Irish cream bavarois, crushed meringue amaretti biscuits, marsala figs & vanilla ice cream


500ml double cream
250ml milk
110g caster sugar
100ml Irish cream
1 packet amaretti biscuits

Marsala figs:
3 egg yolks
100ml Marsala wine
100ml water
100g caster sugar
Cinnamon stick
Star anise
9 figs (halved)
Vanilla ice cream

Words by:
Simon Hibberd
Featured in:
January 2022

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

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.

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, 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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NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: ... See MoreSee Less