Sicilian Lemon Cream by Ben Tish

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Unlike similar puddings that use flours for thickening, this very simple posset-style pudding really showcases the zingy, fragrant flavour of the lemons. The mix of cream and mascarpone is not only rich and indulgent, but fresh too. Unwaxed lemons will give the best flavour. I like to make this in the early winter months when Sicilian and Amalfi lemons are bursting into season.

Mulberries aren’t as common in the UK as they are in Europe but if you can find them, perhaps in a Middle Eastern supermarket or a specialist fruiterer, they are utterly delicious. They resemble an elongated blackberry with denser flesh and a singular sweet-sour aromatic flavour. Blackberries will make a very good alternative.

Serves 4

For the lemon cream
2 large unwaxed lemons with unsprayed leaves
150g caster sugar
150ml double cream
300g mascarpone

For the berries
250g mulberries or blackberries
150ml good red wine
60g golden caster sugar
1 tablespoon honey

Zest the lemons and squeeze the juice; you need 80ml juice. Put the lemon zest and 80ml juice in a saucepan with the sugar. Heat over a medium-low heat, stirring until the sugar has dissolved completely. Remove from the heat and keep warm.

In a separate pan, heat the cream and mascarpone over a medium-low heat, bringing just to a simmer – do not let it boil (otherwise it may separate). Remove from the heat, add the lemon mixture and whisk. Cool slightly, then strain through a fine sieve into bowls. Cool completely, then leave in the fridge for at least 8 hours or until firm and chilled.

While the lemon cream is chilling, prepare the stewed berries. Place the fruit in a saucepan, just cover with water and add the wine, sugar and honey. Bring to the boil, then simmer for 10 minutes or until the fruits are very tender but still holding their shape. Use a slotted spoon to remove the fruits from the liquid to cool. Boil the remaining liquid until syrupy. Let this cool, then pour over the berries. Chill.

To serve, spoon some of the berries on to each cream. Delicious with biscotti.

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Coming soon

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Sicilia: A love letter to the food of Sicily
£26, Bloomsbury Absolute

Rice pudding with apple compote and milk jam by Rob Howell

Rice pudding - 227

Muller Rice was a regular treat growing up and I love them to this day – ‘madeleine’ memory flavours are always the best. This is Root’s take on Muller Rice which we serve cold on top of an apple compote. The puddings can be made in advance and will keep very well in the fridge for a good few days along with the milk jam.

SERVES 4

FOR THE APPLE COMPOTE
20g caster sugar
3 large cooking apples, peeled, cored and thinly sliced
2 Granny Smith apples, peeled, cored and cut into 3mm dice

FOR THE MILK JAM
65g caster sugar
280ml whole milk
½ teaspoon bicarbonate of soda

FOR THE RICE PUDDING
100g pudding rice
650ml whole milk
50ml double cream
65g caster sugar
1 teaspoon vanilla seeds (scraped from ½ vanilla pod)
1 bay leaf
1 star anise
zest of 1 unwaxed lemon

First, make the apple compote. Tip the sugar into a medium saucepan and add the sliced cooking apples. Place the pan over a medium heat and allow the apples to break down for about 5 minutes, until soft. Transfer the apple mixture to a food processor and blitz until smooth. Return the purée to the pan and add the diced Granny Smiths. Place the pan over a low heat and cook the sauce for about 2–3 minutes, until the apples have softened. Remove from the heat and set aside.

Make the milk jam. Place all the ingredients into a small saucepan over a medium heat. Bring to the boil, then turn down the heat to a low simmer. Cook, whisking occasionally, for approximately 15–20 minutes until you have a dark brown caramel. Leave to cool. (Any leftovers will store in the fridge for up to 5 days.)

Rinse the pudding rice in a bowl and repeat until the water runs clear. Tip the rice into a large saucepan and add the remaining pudding ingredients. Place over a low heat and cook, stirring well, for 15 minutes, or until the rice is softened but still has a little bite.

Spoon the apple compote equally into the bottom of each bowl. Top with equal amounts of the rice pudding and spoonfuls of milk jam, adding as much as you wish. Serve warm or cold.

