Sweet: Blackberry and star anise friands

I’m so excited to report I’ve finally acquired Sweet on Kindle. I’ve been waiting for it to be on sale as it’s a hot commodity at the library and you are literally on the waiting list for months between borrows. And while we have made something new this week from the book, I thought I’d finally get around to posting about the blackberry and star anise friands we made a while back.

The blackberries we used were foraged…our first time foraging for blackberries that grow like a weed here in Canberra…and they were really worth the time as they were super cute and juicy and delicious. That being said, I’m a bit disappointed with the result of these friands. =(

I loved the flavor of the star anise, which I ground using my mortar and pestle, and it paired nicely with the blackberries. It’s just that the glaze is too dark and it doesn’t look nearly as beautiful as the picture in the book which has a beautiful light pink glaze. How did they do that?!! I followed the directions exactly, but I got this dark purple glaze which I think makes them look not nearly as appetizing. I tried to cover it up by sprinkling on some icing sugar, but that hasn’t helped. Seriously, disappointing.

I won’t go over the process – the recipe can be found on Ottolenghi’s website – it’s a typical friand where you brown the butter and whisk the egg whites and mix in the dry ingredients which is made up of flour and almond meal. I don’t know if it would be worth trying this recipe again to see if I can get a lighter glaze – as I said, the flavor was good, it’s just the appearance that’s disappointing – there are a lot of other recipes I think I’d like to try first. Am I still glad I made them?! Sure, but this is my least favorite of the recipes I’ve made from Sweet thus far. Guess you can’t win them all.

Throwback Thursday: Custard Yo-Yos from Sweet

There is something about the sandy buttery texture of these biscuits that takes you to your happy place and if you are looking for the perfect indulgent treat, these most certainly are it.

I’ve been making these yo-yos since December when Food52 Baking Club was going through Ottolenghi & Goh’s baking book, Sweet. I worked out rather quickly that simply replacing the flour with gluten free flour would allow for a lovely gluten free option on the cookie platters I gave out at Christmas, and I made batch after batch of these with the first bunch of rhubarb I’ve ever purchased from the grocery store.

Well rhubarb season is over, so it was time to start experimenting with other fillings as our primary school fete is coming up and I’m looking after the cake stall and think these could be a huge hit if I get them just right. These are my first try with changing the filling, and the only thing I did was replace the rhubarb with strawberries (and I even took the time to roast them for 30 minutes in the oven).

The biscuits themselves are a mixture of gluten free flour, custard powder, pure icing sugar, salt, butter and vanilla which are then rolled into 15g balls and flattened with a fork before baking. They’re sandwiched with the roasted strawberries that have been pureed in a food processor with butter and pure icing sugar and a little lemon juice which give that delightful pink color and a tart fruity contrast to the sugary buttery biscuits.

Really they aren’t all that difficult, but they are delicate and you have to be super careful not to overbake or underbake them. I lost my first tray by overbaking which was a bit sad, but the rest came out perfectly as I adjusted the timing.

My only criticism of the recipe is that the icing is either really soft or really hard, rather than being that perfect in between. They set solid if in the fridge but can become a melty mess if you try to serve them at room temperature. I’m getting to the stage where I think I may give up on their icing recipe and look elsewhere for a solution that will be fete appropriate, as the cake stall is going to be outdoors. I do want to keep the strawberry though, as that seems to make them a bit different to the vanilla or lemon or passionfruit fillings you normally see.

Regardless of that, I love this recipe and have written it out in my recipe book for safe keeping. It’s nice to give the gluten free person in your life something that doesn’t feel like they’re compromising. These make a really sweet gift!

Throwback Thursday: Rolled pavlova with peaches & blackberries from Sweet

Throwback to December 2017, when Food52 Baking Club was going through Sweet by Yotam Ottolenghi & Helen Goh…so many beautiful desserts and so little time. I managed to make the yoyos and the gingerbread tiles, but figured I’d have to wait til after the silly season was over to return to the book. Well, with Australia Day being tomorrow I thought it was only fitting that I make a pavlova and this book has more than one to choose from!

I’ve never made a rolled pavlova before, but the recipe was really straight forward (see online version here), it’s just egg whites whipped with caster sugar and then 2 teaspoons each vanilla, white wine vinegar and cornflour. Spread it out on a sheet pan, mine was bigger than the recommended size and filled it to the brim and bake for 35 minutes. Even with the bigger pan mine started to overflow, but didn’t quite make it to spill in the oven, so all was well.

Spread over whipped cream, fruit and almonds and roll it up, then place the rest of the cream along the top with remaining fruit and almonds and enjoy! Hopefully you can’t tell from the picture what a mess it was, spilling out everywhere, but it was yum all the same.

I wished I’d had baking paper, but we ran out earlier this week and I haven’t made it to the shops for more so I lined my pan with foil instead. I think this caused the meringue to be a little wet on the bottom, but like I said just before, it was still yum!

Since I haven’t perfected the roll I think I will give this recipe another go at a later stage to see if I can do better. It was a real crowd pleaser and I reckon if it looked better it would have had a much bigger wow factor.