All posts tagged: dessert

Blu Top Ice-Cream at Bread Street Kitchen 

Where Bread Street Kitchen, St Paul’s What London’s Ice-cream sandwich trader Blu Top enjoy a month long residency at Gordon Ramsay’s Bread Street Kitchen throughout August. Experience Despite the notable absence of ice-cream eating weather we have had this summer, Blu Top’s Richard Makin is fast becoming the master feeder of London’s ice-cream scene (!). Blu Top’s ice-cream sandwiches were recently voted the greatest in London by Time Out and have been championed by Great British Bake Off winner Edd Kimber. Anyone who has visited their little blue converted Italian Piaggio Porter van at the schoolyard in Stoke Newington or more recently at Druid Street Market will have already tried their mouth watering Toasted Coconut and Roast Cherry ice-cream on Double Chocolate Fudge Cookies and be as excited as I was to hear about their August residency at Gordon Ramsay’s monumental Bread Street Kitchen. We went down last night to celebrate the launch and spent the next 3 hours living out one of my less weird hedonistic fantasies where everything is made of cream and …

Gin & Tonic ice cream by Jude’s and Sipsmith

What do award winning Sipsmith’s gin and Jude’s ice cream have in common? They are of course both quintessentially British, but now they have teamed up to make Jude’s Gin & Tonic ice cream – splendid old chap! Sam Galsworthy, Sipsmith co-founder explains “Our collaboration with Jude’s is the perfect marriage of two Great British Summertime institutions; ice cream – and the gin and tonic.” Grab a limited edition Gin & Tonic ice cream this summer at Selfridges, online at Ocado, or at various on-the-road events. Having a summer soiree? Why not impress your guests by serving up some Sipsmith and Jude’s Gin Alexanders? Hello summer, meet gin. Sipsmith and Jude’s Gin Alexanders Ingredients 40ml Sipsmith London Dry Gin One scoop of Jude’s Gin & Tonic Ice Cream Method Combine ingredients in a shaker and shake until ice cream melts Serve in a chilled coupe glass with a dash of nutmeg

Goats Milk Praline Ice Cream Affogato – De’Longhi Challenge

This year has been crazily busy for me so far. I started a new job and joined a gym in January and have been training for a half marathon in October in preparation for the London Marathon next year. I’ve been keeping up with this blog a couple of times a week and Jack and I have also been busy looking for and buying furniture for a flat that we bought last year, which we should be moving into within the next couple of months. As I’ve been so busy I seem to be leaving everything until the very last minute. Take this challenge, for example. Jack and I decided what recipe we were going to do a couple of weeks ago but I only had the chance to buy all of the ingredients to make the ice cream at 9pm last night – so you can imagine what kind of a night and morning I’ve had. Not complaining, though – I did get to eat the most delicious affogato for breakfast. We used the …

Lime friand recipe

I have two sources of inspiration for this recipe. The first is 15 year old Conor McLean who beat me to win Britain’s Best Dish. He made a fantastic vanilla friand dessert and during the process, I realised that I had never made one. The second inspiration is The Flavour Thesaurus by Nikki Segnit. This book gave me the idea for my dessert on Britain’s Best Dish. I love it. Literally weeks before it was released, I was wishing that I could have a book that would tell me what flavours go together. Then, voila, it appeared. The complete idea for my dessert was lime friand with lemon and ginger sorbet, candied ginger and a tuille biscuit. In reality, making such a dish for two people isn’t really worth it but its an idea that i’ll hold onto for future dinner parties! I started making the elements of the dessert about a month ago. First was the candied ginger, then the lemon and ginger sorbet. I never got around to making the friand, much to …

Decadent Chocolate and Ginger Mousse

Easter is upon us and all I can think about is chocolate. But, rather than settling for a shop bought Easter Egg this year, I’ll be making a delicious, rich and decadent chocolate mousse. Why not try it yourself – enjoy as a dessert or a very naughty sweet treat. Ingredients 250g dark chocolate (I used 70% Lindt) 50g unsalted butter, softened 9 eggs whites 6 egg yolks, beaten 50g golden caster sugar 1 tsp ground ginger Extra chocolate shavings to sprinkle on top Method 1. Melt chocolate in bain marie. When melted, stir in the softened butter until smooth 2. Whisk egg whites until frothy but not stiff. Add half the sugar and whisk until stiff. Add the rest of the sugar and whisk until the egg whites stiffen further. Fold in the beaten yolks using a metal spoon. 3. Whisk half of the egg whites into the chocolate until thoroughly mixed, then fold in the second half until evenly combined 4. Pour into glasses and leave to set 5. Sprinkle chocolate shavings onto …

Lime, Vanilla and Almond Madeleines

My first memory of Madeleines is on my family holiday in Ibiza. Bet you didn’t expect me to say that did you? Well, there was a little bakery next to the hotel that we stayed in every year and most days I would take a wander down with my brother, buy a sweet treat for the family and take it back to the swimming pool. They sold the most delicious Cream Cakes and Madeleines. I also had fun making my way through large packs that you could buy in the supermarket. I found them delicious – rich and sweet with a fantastic vanilla taste. So I am surprised that I only baked them for the first time last week. I guess I had never got around to buying the special tin – until Lakeland had an offer on just before Christmas time. I spotted it and thought I’d give them a go. I also received a great present through the post last week, which spurred me on even more. When I was on holiday in …

Chocolate soufflé recipe

I have had the fear of God put into me about making soufflé. I have often wanted to try one but been put off by countless disasters that I have seen on TV. My boyfriend needed a couple of egg yolks for dinner a couple of weeks ago and rather than seeing the egg whites go to waste, I decided to bite the bullet and make a chocolate soufflé. It was probably one of the easiest puddings that I have made in a while. Chocolate soufflés are notoriously harder to manage as the chocolate is so dense that it can ruin the whipped egg white. The way to get around this is by taking a small amount of egg white out and adding the chocolate to this before folding it back into the rest of the egg whites. I’d suggest to serve with Haagen Daaz Vanilla Ice Cream. Ingredients Serves 4 100g good quality dark chocolate (I always use Lindt. This time I used 50% Cocoa) 50g Golden Caster Sugar 4 Egg Whites 2 Egg …