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)
- 4 egg yolks
- 4 tablespoons warmed maple syrup
- 300ml double cream
- 4 tablespoons Toffee Vodka
- small pieces of vanilla fudge (optional)
- Beat the egg yolks in a warmed mixer bowl for about 5 minutes until they have expanded as far as possible
- Slowly drip in the warmed maple syrup and carry on beating for further 5 minutes.
- Meanwhile, lightly whip up the cream with the vodka.
- Fold the two mixtures together adding small pieces of vanilla fudge if desired.
- Put the cream mixture into a plastic container and freeze for at least 12 hours.
- Using an ice cream scoop serve straight from the freezer.
- 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)
- 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
- Preheat the oven to 170°C
- 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.
- Mix the cornflour with 2tsp cold water.
- 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.
- Process in a food processor until smooth, strain through a sieve, them tip the fruit into a small saucepan.
- Stir over a low heat and bring to the boil.
- Stir in the cornflour mixture and cook until thickened.
- Remove from the heat but continue stirring until the mixture is cool.
- Beat the egg whites with the salt and cream of tartar until soft peaks form.
- Gradually add the other half of the sugar until the mixture is thick and glossy.
- 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.
- Spoon into the dishes and smooth the tops.
- Bake in the over for 12-14 minutes, until well risen and starting to colour.
- 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!
📸 Carolyn Hayter