Page 48 - foodservice magazine Feb 2019

48
RECIPE
dessert
SOMER SIVRIOGLU’S TURKISH MESS
EFENDY AND ANASON, SYDNEY SERVES 4
MESS CREAM
1 l milk
200 g cornflour 150 g sugar 200 g pure cream 10 ml mastic liquor
BERRY SAUCE
125 g raspberries
125 g blueberries 250 g strawberries 300 g sugar
M E T H O D Combine all the ingredients in a pan and simmer on a low heat for approximately 15 minutes, stirring occasionally, until the fruits soften.
M E T H O D Put all of the ingredients except the pure cream into a pan over low heat to simmer and stir until it thickens. Take the pan off the heat and whisk the mixture to cool it down. This takes approximately
30 minutes. Then stir in the pure cream and whisk for another 2 minutes, or until combined.
MERINGUE
125 g egg whites 250 g sugar
M E T H O D Put the egg whites and sugar in a mixer set to the highest speed. Whip until peaks form. Pipe the meringue mixture into kisses on a lined baking tray and bake at 100oC for 90 minutes.
GARNISH
50 g raspberries
50 g blueberries
20 g pomegranate arils 100 g strawberries 25 g ground pistachios 10 g rose petals
Somer Sivrioglu is the co-owner and executive chef of Sydney restaurants Efendy and Anason.
T O
A S S E M B L E Put 2 heaped tablespoons of the mess cream in the centre of each plate. Divide the meringue into 4 serves and crumble over the top of the mess cream. Drizzle with berry sauce and garnish with fresh berries, pistachios, and rose petals.