Irish cream bavarois, crushed meringue amaretti biscuits, marsala figs & vanilla ice cream
These recipes have been created by Simon Hibberd, the award-winning head chef of The Reform Restaurant
at The Castle Hotel, Lincoln.
Serves 6 people
BAVAROIS
Whisk egg yolks and sugar until light and pale. Soak gelatine in cold water. Boil milk and cream, pour half over the egg yolks and sugar. Drop the soaked gelatine into the other half of the milk and cream in a separate bowl. Return the cream and yolk mix to a low heat and thicken slightly. Then mix the two creams together. Leave to cool for half an hour. Then pour into aluminium pudding moulds and refrigerate for 4 hours. To serve, dip moulds in hot water to release bavarois.
MARSALA FIGS
In a saucepan, place the water, Marsala wine, sugar, cinnamon and star anise. Bring to the boil and simmer for 10 minutes. Leave to cool slightly before poaching the halves of figs in the Marsala syrup.
TO SERVE
To serve, turn out the bavarois into a bowl. Add a scoop of vanilla ice cream, 3 halves of poached figs, some Marsala syrup and crush over amaretti biscuits. Garnish with micro basil or torn mint leaves.
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