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Coasting : Issue 3 2009
18 SWEET SIGHT: Torte and terrifi c. Pictures by Aaron Brown. T s s Chocolate Mousse Torte with orange chocolate ricotta Scott Fox of the multi-award-winning restaurant Pearls on the Beach, at Pearl Beach, shows Coasting the secret to making a dessert to die for. P EARLS on the Beach was named Restaurant of the Year (Central Coast) and Best Informal Contemporary Australian Restaurant (Central Coast and Regional NSW) at last year’s NSW Restaurant and Catering Association Awards. Go to www.pearlsonthebeach.com.au or book on 4342 4400. Torte Ingredients • 8 whole eggs separated • 2 tablespoons castor sugar • 1 pinch salt • 500g quality dark chocolate (Callebaut or Valrona) • 60ml Cointreau Method Melt chocolate over bain marie. Add liqueur and mix. Add yolks, one at a time, and mix. Whisk egg whites and salt to soft peaks. Gradually add sugar to whites while whisking till fi rm and sugar is dissolved. Fold whites into slightly cooled chocolate mix. Line cake rings with melted butter and castor sugar. Pour batter into ring, bake at 160C for 5 minutes until just set. Allow torte to cool slightly them remove ring. Ricotta Ingredients • 250g fresh ricotta • 100g castor sugar • 25g grated dark chocolate • 1 orange zest • ½ vanilla bean Method Combine ricotta, sugar, fi nely chopped orange zest and scraped vanilla bean mix well in bowl. Grate dark chocolate in once mixed, then mix again. Store in fridge until needed to serve. To serve AWARD WINNER: Pearls on the Beach chef Scott Fox. Warm cooled torte for 20 seconds in microwave Top with scoop of ricotta mix Garnish plate with orange syrup, chocolate fudge sauce and chocolate tuille
Issue 2 2009
Issue 4 2009