Life & Style Weekend - - MAGAZINE | FOOD & WINE -


9 slices white bread, crusts re­moved

150g dark chocolate

425ml pure cream

4 tbsp Bai­leys

110g caster sugar, plus additional for per­sim­mon 75g but­ter

Pinch cin­na­mon

3 eggs

3 per­sim­mons, very thinly sliced

½ le­mon

Vanilla ice cream, to serve


Cut each slice of bread into 4 tri­an­gles. Next, place chocolate, cream, Bai­leys, sugar, but­ter and cin­na­mon in a bowl set over a sau­cepan of barely sim­mer­ing wa­ter, un­til the but­ter and chocolate have melted and the sugar has com­pletely dis­solved. Re­move from the heat and stir well to com­bine. Set aside. Whisk eggs in a large bowl, pour over chocolate mix­ture and whisk again. Spoon a 1cm layer into the base of each in­di­vid­ual ves­sel and ar­range bread in over­lap­ping rows. Pour chocolate mix­ture evenly over the bread and press the bread down gen­tly. Cover with cling wrap and stand at room tem­per­a­ture for 2 hours then re­frig­er­ate for a fur­ther 2 hours be­fore bak­ing. Pre­heat oven to 180C and bake for 30 min­utes. The top should be crunchy and the in­side soft. Sprin­kle per­sim­mon slices with sugar and squeeze over the juice of the le­mon. Al­low to soften for 15 min­utes. Serve pud­ding with per­sim­mon and ice cream.

Alas­tair Mcleod is chef-owner of Al’freshco, al­

Serves: 6

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