COOK­ING

It’s a real show­stop­per from Kate

Let's Talk - - CONTENTS -

The Royal Nor­folk Show is the so­cial high­light of our farm­ing year and a proper family day out. For me and my girls, Lucy and Re­becca, it’s the per­fect op­por­tu­nity to get dressed up in el­e­gant clothes in­stead of our usual prac­ti­cal at­tire. My hus­band Dave al­ways com­plains that I take too long get­ting ready to go and in­sist on wear­ing beau­ti­ful shoes in­stead of sen­si­ble boots and trousers (on wet show days I still wear a fab­u­lous dress and hat but with wel­lies and an um­brella!) It may be shal­low but it was one of my proud­est mo­ments when I was cho­sen as the “Best Dressed” vis­i­tor to the show, which meant I was treated to a cham­pagne re­cep­tion in the Pres­i­dent’s Pav­il­ion and was pho­tographed by the press. This stopped Dave grum­bling about my pre-show preen­ing as he was re­ally quite chuffed - although he did in­sist on telling ev­ery­one that I’d won ‘Best in Show’, but as I pointed out to him this ti­tle is re­served for the cat­tle!

My straw­berry mousse cake is de­signed to look like one of the show’s stripy mar­quees and is flavoured like a real Royal Nor­folk Show and Suf­folk Show favourite, Pimms and lemon­ade. I have cho­sen to use a de­li­ciously light straw­berry mousse and then topped it with Pimms gelee. Set in the gelee are the clas­sic Pimms gar­nishes of fresh mint, straw­ber­ries and cu­cum­ber. I like to use lovely sweet mini cu­cum­bers that have tiny seeds and thin skin when they’re avail­able in our lo­cal farm shop but reg­u­lar ones are just fine too.

The mousse cake uses a sponge made like a boudoir bis­cuit as it is light and com­ple­ments the mousse well with­out be­com­ing soggy and thick, but if you want to sim­plify this recipe omit the sponge and pour the mousse into in­di­vid­ual glasses.

As a base for the mousse I have used a sabayon made from a fab­u­lous dessert wine from Ad­nams.

The dessert wine is sweet but not cloy­ing and is much lighter than us­ing a Mus­cat or Marsala.

Mak­ing sabayon is very sat­is­fy­ing and is a good skill for any baker to have as it works as a great base for lots of recipes.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.