Desserts – 2

Apple Tarte Tatin (serves 4)

butter90g / 3oz
brown sugar90g / 3oz
apples4
lemon1
puff pastry300g / 10oz
plain flour (for rolling pastry)60g / 2oz

Cut the apples into thick slices. Juice and zest the lemon. Roll the puff pastry into 24cm diameter. Rub the butter onto a round ovenproof pan (23cm diameter). Sprinkle with brown sugar. Mix the apples with the lemon zest and lemon juice. Arrange the slices on the sugar in the pan. Put the pan on a gentle heat until the sugar starts to dissolve. Turn the heat up and cook till the apples start to caramelise. Place the puff pastry on top. Cook in the oven for 20-25 minutes at 200degC until the pastry is crisp and brown. Remove from oven and turn into a heat-resistant pan. Brown under grill.

Chocolate Mille Feuille

Royal Icing

Egg white2 ½
Icing sugar1 lb (approx)

Take a “grease-free” bowl and wooden spoon, add egg white and one third sugar and beat well. Add the remaining sugar in portions (if using a machine, use middle speed as if you use too high a speed it will be fluffy and rendered useless for decorating). Royal icing must be kept covered with damp cloth. (Add dash of lemon juice for cake decoration)

Chocolate Mousse

Dark chocolate250g
Double cream8 ½ fluid ounces
Butter50g

Melt Chocolate. Whip cream. Add butter to chocolate and mix. Fold chocolate mix into whipped cream. Leave for 5 minutes.

Puff Pastry

Puff pastry8 oz / 225g

Roll out puff pastry to ½ cm thick to oblong shapes (x3 per dish). Indent with fork to minimalise rise in pastry. Bake on greased tray until brown. Leave to cool

To Assemble

Place one piece of pastry, flat side down, and then pipe chocolate mousse on. Then other piece of pastry on top and pipe chocolate mousse again. Place last piece of iced pastry on top. Smooth the sides if needed. Drizzle with melted chocolate for garnish.

 
Caramelised Exotic Fruit

Pineapple, mango, kiwi etc1 slice of each
Caster sugar4 tablespoons
Unsalted butter50g / 1 ½ oz
orange1

Peel, slice and core the fruit.  Juice and zest the orange.  Heat a dry frying pan and pan fry the fruit slice until golden brown. To make the sauce sprinkle the sugar into the pan, allow to dissolve and turn light amber then add the butter and orange zest and juice bring back to the boil and reduce to the required consistency.
Serve warm with the coconut ice cream and mint.

Mocca Custard Cream (makes 4 cups)

Double cream½ pt
eggs3
Instant coffee½ teaspoon
Vanilla essence1 dash
Whipped cream225ml / ½ pt
Cocoa powderFor dusting
Caster sugar60g / 2oz


For the mocca cream boil half a pint of double cream with the coffee and vanilla. Separate the eggs, add the sugar to the egg yolks and whisk until smooth, Pour the boiled double cream onto the mix then return to the saucepan and stir continuously over a low heat until the custard is thick and coats the back of a wooden spoon. Do not allow the custard to boil. Pour the mix into 4 coffee cups and allow to cool and set in the fridge.  Once set top the custard with a little whipped cream and dust with cocoa powder, serve on a saucer (melted chocolate optional).

Butterscotch Sauce

brown sugar30g / 1oz
Butter30g / 1oz
Double creamdash

Melt the butter. Add the sugar. Cook the sugar until it caramelises. Add the cream


Raspberry and Gingerbread Cheesecake (makes 8 medium rings)

Mascarpone (or soft cream cheese)250g / 9oz
Double cream450ml / 1pt
Caster sugar120g / 4oz
Orange1
Lemon1
Ginger biscuits1 packet
Unsalted butter225g / 8oz
Vanilla pod1
Raspberries4 oz


Melt the butter in a saucepan.  Juice and zest the orange and lemon. Scrape the seeds from the vanilla pod.  In a food processor blend the gingersnaps to a fine crumb then gradually add the melted butter. Place a heaped tablespoon of the mix into each metal ring and press down with the back of a spoon. Whisk the sugar, vanilla seeds mascarpone and citrus juice/zest together until smooth, add most of the raspberries and crush. In a separate bowl half whip the cream.  Now fold together the mars Capone mix and the cream and carefully fold until smooth, fill the rings and set in the fridge for 3 hours. Decorate with whipped cream and remaining raspberries.

