Fowler's fancy fruit cake
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pink rose | |
| 1 | Egg white | |
| 25 | grams | Caster sugar |
| 25 | grams | Butter |
| 55 | grams | Sugar |
| 2 | Peach slices | |
| Grated rind of 1 orange and 1 lemon | ||
| 1 | tablespoon | Sherry |
| 25 | grams | Raspberries |
| 100 | grams | Madeira cakes; cut into 1/2cm/ |
| ; 1/4\" slices | ||
| Mint spring to garnish | ||
| 55 | grams | Sugar |
| 4 | tablespoons | Water |
| 1 | Vanilla pod | |
| 100 | millilitres | Creme fraiche |
| 100 | grams | Raspberries |
| 1 | tablespoon | Icing sugar |
Directions
FOR FROSTED ROSE PETALS
FOR PEACH AND RASPBERRY CHAR
FOR CARAMEL BASKETS
FOR VANILLA CREME FRAICHE
FOR RASPBERRY COULIS
Preheat oven to 220c/425f/Gas 7. Line a baking tray with greaseproof paper.
1 For the Rose Petals: Brush rose petals with egg white, sprinkle with caster sugar, and leave to dry. 2 For the Peach and Raspberry Charlotte: Melt the butter in a frying pan and add sugar, peach slices, orange and lemon zest. Saute for one minute, add the sherry and 25g/1oz raspberries and cook for a further minute.
3 Use a 10cm/4" cutter to cut out four circles from the Madeira cake slices. Put a circle in the base of each cutter and use more slices to line the sides.
4 Spoon the peach and raspberry mix into the lined moulds, cover with more circles of cake, press down the lids and bake for 15 minutes.
5 For the Caramel Baskets: In a heavy based pan dissolve the sugar in 4 tbsp water on a low heat and boil until golden brown.
6 Using a spoon, drizzle the caramel over an upturned ladle to form a basket and leave to set.
7 For the Vanilla Creme Fraiche: Split the vanilla pod, scrape out the seeds and mix into the creme fraiche.
8 For the Raspberry Coulis: Put a few raspberries to one side, then liquidise the remainder with 1 tbsp icing sugar and pass through a sieve.
9 Place each peach and raspberry charlotte in the centre of a plate, spoon over the creme fraiche and raspberry coulis and place the caramel basket over the top. Finally garnish with raspberries and mint sprigs.
Converted by MC_Buster.
NOTES : Chef - Tony Tobin with Wendy Richard Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.