MARCO PIERRE WHITE IS AN INTERNATIONALLY-RENOWNED CHEF, WITH RESTAURANTS ACROSS THE NORTH WEST, INCLUDING MARCO PIERRE WHITE STEAKHOUSE BAR & GRILL IN LIVERPOOL’S HOTEL INDIGO, AND AT DOUBLETREE BY HILTON CHESTER, PLUS MARCO’S NEW YORK ITALIAN IN HOYLAKE. HERE HE GIVES US HIS UNIQUE SLANT ON ALL THINGS FOOD.
I don’t know about you, but I am already thinking about spring and summer. We have ploughed through the winter months, and now there is light in sight. The days are getting longer, and as the seasons change my thoughts automatically turn to new flavours, new ingredients and new culinary creations to share with my guests. There is most certainly a fresh, new feeling in the air… and in my kitchen as well!
Easter is of course on the horizon, and a blissful time of year to be spent with family and friends. The four-day weekend certainly helps with that. With that in mind, my menus will incorporate meats and greens true to the season. And of course, chocolate will feature heavily as is the tradition at this time of year.
Speaking of tradition, I always take great pleasure walking into my restaurants and seeing that most quintessential of English customs being adhered to and embraced – the afternoon tea. Whether it’s a group of old friends catching up, or a mother and daughter spending quality time, afternoon tea brings people together, and is the perfect way to lift up an otherwise ordinary afternoon. Sandwiches, cakes and pastries go hand in hand with freshly brewed tea, and it heartens me to see this age-old practice continuing with aplomb.
As it is Easter, I would like to share with you two wonderful dessert recipes – Cambridge Burnt Cream and Cream Egg Milkshake, which is a particular hit with the little ones. Have a wondrous Easter everyone
Cambridge burnt cream
2 PINTS OF DOUBLE CREAM
1 VANILLA POD
12 EGG YOLKS
250G OF CASTER SUGAR
Pre heat your oven to around 110 degrees celcius
Gently heat in a pan the cream and split the vanilla pod. Whisk the eggs and sugar together. Once the cream is warm, gently and slowly pour it over the egg mix while whisking until it forms a pale yellow mixture. Pass through a sieve into a jug then pour into ramekins ready to bake.
Place the ramekins in a baking tray and fill the tray with warm water until it reaches half way up the side of the ramekin.
Bake for around 45-60 minutes or until the mix has just a slight wobble in the middle. Leave to set overnight in the fridge. Just before serving, dust with sugar until a light caramel forms on the top. Leave for a minute then simply enjoy.
Cream Egg milkshake
FRESH WHOLE MILK
25ML OF DOUBLE CREAM
15ML OF BUTTERSCOTCH SAUCE
CHOCOLATE SAUCE TO LINE THE GLASS
Add the milk, cream and butterscotch sauce to a blender with a scoop of ice.
Blend for 30 seconds
Rotate a sundae glass while pouring in the chocolate sauce to line the inside of the glass with chocolate.
Pour in the blended milk mixture and enjoy.
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