Desserts – 1

Fresh mint or crème de mentheSplash
Eggs6
Caster sugar75g / 2 ½ oz
Coconut milk (or coconut cream)1 tin
Double cream450ml / 1pt

Whisk the cream to soft peak and set aside in the fridge.  Separate the eggs.  In a saucepan boil the sugar and the coconut milk to a light syrup.  In a bowl combine the egg yolk and the coconut syrup and whisk over a pot of boiling water until white and double in bulk taking care not to scramble the eggs. Remove the bowl from the heat and continue to whisk until cold.  Now fold together the egg mixture with the cream.   Place the mix in ramekins and freeze for at least 5 hours. (If coconut cream, do not add sugar)

 
Butterscotch Sauce

brown sugar30g / 1oz
Butter30g / 1oz
Double creamdash

Melt the butter. Add the sugar. Cook the sugar until it caramelises. Add the cream

Raspberry Cranachan (serves 4)

Oatmeal15g / 1/2oz
Honey2 tablespoons
Double Cream225ml/ 1/2pt
Drambuie1 dash
RaspberriesPunnet
Mint1 sprig

Toast the oatmeal in the oven, soak with Drambuie. Whisk the cream into a soft consistency. Add the oatmeal, honey and half the raspberries. Roughly mix. Pipe into glass (disposable piping bags are adequate) layering rest of the raspberries (leaving one). Garnish with one raspberry and fresh mint.

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Apple Tarte Tatin (serves 4)

butter90g / 3oz
brown sugar90g / 3oz
apples4
lemon1
puff pastry300g / 10oz
plain flour (for rolling pastry)60g / 2oz

Cut the apples into thick slices. Juice and zest the lemon. Roll the puff pastry into 24cm diameter. Rub the butter onto a round ovenproof pan (23cm diameter). Sprinkle with brown sugar. Mix the apples with the lemon zest and lemon juice. Arrange the slices on the sugar in the pan. Put the pan on a gentle heat until the sugar starts to dissolve. Turn the heat up and cook till the apples start to caramelise. Place the puff pastry on top. Cook in the oven for 20-25 minutes at 200degC until the pastry is crisp and brown. Remove from oven and turn into a heat-resistant pan. Brown under grill.

Lemon Meringue Pies (Serves 4)

lemons1
cornflour45g / 1.5oz
eggs4
caster sugar90g / 3oz
water225ml / 1/2 pt
Tartlets (sweet pastry)4
granulated sugar125g / 4oz

Separate the eggs. You will need the whites for the meringue and the yolks for the lemon mix.   For the meringue, mix the granulated sugar with the egg whites and whisk to soft peaks. Set aside. For the lemon mix, zest the lemons and juice them. Mix with the cornflour. In a pan, bring the water to the boil, then stir the water into the lemon mixture. Put the mix back into the pan and bring to the boil, stirring continuously until the mix thickens. Leave it to cool slightly, then mix in the caster sugar and the egg yolks. Return to a low heat and cook at a simmer while stirring. Pour the lemon mixture into the tartlet cases. Pipe on the meringue. Bake for 10-15 minutes at gas mark 4/ 180deg C.

Bread and Butter Pudding (serves 6)

Bread12 slices
Butter1oz
Eggs8
Caster sugar175g / 6oz
VanillaDrop of essence
Milk300ml / ½ pint
Double cream300ml / ½ pint
Sultanas60g / 2oz
Marmalade125g / 4oz

Soften the butter. Separate 6 of the eggs – you only need the yolks. Grease a 3 pint oven proof dish of the butter. Make 5 bread and marmalade sandwiches (remove the crusts if you wish). Cut the sandwiches into triangles. Place some sultanas on the base of the oven dish and arrange the sandwiches on top. In a bowl, whisk together the 2 whole eggs and 5 yolks and the sugar. Pour the milk and the cream and the vanilla essence into a pot and bring to the boil. Add in the egg mixture while stirring. Pour half of the egg mix over the bread and allow it to soak into the bread. Now pour the remainder of the egg mix over the bread and add the rest of the sultanas. Cook for 20-30 minute at Gas Mark 4 / 160 deg C.

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