Stock Syrup

8	oranges
8	lemons
1	cinnamon stick
2	vanilla pods
2kg	sugar
4lt	Water
or
500g	caster sugar
1lt	water
	Lemon/orange juice

Method

Place all the ingredients into a pan, bring to the boil & simmer until the sugar has dissolved,leave to cool

Raspberry Coulis

350g	Raspberries
150ml	Water
75g	Castor sugar
	Juice ½ lemon

Method

1.      Place the sugar & water in a heavy–bottomed pan over a low & heat up until the sugar dissolves then remove from the heat.

2.      In a blender Liquidise the raspberries while gradually adding the syrup you’ve just made.

3.      Add a few drops of the lemon juice at a time to bring out the flavor of the raspberries.

4.      Cool down & use when the coulis is cold.

rhubarb & apple crumble

1 kg	Granny smith apples (peeled, cored & diced)
250g	Light brown sugar
50g	Butter
1 kg	rhubarb (washed & cut into 3cm lengths)
200g	Butter (diced)
140g	Soft brown sugar
140g	Ground almonds
275g	Plain flour (sifted)
70g	Porridge oats

Method

1.      In a large bowl rub the butter into the flour with your finger tips until it reaches a sandy texture.

2.      Mix in the sugar, oats & ground almonds

3.      Place the apples, brown sugar & 50g butter in a roasting tray & cook in a hot oven at 200°C stirring occasionally until the apples are slightly tender about 10 minutes remove from the oven & mix in the raw rhubarb.

4.      Cover the apple & rhubarb with the crumble mixture & pack down firmly, (the ratio of fruit to crumble I’ll leave up to you as every one has there our personal preference in this regard).

5.      Turn down the oven to 180°C & place the crumble inside & cook until the topping reaches a pleasing golden brown colour, this should take about 20-30mins depending on your oven.

When ready, serve with a good dollop of  ice cream

Lemone Curd

8	Lemons (juiced)
1 8 210g 50g	Lemon (zested) Eggs (lightly beaten) Castor sugar Butter

Method

1.      Place all the ingredients into a stainless steel pan & stir over a low heat until it thickens (about 15-20 mins).

2.      It should be the consistency off a thick brulee mix.

3.      Pass through a chinois.leave to  cool,for 12hrs

Cappuccino Ice cream

1.5lts	Milk
24 tbsp	Espresso coffee grinds
2	Egg yolks
50g	sugar

Method

1.      Infuse the milk with the coffee grinds, bring to the boil and simmer for 5 mins, strain through muslin cloth.

2.      Whisk the sugar and eggs together, pour over the milk and allow to cool slightly before churning.

Tips:

When frozen serve in a coffee cup topped with lightly whipped cream and cocoa 

Chocolate Ice Cream

2lbs	extra bitter chocolate
1 pts	Crème anglaise
2	espresso

Method

1.     Melt the chocolate in a bain-marie & mix it into the crème analgise

2.     Add the espresso & churn in an ice cream machine 

Caramel Ice Cream

500g	Sugar
500ml	Water
4	Vanilla pods
400ml	Double cream
16	Egg yolks
700ml	Milk

Method

1.      With the sugar, water and vanilla pods make a caramel.

2.      When the caramel reaches the correct colour pour in the cream, place back on the heat and stir until all the caramel has dissolved into the milk.

3.      Heat the milk and whisk over the eggs.

4.      Mix with the caramel and cook out until it reaches creme anglaise stage.

Tips:

When making the caramel be sure to keep the sides of the pan clean to prevent crystallization.