Although I only made it to the top 7 of MasterChef UK, there were a number of completed, (and half completed!!) recipes that I had up my sleeve, which I never got the chance to cook.
These included the below list. Why don’t you vote which recipes you would like to have? And tell me which three sounds the most appealing to you?
Over the next couple of weeks, while MasterChef UK is still being aired, I will share with you some of these recipes.
I probably would have cooked the Lemon Chicken as the main course, followed by my Chocolate and Raspberry Cake, which I sometimes call Raspberry Surprise.
The Chocolate Raspberry Surprise is a dessert I have been making for many, many years, and therefore is one that I have tweaked to bring it (hopefully) up to MasterChef standard. It is a light airy sponge, soaked in raspberry liquer with a sour cream and raspberry filling, encircled with chocolate and toped with cream and chocolate shavings. It is absolutely delicious – but would it have been enough to impress Michel Roux Jr, Gregg Wallace and John Torode? We will never know!
The great thing about this recipe, is that although I have jazzed it up to meet the criteria of ‘Fine Dining’. I used to make it as a large cake without the liquer and the chocolate encasing. Instead, I smothered it with whipped double cream and grated chocolate – it is just as delicious, and looks something like this:
50g plain flour
Pinch of salt
65g caster sugar
Raspberry liqueur (approximately 2 tbsp, but will depend on the size of your cake)
300ml soured cream
75g caster sugar
200g plain dark chocolate
150ml double cream
1tbsp caster sugar
For the sponge
Gradually beat the sugar into the eggs until white. Place the bowl over a saucepan of water, and continue to whisk until the mixture is thick. Lightly fold in the sifted flour and salt. Pour into a small prepared cake tin and bake at 190 degrees Celsius for 15-20 minutes. Check it is cooked by putting a knife into the centre, and if it comes out clean – it is cooked.
For the raspberry and sour cream filling
Once the sponge has cooled, take a circular mold of approximately 4-5 cm in diameter, and use the mold to cut up the sponge. Depending on the size of your sponge and mold you should get about 3-4. Lightly cover the sponge with raspberry liqueur. Scatter the raspberries over the sponge. Stir the soured cream and sugar together, and pour over the raspberries. Bake in a preheated oven at 180 degrees Celsius for 25 minutes until set. Allow to cool in the tins.
For the chocolate surround
Temper the chocolate, using the recipe here in a previous blog. Cut out a strip of acetate which will go around the cake mold, but is slightly higher than the cake. You can use greaseproof paper if you do not have any acetate, but acetate will give you a smoother and easier finish. Spread the chocolate onto the cut acetate and leave to set, when almost set wrap around the sponge and sour cream cake and leave to set.
For the cream
Whip the cream with sugar and vanilla bean using a Si whip. Fill the centre of the chocolate encasing.
For the chocolate scrolls
Using the tempered chocolate, pour onto a clean flat surface and allow to cool. Scroll a large knife along the surface away from you to make long scrolls. Add the scrolls on top of the cream, with a couple of fresh rasperries. Keep in the fridge to ensure the chocolate retains its crunch.
Place on a serving plate, and enjoy!