In this issue, once again he and his hard-working team create dishes to inspire you to celebrate the festive season in innovative and interesting ways. Citrus and kisses, pro dessert recipe prepared by Pro Chef Stefan Hogan, Corinthia Palace.
Serves 4
Prep time 3hrs
Ingredients
For the Blood orange sorbet
6 blood oranges, juiced
275ml water
175g caster sugar
1 lemon, juiced
For the Lemon posset
4 lemons, juiced and zested
280g of caster sugar
850ml of double cream
1 gelatine leaf, soaked in cold water
For the Meringue kisses
300 g superfine sugar (1 1/2 cups)
150 g egg whites (from at least 5 eggs)
For the Lemon curd
5 lemons, zest and juice
3 egg yolks
100g sugar
25g cornflour
40ml water
75g butter, cubed
For the Candied orange peel
1 orange
100ml sugar
100ml water
For the Pink grapefruit gelée
45ml lemon juice
15ml cold water
125ml pink grapefruit juice
2 agar agar
3 tbpn. sugar
Method
For the Blood orange sorbet
Place the sugar and water in a pan and bring to the boil. Keep cooking until all the sugar has dissolved, then leave to simmer for a further 5 minutes. Set aside to cool, and then mix in the blood orange and lemon juices. Set aside in the fridge until chilled, and then churn in an ice cream maker. Freeze until ready to serve
For the Lemon posset
To make the lemon possets, bring the cream, sugar and lemon to the boil. Stir in the gelatine, and then pour into silicone molds. Freeze the lemon possets overnight, remove from the moulds and spray with yellow cocoa spray. Place in refrigerator until needed.
For the Meringue kisses
Pour egg whites into the bowl of your stand mixer (make sure it’s clean) fitted with the whisk attachment. Whisk on low allowing bubbles to form, increase to high and continue whisking until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.
Add sugar one big spoonful at a time, ensuring that the whites come back to stiff peaks after each addition. Once all the sugar is added, continue to whisk for 5 – 7 minutes. You should be able to rub the mixture between your fingers and not feel any grit from the sugar. You know it’s ready to use when it forms a smooth shiny peak on the tip of your finger.
Set oven temperature 75C. Line baking sheet with parchment paper. Place a dab of meringue on four corners of pan and press paper on top to hold it down flat.
Spoon in meringue mixture so it is packed in tightly. Snip off the tip of the piping bag about an inch in diameter and pipe kisses on baking sheet. Bake at 75 degrees for 30-40 minutes until the kisses can easily be lifted off the parchment paper with bases intact. Let cool completely.
For the Lemon curd
Place the lemon zest and juice in a pan over a medium heat and bring to the boil
Meanwhile, mix the cornflour into the water to form a smooth paste. In a separate bowl, whisk together the sugar and egg yolks then stir in the cornflour mixture
Pour this into the boiling lemon juice, whisking continuously until the mixture is smooth and has thickened. Remove the pan from the heat and beat in the butter a little at a time until smooth and glossy. Leave to cool and fill into piping bag.
For the Candied orange peel
With a peeler, peel of strips from the orange, place into water with sugar and cook until translucent. Leave to cool until needed.
For the Pink grapefruit gelée
In a bowl, sprinkle agar agar over lemon juice and water, stirring vigorously
Add to pink grapefruit and sugar in a saucepan and over medium low heat until completely combined, bring to a boil. Remove from heat, pour into container and leave to cool
Once cold, blitz in food processer until a smooth gelée is reached. Fill into piping bag and put aside until needed.
Plate as shown in the photo.
An artist in the Kitchen
Stefan Hogan needs no introduction. Crackling with energy, ambitious and hugely creative, and with a CV hard to match, his talents have been well documented – here and and in many other publications before us. The Corinthia group has enjoyed the fruits of his skill and artistry in the kitchen for twenty-five years and his passion is as fresh as ever.
