These recipes are from the 11th annual Skills for Chefs conference which took place on 23-24 June at The Octagon Centre, The University of Sheffield. Meringue ·125g egg whites ·250g castor sugar Butterscotch white chocolate mousse (depending on time allowances) ·250ml double cream ·125g white chocolate ·35g water ·15g glucose ·15ml caramel compound Sugar crust ·200g glucose ·300g fondant ·25g butter Caramel ice cream ·6 egg yolks ·250g sugar ·500ml double cream ·Caramel compound or butterscotch sauce. Crème Anglaise ·6 egg yolks ·1 vanilla pod ·250g sugar ·25oml double cream ·250ml milk
Meringue Place the sugar and egg whites in a bowl and whisk until firm peaks but not over whipped.. Secure one end of a piece of plastic bag tubing with sting and pipe in the mix making sure there is 1 inch of space either end of the tubing. Secure the other end with string. Poach the meringue in a pan of nearly boiling water for approx. 4 minutes. Remove from the pan and immediately cut the sting from both ends. Leave the meringue to pull away from the plastic, approx. 5 minutes then cut open the plastic to remove the roll of meringue. Leave in fridge. Butterscotch white chocolate mousse Boil the glucose and water and pour over the finely chopped chocolate. Fold in the caramel compound. Fold in the semi whipped cream. Level on a tray approx. ½ inch thick. Chill for 2 hours. Cut with a cutter into rounds the same diameter as the meringue tube. Sugar crust 1.Boil the glucose with the fondant to hard ball and add the butter. Pour onto a silpat mat and leave until it hardens and cools. 2.Blitz in a robot coupe until it makes a fine powder. Stencil the powder onto a silpat mat using a tea strainer and sit in some toasted flaked almonds. Bake at 150oC for approx. 5 minutes (do not use a fan oven). Remove from the silpat mat as soon as they become firm to the touch. Caramel ice cream Lightly whisk together the egg yolks and sugar. Boil the cream and pour over the eggs and sugar. Mix well and return to a clean pan. Cook over a low heat until the mix coats the back of a spoon. Strain and add the caramel compound. Cool completely before turning in an ice cream machine. Crème Anglaise Follow the method for the ice cream but infuse the split vanilla pod in the milk/cream Sugar sticks Make a golden caramel. Wait until it cools and thickens slightly before piping into a silpat mat in lengths. Cut into sticks before they cool completely.