Toffee Apple & Pear Strudel Recipe. Meet the Meringue Girls. Homemade marshmallows. Photograph: Colin Campbell I didn't know it was realistically possible to make marshmallows until my friend Fizz showed me how.
Kids will love doing this, but it's not for toddlers - and do ensure adult supervision at the sugar boiling stage. Makes about 25. ½ tbsp icing sugar ½ tbsp cornflour Vegetable oil 25g gelatine granules (about 2 sachets), or 8 leaves gelatine 2 egg whites 500g granulated sugar Sift together the icing sugar and cornflour. If you're using powdered gelatine, add it to 125ml water in a bowl over a pan of simmering water and stir until dissolved. Beat the egg whites until they hold stiff peaks, preferably in the bowl of a mixer - this makes adding the sugar syrup to the egg whites much easier. Put the sugar into a saucepan with 250ml water and stir over a low heat until it has dissolved. If you're using leaf gelatine, put the leaves to soak in a little cold water for about 10 minutes now.
Marshmallows. Homemade marshmallows are the new cupcake.
The recipes for these fluffy beauties is courtesy of Bea Vo, owner of Bea's of Bloomsbury You will need 120ml liquid, cool (we used Innocent For Kids Strawberries, Blackberries & Raspberries smoothie; for alternative flavours see below) 23g powdered gelatine (we used 2 sachets of Dr Oetker gelatine powder) 440g caster sugar 160ml golden syrup Vegetable oil for greasing 4-5 tbsp cornflour or a coating of your choice (see below) A sugar thermometer BEFORE YOU START… FLAVOURS In step 1, you can use any fruit purée you like, or an infusion made with tea or spices, or just plain water if you want a white, unflavoured marshmallow. Alternatively, see Flavours to Add below.
Makes 24 marshmallows Takes 30 minutes to make, 1-2 hours to set 1. 2. 3. 4. 5. 6. Food - Recipes : Easter lemon pavlova. Food - Recipes : Egg custard tarts. Custard Tart Recipe. Marcus Wareing's custard tart recipe is of legendary proportions.
It has been listed as Remy Martin Best Dessert in 2012 and regularly graces the menu at his eponymous restaurant in London. It achieved notoriety when it won the final of the Great British Menu in 2006 and was subsequently served to the Queen for her 80th birthday banquet. We are fairly sure that this tart recipe has graced a few other tables since 2006 - let it grace yours too Method Start your custard tart recipe by preheating your oven to 170°C/gas mark 3 For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs Then add the sugar to the mixture.
Line your tart tin (18cm/7in) with greaseproof paper and place on a baking sheet Roll out the pastry on a lightly floured surface to 2mm in thickness. Turn the oven down to 130°C/gas mark 1 so you can cook your custard tart For the filling, bring the cream to the boil. Send us feedback on this Custard tart recipe. Jamie Oliver - Magazine. Dessert recipes | Makes 2.2 litre bundt cake mould This is worth the time and, as it can be made ahead, it’s an instant crowd-pleaser on the day.
Use whatever jelly you like, or make with vege-gel and flavour it with fresh juices. 1. Get yourself totally equipped and ready before you layer up the jellies. Give yourself a dedicated hour or 2 – because once you start you really can’t stop! Note Vege-gel is a vegetarian alternative to gelatine. Per serving 55 cals, 0.2g fat (0.1g saturated), 0g protein, 13.4g carbs, 9.4g sugars Recipe Georgie HaydenPhoto Andrew Montgomery from Issue 40 ingredients • 4 packets of jelly, in different colours or sachets of vege-gel (see note) Coffee caramel custard recipe. Simon Hopkinson’s creme brulee.
Eton Mess - Meringue Recipes. This recipe, inspired by the strawberry-and-cream dessert traditionally served at Eton College on 4 June, is great for nervous meringue makers – because the meringues are broken up, it simply doesn't matter if they weep, crack or collapse.
So, you can practise making them over and over with this dish until you get them perfect and, at the same time, enjoy this amazingly good summer dessert. Don't forget, though, to make the meringues the day before you want to serve the pudding. Serves 6 This recipe is taken from How to Cook Book Two and has also appeared in Sainsbury's Magazine (Dairy Collection). First, have the caster sugar measured out ready, then place the egg whites in a scrupulously clean bowl and whisk until they form soft peaks that slightly tip over when you lift the whisk. Now simply take rounded dessertspoonfuls of the mixture and place them in rows on the lined baking tray.
Now chop the rest of the strawberries and whip up the double cream to the floppy stage. Orange Bread and Butter Pudding 1.