[B][size=3]Zuppa Inglese with brandy snap basket and Christmas pudding ice cream[/size][/B]
[B][size=3]Zuppa Inglese[/size][/B]
[B]Pastry Cream[/B]
Ingredients:
4 cups whole milk
8 egg yolks and 1 egg
2 cups sugar
8tbsp plain flour
5oz(150g) dark chocolate
1 vanilla pod
[img]http://www.images-hosted.com/images/26306028044436456885.jpg
1) cut a vanilla pod in half scope out he seeds and place with he milk in a sauce pan and bring to the boil.
2) mean while whisk the eggs and sugar together
3) add he flour to the mixture and whisk again
4) remove seed pod and pour the milk over the egg mixture whisking for your life (or electric whisk), return to the saucepan and bring to the boil. This needs constant whisking and remember to touch he bottom of the pan otherwise it will burn and it burns so incredibly easily.
5) melt the chocolate in a bowel over water(one water just starts to bubble turn heat off, too much heat will cause the chocolate to thicken and go grainy).
6) split the mixture and pour mix the chocolate into one of them.
7) cover and place in the frdge untill needed
Spounge
Ingredients:
4 1/2 cups "00" flour
1 cup potato starch (I couldn't find it so used plain flour)
10 eggs
8 egg yolks
4 1/2 cups sugar
Pinch of salt
1) Cream the eggs and sugar together
2) Sift the flour and salt in and whisk again
3) cook at 180°C in a greased cake tin
Brandy Syrup
1 cup sugar
1 cup water
good slug brandy
1) place sugar and water in a pan and reduce by half, remove from heat and cool
2) stir in a good slug of brandy.
Brandy snap basket
1/4 cup/50g unsalted butter
1/4 cup/55g caster sugar
1/4 cup/60g golden syrup
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1 tbsp brandy
1 tsp lemon zest
1/4 cup/55g plain flour ( I recon it's 1.2 a cup)
1) Place the butter, caster sugar and golden syrup in a saucepan and place it over a moderate heat. Stir until the butter and golden syrup have melted and the sugar has dissolved.
2) Stir in the vanilla essence, ground ginger, brandy and lemon zest, and then gradually mix in the flour until well incorporated. Set the mixture aside for 15 minutes to cool and become firmer.
3) Place dollops on a greased non stick baking tray, leaving room for the to spread and bake for about 10minutes at 180c. I had to do trial and error, never made them before and the recipe I used was far to liquid and they just spread out everywhere with big holes in them.
4) remove from oven allow to cool for 1-2minutes, and mould over a ramekin or other suitable item. Once cool store in an air tight conatiner
Christmas pudding ice cream
600ml double cream
600ml single cream
6 egg yolks
2 tbsp sugar
1 vanilla pod
1) split the pod and scope out the seeds. Place all of it in the single cream and bring to he boil.
2) cream the egg and sugar together, remove he pod then pour the hot cream on top of the egg mixture, whisking continuously
3) return to he pan and bring back to the boil, continuously whisking.
4) allow the custard to fully cool
5) whisk the double cream to soft peaks, fold in the custard and place in your ice cream mixture. Alternatively place in a plastic container in the freezer and whisk with a fork every 20-30minutes till.
6) When it has thickened up but not set crumble the Christmas pudding in.
Assembly.
1) Cut the sponge into about 3mm thick rings, spread one ring with the rum syrup, then a layer of chocolate custard, then a layer of chocolate custard. Then another sponge circle, more brandy syrup and dust with icing sugar.
2) dip a kumquat in chocolate and place on the spon
ge stack.
3) take a brandy snap basket and fill with ice cream.
4) poor a little extra brandy syrup on the side
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).
Simple, yet delicious.