DECADENT CHOCOLATE SABAYON

This is really child's play😆. Very simple to make and is one of the most richest chocolate puddings that my dad says is best eaten in the middle of the night when no one else is around!  That's probably because dad gets it all over his face! 

Prep Time 5 minutes / Cooking Time 10 minutes

Ingredients

(Serves 4)

150ml water

150g caster sugar

4 egg yolks

50g 70% + cocoa powder

Grated zest 1 orange

Put the sugar and water in a saucepan and dissolve on a low heat, bring up to a simmer and immediately take off the heat and transfer to a bowl to cool, this is your sugar syrup.

Bring a saucepan half filled with water to a simmer and place a bowl that fits snuggly in the top of the pan, whisk the egg yolks into your sugar syrup and pour into the bowl, keep whisking for 8 minutes until you have light ribbons, remove from the heat and whisk until you have thick ribbons.

Next seive in the cocoa powder and gently whisk until it is fully incorporated, stir in the orange zest and  pour into your serving glasses, you can serve this immediately or pop in the fridge for later.

Dads favourite part is of course licking the bowl and whisk and he makes me laugh because there is always a spot left on his nose 😃

RASPBERRY TRIFLE FOR FATHERS DAY

The Best Ever raspberry trifle for my fabulous Daddy on Fathers Day, this is one of my dads most favourite puddings, actually he has a lot of favourites!  A good old fashioned trifle made the old fashioned way where each layer is made from scratch, this adds so much more depth of flavour and makes this trifle truly amazing.

Prep / Cooking Time 1 hr

Ingredients 

(Serves 6-8)

The sponge base

250g sugar

8 egg yolks

250g self raising flour 

60g melted butter

For The Jelly

1 kg fresh raspberries

250g water

250g sugar

10 gelatine leaves

The Custard

1 ltr double cream

100 ml Madeira or Bristol Cream

120g sugar

200g egg yolks

10 gelatine leaves

Chantilly Cream

500ml double cream

50g icing sugar

Hundreds and thousands 

I love my clear communication this is my I am thinking about it face and I had not made up my mind if I was ready to help mum with the whisking, I do like to be an executive Chef and not always hands on, however as this is for Father's Day I decided that I would help.

The Sponge

First make the sponge base, pre heat your oven to 180 degrees C / 350 F, place the egg yolks and sugar in your mixing bowl and whisk for 12 minutes until light and fluffy, gently fold in the flour and the the melted butter.  Pour into a large lined rectangle shallow baking tin about one inch thick and pop in the oven for 8 minutes, once cooked remove and place on a cooling rack if there is any left over cake batter repeat.  Once cooled trim the sponge to snuggly fit your mould or trifle bowl.

The Jelly

I was very happy with my whisking work, then on to making the jelly and this I got mum to do as it is made with Hot sugar syrup, first place the gelatine leaves in a bowl of cold water, then place the sugar and water in a pan and bring to a rolling simmer, add the raspberries, reserving enough to stand up on you sponge base filling your mound or trifle bowl.  Simmer gently for 10 minutes then pass through a seive back into the pan and back onto the heat, add the gelatine leaves and whisk in, transfer to a cold bowl and leave to start setting, when it is only just pourable pour over the raspberries on the sponge base and pop in the fridge to set.

The Custard

This is my face now I've done enough manual labour!  I helped to whisk the egg yolks and sugar until light and fluffy, then mum took over and heated the cream to a almost simmer, meanwhile place the gelatine leaves in a bowl of cold water,  pour the hot cream over the whisked eggs stirring all the time, then return the custard to the pan add the Madeira or Bristol Cream and gently simmer for a couple of minutes, pass through a seive into a cold bowl and leave to start setting, when it is only just still pourable pour over the jelly layer and pop in the fridge to set while you make the chantilly cream.

I got mum to put the cream in the mixer bowl and I turned on the whisk, we added the icing sugar and whisked until thick, place in a piping bag and pop in the fridge to firm up.  Once the custard has set pipe on the cream and my favourite bit sprinkle over the hundreds and thousands and enjoy.

OSCAR'S BIG KID'S RASPBERRY BLANCMANGE

This is sooooooo good I had to separate mum and dad from both trying to lick the bowl clean !  I love watching James Martin and this is his recipe.  This is so far removed from that 1970's packet blancmange, or so my dad tells me, how would I know I am only 14 yrs old 😆

Cooking Time 10 minutes

 

Ingredients

(Makes 6-8)

5 gelatine leaves

750g raspberries 

100g icing sugar

1 heaped tbsp corn flour

1 tsp vanilla paste

250ml full fat milk

250ml double cream

First I got mum to soak the gelatine leaves in cold water, then I got to use the kitchen blender and pushed the blitz button and blitzed most of the raspberries, (reserving a few for decoration) with two tbsp of icing sugar.  

Next I got mum to place the remaining icing sugar and the corn flour in a saucpan and to add a drizzle of the milk and I then helped to whisk this to a smooth paste, we added the rest of the milk and placed the saucepan on the stove and brought up to a gentle simmer with mum stirring all the time for a minute or so then we took the pan off the heat.

Meanwhile I got mum to pour the cream in to a large jug and add the blitzed raspberries along with the vanilla bean paste, I stirred this in and Mum then poured in the hot thickened milk and we stirred it all together.

Next we poured the blancmange into dads super sized serving dishes which are more like a party size and I decorated the top with one raspberry, a oregano leaf and a orange flower because I can 😃

Place in the fridge to set for at least one hour, this is a painful time for dad, waiting ! 

I love to smell and touch my ingredients, and for a hour or so there was a raspberry smudge on my nose that none of us knew was there!  I am a big fan of Tilley Ramsay and Junior Master Chef so watch my space, I have told my mum that I am going to be a better chef than her and mum is very pleased about that, we will be working on and reading recipes together, I am in charge though, and I am looking forward to cooking some classic French dishes, mum says she is up for the challenge, mum loves to be a rustic cook 😜