INGREDIENTS

INSTRUCTIONS

1 Grate the chocolate into a heatproof bowl and sit the bowl above a pan of
simmering water until melted.
2 Blitz the flour, 115g/4oz butter and 25g/1oz caster sugar in a processor
until it resembles breadcrumbs. Add an egg yolk and blitz again to make a
dough, adding a little water to bind.
3 Roll out the pastry on a floured work top to a 5mm thickness. Cut out
four large discs with a cutter or saucer and line four large greased patty
tins.
4 Prick the pastry bases with a fork and bake blind for 8-10 minutes, or
until cooked and golden brown.
5 Whisk the egg whites until stiff and gradually whisk in eight heaped tbsp
caster sugar to make a stiff meringue. Strain off the plum juice into a pan
and simmer to reduce and thicken.
6 Divide half the crumbled sponge between the pastry cases. Spoon a third
of meringue into a piping bag and pipe onto each case to cover the sponge.
7 Grill the tarts for 2-3 minutes, or until the meringue is golden brown.
Serve with the plum sauce and some of the plums. Dust with icing sugar.
8 For the Trifles: Divide the remaining sponge between two dessert glasses.
Whisk 150ml/ 1/4 pint double cream to stiff peaks with 1 tbsp caster sugar.
9 Drizzle a quarter of the melted chocolate over the chocolate sponges,
spoon on half of the whipped cream and top with the fruit cocktail.
10 For the Souffles: Butter three small ramekin dishes well and lightly
coat each with 1 tsp caster sugar. Shake off any excess.
11 Mix together two egg yolks, 1 tbsp custard, apple puree and cornflour,
fold in a third of meringue mixture and spoon into the ramekin dishes. Bake
for 8-10 minutes until risen and golden brown. Dust with icing sugar and
serve.
12 For the Floating Islands: Place large spoonfuls of the remaining
meringue mix into a pan of simmering water and poach for 3-5 minutes or
until set, turning over halfway through cooking. Remove from the pan using
a slotted spoon and drain.
13 Pour the remaining custard and double cream into a pan and heat through
gently. Add the remaining melted chocolate and mix together.
14 Pour the custard mixture into a bowl, sit the floating islands on top
and dust with cocoa powder. Serve with the remaining plums.
This recipe contains raw or lightly cooked eggs. Because of the slight risk
of salmonella poisoning, these should be avoided by the sick, the elderly,
the very young, and pregnant women.
Converted by MC_Buster.
NOTES : Chef - Paul Rankin with Andy Kane
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.

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