CAKE ISPAHAN: Rose Water and Raspberry Cake

Well, after the hard days of last month DB's challenge, now I really want something simple, haha. Actually I got this book a long time ago (it's about 4 months now),
by Pierre Hermé and Julie Andrieu. (The recipe in this book is suitable for home baker, very easy to follow, not the patisserie style).
This is the first recipe from this book and it's great. When baking, the cake filled the kitchen with sweet aroma, the rose fragrance and raspberry fragrance, they are good combination.
I really want to try the recipe that use rose water, my sister bought it for me from Turkey. First I didn't like it, it's too rose, (^ ^), what can I say. Anyway, I found out that after baking the fragrance is more subtle and great.
For this recipe the fresh raspberry is preferred, the color will be brighter and it's drier than the frozen kind.

CAKE ISPAHAN: Rose Water and Raspberry Cake

Makes 24x8 cm cake

Pour le biscuit aux amandes à la rose
160g	Butter
110g	Icing sugar
170g	Almond powder
3	Egg yolks
1	Egg
80g	Cake flour
3	Egg whites
40g	Granulated sugar
25g	Milk
40g	Rose water
Pour la garniture
125g	Fresh raspberries

Preheat the oven to 180°C.
Mix rose water with milk.
Sift the cake flour, set aside.

Cream the butter icing sugar and almond powder in a large mixing bowl until fluffy. Add the egg and egg yolks, beating well. Add the rose water and milk mixture, beat well.

Beat egg whites and granulated sugar until soft peak form.

Use a rubber spatula folding the flour mixture into the butter mixture in alternately with the meringue, stir until just blended.

Pour 1/3 of the batter into the pan, then put the raspberry on top. Pour another 1/3 of the batter and put the raspberry on top of the batter again.
Pour the last part of the batter (the batter will almost equal the top of the tin, you can see that I had to use paper cup for the rest of the batter, my cake pan might be lower than the original recipe).
Bake for 50-60 minutes.

CAKE ISPAHAN: Rose Water and Raspberry Cake

December 2008 Daring Bakers Challenge #25: A French Yule Log!!!

As you know me, I feel a bit lazy lately, and when I saw the long (12 pages, lol) recipe, I feel like I couldn't make it. But I made it at last (on the last day, haha). I had a lot of problems, due to my laziness, I didn't read the recipe good enough. I spent 2 days making it.

The first problem is the caramel pot was frying from the stove top and almost hit my leg, >*< , I just jump away and luckily I didn't hurt myself. Second, I forgot to bloom the gelatin for the chocolate mousse, and I have to make a new batch =*=. Then the last one, I forgot to put the log in the freezer so when I took the log of of the mold, it melted, Haaaaaaaaa. So, I had to do my best to put all the thing into the mold again and froze it again. So, you can see that my creme brulee is not in its place. Anyway, the log come out great, it's like an ice cream cake. My mom like the Praline Feuillete (Crisp) Insert, she said it's crunchy and delicious.

Even I admit that the cake is great, I might not make it again. It took a lot of time and it could be simplify. I will make simplify version, I promise ^ ^.
Sorry that I didn't take a photo, I felt so nervous (^ ^).

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand

And the Challenge this month is…

A French Yule Log!!!

A French Yule Log!!

Makes 30 cm log

FRENCH YULE LOG OR ENTREMETS RECIPE by Flore of Florilège Gourmand

Element #1 Dacquoise Biscuit (Almond Cake)

Preparation time: 10 mn + 15 mn for baking

Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper

Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

1. Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2. Sift the flour into the mix.
3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8. Let cool and cut to the desired shape.

Element #2 White Chocolate Mousse

Preparation time: 20mn

Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula

Ingredients:
2.5 sheets gelatin or 5g / 1 + 1/4 tsp powdered gelatin
1.5 oz (3 Tbsp / 40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz (15g) water
50g egg yolks (about 3 medium)
6.2 oz (175g) white chocolate, coarsely chopped
1.5 cups (350g) heavy cream (35% fat content)

1. Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4. Whip the remainder of the cream until stiff.
5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
6. Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.

Element #3 White Chocolate Ganache Insert

Preparation time: 10mn

Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) white chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element #4 Praline Feuillete (Crisp) Insert

Preparation time: 10 mn (+ optional 15mn if you make lace crepes)

Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.

To make 2.1oz / 60g of gavottes (lace crepes - recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil
1. Heat the milk and butter together until butter is completely melted. Remove from the heat.
2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3. Grease a baking sheet and spread batter thinly over it.
4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Element #5 Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking

Equipment: Small saucepan, mixing bowl, baking mold, wax paper

Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean

1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath
Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Element #6 Dark Chocolate Icing

Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)

Equipment: Small bowl, small saucepan

Note: Because the icing gelifies quickly, you should make it at the last minute.
For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.

Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

1. Soften the gelatin in cold water for 15 minutes.
2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3. Add gelatin to the chocolate mixture. Mix well.
4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

How To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.

