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

15 minutes

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

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)
450 g plums, stoned and halved
2 T water

Method

Combine the eggs, egg yolks, vanilla extract and 440 g caster sugar in a heatproof bowl and place over a saucepan of simmering water.

Whisk for 4 to 5 minutes, or until warm and thick. Continue whisking until cool.

Whisk the cream until soft peaks form, then gently fold into the egg mixture until combined. Remove from the heat.

Place the plums, remaining caster sugar and water into a saucepan and simmer gently until the plums are soft. Set aside to cool.

Swirl the plums into the semifreddo, creating a marbled effect. Freeze for 4 to 6 hours.

Spinach lasagne

Air-fryer nachos

Home-made chips

T-bone roast with green peppercorn sauce and Yorkshire puddings

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

Plum semifreddo

Ingredients

Method