Rhubarb jelly

5 kg	Rhubarb
4½ ltrs	Water
2btls	White wine
2.4kg	Sugar
6	Star anise
4	Vanilla pod (de-seeded)
4	Lemons (juiced)
42	Leaves gelatine

Method

1.     In a pan place the sugar, water, wine, star anise, vanilla pods & lemon juice & make a syrup

2.     Add the rhubarb & cook until very tender strain in to a colander with a pan underneath to catch the juice, strain the juice through a chinois

3.     Soak the gelatine in cold water for 5 mins, then squeeze out the water & whisk into the hot rhubarb juice, pass through a chinois and pour into moulds, place in the fridge & allow to set

Chocolate sauce

450 ml	Milk
55 ml	Double cream
350g	Extra bitter chocolate
50g	Sugar
50g	Butter

Method

1.      Place the milk, cream & sugar in a bowl set over a pan of boiling water & stir until the sugar has dissolved.

2.      In a separate bowl melt the chocolate & butter over a bane marie.

Allow the milk to cool slightly before adding to the chocolate & butter, whisk 

Sticky ginger cake (makes 2)

440g	Golden syrup
340g	Crème fraiche or sour cream
220g	Soft brown sugar
4	Eggs
8 tbsp	Fresh grated root ginger
2 tsp	Ground ginger
2 tsp	Grated lemon zest
560g	Butter
260g	Plain flour
260g	Self raising flour
2 tsp	Baking powder
1 tsp	Salt

Method

1.      Whisk together the golden syrup, crème fraiche, brown sugar, eggs, grated ginger & lemon zest.

2.      Melt the butter gently (do not separate it) then whisk into the mixture.

3.      Sift the flours, baking powder, salt & ground ginger & fold into the cake batter.

4.      Grease & flour 2 (12 in) spring form tins, pour the mix in & bake in an oven at 180ºC for about 1 hr until a knife comes out clean.

Tiramisu parfait Frozen deserts

1 kg	Mascarpone
100g	Double cream
6	Eggs
400g	Castor sugar
20 ml	Very strong espresso
	Chocolate sponge, cut to size dipped in amaretto to layer through the parfait

Method

1.      Combine the cream & mascarpone.

2.      Whisk the eggs to the ribbon stage.

3.      Place the sugar into a heavy-bottomed pan with a few tbsp of water & cook to soft boil113-118ºC.

4.      Pour the syrup into the egg mixture while whisking & continue to whisk until cold.

5.      Whisk in the mascarpone to the egg mixture until it reaches soft peaks.

6.      Line two terrine moulds with several layers of cling film.

7.      Mix the cold espresso & armaretto then dip the sponge through it.

8.      Pour a little of the mixture into the moulds, then a layer of sponge, then more parfait mix 7 so on until the terrine is full.

9.      Place into a freezer & leave for at least 12 hours before serving.

Spanish chocolate mousse with olive oil

380g	Chocolate (chopped)
250 ml	Extra virgin olive oil
8	Eggs (separated)
1⅓ cups	Castor sugar
⅓ cup	Espresso
2 tbsp	Cointreau

Method

1.      Melt the chocolate over a bain marie, then leave to cool to room temperature before whisking in the olive oil.

2.      Whisk the egg yolks & sugar until light & foamy.

3.      Add the espresso & Cointreau & whisk well.

4.      Add the chocolate mixture & mix until well blended.

5.      Whisk the egg whites to stiff peaks & fold ⅓ into the chocolate.

Then add the remaining egg whites in two stages folding lightl

Chocolate Italian Cake

1 cup	water
½ cup	sugar
600g	ex-bitter chocolate
300g	butter
10	eggs
1 cup	sugar

Method

1.      Bring the water & ½ cup of sugar to softball stage.

2.      Melt the butter & chocolate gently over a bain-marie.

3.      Beat the eggs & remaining cup of sugar to ribbon stage.

4.      Add the syrup to the egg mixture.

5.      Fold in the chocolate mixture.

6.      Cook in a greased & floured spring form tin in a bain marie at 150ºC for 30 mins or until set.

Ricotta Cheesecake

1 cup	Raisins
½ cup	Marsala
1 cup	Toasted pine nuts
8 cups	Ricotta cheese
¾ pt	Double cream
8	Large eggs
18 tbsp	Brown sugar
1	Vanilla pod (split & scraped)
8oz	Ground almonds
Zest	Lemon
2 Large pinches	Ground cinnamon
½ tsp	Almond essence
10 tbsp	Plain flour

Method

1.      Grease 2 8½ inc spring form tins & line with baking parchment.

2.      Pre-heat the oven to 190ºC/Gas mark 6.

3.      Fill the bottom of the tins about 1 cm deep with biscuit base.

4.      Heat the raisins in the marsala until the liquid has evaporated.

5.      Place the ricotta, cream, eggs, sugar, vanilla seeds, cinnamon, almond essence & ground almonds into a mixing bowl, then sift over the flour.

6.      Mix slowly together for about 5 mins, then add the resins, 2 tbsp marsala & pine nuts.

7.      Check for sweetness & adjust if necessary.

8.      Fill the spring form tins & bake in the oven for approx 1¼-1½ hrs until light firm to the touch.

Toffee sauce

196g	Soft brown sugar
125 ml	Double cream
½	Vanilla pod (split)
125g	Butter

Method

In a stainless steel pan gently heat all the ingredients together, stirring continuously until hot & emulsified.

Bread & butter pudding

18 floz	Milk
18 floz	Double cream
½	Vanilla pod
250g	Sugar
6	eggs
6	Slices of buttered bread
100g	Sultanas

Method

1.     Bring the milk, cream & vanilla pod to the boil

2.     Meanwhile whisk together the eggs & sugar

3.     Whisk the milk & cream into the eggs

4.     Cut the buttered bread diagonally to form triangles

5.     Grease an oven tray with a little butter, layer on the buttered bread, evenly spread the sultanas & add the custard mix

6.     Cook in a bain-marie for approx 180°C for 55 mins

Chocolate brownie

800g	Castor sugar
11	Eggs
600g	Butter (diced)
200g	Cocoa powder
600g	Extra bitter chocolate (chopped)
275g	Hazelnuts (roasted & chopped)
267g	White chocolate (chopped)
200g	Plain flour (sifted)

Method

1.      Melt the chocolate over a bain-marie.

2.      In an electric mixer beat together the eggs & sugar.

3.      Gently melt the butter taking care not to clarify & whisk into the eggs & sugar.

4.      Fold the sifted cocoa & flour in the mixture.

5.      Mix the nuts through the melted chocolate then fold into the mix with the chopped white chocolate.

6.      Cook in a lined baking tray for 30-45 mins at 180-200ºC.

7.      Take out of the oven when a crust has formed but the centre is still moist.