Island Life Magazine Ltd October/November 2010 | Page 139

food

Island Life - October/November 2010

Alan Staley

The Royal Hotel, Ventnor - 2 Rosette Chef

Iced
Passion
Fruit
Parfait
Ingredients

To Finish the Dish:

• 250g passion fruit juice

Reduce the passion fruit juice by half and add the soaked

• 200g sugar

gelatine leaf. In a mixer beat the yolks until light. Cook the

• 50ml water

sugar and water to 115 degrees then pour onto the beating

• 1 leaf gelatine

eggs. Continue to beat until cool. Fold the passion fruit into

• 4 egg yolks

the `sabayon`. Then fold in the whipped cream. Pour into

• 300g whipped cream

moulds then freeze for 6 to 12 hours. This recipe is great
served with raspberries and chocolate.

Apple Tarte Tatin
Ingredients
• 6 Apples
• 250g butter
• 375g sugar
• Juice from 1 lemon
• Vanilla pod (optional)
• Puff pastry
In a thick bottomed pan
cook the butter, sugar,
lemon juice and vanilla
to a dark caramel. Peel
and core the apples and
put in the caramel and

with the puff pastry and bake in a preheated

cook gently, rotating the apples occasionally

oven at 180 degrees (medium) for about 25

until they are softened. Put the apples in

mins until the pastry is crisp. A Tarte Tatin

individual dishes or one large oven proof

is better made a day in advance to give the

dish. The apples would have given off a lot

apples time to soak up the caramel and then

of liquid so put the pan back on to cook and

reheated in a medium heated oven for 15

reduce back down to a thick consistency then

minutes . Simply serve with custard and ice

pour over the apples. Leave to cool. Cover

cream.

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