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International Women’s Day: Louise McCrimmon

It is no hidden fact that women in the culinary sector are often overlooked but here at Foodies Festival we’re all about the trailblazing female foodies who are creating fine contemporary experiences at restaurants across the UK. This International Women’s Day we’re spotlighting four friends of Foodies who encapsulate the mesmerising tastes of modern dining.

Louise McCrimmon, Head Chef at Harvey Nichols Bristol’s Second Floor Restaurant has developed a distinctive style that has become synonymous with the reviving flavours of spring and summer. Known for her light and flavoursome foodie style, she shares an delightfully delicious dessert in celebration of International Women’s Day theme of #BalanceForBetter.

Passion Fruit Cannelloni, Lemongrass Ice Cream & Passion Fruit Curd

 

Ingredients

 

Passion Fruit Curd

5 passion fruits

1 large egg

1 large egg yolk

75 grams caster sugar

75 grams unsalted butter

 

Passion Fruit Jelly

110ml passion fruit puree

50g sugar

1.75g agar agar

1 leaf gelantine (soaked in water)

11ml water

 

Coconut Mousse

3 leaves gelatine, soaked in water

80g sugar

250g coconut puree

250g double cream, lightly whipped

 

Lemongrass Ice Cream

200ml double cream

300ml full fat milk

4 sticks lemongrass

3 egg yolks

100g caster sugar

2 tbsp liquid glucose

 

Tuile Biscuit

125g butter (melted, cooled)

125g sugar

4 egg whites

125g plain flour

20g desiccated coconut

 

Method

 

Passion Fruit Curd

1. Put the seeded pulp of the passion fruits into the processor and blitz just to loosen the seeds. Strain into a jug or bowl

2. Beat the egg, egg yolk and sugar together

3. Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar and egg mixture and the passion fruit juice, and keep cooking gently, stirring constantly, until thickened.

4. Cool and refrigerate

 

Passion Fruit Jelly

1. Mix the agar agar and sugar

2. Boil the passion puree, add the agar agar and sugar mixture and cook for 3-4 minutes. The agar must dissolve

3. Add the gelatine, stir to dissolve and pass through a fine sieve

4. Pour onto a lightly greased shallow tray measuring 24cm x 30cm then cool

 

Coconut Mousse

Using Cellophane, make two tubes, 18cm long and the diameter of a £2 coin. Use Sellotape to secure them and clingfilm one end.

1. Add the sugar to the puree and warm to dissolve

2. Add the gelatine, dissolve and pass through a fine sieve

3. Cool, and when beginning to set, fold in the lightly whipped cream

4. Put into a piping bag, pipe into the tubes and chill

 

To Assemble

Trim the jelly into 4x30cm wide rectangles whilst in the tray. Unwrap the coconut mousse and cut into 6cm lengths (3 pieces per 18cm tube). Place into a proportion of the jelly and roll up as pictured.

 

Lemon Grass Ice Cream

1. Bruise the lemon grass and add to the milk and cream

2. Bring to the boil, remove from heat and leave to infuse for 2 hours

3. Whisk the eggs and sugar together until thick

4. Bring milk/cream back to boil until thick and pour onto the egg and sugar mixture

5. Add the liquid glucose and cook out until thickened, stirring frequently

6. Pass through a fine sieve and chill

7. Churn in an ice cream machine

 

Tuile Biscuit

Pre-heat oven to 160 C

1. Whisk the egg whites until they start to go frothy, then add the sugar and whisk until glossy. Add the melted butter whilst slowly whisking the egg whites, then the flour until all blended

2. Put in a piping bag and pipe 14cm lengths onto a tray lined with greaseproof paper.

3. Sprinkle with desiccated coconut and bake for 5-7 minutes.

4. While they are still warm, wrap around a metal cylinder to form spirals

 

To Serve

Serve dish as pictured

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