Almond chocolate mi-cuit
(Melted Chocolate Cake)
250g butter, at room temperature
200g caster sugar
300g almond meal, roasted
10g baking powder
40g cocoa powder
5 (250g) whole eggs
225g dark couverture chocolate, chopped
300ml thickened cream (35% fat)
1 tbsp vanilla bean paste
50g caster sugar
Preheat oven to 175°C.
Line a 12 x 4cm diameter (5cm high) metal cake rings with collars of silicon paper, extending a few centimetres above the top of the ring. Place on an oven tray.
Combine the butter, sugar, roasted almond meal, baking powder, cocoa powder in a large bowl. Beat in the eggs and chocolate, and mix well. Transfer the mixture to a piping bag and pipe into cake rings, filling to the top of the metal only.
Bake in the preheated oven for 10-12 minutes.
To make the vanilla chantilly, whisk all the ingredients together until stiff peaks form.
To serve, remove the mi-cuit from the rings and arrange on serving plates. Serve with t Chantilly cream. Decorate with chocolate curls.
1 tablespoon freshly squeezed lemon juice
¼ cup light brown sugar, packed
¼ cup granulated sugar
½ to 1½ teaspoons ground cinnamon
¼ teaspoon nutmeg, preferably freshly grated
¼ teaspoon salt
2 tablespoons unsalted butter
4 teaspoons cornstarch
Peel and Core and Slice the Apples.
Put all ingredients, except the conflour into a pot, and cook until the apples are soft, but not broken up.
Drain the apples - (keep the liquid), and put into the fridge to cool down. Meanwhile boil the liquid until it is thick, and toffee like. Pour this over / through the apples.
Make your favourite pastry.
Turn oven to 220º C, and put a pizza stone on the bottom shelf.
Sprinkle the corn-flour through the apples and add to the pastry shell. Put on the top layer and bake in hot oven until golden brown.
Leave to cool for at least 30 minutes, before serving.
9 inch / 23 cm baked sweet tart shell (square looks nice!)
6 applesauce apples, such as Braeburn, un-peeled
¼ cup brown sugar
¼ teaspoon nutmeg
2 royal gala apples, or other variety that keeps shape during cooking
2 tablespoons melted butter
Heat the oven to 400°F/200°C. Chop the applesauce apples and put them in a saucepan with 2 tablespoons of the sugar, the nutmeg, and 1/4 cup/60 ml water. Cook, stirring occasionally, until very soft. Put through a food mill to remove the skins and seeds. You should have about 1-1/2 cups/375 ml applesauce.
Peel and very thinly slice the royal gala apples. Toss with the remaining sugar and the melted butter. Spread the applesauce in the base of the baked tart shell and arrange the sliced apples over top. Brush the apple with any butter and sugar remaining in the bottom of the bowl. Bake until the apples slices are very soft and golden, about 20 minutes, depending on their thickness. Remove the tart from the oven and let cool slightly. Unmould. Serve warm (or completely cool for a firmer tart) with vanilla ice cream or a spoonful of crème fraîche.
Flo’s Apple Torte
4 oz Butter
1/3 Cup of Sugar
1/4 Teaspoon Vanilla Essence
1 Cup Flour
Cream Butter and Sugar, add Essence, and combine flour.
Press into Slice Tin.
8oz Cream Cheese
1/2 Teaspoon Vanilla Essence
2 oz Sugar
Beat all together, then add as a topping to the base mixture.
Top with 4 cups sliced Apples tossed in sugar and cinnamon, with Almonds or Walnuts.
Bake for 10 minutes at 450ºF then 25 minutes at 400ºF
Apricot Sponge Pudding
Two 150g tins of apricots (Slightly drained)
4 Medium eggs
¾ Cup sugar
1 ½ - 2 cups of flour (self raising)
100g Butter melted
Beat egg whites till stiff, add the sugar gradually then add yolks, the melted butter and beat them in for only a minute.
Fold in sifted flour (use a knife to mix)
Put apricots in an oven proof dish.
Then spoon sponge mixture over the apricots.
Cook at approx 45 minutes at 150ºc
Baileys Chocolate Mousse
250 grams dark chocolate
1 and quarter cup cream ( = 300 mls)
Quarter cup Baileys
Melt 250 grams dark chocolate, with quarter cup of baileys and quarter cup of cream in microwave. Nuke for 45 seconds, then stir, then repeat until all melted. Mix thoroughly and leave to cool for 10-15 minutes.
Separate eggs, and when chocolate mixture cool stir in yolks.
Whip cream until stiff and stir 2 big tablespoons into chocolate mixture.
