Tag: creme

Treacle tart

I mean, what the fucking fuck do you call this??!

I have for a long time thought that treacle tart is a thing I ought to be able to make, but I have always been scared off by this “baking blind” instruction.

That’s that thing, that I’m sure you’re all terribly familiar with and do it all the time, (in the evenings and weekends just for a laugh), where you roll out your pastry into a tin and then cover it with ceramic beads or beans and cook it before the filling goes in and then cook it again with the filling in it. A more pointless, time-wasty and stupid instruction I’ve rarely seen and so have always avoided it.

But tonight we’ve got some nice people coming round for dinner so I thought I’d break my baking blind, treacle tart duck and do it because the alternative is to cower in darkness – and that’s only hilarious for so long.

So off I went to Waitrose brmm brmm in my little car, and got some sweet pastry and a tin of golden syrup and some creme fraiche to go with it and came back and blithely stumbled into the worst and most useless recipe for anything I’ve ever cooked, ever. Except for that gumbo, remember that?

GARY RHODES I HATE YOU.

Just bad. Bad and wrong and unhelpful and stupid and ill and presumptuous and irresponsible. While the tart was doing its final cook in the oven I sat down for a bit with Waitrose Kitchen and had a flick through and alighted on a Fergus Henderson recipe for treacle tart that was far more detailed, complex and basically entirely different from the Rhodes recipe.

I experienced a terrible bumrush, of the sort you get when you turn over an exam paper and realise that you have spent the last week revising for a different, wrong module, or that the person you have just been massively bitching up is within earshot, or that your period is three weeks late.

I knew then. I knew in that moment that my tart was a bummer. And so it was. I can’t be bothered to start listing the catclysmic death roll-call of things wrong with it, but let’s just say that the BEST thing about it is that sides are burnt to shit.

FUCK! What a waste of my time! I could have been doing loads of other things! I could have been asleep.

I have nothing else to add. There is no nice ending to this story.

Spoon desserts: 25 very creamy recipes – Italian cuisine reinvented by Gordon Ramsay

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A special meal cooked for friends, family or for those who make our heart beat can only end with a dessert. Why not choose between spoon desserts, which prove to be a choice of simple preparation and sure effect? The advice is always to serve it in individually portioned cups or in small shapes in the case of cheesecake in order to fully exploit the aesthetic potential of spoon desserts, which lend themselves to being decorated with chocolate flakes, fresh, dehydrated and dried fruit and flowers. To ensure that the desired effect does not turn into a disaster, however, remember to decorate the dessert just before serving itin order to prevent the decorations from sinking into creams that are still to firm up or from changing color while resting in the refrigerator.

What are spoon desserts?

The desserts that we offer can be divided into the following types.

The great classics

The classics are a must crème caramel, Portuguese milk, Marsala ricotta mousse, Glacé soufflé and cold chocolate zabaglione.

Between tradition and innovation

Novelty and tradition come together in the recipes: raspberry and vanilla panna cotta with rhubarb, ricotta and black cherry soufflé glacé, cherry mousse and banana cream with olive oil, black bomb, tricolor pudding with raspberries and strawberries, blackberry cup, fresh goat cheese and rose jam, cream with forest sauce and pine nuts, chocolate glasses with cappuccino mousse, strawberries with empress, trio of mousse with wild berries, sweet and bitter almond pudding with raspberry coulis and raspberry mousse hearts.

The semifreddos

A classic of spoon desserts are semifreddos, very tasty both fruit and chocolate based, the most suitable first courses after a substantial meal, while the chocolate ones are also perfect as a snack or to end a light aperitif. Among the recipes collected: honey semifreddo on quinoa wafer with strawberry sauce, cinnamon semifreddo with spicy mango sauce, peach semifreddo poached in amaretto, blackberry and yogurt semifreddo with brittle and three chocolate semifreddo.

With an exotic touch

For those looking for an exotic touch, the recipes are perfect mini lime cheesecake, brown bread and cream cheese dessert and coconut blancmange with mango carpaccio.

Can’t you wait for dessert too?

Here are our 25 dessert recipes

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Crème brûlée recipe with smoked herring, leek and prawn – Italian Cuisine

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Ingredients

240 g milk
60 g 1 smoked herring fillet
40 g candied orange
2 g corn starch
12 shrimp
1 yolk
1 leek
sugar
orange honey
pickled capers
herbs
extra virgin olive oil
salt

Duration: 1 h

Level: Medium

Doses: 4 people

Clean leek by eliminating the outer sheaths. Steam the white part for 30 minutes. Carbonize the outer sheaths in an iron pan, then blend them to obtain an ash.
Shelled the prawns, season with oil, salt and 1 teaspoon of honey and leave them to marinate for 20 minutes in the refrigerator. Rinse them from the excess marinade and pat them dry.
Immerse fillet of herring in milk and cook over low heat for 10 minutes after boiling. Turn off and filter the milk.
Jumbled up in a bowl the yolk with 1 tablespoon of sugar. Dissolve the corn starch separately with 1 tablespoon of the herring milk and add it to the yolk, then add the rest of the herring milk. Return to the heat and cook until it reaches 83 ° C.
Pour the cream on a plate and let it cool covered with the film in contact.
Spread the cream on the plates, sprinkle it with sugar and burn it with a torch. Complete with the prawns, the leek cut into small pieces and browned in a little oil, the capers and the candied orange cut into chunks. Garnish with herbs of your choice and leek ash.
Our version: we preferred to serve the cream in small containers, into which we poured it as soon as it was ready, and then let it cool, covered, and top it off with the burnt sugar at the end.

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