ETON MESS CUPCAKES INGREDIENTS (Serves 12): For the cakes: 150g soft salted butter; 150g caster sugar; 150g self-raising flour; 1/2 tsp baking powder; 3 large eggs, at room temperature; 2 tbsp milk; 1 tsp vanilla extract To fill and decorate: 1 large egg white; 60g caster sugar; 90g strawberry jam; 300ml
double cream; 3 large fresh strawberries.
INGREDIENTS SERVES 4 50g Stockan's Thick Oatcakes, crushed 300ml
double cream 3 tbsp good quality runny honey 340g raspberries 6 tbsp of whisky
After the fermented milk has attained the desired pH value and temperature, and allowing for a 20 minute reaction time it is passed to a Westfalia KSA separator where the
double cream cheese is discharged, mainly by gravity, as the light phase because of the high fat content.
Remove from heat and then add two tablespoonfuls of
double cream. Lay out on a heated serving dish and sprinkle generously with tarragon.
Whisk the
double cream until just set and stir in the honey and whisky, trying not to over-whip the cream.
| Recipe Dr Oetker | For local events see afternoontea.co.uk ETON MESS CUPCAKES (SERVES 12) INGREDIENTS: For the cakes: 150g soft salted butter; 150g caster sugar; 150g self-raising flour; 1/2 tsp baking powder; 3 large eggs, at room temperature; 2 tbsp milk; 1 tsp vanilla extract To fill and decorate: 1 large egg white; 60g caster sugar; 90g strawberry jam; 300mls
double cream; 3 large fresh strawberries.
Heat the
double cream in a saucepan and bring to a gentle boil.
INGREDIENTS 3 medium eggs 2 extra egg yolks 500ml
double cream 220g caster sugar 5ml vanilla extract 100g shelled pistachio nuts 150g redcurrants METHOD 1 Prepare a 1kg loaf tin by lining it with cling film, making sure you layer twice along the length and the breadth.
Double cream, to serve (optional) METHOD 1 Heat the milk, cream, sugar, salt and liquorice in a small saucepan over a low heat so that it slowly comes to a gentle boil, stirring occasionally to help the sugar and liquorice dissolve.
INGREDIENTS For the coconut meringues: 4 medium freerange egg whites; 100g caster sugar; 100g icing sugar, sifted; 70g unsweetened desiccated coconut For the compote: 1 large ripe pineapple, peeled, cored and cut into 1cm cubes; 2 star anise; 1/2 lemongrass stalk, bashed; juice of 1 lime; 70g soft dark brown sugar For the whipped coconut cream: 80ml coconut milk; 200ml
double cream, both chilled For the garnish: 6tbsp unsweetened desiccated coconut METHOD 1.
INGREDIENTS For the coconut meringues: medium freerange egg whites; 100g caster sugar; 100g icing sugar, sifted; 70g unsweetened desiccated coconut For the compote: large ripe pineapple, peeled, cored and cut into 1cm cubes; 2 star anise; 1/2 lemongrass stalk, bashed; juice of 1 lime; 70g soft dark brown sugar For the whipped coconut cream: 80ml coconut milk; 200ml
double cream, both chilled For the garnish: 6tbsp unsweetened desiccated coconut METHOD 1.
250ml
double cream, or a can of squirty whipped cream | 2-3 portions of chocolate brownies | 12 Oreo cookies | 600g vanilla cream FOR CHOCOLATE SAUCE | 150g good quality dark chocolate, chopped into small pieces | 50g caster sugar | 200ml
double cream 1 Start by making chocolate sauce.