Whisk egg whites until peaks form. Fold rest of cream, and egg whites carefully into chocolate. When all mixed pour into suitable glasses (martini good) and put in fridge to set. Decorate with cream, strawberries or shaved chocolate.
250 Grams sweet biscuits (crushed)
125 Grams Melted Butter
3 teaspoons or 1 sachet Davis Gelatine
85 ml hot water
40 m Brandy
250 Grams Cream Cheese
125 ml Lemon Juice
1 x 400 Gram Tin of Condensed Milk
300 mls Cream
60 Grams Chocolate (Grated)
Combine the biscuit crumbs and melted butter. Press into a flan dish or loose-bottomed pan. Refrigerate until chilled
Add the Gelatine to the hot water. Stir briskly, until dissolved. Cool.
Whip the Cream Cheese until smooth, add the lemon juice, brandy and condensed milk. Beat the mixture, and stir in the gelatine.
Whip the cream, and fold into the cream cheese mixture.
Add the grated chocolate.
Pour into the prepared (and chilled) biscuit base, and refrigerate until firm.
It would be easy to change this to a coffee cheesecake by adding a couple of teaspoons of instant coffee to the water.
Try Lime Juice instead of Lemon, and decorate with White Chocolate. Add finely grated Lime Zest to the mixture. Fleck with Ginger pieces etc.
50g melted butter , for brushing
cocoa powder , for dusting
200g good-quality dark chocolate , chopped into small pieces
200g butter , in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Chocolate and Orange Torte
180g of good dark chocolate
2 tbsp Grand Marnier
150g unsalted butter
150g caster sugar
150 g almond meal
5-egg yolks and whites
Zest of 2 oranges
double creamorange segments poached in Gran Marnier sugar syrup
- 1 Orange
- 4 tbsp water
- 2 tbsp caster sugar
- 4 tbsp Gran Marnier
Pre heat oven to 180 C.
Melt dark chocolate over a double boiler with Grand Marnier.
When melted add unsalted butter and remove from the heat.
Off the heat add caster sugar and almond meal and fold through well.
Add 5-egg yolks and orange zest.
To this fold in 5 egg whites that have been whisked to firm peaks.
Transfer the mixture to a greased and lined pan and bake for 40 minutes.
Remove from oven and rest until cool.
Remove from pan and dust with icing sugar.
Serve with double cream and orange segments.
Combine water and caster sugar in a small saucepan. Heat to dissolve the sugar. Add Gran Marnier to the saucepan taking care not to ignite the alcohol.
Gently simmer the mixture down to half or until it becomes thick and saucy - be careful not to burn it.
At this point ad the segments of orange that have been carefully peeled and had all pith removed.
Turn off the heat and let oranges and sauce sit until ready to serve the cake.
Chocolate Cherry Cheesecake
150g plain chocolate biscuits (such as Arnotts Ripple)
50g unsalted butter, melted
pinch of salt
170g dark chocolate, melted and cooled a little
500g cream cheese (room temperature)
100g sour cream (room temperature)
135g caster sugar
2 tsps cornflour or custard powder
3 eggs (room temperature)
2 egg yolks (room temperature)
3 Tbl cherry syrup* or cherry jam
About 1 cup of cherries**Cherry Compote
200ml water (or juice from a jar of morello cherries)
1 Tblsp fresh lemon juice
500g cherries, pitted (frozen, fresh or drained morello cherries)Cheesecake
Preheat oven to 180°C and lightly butter a 20cm non-stick springform pan. Wrap the bottom of the tin well with at least 2 layers of aluminium foil if you’re using a standard springform tin.
In a food processor, blitz the biscuits, butter and salt until clumpy then press into the tin so that it’s level-ish and compact. Refrigerate until required then put a full kettle on boil.
Beat the cream cheese and sour cream in a food processor until smooth and free of lumps. Blitz in the sugar and cornflour then the eggs. Mix through the melted chocolate and cherry syrup and leave batter to rest for about 20-30 minutes to release any air bubbles.
Scatter the cherries over the biscuit base then pour in the cheesecake batter over the top. Place the pan inside a deep roasting tray then transfer to the oven. Carefully pour in the boiled water until it comes halfway up the tin.
Bake for about 45-50 minutes or until the sides and top is just set but it’s wobbly and jiggly underneath. Switch off the heat then carefully remove from oven. Lift the pan out of the water, remove the foil then place on another tray.
