A twist on an old classic, this Eton Mess Sundae from the team at Yorvale celebrates their new range of Clotted Cream ice creams made with Rodda’s Cornish Clotted Cream. This simple recipe uses the new Peach Melba flavour paired with raspberries and strawberries and of course plenty of meringue for the ultimate teatime treat! For more information and recipe inspiration visit their website www.yorvale.co.uk
To continue the festive feel into January and use up any Panettone which may have been overlooked, give this decedent pudding from The Shibden Mill Inn a whirl before the January detox and diet get underway!
# Finely chop stem ginger. # Place Shah biscuits in metal or plastic individual circular gateaux ring. # Scoop ice cream into ring, press down and smooth top. # If serving immediately sprinkle ginger on top, Place on serving plate, carefully remove the gateaux ring. # Drizzle ginger syrup on plate. If you wish to serve later, place ice cream in freezer after stage 3. When ready to serve, remove from freezer. Run a warmed knife around the inside of the gateau mould, place on serving plate and dress with ginger and syrup.
Take your favourite flavour (ours is hazelnut, but tiramisu is nice like this as well) and have a shot of inky black espresso poured over the top. Of course, you'll need to serve this in a bowl, not on a plate.
# Melt the chocolate with the margarine in a bowl over a pan of boiling water. # Stir in the sugar, milk and vanilla essence, then add the flour. You will have something that is a strange gloopy consistency. # Spread into shallow oblong tin and cook for about 25 minutes at 200°C/400°F until cooked. # Leave it in the tin to cool, then cut into slices. # Place a dollop of coffee ice cream between two fat slices of brownies.
# Place the gooseberries in a small pan with 80g caster sugar and cook until stewed and soft. # Place most of this in the base of four martini glasses and allow to cool, reserve a little to put in the syllabub. h4. To make the syllabub # Add 200ml white wine to the other 80g caster sugar, split the vanilla pod and add the seeds (if the vanilla pod is large only use half and put the rest in a jar of sugar to make vanilla sugar). # Add the gooseberry and elderflower jam, double cream, lemon zest and the remainder of the fresh gooseberry mix. # Whisk this until stiff and pipe into the glasses. # Set in the fridge for 30 minutes and serve with some shortbread biscuits or cookies.
# Boil the cream and vanilla pod and pour onto the creamed egg yolks and sugar. # Return back to the pan on a low heat stirring continuously until the mixture coats the back of the spoon. # Remove from the pan and chill. Churn and freeze until required.
# Place the berries in a pan with the lemon juice and sugar and cook until syrupy (about 5-10 minutes). Cool then strain the berry sauce through a sieve to remove the pips. # Beat the cream to soft peaks then add the condensed milk and vanilla and beat again to soft peaks. # Pour the ice cream into a freezable container and swirl through the berry sauce. # Freeze until solid (about 3-4 hours or overnight). # To serve leave out for 5-10 minutes before serving in ice cream cones!
Devised by Raisthorpe Manor to commemorate the birth of the royal baby this cocktail is a majestic muddle of summer fruit by blending Raisthorpe Raspberry Gin Liqueur with a scoop of vanilla ice-cream, crushed raspberries or strawberries, and ice-cubes.
Delicious served with fresh fruit or for something different try crumbling Side Oven Honey Toasted Muesli or Granola on top. Whip the egg whites to a soft peak consistency, add sugar and whip together. Fold in egg yolks, lightly whipped cream and lemon cordial. Pour into a freezer-proof container and freeze. Remove from freezer 10 minutes before eating to allow the ice cream to soften before serving.