Gillian Lloyd-Davies: Trio of desserts
Trio of desserts
Can't decide what to make for your next dinner party pud - why not go for three different desserts?
RECIPE DETAILS
- Servings:4
- Prep time:40min
- Cook time:15min
- Dish type:Puddings & Desserts
- Difficulty:Quick & Easy
- Cuisine:British
- Chef:Contestant chef
- Programme:
- House Guest
Ingredients
2 sticks of rhubarb
2 free range organic eggs
2 slices of gluten-free bread
1 apricot
4tbsp of sugar
Butter
Cream
450g hazelnut milk chocolate
5tbsp dark rum
600ml whipping cream
White chocolate shavings
2 free range organic eggs
2 slices of gluten-free bread
1 apricot
4tbsp of sugar
Butter
Cream
450g hazelnut milk chocolate
5tbsp dark rum
600ml whipping cream
White chocolate shavings
Preparation
Preparation of the chocolate & hazelnut truffle torte
Slowly melt chocolate in a bowl over a pan of boiling hot water. Whilst the chocolate is melting, whip the 600ml of whipping cream until firm. Add the 5 tbsp of rum into the melted chocolate and mix. Fold the whipped cream into the chocolate mixture, half at a time. Fill four ramekins with the mixture and allow to set overnight (or at least 8 hours). Add the white chocolate shavings as decoration immediately before serving.
Preparation for the Gluten Free apricot bread & butter pudding
Butter the 2 slices of gluten free bread and cut into small triangles. Divide the bread between the miniature dishes.
Separate the eggs, using only the yolks for this recipe. Beat the yolks gently with the single cream and 2 tsp of sugar. Warm the mixture in a pan over a gentle heat, remove as soon as the mixture starts to cook, (this should only take 2 mins) – stir continuously to avoid the mixture scrambling. Pour mixture into the mini dishes over the bread and sprinkle with sugar. Slice the apricot into quarters and arrange on top of each mini dish. Cook in the oven on gas mark 5 for 15 mins.
Separate the eggs, using only the yolks for this recipe. Beat the yolks gently with the single cream and 2 tsp of sugar. Warm the mixture in a pan over a gentle heat, remove as soon as the mixture starts to cook, (this should only take 2 mins) – stir continuously to avoid the mixture scrambling. Pour mixture into the mini dishes over the bread and sprinkle with sugar. Slice the apricot into quarters and arrange on top of each mini dish. Cook in the oven on gas mark 5 for 15 mins.
Preparation for the rhubarb amber
Slice rhubarb sticks into small pieces; In a pan add a tbsp of sugar and a little water to the rhubarb and simmer over a medium heat until tender. Whilst simmering, whisk the white of the 2 eggs (left from the bread and butter pudding) until they form peaks. Add 1 tbsp of sugar, and whisk together. Spoon the rhubarb between the mini dishes, and add the meringue mixture on top. Place in the oven on gas mark 5 for 15 mins.