With a thin offset spatula, gently run it around the cheesecake to loosen the sides from the tin (cheesecakes contracts as it cools so this will prevent it from splitting in the middle). Return the cheesecake to the oven with the door ajar to cool down completely then chill in the fridge overnight.Cherry Compote
Combine water/cherry juice, lemon juice and sugar in a pot and bring to a boil over high heat, stirring to dissolve the sugar. Cook for about 10-12 minutes or until it has reduced to a light syrup.
Lower the heat and add the cherries and cook until the fruit has just softened a little but not broken down). Cool the compote completely then store in a clean glass jar in the fridge. This makes just over 500ml of compote (you can use the leftover for other recipes or as a topping with yoghurt, ice cream or cake. The syrup itself is excellent for cocktails).
Simple Chocolate Mousse
100 grams Chocolate
2 Eggs (Separated)
150 mils Cream (Whipped)
¼ Cup Castor Sugar
Place chocolate in a bowl over simmering water, and stir until melted.
Remove from heat and stir until smooth.
Beat Egg Whites and Sugar until thick and glossy.
Beat Egg yolks into chocolate mixture, until well blended, then with a spatula, gently fold in the Egg white mixture until just combined. Then fold in the whipped cream until combined.
Spoon Mousse into individual glasses or bowls.
Tip: you can add 2 teaspoons of coffee powder dissolved in 2 teaspoons of hot water into the egg yolk mixture. Or, 2 teaspoons of finely grated Orange Rind into the egg mixture.
Alternatively if you want to add Rum or Brandy, or another flavoured Liquor, add about a tablespoon to the cream as you whip it.
This mousse can be served on its own, or used to sandwich between two layers of sponge. Spoon over sponge fingers dipped in your favourite liquor, then covered with whipped cream.
Makes 3 servings
4 oz Chocolate
4 oz Castor Sugar
4 oz Ground Almonds
4 Eggs Separated
Beat the eggs and sugar until thick and creamy
Melt chocolate over double boiler
Beat egg whites until stiff
Fold chocolate into egg yolk mixture
Fold egg whites into chocolate mixture
Fold Almonds into Remaining mixture
Bake in pre-lined Loaf tin, for about 40 minutes at 180ºC
1 Cup Flour
½ Tsp Salt
1 Cup Milk
2 Tbsp Cold Water
2 Tbsp Melted Butter
Bung All ingredients in a blender.
Process the shit out of it
Use straight away.
Makes 25 6 inch Crepes
Recipe can easily be halved, although I find this unnecessary.
250 Grams Flour
30 Grams Castor Sugar
650 mls Milk
200 Mls Cream
Bring milk to boil and cool to blood temperature.
Combine flour and sugar.
Add the eggs and 200 ml of the milk, mix well with a balloon whisk.
Stir in cream.
Stir in remaining milk and whisk until smooth.
Rest for 1 hour before use.
Thin if required with a little milk.
Heat a good non-stick pan and lightly oil (I prefer to dip a paper towel in oil and just rub the base with it).
Pour a little of the batter in the middle of the pan and tip the pan in a circular motion until it is very lightly covered.
Cook over a medium to gentle heat cooked (approx 1 minute), turn crepe over and cook for another 30 seconds.
Remove and repeat until all the batter has gone.
Maybe served as they are with sugar and lemon juice, spread with jam, filled and rolled with your favourite sweet or savoury fillings.
2 cups Flour
½ cup sugar
¼ cup brown sugar
½ tsp cinnamon
Rub - Sprinkle - Cook
Definitive Custard Tart
For the pastry
225g/8oz flour, plus extra for dusting
pinch of salt
1 lemon, zest only
75g/3oz caster sugar
1 free-range egg yolk
1 free-range egg
For the custard filling
9 free-range egg yolks
75g/3oz caster sugar
500ml/17fl oz whipping
freshly grated nutmeg
For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.
Turn the oven down to 170C/325F
Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool.
Turn the oven down to 130C/250F
For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature.
Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature.
Dorothy's Ice Cream
200 Mls Cream
75 grams Icing Sugar
Essence to Taste
Beat eggs and sugar over double boiler until thick taking care that mixture does not exceed 160ºC.
Whip the cream, then fold into the egg mixture.
30 mls Lime Juice, Zest of 2 limes, and a couple of dashes of Angostura bitters to the cream, or
3 Tablespoons of Marmalade, or
1 Crunchy Bar (Use Brown Sugar instead of Icing Sugar
2 Tbsp Brandy or Liqueurs etc, this gives a softer Ice Cream
Baked Apricot Cheesecake
90 grams butter
1 tablespoon honey
1 tablespoon flour
1 ¾ cups biscuit crumbs
500 grams cream cheese
½ cup sugar
1 teaspoon vanilla
4 tablespoons lemon juice
finely grated rind of 1 lemon
2 cups sour cream
1 teaspoon vanilla
1 kg apricots, well drained
Preheat oven to 120ºC (Fan bake)
Melt the butter in microwave and add honey, then flour and biscuit crumbs. Transfer to a 25cm round baking tin (with removable base).
