Tag Archives: cream

Brioche bread and butter pudding with orange blossom water

Bread and Butter pudding to use up Christmas left-over brioche!

Ingredients list:

  • Panetone or pandoro, sliced horizontally
  • Liquid cream, 500ml
  • Butter, 50g
  • Brown sugar, 50g
  • Eggs, 2
  • Dark rum, 3 tbsp
  • Orange blossom flower water, 3 Tbsp
  • Vanilla essence
  • Some icing sugar to sprinkle
Hope you all had a lovely Christmas!

Hope you all had a lovely Christmas!

IMG_2168Butter a flat dish and then each slice separately ,then lay the buttered slices into the dish. By slicing the pandoro horizontally, I produced large star shapes which were a great look for our festive table.

Mix the sugar, cream, milk and flavourings into a jug and pour on top of the bread to cover generously.

Let it steep for a few minutes, then put in the oven for 30min at 170°making sure it does not dry out – add milk if necessary.

Serve warm with a sprinkle of orange blossom water and icing sugar on top.

This is a great way of using up the left over bits of brioche or panetone, post Christmas. The flavours of rum and orange flower blosson hit a winning note and make this dish a very posh version of the humble bread and butter pudding.

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“Oeuf cocotte” : Savoury cream eggs with truffle paste and oil

I am very excited about sharing this recipe! Maybe it is its simplicity, or its taste combination, or maybe it is the fact we are approaching Easter but I feel really excited about posting this…

It was in a cold train station, very early one morning, that I tasted this dish and was instantly hooked! This little cream pot with a soft runny egg in the middle revived memories of the ham and egg “oeuf cocotte” I used to be served as a child – a comforting, protein-packed and tasty starter…

If you don’t want to splash on truffle oil or truffle paste, you can just replace it with chopped ham and a pinch of sweet paprika. Both versions work just as well but I had bought Truffle oil and Truffle paste from Tartufaia Truffles  in Borough Market as a Christmas treat and a dash of both elevated a simple family dish to new heights of deliciousness!!! I prefer using duck eggs for this because there is more of it and they cook slower than hen ones so you are less likely to overdo them ; but any egg will do – just adjust the cooking time to the size.

Duck egg in truffle cream

Duck egg in truffle cream

Steams in 10 minutes

Steams in 10 minutes

Ingredients list: 

  • Duck egg
  • Crème fraîche, 1 large Tbsp
  • Truffle oil and/or shaved truffle, 1 tsp
  • Sea salt

Take an oven-proof small dish like a “ramequins” or dariole mould and put a large dollop of crême fraîche in it. Push the curved side of your spoon in to create a dip. Crack your duck egg inside the dip. Dribble some truffle oil and add some truffle shavings (or use some Tartuffaia truffle paste if you can). Truffles are an expensive treat but you only need a little oil or paste to release the most powerful aroma so it is worth making the effort.

Steam in an electric steamer or in a pan with a little water for under 10 minutes. Stop the cooking as soon as the yolk start to set. The white will set before the yolk does and so the result is a soft boiled egg in a dish!

Serve boiling hot with a small pinch of sea salt. Add some buttered “soldiers” on the side! This is regressive and blissful cooking…

For the ham and paprika version: Just chop some cooked ham over the cream and add a pinch of smoked paprika on the egg. Success is guaranteed!IMG_9007

Rum raisin creamy frozen yogurt

Rum and raisin frozen yogurt

To celebrate the hottest summer in many many years – or as far as my memories of London can stretch- I give you a lovely frozen yogurt embellished by a touch of  spirit! and a scatter of sultanas.

IMG_7415 Ingredients list:

  • Demerara sugar 200g
  • Water 150ml
  • Raisins sultanas 200g
  • Greek yogurt 1 L pot
  • Vanilla in “jelly” or vanilla bean, scraped
  • Dark rum

Make a syrup with 200g of sugar, two capfuls of dark rum and a small glass (150ml) of water. Melt all of the sugar and reduce the syrup a little bit but without getting to a boil: You do not want to get to a caramel ! Switch off : Throw the raisins in the pan and get them to soak the juice for a little while.
Leave to cool.

Mix a large tub of Greek yogurt (1L) with the cooled syrup and a small spoonful of vanilla jelly – I have just discovered this product and I love it: it’s great and easy to use in puddings and pastry, plus it lasts longer and there is less wastage than with vanilla pods. In the Uk, it is sold at Waitrose: try the Organic vanilla bean paste by Taylor and Colledge.

Beat the yogurt with a whisk, add some rum to taste and pour the mix into your ice-cream maker or just into a container and in the freezer.

The tangy yogurt complements the rum and vanilla flavour so well I do not know why I had not thought of it earlier… This frozen yogurt is delicious and goes very well with fresh brownies. This is indeed how I served it last night to friends from Spain on a very hot summer evening in London… But this week-end, should the nice weather continue to hold, I am heading to West Wittering, my favourite British beach… See you on Monday!

