Ingredients: Tiramisu: 1 sheet leaf gelatine 90ml hot espresso 50g caster sugar 3 large egg yolks 150g mascarpone 50ml whole milk 75ml double cream Espresso granita: 150g caster sugar 250ml water 200ml espresso, cooled 70ml chicory essence (Camp coffee) Mascarpone sorbet: 50g caster sugar 100ml water juice of half a lemon 25g liquid glucose 500g […]
Ingredients: 2 vanilla pods 1 bottle amarone or Barolo wine 225g sugar Small cinnamon stick Zest and juice of 1 orange Small bunch of fresh thyme 8 comice pears, peeled and base removed 250g butter, cubed Method: Preheat oven to 190C. Split the vanilla pods and remove seeds. Put seeds and pods into a casserole […]
Ingredients: 250g ready made shortcrust pastry 5 pears peeled and cored 175g golden caster sugar 300ml white wine 1 vanilla pod split in half 4 egg yolks 100ml milk 100ml double cream Method: Roll pastry out to line a deep 23cm loose bottomed tin. Chill for 15 mins. Put the pears in a pan with […]
Ingredients: 300ml fresh orange juice Grated zest and juice of 1 lemon 3 tbsp Grand marnier or Cointreau (optional) 60g butter, softened plus extra to grease the dish 100g caster sugar 4 large eggs, separated 60g self-raising flour Half tsp baking powder 150ml milk Icing sugar to dust Method: Put the orange and lemon juices […]
Ingredients: 3 limes 5 cardamom pods 150g caster sugar 2 ripe mangoes Small handful mint, chopped Method: Zest the limes and squeeze the juice. Smash open cardamoms and remove the black seeds. Discard the husks. Bruise the seeds using a pestle and mortar. Put seeds in a small pan with the sugar and about 1 […]
Ingredients: 500g carton fresh custard 142ml carton single cream 142ml carton double cream zest and juice of 3 lemons 6 good quality meringue nests, crushed Method: In a large bowl, mix the custard and the single cream. Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold […]
Ingredients: 200ml Double cream 70ml Whole milk 35ml Strong espresso 1 Tbls Tia Maria 4 Large egg yolks (free range) 50g Caster sugar Method: Set the oven to 140C. add the cream and milk to a heavy bottomed pan and heat slowly until almost boiling, add the coffee and Tia Maria. In a seperate bowl […]
Ingredients: 175ml freshly brewed coffee 85g golden caster sugar 3 tbsp brandy 1 cinnamon stick 175g Madeira cake 225g raspberries, fresh or frozen 500ml home made custard (could use 500g carton of good quality ready made) 284ml double cream 3 tbsp Baileys 1 tsp caster sugar Method: Pour the coffee into a small heavy based […]
Ingredients: 175g dark chocolate 200g sweetened chestnut puree 5 eggs separated 4 tbsp brandy Whipped cream and chocolate curls to serve Method: Melt the chocolate then mix with the chestnut puree until smooth. Stir in the egg yolks and brandy. Whisk the egg whites until stiff. Loosen the chocolate mixture with one spoonful of the […]
Place the berries in a heatproof bowl of simmering water, add the lemon juice and 50g of the sugar. Cover with cling film and leave for 30-40 mins. In a saucepan put the remaining sugar in the water and dissolve, bash the lemon grass and add this then bring to the boil. Take off the […]