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
What better way to celebrate Yorkshire Day than with a really great pudding and this Great Yorkshire Strawberry Pavlova recipe from the team at Harrogate based Fodder is hard to beat!
Simple to create and bursting with fresh fruit and cream, it really is summer on a plate!
For more seasonal and locally sourced recipe inspiration visit their website www.fodder.co.uk
# Sieve the plain flour. Add the remainder of the dry ingredients and then add the butter.
# Mix together until it forms a paste, do not overmix.
# Roll out on a dusted floured work surface and cut out into discs. You will need 3 discs for each dessert.
# Chill for 10 minutes then bake at 170°c for approximately 10 minutes until cooked.
# Whip the cream, caster sugar and vanilla in a bowl until stiff.
# Place the mixture into a piping bag.
# Place a blob of cream in the centre of each plate and place a disc of shortbread on top.
# Swirl the Chantilly cream over the disc and then place the sliced strawberries on the top and repeat this process for the next layer.
# Finally place a disc of shortbread on the top with a final swirl of cream and half a strawberry and a sprig of mint to garnish.
# Serve with vanilla ice cream.
# Boil the apple, strawberries and sugar together until the apple has softened.
# Allow this to go cold, then place a layer at the bottom of each shot glass.
# Boil the milk with the split vanilla pod, dispersing the seeds throughout the milk.
# Once it has boiled take off the heat, add the squeezed gelatine leaf and mix in with a wooden spoon until melted.
# Remove the vanilla pod.
# Next, whisk in the mascarpone and allow it set until sloppy in the fridge.
# Spoon into the shot glasses on top of the strawberry and apple compote.
# Heat a pan then toss in the strawberries, half of the sugar and the pinch of pepper.
# After 30 seconds, add most of the liqueur.
# Flambé until the flames die down (watch your eyebrows!), place in the fridge and save for later.
# Whisk the egg whites with the other half of the sugar until they form a stiff peak, transfer to a piping bag.
# Place the cold strawberries around a plate in a circular shape.
# Pipe the meringue over the top and use a blow torch to colour the meringue.
# Drizzle some fruit liqueur over the top, and serve.
1) Remove the green top and wash gently in cold water , shake off the water
2) Add the black pepper to the strawberries leave in the fridge to cool.
3) The ice cream is extremely simple to do if you have an ice cream machine and these can be bought in most supermarkets nowadays at a good price.
4) If you have a machine, place the sugar, egg yolks and cream in a pan and cook out for 10mins on a gentle heat then cool.
5) Simply place all ingredients in the machine and leave until done around 30mins.
6) If you don't have a machine, you can make a basic ice cream mix with condensed milk, double cream and the balsamic - simply place in the freezer and stir occasionally until frozen.
7) This can now be served on top of the strawberries - lovely, light and fresh.
1. Lightly grease the sides of a round cake tin with a small amount of olive oil.
2. Soak the gelatine leaves in cold water for at least 5 minutes
3. Crush the biscuits and add the melted butter
4. Compact the biscuit as much as possible into the cake tin
5. Chop 12-13 strawberries in half and slot these around the sides of the cake with the flat side of the strawberries touching the side of the tin
6. Place the cake tin in the fridge to set the biscuit base
7. Scrape the seeds from the vanilla pods and mix in with the cream cheese and caster sugar
8. Whip 300ml double cream
9. Heat 100ml of cream just before boiling point
10. Squeeze out as much water from the gelatine as possible and add to the hot cream.
11. Add the hot cream and gelatine mix to the cheese, vanilla and sugar mixture
12. Add the whipped cream and then fold into the mixture
13. Remove the cake tin from the fridge and add in the cheesecake mixture.
14. Use a spatula to create a smooth flat surface.
15. Place the cheesecake in the fridge and leave for at least 4 hours
16. When releasing the cheesecake from the cake tin, simply use a flat pointy knife and carefully go around the sides of the cheesecake
17. Lightly push down on the top of the cheesecake and slowly release the cheesecake
18. Decorate the top of the cheesecake with the rest of the berries however you like.