I scream for Ice scream! except that's a yogurt...

I scream for Ice cream! Except that’s a yogurt…

 

Lemon posset with fennel shortbread

ZIngy and creamy posset

ZIngy and creamy posset

A posset is really a cooked cream dessert very popular in gastropubs and the best alliance to the iconic shortbread. For me, this is a marriage made in British heaven and one of my favourite dessert.

I made this last sunday for my niece Antonia to go with the fennel seeds shortbread I had brought for Christmas and I knew she liked… I was thrilled to discover it is such a quick and easy pudding to make and it is definitively going into my favourites’ repertoire. This recipe is from the wonderful Tangerine Dream Cafe in The Chelsea Physic Gardens where they serve incredibly creative and quirky dishes using lots of the plants and flowers available all around the kitchen. I am a particular fan of their Lavender scones and ginger bread for tea…

Ingredients list: Serves 6

For the Posset:

  • Double cream, 500 ml
  • Caster sugar, 125g
  • Juice and finely grated zest of 2 unwaxed lemons (I recommend Amalfi lemons still seasonal and so fragrant it’s untrue)IMG_5829 IMG_5824

For the Shortbread:

  • Butter, 250g
  • Golden or caster sugar, 110g Plus for sprinkling
  • Plain flour, 250g
  • Fine semolina, 110g
  • Crushed fennel seeds, 1 tsp

For the posset:

Place the cream and sugar in a pan and bring to the boil. Simmer for 3 minutes.

(5 minutes at 80 in the Thermomix works well too)

Stir in the lemon juice and zest and leave to cool.

Pour into sundae cups or martini glasses and decorate with edible flowers : pansies or nasturtiums are soon in season! I also use dry edible flowers bought on a stall in Borough Market.

For the shortbread:

Beat the butter in a mixer until creamy then add the sugar, followed by the flour, semolina and crushed fennel seeds.

Mix until it forms a smooth dough then roll out onto a floured surface and cut out shapes.

Place on a baking parchment or silpat sheet on a rack and bake for up to one hour at 150º. Watch so the edges do not colour too much. The cookies need to be still a bit soft on coming out as they will harden when they cool and you want a crumbly and slightly chewy texture. Sprinkle with a bit of caster sugar before they cool down.

This is a fresh and delicious pudding, perfect for a spring lunch al fresco!

For Tony

For Tony

Creole Bread and Butter pudding with rum sauce

This very decadent and irresistible recipe was given to me by my friend Marie-Lorraine who herself got it from a friend: the sort of word-of-mouth recipe that makes you salivate as soon as you hear about it… It is thought to have originated in New-Orleans but there are enough similar recipes in the UK for it to earn its place on this blog.

I used the stale brioche made the week before, which was lucky timing, but you can use any stale sandwich bread or a bought brioche. The trick is to cover the slices with the liquid and let it steep for a while- which I sadly did not have time to do!

Comfort food at its best...

Comfort food at its best…

Ingredients list:

  • Eggs,2
  • Caster sugar, 150g
  • Whipping cream, 230ml
  • Full fat milk, 700ml
  • Butter, 100g
  • Vanilla extract, 1 drop
  • Bitter almond extract, 1 drop
  • Currants raisins, ½ cup or small handful
  • Nutmeg, 1 tsp
  • Stale white bread or brioche, 225g or about

First weigh the bread and cut it up in thick slices.

In a bowl, combine the eggs, sugar, milk, cream, butter, vanilla and almond extract, currants and nutmeg. Whisk to blend well.

Stuff the slices into the bowl and let them steep in ideally for 30 minutes or more. Or you can also just dip each slice into the bowl, then arrange them snuggly and pour the rest over. Once you have arranged your slices  in a buttered dish, such as a rectangular pyrex or gratin dish, add more milk if necessary to cover it well and press down with a fork to absorb most of the liquid.

They should all fit tightly and without leaving any space.

Reserve in the fridge for a few hours or a night.

Put the dish in a hot oven at 160º C.

Bake until the top is golden so about 30/40 minutes. Let too cool down then dust some icing sugar on top before serving. Given the sugar content, this is obviously optional but looks good!

Prepare the sauce.

Ingredients list for the sauce:

  • Sugar, 200g
  • Butter, 60g
  • Whipping cream or creme fraiche, 45ml
  • Egg yolk, 1
  • Rum (or brandy) 60ml

In a thick bottomed saucepan, combine the sugar, butter, cream and place over the hob to bubble until it is all melted. Remove from the hob. Whisk the yolk and add it to the mix. Stir in your favourite rum!

Serve the bread and butter pudding warm in shallow cups or bowls with a side helping of the sauce. It is a cross between French toast and a spoon cake: moist and regressive… Enjoy, it’s winter…IMG_5346

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