Don't Cry for Lily She's My Date
- 350 g Shop-bought Christmas cake
- 150 ml Emva cream sherry; about
- 5 Satsumas; peeled, cut into
- ; segments
- 100 g Mixed nuts; chopped
- 225 g Eat me! dates; stoned and
- -chopped
- 5 Eggs; separated
- 200 g Caster sugar
- 300 ml Double cream
- 150 ml Milk
- 1 Vanilla pod; split
- -lengthways
- 50 g Unsalted butter
- Icing sugar; to dust
1 For the Baked Alaska: Crumble 100g/4oz Christmas cake and pile in the
centre of an ovenproof plate. Pat into a round and drizzle over 2 tbsp of
the sherry. Arrange half of the satsuma segments on top and sprinkle over
half of the nuts and dates.
2 Whisk the eggs whites in a bowl until stiff and beat in 100g/4oz sugar
until smooth and glossy. Use the meringue to cover the cake base completely
and bake for 8-10 minutes until cooked and lightly golden.
3 To serve, drizzle over another 2 tbsp of the sherry and set alight with a
blow torch!
4 For the Trifle: Crumble 100g/4oz of Christmas cake and place in the
bottom of a glass serving dish. Drizzle over 2 tbsp sherry and arrange the
remaining satsuma segments on top.
5 Sprinkle over the remaining nuts. Place half of the cream and the milk in
a pan with the vanilla pod and heat gently. Whisk two egg yolks in a bowl
and gradually add the cream mixture, whisking to combine.
6 Return to the pan and gently warm through until thickened, whisking
continuously. Pour over the trifle base and chill for at least five
minutes. Whip the remaining cream in a bowl and use to decorate the trifle
just before serving.
7 For the Zabaglione: Place the remaining 75g/3oz of sugar and 3 egg yolks
in a double boiler set in a pan of simmering water.
8 Add the remaining sherry and whisk until well combined. Continue to whisk
for about 10 minutes until doubled in volume and frothy.
9 Arrange the remaining dates in the bottom of individual serving glasses
and pour the zabaglione on top. Serve at once.
10 For the Pan-fried Christmas Cake: Cut the remaining cake into two
slices. Heat the butter in a frying pan and add the slices of cake. Cook
for a minute or two on each side until just crispy and heated through.
Serve at once dusted with the icing sugar.
Converted by MC_Buster.
NOTES : Chef - Antony Worrall Thompson with Lily Savage
Recipe by: Celebrity Ready Steady Cook
centre of an ovenproof plate. Pat into a round and drizzle over 2 tbsp of
the sherry. Arrange half of the satsuma segments on top and sprinkle over
half of the nuts and dates.
2 Whisk the eggs whites in a bowl until stiff and beat in 100g/4oz sugar
until smooth and glossy. Use the meringue to cover the cake base completely
and bake for 8-10 minutes until cooked and lightly golden.
3 To serve, drizzle over another 2 tbsp of the sherry and set alight with a
blow torch!
4 For the Trifle: Crumble 100g/4oz of Christmas cake and place in the
bottom of a glass serving dish. Drizzle over 2 tbsp sherry and arrange the
remaining satsuma segments on top.
5 Sprinkle over the remaining nuts. Place half of the cream and the milk in
a pan with the vanilla pod and heat gently. Whisk two egg yolks in a bowl
and gradually add the cream mixture, whisking to combine.
6 Return to the pan and gently warm through until thickened, whisking
continuously. Pour over the trifle base and chill for at least five
minutes. Whip the remaining cream in a bowl and use to decorate the trifle
just before serving.
7 For the Zabaglione: Place the remaining 75g/3oz of sugar and 3 egg yolks
in a double boiler set in a pan of simmering water.
8 Add the remaining sherry and whisk until well combined. Continue to whisk
for about 10 minutes until doubled in volume and frothy.
9 Arrange the remaining dates in the bottom of individual serving glasses
and pour the zabaglione on top. Serve at once.
10 For the Pan-fried Christmas Cake: Cut the remaining cake into two
slices. Heat the butter in a frying pan and add the slices of cake. Cook
for a minute or two on each side until just crispy and heated through.
Serve at once dusted with the icing sugar.
Converted by MC_Buster.
NOTES : Chef - Antony Worrall Thompson with Lily Savage
Recipe by: Celebrity Ready Steady Cook