You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:

2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A) Pipe one third of the Mousse component on the Dacquoise.
4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A) Pipe the last third of the Mousse component on top of the Praline Insert.
8A) Freeze for a few hours to set. Take out of the freezer.
9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
10A) Close with the last strip of Dacquoise.
Freeze until the next day.

OR

2B) Pipe one third of the Mousse component into the mold.
3B) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
4B) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
5B) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
6B) Pipe the last third of the Mousse component on top of the Praline Insert.
7B) Freeze for a few hours to set. Take out of the freezer.
8B) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
9B) Close with the Dacquoise.
Freeze until the next day.
Freeze until the next day.

If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1) Dacquoise
2) Mousse
3) Creme Brulee Insert
4) Mousse
5) Praline/Crisp Insert
6) Mousse
7) Ganache Insert
8) Dacquoise

If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is:
1) Mousse
2) Creme Brulee Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Ganache Insert
7) Dacquoise

If you are doing the assembly RIGHT SIDE UP in a springform pan the order is:
1) Dacquoise
2) Ganache Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Creme Brulee Insert
7) Mousse
8 OPTIONAL) Dacquoise


THE NEXT DAY...
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

December 2008 Daring Bakers Challenge #25: A French Yule Log!!!

Light Fruit Cake: Easy Festive Cake!

I was a bit lazy, I didn't want to do anything, but I really wanted to eat fruit cake, haha. I don't know why but I think it a sense of celebrating, or something like that.
I needed fruit cake! Anyway, after browsing through a lot of cookbook, real festive fruit cake need a lot of time to make and mature, but I want it now and I don't mind if it's not traditional.
So, I turn to the different kind of fruit cake, the one that I can eat it after taking out of the oven (you can see that I really need it, haha).
This cake is very easy to make, the texture is not dense and the dried fruit are not too much. The best part is you can eat it after it's just coming out of the oven, and the taste is good.
The recipe is an adaptation from one of my favorite books, I change some of the ingredients and the pan size.
I use paper cup instead of 20 cm round cake pan, (I'm so lazy, I don't want to prepare the pan >*<), so if you want to use 20 cm cake pan, the baking time will be1¼ - 1½hours. I still want to eat the traditional fruit cake but waiting for the cake to mature 2-3 months, it's a very very long time for me.

Light Fruit Cake

Make 6 (6.5x6.5 cm. paper cup)

170 g	Butter, softened
150 g	Caster sugar
40 g	Dark brown sugar
3	room-temperature eggs, beaten
340 g	self-raising flour (or cake flour plus 1¼ tsp Baking powder)
½ tsp	ground cinnamon
150 ml	Half and half
225 g	mixed dried fruit, such as sultanas, raisins, currants, chopped apricots, chopped prunes(up to your taste, haha)
2 tsp	Dark rum
½ cup	Orange marmalade

1 Heat the oven to 180°C. Mix dried fruit with dark rum.

2 Sift together the flour and cinnamon, put ½ cup of the flour mixture into the mixed dried fruit bowl, mix well.

3 Cream the butter and both sugars together in a large mixing bowl until pale and fluffy. Add the eggs gradually, beating well after each addition.

Add the flour and milk alternating by starting with the flour and end with the flour.
When add the last part of the flour mixture, pour the dried fruit mixture with the flour, then fold to combine.

Pour the mixture into the cups.
Bake for 40-45 minutes, or until a sharp knife or skewer inserted into the centre of the cake comes out clean.

When the cakes are cool, heat the orange marmalade in a small saucepan over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
Brush the cake with the glaze.

The cake is now ready to serve.

Or you can decorate it with a ribbon, (^_^).

Light Fruit Cake: Easy Festive Cake!

The contrast of flavor: Vanilla Mousse with Berry Jelly

Well, this recipe comes from:.......................(which I already write about or you can read about it, ........, again (^_^). I use it many times, and I love this book more and more.
The best points is I don't have to scale down the recipe, and the instructions are clearly illustrated. I have a lot of professional baking books but for me this is the one that is the best for using at home.

As you know me, I love small size dessert so this time I put this dessert into mini cheesecake pan, but you can use 6cm ring molds and make 10 instead of 12.

The contrast between richness of the vanilla mousse and sourness of the berry jelly makes this dessert very delicious. I could have 2 pieces without feeling weight down (ok, it only the feeling, haha), but I do love it and really want you to try it too.

Don't be afraid of the long list of the ingredients and instruction, you can prepare many things ahead of time, like the jelly and the dacquoise.

Note:This dessert needs to prepare ahead, the berry jelly has to firm enough before assemble, and the dessert has to refrigerate before serving.

