Win­ners’ din­ners

Lancashire Life - - Food & Drink -

Chefs and venues who tri­umphed at our 2019 Food & Drink Awards sug­gest recipes

to im­press your fes­tive din­ner guests


In a saucepan, com­bine the milk, cream, cin­na­mon, vanilla pod, vanilla seeds, and nut­meg. Bring to the boil over a medium heat. Once boil­ing, re­move from the heat and al­low to steep.

In a large bowl or stand mixer, beat the egg yolks and su­gar un­til com­bined and thick­ened.

Slowly whisk in the milk and con­tinue to mix un­til all in­gre­di­ents com­bined and smooth. Add the gin and stir. Re­frig­er­ate overnight or for up to three days.

Be­fore serv­ing, if de­sired, beat the egg whites in a large bowl or stand mixer un­til soft peaks form. Gen­tly fold into eg­gnog un­til com­bined.

Serve and gar­nish with freshly grated nut­meg.

ABOVE, LEFT: Eg­gnog from Goos­nargh Gin ABOVE, RIGHT: Tom Parker’s Ti­ramisu RIGHT: Lemon pos­set

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