Tuesday, August 15, 2006

Cornets de Murat

I made the most of the sunshine by collecting plums from the garden and making jams. The left-overs gave me an idea for a recipe tonight...

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Preparation and cooking time : 1 hour
Ingredients for 4

Cornets de Murat :
2 eggs
120 gr sugar
120 gr plain flour
1 tbsp cane sugar
20 gr icing sugar
Chantilly cream :
50 cl cold single cream
1 tbsp cane suugar
Spicy plums :
450 gr plums
2 tbsp water
Mixed spices : pepper, nutmeg, cinnamon, clove
20 cl red wine
60 gr sugar

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Cornets de Murat :
  • Preheat the oven to 180°(mk.6).
  • Beat the eggs and sugar together with a mixer.
  • Add in the flour and the cane sugar.
  • Make up cone shapes from firm paper or card.
  • From a sheet of oven-proof paper, cut out 10cm diameter circles with a pair of compasses.
  • Spread a thin layer of the mixture onto each circle.
  • Bake for 6 to 7 minutes.
  • Out of the oven, quickly turn over the circles, and roll them around the cones. You can do around 4 circles before they harden.
  • Leave the cornets to cool.

Spicy plums :

  • Clean the plums and remove the stones.
  • Heat them in a saucepan with 2 tbsp of water.
  • Off the heat, add in the sugar, the spices and the red wine.
  • Simmer for another 6 minutres, then leave to cool.

Chantilly cream:

  • Whip the very cold single cream in a mixer.
  • Add in the cane sugar.
  • Pour into the syphon and screw in a gas cartridge.
  • Shake vigorously 4 times, then remove the spent cartridge.
  • Leave the syphon on its side in the fridge.

Presentation :

  • Fill the cornets with the chantilly cream.
  • Sprinkle icing sugar over the cornets, alongside the plums.

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