cream Archives

Beef recipes

Beef-and-mushroom pie

20 minutes

Root vegetable

Celeriac bake with horseradish and blue cheese

55 minutes

Parmesan, sherry and cream sauce

Panna cotta

Buttermilk panna cotta with strawberries

Pie recipes

Ham-and-mushroom pie

35 minutes

Egg recipes

Egg roll with mince filling

45 minutes

Gluten-free treat

Meringue-and-custard torte

4 hours

Panna cotta

Chocolate-and-cardamom panna cotta with rose syrup

White chocolate florentines

10 minutes

Chocolate recipes

Tart au chocolat

Fruity dessert

Plum semifreddo

Caramel semifreddo

Serves 8

Difficulty Easy

Prep Time 25 minutes, plus 4 - 6 hours freezing time

Ingredients

6 free-range eggs
4 free-range egg yolks
1 t vanilla extract
550 g caster sugar
940 ml cream (3 3/4 cups)
85 ml water
250 g malted puffs, chopped

Method

For the anglaise base, combine the eggs, egg yolks, vanilla extract and 440 g caster sugar in a bowl and place over a saucepan of simmering water.

Whisk for 4 to 5 minutes, or until warm and thick. Remove from the heat and continue whisking until cool.

Whisk 3½ cups cream until soft peaks form, then gently fold into the egg mixture until combined.

For the caramel, dissolve the remaining caster sugar in the water over a low heat, then boil for 5 minutes until golden.

Remove from the heat and add the remaining cream. Stir to combine, then cool.

Stir the caramel and malted puffs into the semifreddo and freeze for 4 to 6 hours.

Cook's note: you can also use caramelised white chocolate instead of the regular caramel.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Beef-and-mushroom pie

Celeriac bake with horseradish and blue cheese

Parmesan, sherry and cream sauce

Buttermilk panna cotta with strawberries

Ham-and-mushroom pie

Egg roll with mince filling

Meringue-and-custard torte

Chocolate-and-cardamom panna cotta with rose syrup

White chocolate florentines

Tart au chocolat

Plum semifreddo

Caramel semifreddo

Caramel semifreddo

Ingredients

Method