, Perth, WA
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Leche merengada
Method
Main
1.For leche merengada, stir milk, cream, brandy, lemon rind, cinnamon and 100gm caster sugar in a saucepan over low heat until sugar dissolves, then cool completely. Whisk eggwhites to soft peaks in an electric mixer, then whisk in remaining sugar until stiff peaks form (2-3 minutes). Fold through cream mixture, freeze in an ice-cream machine, then freeze until required. Makes about 500ml.
2.Meanwhile, whisk juice and sugar in a bowl until combined. Heat 100ml juice mixture in a small saucepan over medium heat until hot. Squeeze excess water from gelatine, add gelatine to hot juice mixture, stir to combine, then strain into remaining juice. Divide among 400ml serving glasses and refrigerate until set (4-5 hours).
3.Top blood-orange jellies with leche merangada and serve.
This recipe is from the November 2011 issue of .
Notes
