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September 19, 2018
A spatula was put in the works this week through the absence of Terry due to illness.
Running OrderRouladeRaspberry Blancmange and Chat du Long biscuitsChocolate Sphere Reveal CakesThe required roulade spiral was notably absent from most of the first creations. However, Dan cracked it with both good form and flavour. Manon's cracked in two. This episode was filmed on one of the hotter days of summer and it was a hot one. The blancmange challenge was always going to present a significant obstacle in terms of getting it to set. As a result there were a few creations that ended up more like under whipped angel delight (which we love by the way - butterscotch of course - yummy). Notably Karen, Manon and Briony had underwhelmed.The final signature dish also presented a significant challenge on such a warm day. A thin decorated chocolate sphere was to be produced that would melt when pouring over some hot sauce to expose the inner cake creations (the reveal). Dan managed to nail this with a delicious peach creation. Karen, Briony and Ruby crashed and burnt and were left to hold their breath for the eviction verdict.As we expected, the judges copped out of the verdict and let everyone stay in so as to not appear unfair to evict people and Terry get through without performing.It left a strange feeling at the end really as there were a couple of stinkers this week. Arguments for and against the non verdict could run in to the night and ultimately are pointless.Hold on to your serving spoons as next week, two people will be leaving when the show is back to full strength.Until then - Happy BakingPoppy
Should you fancy a bash at a different tasting blancmange see this recipe for
Saffron, cardamom and muscovado blancmangeServes six600ml MILK 200ml DOUBLE CREAM HALF-TSP SAFFRON QUARTER-TSP GROUND CARDAMOM 20g GRLATINE (OR 8 LEAVES) 70g DARK BROWN MUSCOVADO SUGAR If you can’t get hold of ground cardamom, use 8 lightly crushed green cardamom pods1. Pour the cream and milk into a pan. Add the saffron and cardamom, bring very slowly to just under the boil. As soon as bubbles rise, whip the pan off the heat, cover with a tea towel and leave for 30 minutes.2. Add the gelatine and sugar to your infused milk and cream. Heat slowly, stirring continuously, until the gelatine has almost all dissolved. Don’t let the mixture boil, and don’t worry about any lumps.3. Strain the mixture through a sieve into a clean container. Gently bang the container two or three times to release any trapped air bubbles.4. Decant the mixture gently into your mould(s). Place in the fridge covered with kitchen roll or a clean cloth and chill for at least four hours.5. Run the outside of the mould under a warm tap for 10–15 seconds, but don’t dribble water on the blancmange. Remove any coverings or lids, place a plate over the base of the mould and, in one confident movement, invert. If necessary, give the mould a bit of a jiggle; the blancmange should slip out.6. Serve with soft seasonal fruit, cooked long enough to be sticky and slightly caramelised. Peaches, cherries and apricots are coming into season: I would roast them in honey, with a splash of pudding wine, a dab of butter, and just a touch of vanilla or cinnamon.
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