Posts Tagged ‘cream’
Sticky rum-poached pineapple with coconut ice cream
Monday, November 22nd, 2010
Sticky rum-poached pineapple with coconut ice cream
Ingredients
* 1 small pineapple , peeled, cored, quartered and cut into large chunks
* 100g caster sugar
* 1 vanilla pod
* 125ml dark rum
FOR THE ICE CREAM
* 250g/9oz toasted desiccated coconut , plus extra for decorating
* 250ml milk
* 6 eggs yolks
* 140g caster sugar
* 250ml double cream
* 250ml coconut milk
FOR THE CARAMEL SAUCE
* 100g caster sugar
* 1 cinnamon stick
* 100g unsalted butter
* 3 tbsp double cream
* a big slug of dark rum
Method
1. For the ice cream, put the coconut into a pan with the milk and bring to the boil. Remove from the heat, leave for 30 mins, then strain. Whisk the yolks and sugar, reheat the milk and pour onto the yolks. Return to the pan and gently heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Stir in the cream and remove from the heat. Strain, then stir in the coconut milk. Churn in an ice cream maker until semi-frozen, spoon into a plastic container, cover and freeze.
2. Heat oven to 160C/140C fan/gas 3. Put the pineapple into an ovenproof dish. Heat the sugar, vanilla and 150ml water in a pan, stir in the rum and tip over the pineapple. Cover and bake for 40-50 mins until soft. Cool in the syrup, then slice.
3. For the caramel sauce, swirl the sugar with the cinnamon in a heavy-based pan over medium heat until golden brown. Add the butter, cream and rum, bring to the boil and remove from the heat.
4. Serve the pineapple topped with ice cream, caramel and toasted coconut.
Tags: cinnamon, cream, desiccated coconut, eggs, milk, pineapple
Posted in All Recipes, Pudding and desserts | No Comments »
Parsnip & Mustard Au Gratin
Wednesday, December 9th, 2009
Ingredients
800g parsnips , peeled
400ml milk
200ml double cream
200ml vegetable stock
4 tsp wholegrain mustard
4 tbsp grated cheese
whole nutmeg , for grating
Method
1. Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning – the sweet parsnips can take a bit of salt – then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
2. Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
3. To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more – you can do this while the pie is resting.
Tags: cream, milk, nutmeg, parsnip
Posted in Veg Ideas | No Comments »