Rooms on Regent's Park - 37 Sussex Place

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Rooms on Regent's Park

The perfect venue for conferences, meetings, events and private dining...

LIME CURD TART, TOASTED COCONUT MARSHMALLOW AND A TEQUILA DRESSED MINTED PINEAPPLE SALAD

Pineapple Crisps – Serves 12

Take the top and bottom off and peel the pineapple removing carefully all the brown eyes. Slice the pineapple a tin as possible insuring you get full round slices from it you should get a minimum of 30 slices from a pineapple.

On a flat parchment or silicone mat lined gastro tray sift some of the icing sugar directly onto the tray and lay out each slice flat on the tray insuring that they are not touching or overlaping each other. Dust the top of the slices generously with the rest of the icing sugar and place into a hot hot box. Leave the pineapple in there until it has completely dried out, you will have to keep an eye on them throughout the day as they will need turning at stages when they start to stick to the paper. This is the sugar and juice coming pout of the pineapple.

When they are ready store in a dry area and in an airtight container.

Lime Curd – Serves 8

In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderate low heat. Whisk frequently until the mix thickens and resembles the texture of very thick mayonnaise.

Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool to serve.

FOR THIS DISH THE CURD IS SERVED CHILLED IN THE LARGE INDIVIDUAL RECTANGLE “LA ROSE NOIRE” TART SHELLS

Toasted Coconut Marshmallows – Makes 32 portions

For the marshmellow batter:

Place the gelatine liquid into the kitchen mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, glucose syrup, salt and 120ml of water in a small saucepan and cook over a medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 115°C when probed. Remove from the heat.

With the mixer on low speed, slowly pour the glucose syrup into the dissolved gelatine. Put the mixer on high speed and whip until the mixture is very thick, about 15 mins. Add the vanilla and mix throughly.

Sprinkle half the toasted coconut on top of a silicone mat lined flat gastro tray. Pour in the marshmallow batter and smooth the top of the mixture with wet hands. Sprinkle the remainer of the coconut. Allow to dry uncovered at room temperature overnigght.

Remove the marshmallow from the tray and cut into triangles. Roll the sides of each piece cafefully in icing sugar. Store incovered at room temperature.

Tequilla dressed pineapple and mint salsa – Makes 30 portions

Toss the pineapple in the tequilla for roughly 3 hours before serving and just before serving toss the mint through the salsa.

Sea salt is lightly sprinkle over the top of the salsa when placed on the plate.

This dish looks lovely with a few tips of mint for presentation

Get in touch Tel: +44(0)20 7772 6299 Email: sales@rorp.co.uk