Whimisical sweets

Tall whipped creams and perfectly piped meringues are not the first images that come to mind when one thinks of steakhouse haven CUT, but its pastry chef Jen Shen’s menu of decadent treats are what usually end her diners’ meals on a sweet note. Her creations at epicure masterclass lead one to think of the delicious foodstuff of Famous Five picnics and Mad Hatter tea parties. Think candied ginger and lemon scones sandwiching ricotta cream, lemon curd, and huckleberry confiture; Victorian sponge in the form of baked Alaska cake pops; banana cream tarts; and pistachio cream and raspberry macarons.

CANDIED GINGER AND LEMON SCONES WITH LEMON CURD, RICOTTA CREAM & HUCKLEBERRY CONFITURE

Makes: 15
Prep time: 1 hour + 10 minutes rest time
Cook time: 45 minutes

candied ginger and lemon scones
250g all purpose flour
15g baking powder
pinch salt
50g sugar
1 tsp lemon zest
75g cold butter cut into 2cm cubes
50g candied ginger, finely chopped
125ml cold milk
55g crème fraiche
1 egg
1 egg yolk

• Preheat oven to 200°C.Sieve together flour, baking powder and salt. Reserve. Rub sugar and lemon zest with your fingers to release the citrus oils and add to the reserved dry ingredients.
• Add butter into reserved dry ingredients and the cubes with the flour until the butter resembles small peas. Add the chopped candied ginger.
• Combine milk and crème fraiche in a separate bowl and whisk well. Make a well in the centre of the dry ingredients, and add milk mixture all at once. Toss gently with a fork to combine.(Do not overmix, scone dough should just come together in a shaggy mess.)
• Knead the dough lightly and pat into a rectangle, about 2cm high. Let rest for 10 minutes.
• Prepare egg wash by combining 1 egg and 1 yolk and whisking vigorously with a pinch of salt.
• Cut the dough using a round or square cutter dusted with flour. Place scones on a prepared pan and brush with egg wash.
• Place scones in the oven and lower the temperature to 190°C. Bake for 10 minutes, turn the pan and continue baking for 8 to 10 more minutes till golden brown. Serve with ricotta cream, lemon curd and huckleberry confiture.

ricotta cream
300g ricotta cheese, drained
150g mascarpone cheese
50ml whipping cream
1 tsp sugar

• Place all the ingredients in a food processor and blend till smooth and creamy. Be careful not to overmix: mascarpone cheese and cream will split.

lemon curd
225g sugar
20g lemon zest
250g butter, unsalted

250ml lemon juice

pinch salt

225g egg yolks

 

• Rub sugar and lemon zest with your fingers to release the citrus oils. Reserve. Combine butter, lemon juice, salt, and half of the prepared sugar in a saucepot over medium heat. Once mixture comes to a simmer, combine egg yolks with remaining sugar and whisk thoroughly. Slowly, temper sweetened egg yolks into hot lemon mixture.
• Continue to cook over medium heat while constantly stirring with a rubber spatula. Once mixture has thickened, remove curd from heat and strain through a fine sieve into a metal container sitting in an ice bath.

huckleberry confiture

200g huckleberries or blueberries
1 tbsp sugar
1 tbsp lemon juice
200g huckleberries or blueberries
1 tbsp sugar
1 tbsp lemon juice

• Combine all the ingredients (except butter) together in a saucepot over low heat and cook till juices run and fruit is soft. Whisk in butter after 5 to 7 minutes and let chill in an ice bath.