PUD­DING:

The Peterborough Evening Telegraph - - News -

Clarkes Peter­bor­ough on North Street is the city’s first fine din­ing es­tab­lish­ment. Chef and owner Lee Clarke has con­trib­uted a rather spe­cial dessert in place of the usual Christ­mas pud­ding. Serves 8 For the ter­rine 10 pears 200g caster su­gar 600ml cham­pagne 1 cinnamon stick 1 star anise 2 oranges squeezed and peeled zest 2 le­mons squeezed and zest peeled 1 vanilla pods 18 sheets of gela­tine For the ice cream 500ml dou­ble cream 500ml milk 200g caster su­gar 1 vanilla pod 6 large egg yolks 1 cube of crys­tal­lized stem gin­ger 1 tbs of cinnamon 1 tbs of ground gin­ger 2 gin­ger bis­cuits crushed For the ter­rine: 1) Peel pears and cut each into quar­ter re­mov­ing the core, then place in a deep saucepan. 2) Peel the le­mons and the oranges into the pan then squeeze juice over the pears. 3) Add all other ingredients other than the gela­tine and sim­mer on a low heat un­til the pears are soft but still have a lit­tle re­sis­tance when poked with a knife, aprox 15 mins.

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