Blend cream cheese, sugar, vanilla, lemon juice and lemon rind until the sugar is dissolved.
Add eggs and mix until just combined. (The secret is not to introduce any air into the mix as this will cause the cake to split).
Place cake on baking tray, and bake for 20 minutes, turn and bake for a further 20 minutes ( to ensure there are no ‘hot spots’ ).
Remove cake from oven, and increase the temperature to 150ºC (not fan bake).
Blend topping ingredients together, and pour over top of cheesecake. Bake for 10 minutes.
Cool on tray, then refrigerate over night.
This cake can be cut into 12 slices. Use a hot knife, and wipe the blade after each cut.
750 ml bottle of Champagne
200 grams sugar
2 tablespoons gelatin
1 teaspoon grenadine (mainly for colour).
Heat champagne and sugar to a simmer, but do not boil. Only heat enough to dissolve the sugar. Soften gelatine in cold water and add to champagne. Stir to dissolve. Stir in the grenadine.
Decorate with strawberries, or gold leaf as an option.
Hazelnut & Rhubarb Torte.
500 grams fresh rhubarb, chopped
125 grams sugar
1 tablespoon water
175 grams ground hazelnuts
150 grams flour
1 tablespoon custard powder
125 grams sugar
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon baking powder
175 grams butter chopped into pieces
1 large egg
1 teaspoon vanilla essence
Place Rhubarb, Sugar and Water into pot, and simmer over a low heat until tender. Cool.
In a food processor combine the hazelnuts, flour, baking powder, custard powder, salt sugar and spices, pulse until combined.
Add butter and pulse until until it resembles fine breadcrumbs.
Add egg and vanilla and pulse till combined.
Tip onto work surface, and push together. Divide into One Third, and Two Thirds.
Put the one third mixture into cling film, and chill.
Push the remaining two thirds into a 20cm deep loose bottomed flan tin.
Spoon cooled Rhubarb into base of tart.
Roll out the one third of dough into a rectangle and cut into 2cm wide strips.
Lattice the top of the torte with the strips, pinching them into the dough at each side.
Bake in a preheated 180ºC oven for 30-40 minutes until pastry is golden brown.
Rest in tin for 15 minutes before unfolding onto a serving platter.
Drench with icing sugar, and serve warm with cardamom spiced yoghurt.
Cardamom Spiced Yoghurt.
250 grams unsweetened Greek style yoghurt
1 teaspoon ground cardamom
1 tablespoon brown sugar
Combine all ingredients into a small bowl.
4 Egg Whites
1¼ Cups Sugar
1 tablespoon Cornflour
1 teaspoon Vinegar
1 teaspoon Vanilla
Preheat oven to 180 degrees and move shelf to lower middle.
Wipe out mixing bowl with vinegar.
Beat egg whites, salt and sugar on high for 6 minutes
Meanwhile mix vanilla, vinegar and cornflour to a paste then add to mix and beat for a further 3 minutes.
Turn out onto silicone sheet on baking tray. Smooth out into perfect round shape.
Place in oven and immediately turn down oven to 100 degrees, bake for 50-60 minutes
4 Egg Yolks
4 oz Sugar
Juice of two Lemons, and Rind of 1 Lemon
300 mls + 300 mls Cream (600 total - whipped)
Beat Sugar, Eggs and Lemon over a double boiler until cooked.
Whip 300 mls of cream and fold into the lemon mixture.
Fill the Pavlova case. Decorate with the remainder of the whipped cream.
2 x 400 grams sweetened condensed milk
2 Cups firmly packed brown sugar
250 grams butter
100 ml liquid glucose syrup
3 tablespoons golden
400 grams (white, milk or dark) chocolate
1 teaspoon Vanilla essence
or for half the quantity...
1 400 gram can of sweetened condensed milk
1 cup firmly packed brown sugar
125 grams butter
50 ml glucose syrup
1 1/2 tablespoons golden syrup
200 grams (white, milk, or dark) chocolate
1/2 teaspoon Vanilla essence
Take a 20 x 30 tin that has been lined with non stick paper, and sprayed with non stick baking spray.
