Two simple baked puddings to see you thru early autumn.First, my banana chocolate pavlova, a dreamy mixture of banoffee on a chocolate-flavoured meringue – the mixture of crunch, cream and caramel makes it outstandingly decadent, belying its simplicity. The tarte tatin, in the meantime, is good at the moment of the yr, utilizing seasonal pears, which, when cooked with the star anise caramel, take in the heat of the spice. Darkish chocolate and hazelnuts add drama, as do lashings of recent cream or ice-cream.
Banoffee chocolate pavlova (pictured prime)
Banana and toffee is a mix I can’t say no to, particularly if it’s served on chocolate-flavoured meringue. This dessert disappears in seconds as soon as it hits the desk in our home.
Prep 20 min
Prepare dinner 1 hr 30 min
Serves 8
For the meringue
4 egg whites
200g caster sugar
1 tsp cornflour
100g darkish chocolate (70 % cocoa solids), melted and barely cooled
For the topping
3 tbsp unsalted butter
4 bananas, peeled and halved lengthways
4–6 tbsp salted caramel sauce
500ml double cream
2 tbsp caster sugar
Warmth the oven to 120C (100C fan)/240F/gasoline low. Line a baking tray with nonstick baking paper. Draw a 20cm circle on the paper and switch it over, so the pencil mark is on the underside, however nonetheless seen.
In a bowl, whisk the egg whites to mushy peaks, then whisk within the caster sugar a tablespoon at a time, till mixed. Add the cornflour, whisk till the combination is shiny and stiff, then drizzle within the cooled melted chocolate and fold in gently – watch out to not overmix.
Unfold the meringue on the ready tray, contained in the confines of the circle and within the form of a crater, so the perimeters are slightly larger than the center. Bake for an hour and a half, till crisp and dried out, then take away and go away to chill.
Warmth the butter in a saucepan, then add the bananas and prepare dinner, stirring gently, for 2 or three minutes, till caramelised on either side. Put aside to chill.
When you find yourself able to serve, whip the cream and sugar to mushy peaks. Put the meringue on a serving plate and spoon the cream excessive. High with the caramelised bananas, drizzle over the caramel sauce and serve instantly.
Pear, chocolate, star anise and hazelnut tarte tatin
An ideal strategy to finish a meal: a flaky pastry base with mushy pears lined in star anise caramel, nuts and chocolate.
Prep 20 min
Prepare dinner 1 hr 10 min
Serves 6
1 x 320g pack ready-rolled puff pastry
70g unsalted butter
100g caster sugar
1 tsp floor star anise
4–6 pears, peeled, halved lengthways and cored
50g roasted, chopped hazelnuts
50g darkish chocolate (70 % cocoa solids), roughly chopped
1 egg, frivolously overwhelmed
Earlier than you begin cooking, unroll the pastry. Take a 20–23cm ovenproof frying pan and reduce out a circle of pastry the dimensions of the pan. Put the pastry on a tray and refrigerate till wanted.
Warmth the oven to 180C (160C fan)/350F/gasoline 4. Put the butter and sugar within the frying pan, prepare dinner on a low warmth for 5 to 6 minutes till caramelised, then stir within the star anise.
Take the pan off the warmth and lay the pear halves reduce facet up on prime of the caramel, conserving their slim ends within the centre. Brush a number of the caramel over the pears, then bake for half-hour, till the pears are mushy.
Sprinkle the hazelnuts within the gaps between the pears, then scatter over the chocolate. Place the pastry circle on prime and tuck it down on the edges of the pan across the pears.
Utilizing a knife, make cuts all around the pastry to set free steam, then brush with overwhelmed egg and bake for 25–half-hour, till golden. Depart it to relaxation for a minute, then end up on to a plate, slice and serve.
Recipes extracted from Chetna’s Straightforward Baking: With a Twist of Spice, revealed by Octopus at £20. To order a replica for £17.40, go to guardianbookshop.com
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