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Root: Small vegetable plates, a little meat on the side
£26, Bloomsbury Absolute

Caramel Pots De Crème With Whipped Crème Fraîche by David Hawksworth

Caramel Pots De Creme

This was one of the original desserts on the Nightingale menu and it’s still going strong. So simple, but so good.

NOTE  If vanilla bean is unavailable, use good-quality paste or essence.

Serves 6

Crème Fraîche
300mL (1¼ cups) heavy cream
100mL (7 Tbsp) buttermilk

Pots de Crème
415mL (1⅔ cups) cream
160mL (⅔ cup) milk
5g (1½ tsp) salt
¼ vanilla bean, split and scraped
100g (½ cup) sugar
6 egg yolks

Vanilla Breton
60g (½ cup plus 1 Tbsp) pecans
200g (1½ cups) pastry flour
12g (scant Tbsp) baking powder
3g (1 tsp) salt
¼ vanilla bean, split and scraped
130g (⅔ cup) sugar
130g (½ cup plus 1 Tbsp) butter
3 egg yolks

Butterscotch Sauce
45g (3 Tbsp) butter
145g (¾ cup) brown sugar
120mL (½ cup) cream

Whipped Crème Fraîche
200mL (¾ cup) cream
15g (2 Tbsp) icing sugar

CRÈME FRAÎCHE
Combine the cream and buttermilk in a stainless-steel bowl. Cover with cheesecloth and leave to culture and thicken in a warm spot in your kitchen for 24 hours, then refriger- ate overnight.

POTS DE CRÈME
Bring the cream, milk, salt, and vanilla to a simmer in a pot over low heat. Place a thick-bottomed pan with tall sides over medium heat. Add the sugar in 3 additions, stirring continuously with a wooden spoon, allowing it to melt between addi- tions. Cook until dark amber in colour, then add the cream. Be careful as the mixture will bubble violently. Remove from the heat and allow to cool to 40ºC (105ºF). Place the egg yolks in a large bowl. Slowly pour the hot caramel and cream into the egg yolks while constantly whisking to create a custard. Refrigerate overnight.

VANILLA BRETON
Grind the pecans to a fine powder in a food processor. Sift together the flour, baking powder, and salt. Stir in the pecan powder. Rub the vanilla into the sugar to free the seeds, then sift together. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar with the butter on medium speed, then add the egg yolks in 3 additions. Scrape down the sides of the bowl as needed. Add the dry ingredients and blend to form a soft dough. Wrap in plastic wrap and refrigerate until firm.

BAKING  
Preheat the oven to 135ºC (275ºF).  Strain the refrigerated custard through a fine-mesh sieve. Fill six 240mL (8 oz) jars with the custard to the halfway point. Place the jars in a shallow baking dish and fill the dish ⅓ full with simmering water. Transfer to the oven and cook until the custards are just set and jiggle when gently shaken, about 30 to 40 minutes. Remove the baking dish from the oven, then the jars from the dish, and allow to cool.  Cover with plastic wrap and refrigerate.

Increase the heat of the oven to 175ºC (350ºF). On a lightly floured work surface, roll the chilled pastry into a rectangle that is 0.5cm (¼ in) thick. Transfer to a baking tray lined with parchment paper. Bake until golden, about 20 minutes. Allow to cool.

BUTTERSCOTCH SAUCE
Melt the butter in a pot over medium heat. Add the sugar and about 50mL (3 Tbsp) of the cream. Stir to dissolve, then bring to a simmer and continue to cook for 3 minutes. Remove from the heat, and whisk in the remaining cream. Chill over an ice bath, stirring occasionally.

WHIPPED CRÈME FRAÎCHE
In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, 90mL (about ⅓ cup) of the crème fraîche, and the icing sugar. Whip until the cream holds medium peaks. Refrigerate the remaining crème fraîche for up to 1 week.

SERVE 
Spoon the whipped crème fraîche into the custard pots. Top with shards of Breton pastry. Drizzle with butterscotch sauce.

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Hawksworth: The Cookbook
£33.99, Appetite By Random House

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