Place all the ingredients except the chocolate and vanilla essence in a large heavy based saucepan and stir over a medium heat until the butter melts and the sugar disolves. Bring to the boil, and boil gently until the mixture becomes very thick and changes colour to a dark caramel shade (about 6 minutes or 116ºC). Stir continually to prevent it from catching on the bottom. Remove from heat, and let the bubbles subside.
Stir in the chocolate and vanilla essence until melted and smooth.
Pour into the prepared tin and smooth the surface. Cool to room temperature (about 3 hours), then refrigerate until firm. Cut into squares.
Keeps for about 6 weeks in an airtight container.
Key Lime Pie
For the sweet ginger pastry
400g/14oz plain flour
80g/3oz icing sugar
4 tsp ground ginger
250g/9oz cold unsalted butter, cut into cubes
3 free-range eggs, yolks only
50ml/2fl oz ice cold water
1 tbsp olive oil (if needed)
For the lime filling
2 x 400g tins condensed milk
240ml/8½fl oz freshly squeezed lime juice (about 7 limes)
4 tsp grated lime zest (about 7 limes), plus extra for garnish
4 eggs, separated
3 lumps of stem ginger, chopped
For the decoration and finish
1 lime, very thinly sliced
1 tsp grated plain chocolate
6 sprigs mint
For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl.
Rub in the cubed butter until the mixture resembles breadcrumbs.
Mix the egg yolk into the water and add into the flour mixture, stirring with your hands until the mixture just comes together as a dough. Add olive oil if the dough is a little dry. Wrap the pastry in cling film and set aside in the fridge for 20-30 minutes.
Preheat the oven to 200C/400F/Gas 6.
Roll out the dough on a lightly floured surface.
Drape the dough over the rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are no gaps in the corner. Allow the excess pastry to overhang the tin.
Cover with clingfilm and chill for 20 minutes.
Prick the bottom of the pastry case with a fork. Line the case with baking paper and weigh it down with baking beans, rice or lentils.
Bake blind for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes. Set aside to cool on a rack.
Reduce the oven temperature to 170C/325F/Gas 3.
For the lime filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest, egg yolks until the mixture thickens. Stir in the chopped stem ginger. Taste the filling, and fold in some icing sugar, if needed.
Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble or when the temperature in the centre has reached 70C when checked with a probe thermometer.
Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible.
Place the sugar in a heavy-based deep saucepan with six tablespoons water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. Remove the syrup from the heat when it reaches 120C/248F (the firm ball stage).
In a free-standing mixer, whisk the egg whites until stiff peaks form when the whisk is removed.
While whisking, pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk as it may splash onto your hands.
Continue to whisk the egg whites until the mixture is stiff, shiny and stable.
Place the meringue into a piping bag fitted with a 1.5cm round nozzle.
Once the pie is chilled, sprinkle the reserved lime zest and grated chocolate over the top of the pie.
Pipe the meringue around the edge of the pie in generous swirls.
Using a cook’s blowtorch, gently caramelise the meringue so that the top is light golden-brown.
Finish by placing the lime slices and mint sprigs on the meringue and dust over some icing sugar.
255 grams butter - softened
90 grams Icing Sugar
350 grams plain Flour
300 grams castor sugar
3 eggs, beaten
3 tablespoons plain flour
¾ teaspoon baking powder
finely grated rind and juice of 2 lemons
Icing sugar for dusting
Preheat the oven to 170ºC. Grease and line a 22cm round springform cake pan with baking paper. Cream the butter and the sugar. Sprinkle the flour over and mix until the mixture starts to form a ball. Press into the pan. (If the mixture is sticky, keep your fingers dusted with flour).
Bake for 15 minutes then remove from the oven. While the base is cooling, make the topping.
Place the sugar in a bowl with the eggs and beat for one minute. Sprinkle the flour and baking powder over and add the lemon rind and juice. Mix quickly.
Pour over the base. Return to the oven and bake for a further 30 - 35 minutes, or until golden in colour and firm to the touch.
Cool in the pan. Dust with icing sugar and cut into segments.
Heston's Lemon Tart
For the pastry:
300g plain flour
150g unsalted butter
½ tsp salt
120g icing sugar
3 large egg yolks
Seeds from ½ vanilla pod
Finely grated zest of ½ lemon
1 egg for the egg wash
For the filling:
Finely grated zest and juice of 5 lemons
300ml double cream
390g white caster sugar
9 large eggs
1 large egg yolk
Using a mixer fitted with a paddle attachment, mix the flour, butter and salt on low speed until it becomes a sand like texture (approximately 2-3 minutes).
