蜜芽传媒

Bho chionn ghoirid, chur Gregor fàilte air aoighean ùra aig an taigh ann an Calanais - 16 cearcan - agus tha iad a’ cumail pailteas uighean ris an dachaigh. Seo an dòigh as fheàrr leis na h-uighean a chur gu feum agus 's e rionnag a’ bhùird-bìdhe a th’ ann. 'S e tha seo ach tùr de phabhlòbhathan bog, cagnach le curd smeuran is uachdar tiugh eadar gach filleadh. Agus chan eil sian a dol a dholaidh. Tha na gealagain gan cleachdadh son a phabhlòbha is tha e cur na buidheagain gu feum san curd. Cuideachd, tha fiù 's na smeuran fhèin à Leòdhas!

Pabhlòbhathan
8 gealagain
460g siùcar castoir
4 spàinean-tì min-maoise
Craiteachan beirm tartair
2 spàin-tì fìon-geur fìon geal

Cuir air an àmhainn gu 120C (àmhainn gaoithe).

Sgaraich na h-uighean. Cùm na buidheagain dhan dàrna taobh. Buail na gealagain fad 2-3 mhionaidean neo gus an tig iad nam bideanan boga.

Spàin ma seach, cuir ann an t-siùcar, ga bhualadh fad an t-siubhail gus a bheil e tiugh is gleansach.

Cuir ris am min-maoise, am beirm tartair agus am fìon-geur. Cuir mun cuairt a-rithist.

Lìnig 4 treidhichean le pàipear-fuine is tarraing cumadh cearcall 20cm air gach fear.

Roinn na th’ agad sa bhobhla eadar na treidhichean, ga sgaoileadh a-mach feuch an lìon e na cearcaill.

Bruich fad 1 ½ uairean.

Fosgail an àmhainn dìreach glè bheag, is fàg fosgailte mar seo feuch am fuaraich na pabhlòbhathan san àmhainn.

Curd smeuran
400g smeuran
4 spàinean mòra min-maoise
300g siùcar castoir
1 liomaid - rùsg is sùgh
50ml uisge
170g ìm saillte, ann am pìosan beaga
6 buidheagain
1 ugh
30ml cassis

Bleith na smeuran agus cuir tro shìoltachan ann am bobhla iad.

Ri pana, cuir am min-maoise, an t-siùcar, sùgh is rùsg an liomaid, an t-uisge is an sùgh smeuran. Buail seo ri chèile air teas meadhanach gus a bheil e tiugh is mìn.

Thoir am pana far an teas is buail a-staigh an t-ìm. Leig leis fuarachadh mionaid bheag.

Cuir ann na buidheagain, an t-ugh slàn agus an cassis. Buail gu math is cuir air ais air teas meadhanach e fad mionaid neo dhà gus a bheil e tiugh.

Dòirt seo ann am bobhla, cuir còmhdach air is fuaraich.

Sgeadachadh
600ml uachdar tiugh, air a bhualadh
100g smeuran
100g sùbhan-craobh
1 teile
Mionnt
Siùcar-còmhdaich

Son an tùir a chur ri chèile dèan cinnteach gu bheil a h-uile sgath buileach fuar.

Tòisich le aon chearcall phabhlòbha. Sgaoil spàin mhòr neo dhà curd air a mhuin. Feuch gum bith gu leòr agad a seo – tha thu airson 's gun ruith e sìos cliathaichean an tùir. An uair sin sgaoil filleadh de dh’ uachdar air muin seo.

Am measg an uachdair is an curd stob beagan dhe na dearcan a siud 's a seo, faisg air an oir.

Suidh an ath chearcall phabhlòbha air a mhuin is cùm a dol a’ togail an tùir leis na filltean mar seo.

Mar sgeadachadh tha am pabhlòbha mu dheireadh a’ faighinn dustadh de shiùcar-còmhdaich, beagan rùsg teile is duilleagan beaga mionnt.

Gregor’s Pavlova Tower with Bramble Curd
Gregor is the proud owner of 16 hens and as a result he is often left with a glut of eggs. This is his favourite way of putting the eggs to use and it’s a real showstopper. He makes a huge, decadent tower of marshmallowy pavlovas. Between each layer there is bright purple curd and whipped cream. And it’s the perfect “waste not, want not” recipe. The egg whites are used for the pavlovas and then the yolks in the curd. Not only that but the brambles for the curd are also from the Isle of Lewis!

Pavlovas
8 egg whites
460g caster sugar
4 tsp Cornflour
A good pinch cream of tartar
2 tsp white wine vinegar

Decoration
1 lime
Fresh mint
100g of brambles
100g raspberries
600ml of double cream, whipped

Preheat the oven to 120C fan.

Separate the eggs reserving the yolks for later. Beat the egg whites for 2 to 3 minutes or until they reach soft peaks.

Spoon by spoon add in the sugar, beating all the time until thick and shiny.

Add the cornflour, cream of tartar and vinegar and mix again.

Line 4 baking trays with baking parchment and draw a circle of about 20cm on each.

Divide the mix between the trays, spreading it out to fill the circles.

Bake for 1 ½ hours.

Leave the pavlovas to cool completely in the oven with the oven door propped open.

Bramble curd
400g brambles
4 tbsp cornflour
300g caster sugar
1 lemon - zest and juice
50ml of water
170g salted butter, cut into pieces
6 egg yolks
1 whole egg
30ml cassis

Blitz the brambles in a blender and then strain through a sieve into a bowl.

Into a pan add the cornflour, sugar, lemon zest and juice, water and bramble puree. Whisk together over a medium heat until thickened and smooth.

Remove the pan from the heat and whisk in the butter. Leave to cool slightly.

Add in the egg yolks, the whole egg and the cassis. Whisk again and put the pan back on the heat for a few minutes and whisk until thick and glossy.

Now pour the curd into a bowl, cover and allow to cool completely.

To assemble the tower make sure the pavlovas and the curd are completely cool.

Start with one disk of pavlova, spread over a few tablespoons of the curd. Be generous here as you want the curd to almost drip down the sides.

On top of the curd spread a few tablespoons of the whipped cream.

Dot some raspberries and brambles around the sides.

Place another disk of pavlova on top and carry on repeating this layering process.

Place the final disk of pavlova on top. Dust with icing sugar, sprinkle over some lime zest and add a few sprigs of mint to garnish.