FOUR MINI DESERTS MADE WITH TREWITHEN DAIRY PRODUCTS

Raspberry Eton Mess

Ingredients

½ pint of double cream

2oz of sugar tsp of vanilla essence 2oz of crushed meringue

2oz of raspberry coulis

3oz of raspberries Method:

■ Whisk together double cream, sugar and vanilla essence until soft peaks. Fold meringue, coulis and raspberries into cream mix. Serve in shot glass.

Rhubarb brûlée

Ingredients

½ pint of double cream

4 egg yolks 1.5oz sugar Rhubarb compote Method:

■ Whisk egg yolks and sugar together

■ Bring cream to the boil and add sugar and egg yolks to mix. Pour back into the pan and gently heat until thickened. Pour into shot glass and set in fridge (for up to one hour).

■ Garnish with dehydrated rhubarb and sugar spinning.

Chocolate and Caramel Mousse

Ingredients 300ml of double cream 3oz dark chocolate 1oz sugar

1 egg (separate egg white and yolk) Caramel sauce Method:

■ Gently heat 100ml of double cream, sugar and dark chocolate until the mix is melted.

■ Leave to cool. Once cool, add egg yolk. Use remaining 200ml of double cream and whisk egg whites until firm. Whisk double cream until soft peak. Fold the double cream into the chocolate mix then fold in egg white. Place mix in a piping bag and pipe mousse into shot glass. Sit caramel on top.

Lemon Posset (mango coulis) garnish with tuille

Ingredients 300ml double cream 75gm sugar 1x lemon (zest and juice)

Mango coulis Blueberries Method:

■ Bring cream and sugar to the boil and simmer for three minutes. Take off heat and add lemon zest and juice. Set in shot glasses for one hour in fridge.