In the meantime, in a tall container blitz together the icing sugar and egg yolks with a hand blender.
Add the vanilla seeds and lemon zest to the egg yolk mixture and then add to the bowl in the mixer and continue to mix on low speed until fully combined and a very soft dough has formed (approximately 3-5 minutes).
Mould the dough into a flat rectangle and wrap it in clingfilm before placing in the fridge for at least 1 hour.
Roll the pastry between two sheets of baking paper to a thickness of 2mm, using two stacked 2 pence coins as guides, then place in the freezer for 30 minutes.
Pre-heat the oven to 190ºC/gas mark 5. Line a 26cm tart tin (2.5cm deep) with the pastry making sure to press it into the edges and leaving the pastry hanging over the edge.
Take a sheet of baking paper and scrunch it up several times to eliminate any sharp edges. Prick the dough with a fork all over the surface. Place the baking paper on top and add enough coins (or baking beans) to fill the casing ¼ of the way up. Place in the preheated oven to bake for approximately 20 minutes or until fully cooked.
In the meantime, mix some of the leftover dough with an egg using a hand blender.
After 20 minutes, remove the baking paper and coins and, using a pastry brush, brush the entire surface of the tart with the dough and egg mixture. This ‘liquid pastry’ will ensure that any holes will be sealed. Return the tart to the oven for an additional 10 minutes.
Remove the tart from the oven and allow to cool completely.
When ready to bake, preheat the oven to 120ºC/gas mark ½. Place the baked pastry case in the oven to warm up.
Put all the filling ingredients into a bowl and mix together using a spatula. Place the bowl over a saucepan of simmering water and allow to warm up until the temperature reaches 60ºC. At this point, strain the mixture through a fine sieve into a jug. With a spoon, remove the bubbles from the surface of the liquid.
Slide the oven rack out a bit, then pour the mixture into the warm pastry case inside the oven. Fill the case to the top, slide the rack carefully back in, and bake the tart for approximately 25 minutes or until the temperature of the filling reaches 70ºC. Allow to cool completely at room temperature.
Just before serving, trim the overhanging pastry by running a sharp knife round the top of the tart tin and discard.
1 Packet digestive biscuits
100 grams melted butter
4 Egg Yolks
375 grams softened cream cheese
100 mls maple syrup
400 mls whipped cream
250 grams sugar
4 gelatine leaves
75 grams walnuts, toasted and chopped
100 mls espresso
Soften gelatin in water for 10 minutes.
Whisk yolks and sugar. Add cream cheese to the yolks and sugar. Mix (softened and squeezed) gelatin in 100 mls of espresso and add to the mix along with the maple syrup and walnuts.
Fold in whipped cream.
Pour into prepared base.
Refrigerate for 3 hours, or until set.
Red Wine Tart
Ingredients for Pastry:
85g caster sugar
3 egg yolks
1 tsp vanilla
85g unsalted butter (room temp)
175g plain flour
½ tsp salt
Ingredients for Filling:
85g caster sugar
2tsp ground cinnamon
225ml Pinot Noir of your choice
Method for Pastry:
Preheat oven to 190° with baking sheet in oven
To make pastry: put caster sugar, yolks, vanilla and butter in processer and whiz until smooth (30 seconds)
Tip in flour and salt, pulse until mix binds in large clumps.
Tip pastry onto work surface and shape into a ball. Do not kneed. Wrap in plastic and chill for 30 minutes until firm.
Roll dough between plastic wrap to a wide enough circle to fit 23cm loose bottomed tart tin.
Line tin, press pastry into flutes and trim excess. Chill shell for 15 minutes.
Line pastry shell with greaseproof paper and fill with baking beans and bake on hot baking sheet for 15 minutes.
Remove paper and beans and put back in oven for about 5 minutes until firm and dry.
Lower oven temp to 180°.
Method for Filling:
Mix eggs with sugar, cornflour and cinnamon until just mixed. Try to avoid a froth forming.
Stir in the wine and pour filling into the pastry shell and bake for 20-30minutes until set.
Cool in tin for 5 minutes, remove and cool completely.
Dust with icing sugar and serve with crème fraiche.
Rosemary’s Mint and Pineapple Ice Cream
For the Ice Cream
200ml double cream
Large handful of mint
2 tbsp mint syrup (See Below)
30g crystallised pineapple, very finely chopped
6 egg yolks
100g caster sugar
First make the ice cream. Bring the milk and cream to the boil with the handful of mint and leave to infuse while you whisk the sugar and yolks till they form a ribbon.
