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1 Put a cou­ple of split vanilla pods into a jar of sugar and shake every so often to make vanilla sugar.

2 Scrape the seeds from a vanilla pod and add to the sponge mix of a Vic­to­ria sponge cake to add flavour.

3 Mix up a speedy cheese­cake. Mix 150g crushed bis­cuits with 30g melted but­ter and di­vide be­tween six glasses. Beat 200g cream cheese, 4tbsp ic­ing sugar, seeds from 1 vanilla pod and 150ml dou­ble cream un­til thick. Di­vide be­tween the glasses and top with sliced straw­ber­ries.

4 Make cus­tard. Split a vanilla pod in half and add to a saucepan with 570ml whole milk, warm un­til al­most boil­ing. Whisk 4 egg yolks and 2tbsp sugar to­gether. Re­move the pod from the milk and whisk into the eggs. Re­turn to the saucepan and gen­tly heat un­til thick­ened.

5 Beat to­gether 400ml dou­ble cream, 200g con­densed milk and seeds from 1 vanilla pod with an elec­tric whisk to form soft peaks. Pour into tub and freeze to make ice cream.

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