As part of her Great British Menu, Rudding Park’s Executive Chef, Stephanie Moon created the ultimate in Olympic desserts with a podium of sweet treats: “The original term for the Olympics meant ‘higher, faster, stronger’, so I designed the dishes on different podium levels with that in mind.”
BANANA SALT CARAMEL ENERGY SHOT
2 very ripe bananas (Blacker the better!)
3 tablespoons of caramel- made with Golden syrup, caster sugar and butter.
1 teaspoon of Maldon salt
1 tablespoon of natural yoghurt
1 tin of coconut milk.
½ very soft pear.
4 drops lemon juice.
– Mix all ingredients together in a food processor except the salt
– Add this after and serve chilled.
170 grams runny Yorkshire honey
3 tablespoons glucose in a liquid form
2 teaspoons bicarbonate of soda
600g caster sugar
– Place a sill pat mat on to a tray to pour the honeycomb on to (so that it will set)
– Put the glucose, water, sugar and the runny honey into a heavy bottomed pan and bring to the boil.
– Cook this up to 165oc
– Take off the heat and place it next to the tray with the sill pat mat.
– Now add the bicarbonate of soda. The sugar mixture will gain a molten lave type appearance
– When you add the bicarbonate of soda, stir it with a wooden spoon until it is all mixed in.
– Place this onto the sill pat mat and allow it to cool.
– When it has gone cold place this into a vac-pac bag and bash with a rolling pin to crush the honeycomb into small manageable chunks and reserve to add to the parfait later.
140g Yorkshire Heather honey
20 g caster sugar
160 g Pasteurised egg yolks
2 tablespoon of Jamaican spiced cake liqueur (a new Yorkshire company is making this)
600ml double cream
Honeycomb crumbs to taste
– Put the honey on the stove to boil to soft ball stage.
– Whisk the egg yolks and sugar in a kitchen aid.
– Pour on the honey and continue to whisk gently until cool whilst you prepare the whipped semi stiff cream.
– Place the semi circle shaped moulds” on to a tray. Next fold the honeycomb crumb mixture into the honey parfait to taste and freeze quickly in the half circle shapes.
300g caster sugar
25g cocoa powder
80g melted butter
100g mixture of Goji berries chopped, Pumpkin seeds, sunflower seeds nibbed almonds, Hazelnuts and sesame seeds
– Mix in caster sugar, glucose, cocoa powder and milk with melted butter then add the berries, nuts and seeds.
– Chill for 1 hour and bake much like a tuille style (very thin) and bake at 170oc until cooked and shape using a sharp knife cut the brittle into thin shapes to bend over a round shape so they are curved once done.
DARK CHOCOLATE MARQUISE
Ingredients – A
500g pasteurised egg yolks
675 g caster sugar
Ingredients – B
775 g Unsalted butter
300 g Cocoa Powder (Cacao Barry)
5 small caps of Womersley Golden Raspberry and Apache chilli vinegar.
Ingredients – C
200 g Melted dark chocolate pistoles (Caco Barry)
¾ pint warm double cream
1 large chopped chilli
– Whisk A ingredients
– Mix B ingredient and C ingredients
– Add all together
– Pipe into orange rubber mat moulds to form small portions of Chocolate Marquise and place a soaked disc of biscuite on the top.
– Place into the freezer as this takes a little time to set and will need to be cold before spraying.
– Heat 100 g Cocoa solids butter to melting point
– Heat 100 g Dark Chocolate Pistoles to melting point and sieve together.
– Mix in the spray gun plastic mould
– Place onto the warmed gun.
– Place the chocolate marquise pieces onto a turnstile and put into a closed box area with a door way to put the turnstile in the box.
– Next gently spin the turnstile and spray the chocolate onto the marquise.
– Once all over chocolate sprayed place in the freezer to set.
– Top with the candied chilli.
100g ground almonds
100g caster sugar
4 g finely chopped candied chilli
1 egg yolk
25g slightly salted butter
25 g Cocoa Powder (good quality)
1 tablespoon sloe gin
3 egg whites
1 tablespoon caster sugar
– Take the ground almonds, caster sugar, egg, egg yolk, melted butter and cocoa powder and place in a large bowl and add the Sloe Gin
– Whisk the egg whites until stiff with the tablespoon of caster sugar
– Using the meringue let down the mixture gently by folding it in
– Spread thinly on parchment paper
– Cook for 5- 8 minutes until golden at 200oc
– Remove from the oven onto grease-proof paper
– Peel off and cut into oblong shapes to place the dark chocolate marquise on before rolling
2 large red chillies
1 pint of water
– Simply open up the chilli, removing the top and bottom, and scoop out and removing any of the seed.
– Using a knife, fillet off the fleshy part of the chilli scraping off any access to leave the skin intact but a great deal thinner than before.
– Now thinly slice the skin and place in the water and sugar and slowly bring to the boil and reduce.
– Refresh this under the cold tap and repeat again using 200g sugar to 1 pint of water
– Repeat the process again with 150 grm sugar and reduce down to a sticky glaze
– Place the strands of chilli onto the dehydrator and slowly cook overnight (Approximately 4-6 hours to give a candied appearance to the chillies)
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