Strain the cream onto the yolks, mix well and return to the clean pan. Cook carefully until thickened. Stir in the mint syrup and pineapple then cool and freeze in a machine.
For the mint syrup:
4 tbsp mint
To make the mint syrup, infuse the ingredients all together and simmer for five minutes. Leave to cool, then strain.
½ cup sugar, plus ¼ cup
8 large egg yolks
¼ cup lemon juice
3 tablespoons lime juice
2 tablespoons limoncello
1 lemon, zested
1 lime, zested
1 cup whipping cream
Whisk ½ cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
Using an electric mixer, beat the cream and remaining ¼ cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Freeze until frozen, at least 8 hours or up to 3 days.
Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.
8 egg yolks, at room temperature
½ cup sugar, plus ¼ cup
1 teaspoon pure vanilla extract
⅛ teaspoon fine sea salt
1 cup heavy cream
¾ cup chocolate-hazelnut spread at room temperature (recommended: Nutella)
In a medium stainless steel or glass bowl, whisk together the egg yolks, ½ cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.
In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining ¼ cup sugar and beat until the cream holds stiff peaks. Mix ¼ of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Freeze for at least 8 hours or up to 3 days.
185ml oz dry Oloroso Sherry
250g caster sugar
9 free-range egg yolks
2 gelatine sheets
250ml double cream
For the ice cream, bring the sherry and sugar to the boil in a large heavy-based pan and simmer to reduce until the mixture reaches a syrup consistency.
Beat the egg yolks in a large mixing bowl balanced over a bowl of simmering water. (Do not allow the water to touch the base of the bowl.) Little by little, add the sherry syrup, whisking all the time until thickened.
Allow to cool slightly and then add the gelatine to some of the warmed cream and mix thoroughly. Lightly whip the remaining cream, and fold all together.
Spoon into a freezer container or a loaf tin lined with cling film and freeze overnight.
20 snax biscuits (crushed)
1 tsp baking powder
½ - 1 Cup chopped walnuts
3 egg whites
1 Cup sugar
Mix together the biscuits, walnuts, and baking powder.
Beat EggWhites till stiff and add sugar and vanilla essence.
Combine with biscuit mixture.
Bake at 180 degrees for 30 minutes, in an 8 inch tin.
Sticky Date Pudding
For the Pudding
100g chopped dates
90 ml boiling water
½ tsp vanilla extract
35g softened butter
65g demerara sugar
1 tsp black treacle
75g self-raising flour
½ tsp bicarbonate of soda
60 ml milk
For the Sauce
75g dark soft brown sugar
120 ml double cream
1 tbsp black treacle
In a small bowl, soak the dates with boiling water and vanilla extract for 5 minutes the drain and mash.
Cream together the butter and demerara sugar
Beat the egg, add to butter mixture then beat in the black treacle.
Fold in 1/3 of the flour and all the bicarbonate of soda.
Add half the milk and repeat continuously adding the milk and flour until it is all used then stir in the mashed dates.
Spoon in the date/treacle mixture into ramekins and bake for 20-25 minutes at 180 degrees Celsius.
To make the sauce, melt the butter, sugar and half the cream, bring to the boil and simmer for about 5 minutes until sugar has dissolved.
Stir in the black treacle, turn up the heat and let mixture simmer for 2-3 minutes, stir occasionally.
Remove from heat and add rest of cream
To serve, turn the puddings out onto a plate, pour the toffee sauce over the top and serve with a dollop of crème fraîche.
Strawberry & Lemon Curd Charlotte RoyaleLemon Curd
175 grams sugar
zest and juice of 2 lemons to yield 85 mls of juice
1 teaspoon of cornflour
Put the butter in a heatproof bowl over a saucepan of boiling water until melted. Add the sugar and lemon juice and stir until the sugar has dissolved.
Lightly beat the eggs then whisk into the sugar mix, along with the lemon zest. Continue to stir constantly for 5 minutes or until the mixture has thickened. Mix the corn flour to a slurry with I teaspoon water then stir this mix into the lemon curd.
Continue to stir for 2 minutes then remove from the heat and set aside to cool. Refrigerate for up to 1 week or until ready to use.Sponge Roll
15Og caster sugar, plus extra for sprinkling
pinch of salt
100 grams flour
½ teaspoon baking powder
50 grams ground almonds
25 grams butter, melted
Preheat the oven to 18o°C. Butter and line the base of a 30cm x 20cm Swiss roll tin with baking paper.
In a bowl, whisk together the eggs, sugar and salt for about to minutes or until thick and pale. Sift the flour and baking powder together over the mixture and gently fold in, along with the ground almonds. Fold in the butter. Spoon into the prepared tin and bake for 15 minutes.
