- Preparation Time:
- Splash of water
- Star anise
- Sprinkle of cinnamon
- Approximately half a white loaf or very thin slices of Genoese sponge cake
- Sprinkle of caster sugar
- Sprinkle of icing sugar
- Sprig of fresh mint
- 6 egg whites
- Pinch of salt
- 250g caster sugar
- ½ vanilla pod
- 300g Carte D’Or Cherry Blossom ice cream
- Caster sugar for dusting
- 450g Summer Fruits
The night before…
Toss the fruit and the spices, along with a splash of water, into a hot pan and let it simmer. After 30 minutes, take it off the heat and remove the star anise before you cover up your purée and let the flavours infuse.
Cut the crusts off the bread and lightly toast the slices. Or if you’re using sponge cake, cut it very thinly and toast it in a dry hot pan.
Drizzle a bit of fruit puree into the bottom of 6 dariole moulds(Click here if you don’t know what a dariole mould is) and line them with the toasted bread (or sponge). Remember to keep some slices back for the tops.
Spoon in the rest of the fruit purée mixture and top with a toasted slice, then press it all down firmly. Balance a heavy plate on top of the puddings and leave them overnight in your fridge.
On the day…
Place six scoops of Carte D’Or Cherry Blossom ice cream in the fridge for 3 hours prior to serving.
Now for the meringue. Add a pinch of salt to your egg whites and roughly whisk, then add 2-3 teaspoons of caster sugar, along with the vanilla seeds and start whisking again until the mixture is stiff.
Sprinkle in the remaining sugar and spoon all of the mixture into a piping bag.
Turn out the puddings onto a heatproof plate and balance a scoop of Carte D’Or ice cream on the top of each one. Quickly pipe the meringue over the ice cream and cover the puddings completely. Give them a dusting with caster sugar and flash them under a hot grill until the meringue is golden. Speed is of the essence.
Serve immediately and tuck in at once, before the ice cream melts!
Serve with: Cherry Blossom
This dish seems a little tricky so good luck, and i will try and make it and show you guys how it turns out.