I love to experiment with new recipes and also to revisit some of my old favourites. On the run up to Christmas, and during the holiday period, I have had the opportunity to host a couple of special evenings and here I would like to share with you two of the recipes that contributed to their success. The two I have chosen compliment each other perfectly as the first requires 4 egg yolks and the second requires 4 egg whites.

Toffee Vodka Ice Cream (serves 4)

Ingredients

  • 4 egg yolks
  • 4 tablespoons warmed maple syrup
  • 300ml double cream
  • 4 tablespoons Toffee Vodka
  • small pieces of vanilla fudge (optional)

Method

  1. Beat the egg yolks in a warmed mixer bowl for about 5 minutes until they have expanded as far as possible
  2. Slowly drip in the warmed maple syrup and carry on beating for further 5 minutes.
  3. Meanwhile, lightly whip up the cream with the vodka.
  4. Fold the two mixtures together adding small pieces of vanilla fudge if desired.
  5. Put the cream mixture into a plastic container and freeze for at least 12 hours.
  6. Using an ice cream scoop serve straight from the freezer.
  7. Use within 3 days as it may become a little rubbery after time.

This recipe was based on John Tovey’s Honey and Brandy Ice Cream from his book Wicked Puddings.

Blackberry and Apple Soufflé (serves 4)

Ingredients

  • Melted butter and caster sugar to dust the moulds
  • 100g mixture of diced, peeled and cored apples
  • 100g blackberries, fresh or frozen
  • 120g caster sugar
  • 2 tsp cornflour
  • 4 egg whites
  • Pinch of salt
  • Pinch of cream of tartar
  • Icing sugar to dust

Method

  1. Preheat the oven to 170°C
  2. Brush the base and sides of 4 x 250ml soufflé dishes, or coffee cups, with melted butter and sprinkle with caster sugar, tipping out the excess. Chill until ready to use.
  3. Mix the cornflour with 2tsp cold water.
  4. Peel, core and roughly chop the apples, put them into a saucepan with the blackberries and half the sugar, to taste. Put on a medium heat and cook until the apples are soft.
  5. Process in a food processor until smooth, strain through a sieve, them tip the fruit into a small saucepan.
  6. Stir over a low heat and bring to the boil.
  7. Stir in the cornflour mixture and cook until thickened.
  8. Remove from the heat but continue stirring until the mixture is cool.
  9. Beat the egg whites with the salt and cream of tartar until soft peaks form.
  10. Gradually add the other half of the sugar until the mixture is thick and glossy.
  11. Add a third of the egg whites to the fruit purée, mixing well with a metal spoon, then add the rest of the egg white and gently mix it in until it is one uniform colour.
  12. Spoon into the dishes and smooth the tops.
  13. Bake in the over for 12-14 minutes, until well risen and starting to colour.
  14. Dust with icing sugar and serve immediately.

This recipe was taken from The Abinger Cookery School’s Chalet Cook Book in association with Fish & Pips.

I would like to think that both of these desserts are mouthwateringly divine and are great for weekend entertaining!