Serves: 4
Ingredients
100g sponge cake
250ml raspberry puree
1½ leaves of gelatine, soak in water
25ml sherry
50g sugar
250ml milk
250ml double cream
1 vanilla pod
100g sugar
50g custard powder
500ml double cream
Sherry to taste
1 sheet puff pastry
Egg yolk
Cinnamon powder
Icing sugar
Method
To make raspberry jelly: Dissolve gelatine sheets in cold water. Heat up raspberry puree, sherry and sugar until dissolved. Remove from heat and stir in gelatine. Break off pieces of sponge cake and place in bottom of cups. Pour raspberry mix onto it about a third of cup.
To make custard: Boil cream, sugar, vanilla pod and half of the milk. Mix rest of milk with custard powder till dissolved. Add custard mix to cream mixture and stir. Keep stirring till thicken up. Chill down. When cool place on top of raspberry jelly till 2/3 rds up in cup.
To make cream topping: whip up cream with sherry till stiff. Pipe on top of custard.
To make cinnamon straws: Brush with egg yolk. Sprinkle cinnamon on top. Fold in half and cut into strips. Roll and twist. Cook at 170 degrees for about 10 minutes. Dust with cinnamon icing sugar mix. Leave to cool.
Decorate with rose petals.
Enjoy
Norman Webb
Head Chef
