Deconstructed prinjolata
Deconstructed food is pretty big right now. Robert Cassar takes all the flavours and textures of our favourite carnival dessert and interprets his own version of a prinjolata
Serves 6
Ingredients
For the choux pastry
- 120g butter
- 120g water
- 120ml milk
- 145g flour
- 6 eggs
For the filling
- 100g butter
- 200g biscuits
- 30g candied peel
- 30g hazelnuts
- 50g sugar
For the meringue
- 300g egg whites
- 300g sugar
For decoration
- chocolate
- cherries
- pine nuts
Method
- For the pastry, combine the butter, water, milk and flour and bring them to a boil in a medium saucepan over medium heat. Stir until flour is completely incorporated and a thick dough clumps into a ball.
- Remove from heat, transfer dough into a bow and allow to cool..
- Stir in 6 eggs, one at a time one until the desired texture is achieved; shiny, thick and smooth.
- Place the mixture in a piping bag.
- Drop the thick batter onto a baking sheet, forming separate blobs.
- Preheat oven to 205 degrees. Bake the pastries for 20 minutes, then keeping the pastries in the oven, reduce oven to 177 degrees and continue to bake for 10-15 minutes until a golden brown colour is achieved.
- Do not open the oven as the pastries cook, as this will prevent them from properly puffing up. Remove pastries from the oven and transfer to a cooling rack before filling.
- Split open the pastries to fill.
- For the filling, mix all the ingredients by hand and spoon the filling into the pastries.
- For the meringue, whisk egg whites until doubled in size, then add the sugar, until a stiff consistency is achieved. Top the pastry with the whipped meringue.
- To decorate, top meringue with melted chocolate, cherries and pine nuts.
This recipe first appeared on Gourmet Today TV January 2019