It’s a little sad to think that this is my last Masterchef post of the series. I’ve enjoyed watching each episode, making notes and thinking of what I could make. At the same time, the last few weeks have been very hectic as I’ve been away at weekends and been very busy at work so I haven’t always had as much time as I’d have liked. Even so, I’ve managed to make something every week including lots of things that I had never made before, such as the Frangipane tart and the dumplings. As a result, I feel I have learnt a lot and developed my cooking. And I have to say, I’ve done it all in the much less stressful environment of my own home rather than in the Masterchef studio. I’d still like to take part in Masterchef, but as you’ll see from the picture below, my presentation skills are still not quite up to scratch.
Regarding statistics, by far and away the most popular dish of the series has been Ottolenghi’s Chilli and Black Pepper Tofu. Not only has it has the most views of all my Masterchef dishes, it has been the most popular post of the last 7 days, 30 days, and the last quarter, narrowly beaten into third place over the last year by creamy chorizo pasta and slow cooker chicken tagine. I suspect it may soon overtake these two dishes and become the most popular dish of all time.
When deciding what to make this week I was very tempted by Tim’s trio of burgers. Not, however tempted to make them his way as I didn’t fancy raw beef, just to make all my favourite burgers as minis. But, I ate so much meat last weekend that I was craving vegetarian food all week and so the burgers will just have to wait. When I decided on Sara’s parfait I have to admit that I wasn’t actually quite sure what distinguished a parfait from a mousse, a fool, a panna cotta or any other creamy looking dessert often made in a ramekin. The main reason I chose it is that mango is my favourite fruit, and so it had to be good. Anyway, with a bit of research I discovered that a French style parfait is a frozen creamy dessert, but there is also an American style parfait, which is served in a glass with cream and fruit, possibly more like what I would think of as a fool. Then as I was doing my research into how to make a French style parfait, I actually came across Sara’s recipe on the BBC Food website. For all I know, all the other dishes I’ve made are there as well, I just haven’t checked yet, and I don’t think I want to. It was more fun to develop them myself. Anyway, due to lack of time, I did follow Sara’s recipe for the parfait, I just reduced it by a third, so it would serve 4 instead of 6, and actually found there was only enough for 3 servings. Instead of making a passionfruit glaze, I decided a lime and ginger glaze would complement the mango well and give it a sight Caribbean flavour. Although I kept taking it out of the fridge to stir, I obviously didn’t do it quite often enough so it turned out more like a jelly than a glaze. At one point it was perfect as a glaze, thick and smooth, the next time I looked at it, it was set. I would advise making it an hour before serving if you want it as a glaze. If you’re happy for it to be a jelly, you can make it whenever’s convenient, which for me, was straight after making the parfait.
Now, as I’ve said, this dish would not win the Masterchef final for me in terms of presentation, the cling film must have had quite a few creases in it, and the jelly looks like a kid’s been playing with it when I put it on the top of the parfait. I hope it won’t put you off. Personally, I thought the star was the lime jelly, I loved it, and thought it went really well with the parfait. My husband prefered the parfait and wasn’t quite so keen on the jelly. We’ll just argue between ourselves about who has the better palate…
I’m also sending this to Sweet as Sugar Cookies’ Sweets for a Saturday.
2 egg yolks
Juice of 1 lime
2 tsp sugar
1/2 tsp grated ginger
1g gelatine leaf
How to make Mango Parfait
1. Puree the mango in a blender.
2. Put the sugar and egg yolks in a bowl. Mix together with a fork then put over a pan of simmering water and use a whisk to beat until pale, fluffy and tripled in volume. Remove from the heat.
3. Fold the mango puree into the egg and sugar mixture.
4. Whisk the cream until it thickens but doesn’t go too stiff. Mix the cream into the mango mixture.
5. Line 3 ramekins with cling film. Pour the mixture into the ramekins. Put in the freezer for 2 hours.
6. When ready to serve, turn the ramekins upside down and pull gently on the cling film to release the parfait.
How to make Lime Ginger Jelly
1. Soak the gelatine leaf in cold water for up to 5 minutes or until soft.
2. Put the lime juice and sugar in a bowl. Heat in the microwave till the sugar dissolves and the juice is hot.
3. Add the soft gelatine leaf to the lime juice. Stir in so it dissolves and add the grated ginger.
4. Put in the fridge till ready to serve. Keep taking it out a stirring, especially if you want it to be more like a glaze than a jelly. Serve on the side as a jelly, or on the top as a glaze, but only if it hasn’t set as much as in the picture below.