Sprinkle a large piece of baking paper with sugar and turn the sponge out on to this. Trim off and discard the crusty edges. While the sponge is still warm, spread with the lemon curd then carefully roll up tightly, starting from one of the long edges, into a log shape. Refrigerate until firm.
Line a 6-7-cup-capacity pudding basin or bowl with plenty of plastic wrap. Cut the sponge into 2cm-thick slices and use to line the sides of the basin. Refrigerate.Strawberry Mousse
350g strawberries, hulled, sliced, plus 25Og extra strawberries to serve
1/3 cup sugar
1 tablespoon lemon juice
2 gold gelatine leaves or ½ teaspoons powdered gelatine
200ml cream, whipped 1 tablespoon caster sugar 1 tablespoon limoncello (optional)
Mix the strawberries with the sugar and lemon juice and set aside.
If using gelatine leaves, soak them in cold water for a minute to soften then drain and squeeze out any remaining liquid.
Pour ¼ cup boiling water into a bowl and stir in the leaves. If using powdered gelatine, sprinkle it over the water and leave for a minute to soften then stir in to dissolve, Set aside to cool.
Stir the cooled gelatine into the strawberry mix then fold in the cream. Spoon into the sponge-lined basin then cover and refrigerate for at least a day before serving and up to 3 days,
When ready to serve, trim any uneven bottom edges then turn out on to a serving plate.
Hull the remaining 250g strawberries and cut them into halves or quarters. Put them in a bowl and sprinkle with the caster sugar and the limoncello, (if using).
Set aside for 10 minutes, stirring occasionally; then serve with the charlotte royal.
1 teaspoon caster sugar
250g plain flour
½ teaspoon salt, plus extra to taste
1 tablespoon dried yeast
250ml (1 cup) milk
250ml (1 cup) thickened cream
4 egg yolks
150g melted butter
4 egg whites
For the waffles, combine sugar, flour, salt and yeast in a bowl, and make a well in the centre.
Whisk milk, cream, and egg yolks in a jug to combine.
Pour milk mixture into well in bowl with dry ingredients, and whisk until combined. Whisk in melted butter until combined.
Whisk egg whites to soft peaks, then fold into waffle mixture in 3 stages.
Dollop some of the mixture onto a greased waffle iron, and cook for about 3 minutes until puffy and golden. Repeat with remaining mixture.
Waffles for IceCream
200 gram of flour
175 gram of castor sugar
1 tsp of cinnamon
125 gram of butter
Beat eggs, cinnamon and salt loosely together.
Mix sifted flour and sugar together. Melt butter.
Make a well in the flour and starting from the center, stir in eggs.
Once eggs are mixed through add, little by little the melted butter and keep mixing until batter is smooth.
Heat waffle iron (quite hot) and drop approx. 1½ dessert spoons of batter on greased iron. (The amount will depend on the size of the iron). Close iron, but not too tightly, and cook waffles on both sides for a few minutes until light brown.
Leave flat or roll when still hot. Fill with cream, ice cream or fruit, dust with icing sugar and enjoy.
Warm Chocolate Tart
For the pastry
300g unsalted butter
110g icing sugar, sifted
500g plain flour, plus extra for dusting
For the filling
400g dark chocolate, (minimum 60% cocoa solids), finely chopped
150ml full fat Milk
250ml whipping cream
2 Eggs, lightly beaten
For the pastry: in a large bowl, beat the butter and icing sugar together until light and fluffy.
Add the eggs, one at a time, and beat into the butter and sugar until smooth. Tip in the flour and mix to a smooth paste that comes away cleanly from the sides of the bowls.
Turn the dough out onto a lightly floured surface and mould lightly into a ball. Wrap in cling film and refrigerate for at least 2 hours.
Preheat the oven to 220ºC
Remove the pastry from the fridge and roll it out on a lightly floured work surface to about 4mm thick. Use the rolling pin to carefully lift the dough and lay it over a 28cm diameter flan tin, gently pushing it into the tin. Trim off any excess.
Line the pastry case with baking parchment and fill with baking beans or rice then bake blind for 15 minutes, or until golden brown. Remove the paper and beans and bake for a further 5 minutes then remove from the oven and leave to cool.
Reduce the oven to 120ºC
For the filling: tip the chocolate into a heatproof bowl. Bring the milk and cream to the boil then pour over the chocolate, whisking briskly to form a smooth, glossy mixture. Stir in the eggs.
Pour the chocolate mixture into the tart case and bake 20-25minutes, or until just set.