free-range egg yolks Archives

Afternoon tea

Plum chocolate tart

20 minutes

Beetroot recipes

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Breakfast recipes

Eggs Benedict

30 minutes

Berry recipes

Chocolate mousse, espresso sabayon with roasted strawberries

1 hour

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

10 minutes

Citrus recipes

Easy lime baked puddings with warm citrusy curd

15 minutes

Pie recipes

Honey-and-pear pies

20 minutes

Asparagus recipes

Asparagus and fennel souffle

40 minutes

Tart recipes

Lemon-and-ginger treacle tart

45 minutes

Cheese recipes

Portobellini mushroom macaroni cheese

45 minutes

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.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Plum chocolate tart

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Eggs Benedict

Chocolate mousse, espresso sabayon with roasted strawberries

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

Easy lime baked puddings with warm citrusy curd

Honey-and-pear pies

Asparagus and fennel souffle

Lemon-and-ginger treacle tart

Portobellini mushroom macaroni cheese

Caramel semifreddo

Plum semifreddo

Plum semifreddo

Ingredients

Method