Vanilla Mousse with Berry jelly
Makes 12 (mini cheese cake pan)

Dacquoise coco
50 g		Egg white
16 g		Sugar
	40g	Icing sugar
A	31g	Almond powder
	21g	Desiccated coconut
		Icing sugar for dusting
Berry jelly
50g		Frozen berries (mixed)
45g		Raspberry puree (you can make the puree by put the frozen raspberry in the food processor)
25g		Superfine sugar (if you puree the raspberry by yourself the amount of the sugar will be 35g)
3g		Gelatin powder
Vanilla mousse
Cream anglaise
	200g	Milk
	60g	Sugar
B		Seed from ½ of Vanilla pod
	40g	Egg yolks
6g		Gelatin powder
280g		Whipping cream
Decoration
300g		Whipping cream
21g		Superfine sugar
		Fresh berry

Make the berry jelly:

Mix the gelatin powder with 2tsp of water.
Mix the raspberry puree with the sugar.
Warm 2 tbsp of the puree mixture in the microwave and pour into the gelatin mixture, stir to combine.

Pour the gelatin mixture into the raspberry puree mixture and stir to combine.
Mix in the frozen berry, the put the mixture into the box, then refrigerate overnight.


Makes the dacquoise:

Preheat the oven to 220°C
Sift the (A) ingredients together, set aside.
Beat the egg whites until soft peaks form, then gradually add the sugar and beat until stiff.
Pour the (A) ingredients into the bowl and fold until combine.

Put the batter into the piping bag (with 6cm plain nozzle) and pipe the batter into round circle (slightly wider than the size of the mold), sprinkle with the icing sugar.

Lower the heat to 200°C
Bake the dacquoise for 14 minutes.
Take out of the oven and let cool on the wire rack.

Make the vanilla mousse:

First make the Creme anglaise:

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and seeds from vanilla pod together and whisk in a heavy‐bottomed saucepan.

Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil.

Mix gelatin powder with 1 tbsp of water.

Strain the mixture into the bowl to remove any egg that may have scrambled.
Pour ½ cup of the hot mixture into the gelatin mixture, stir to combine.
Pour the gelatin mixture back to the bowl, stir to combine.
Wait until it has completely cooled.

Whisk cream just to soft peaks.

Gently fold 1/3 of the cream into the creme anglaise.

Gently fold back the the creme anglaise and cream mixture into the cream. The mixture will be quite loose.

Assemble:


Line the mold with plastic.
Cut the dacquoise into circle, then place it in the mold.
Pipe the vanilla mousse into the mold.

Then cut the berry jelly into small pieces.
Place the jelly in the middle of the mold, then pipe the vanilla mousse on top.
Refrigerate for 3-4 hours or until firm.

Decoration:


Whip the whipping cream until ribbon stage form.

Take the mousse out of the mold, and place on the wire rack.

Pour the whipped cream over the mousse (the cream will be running down the side of the mousse).

Decorate with fresh berries, now the mousse is ready.

Vanilla Mousse with Berry Jelly

Chicken Farm Bakers' Project #5: Finger Food Party, Mini Polenta Muffins with Prawns and Dill Mayonnaise

This recipe is the only savory one from: Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party. I choose this recipe from the reason that it can be prepared ahead ! It's good when you have to make many items at the same times.

When you have a party, it's will be less stress if you don't have to make all the thing in one day.

This muffin is very easy to make, all you have to do is mix all the things up in a bowl, and that is. If you prepare the muffin ahead you just need a little bit of time to make the dill mayonnaise (which is easy, too) and cook the prawns.
I bought this book: Nibbled: 200 Fabulous Finger Food Ideas (Murdoch Party Food) a long time ago but this is the first time for me to try the recipe, and I love it. Actually I love everything in mini size, so this book has a lot of small version of food and sweet, and this time I have to say "Thank You" for my dear friend who host this month project, I really happy making it.

Adaptation From: Nibbled: 200 Fabulous Finger Food Ideas (Murdoch Party Food)

Mini Polenta Muffins with Prawns and Dill Mayonnaise

Makes 30

Muffin
250 g	plain (all-purpose) flour, sifted
110 g	polenta
1 tablespoon	baking powder
½ tsp	salt
55 g	sugar
2	eggs, lightly beaten
125 g	butter, melted
250 ml	milk
Dill mayonnaise
3 tablespoons	finely chopped dill
1 tablespoon	lemon juice
½ tsp	Mustard powder
375 g	whole-egg mayonnaise
30	small cooked prawns (shrimp)

Preheat the oven to 200°C (400°F/Gas 6) and lightly grease 30 mini muffin holes. Sift the flour into a large bowl, add the polenta, baking powder, sugar and salt and mix together well. Add the egg, butter and milk and stir until just combined.

Spoon small amounts into the muffin holes, filling to the top. Cook for 15-20 minutes, or until lightly browned. Turn onto a cake rack to cool.

Mix together the dill, lemon juice, mustard and mayonnaise, and season with plenty of salt and black pepper.

When the muffins are cool, cut a circle from the top then spoon some of the muffin out, and spoon a little dill mayonnaise on the muffin.

Top with a prawn and some freshly ground black pepper.

Chicken Farm Bakers' Project #5:
Mini Polenta Muffin with Prawn and Dill Mayonnaise