Fowler's Fancy Fruit Cake
- --------------------------FOR FROSTED ROSE PETALS--------------------------
- 1 Pink rose
- 1 Egg white
- 25 g Caster sugar
------------------------FOR PEACH AND RASPBERRY CHAR------------------------
25 g Butter
55 g Sugar
2 Peach slices
Grated rind of 1 orange and
-1 lemon
1 tb Sherry
25 g Raspberries
100 g Madeira cakes; cut into
-1/2cm/
; 1/4" slices
Mint spring to garnish
----------------------------FOR CARAMEL BASKETS----------------------------
55 g Sugar
4 tb Water
-------------------------FOR VANILLA CREME FRAICHE-------------------------
1 Vanilla pod
100 ml Creme fraiche
----------------------------FOR RASPBERRY COULIS----------------------------
100 g Raspberries
1 tb Icing sugar
Preheat oven to 220c/425f/Gas 7. Line a baking tray with greaseproof paper.
1 For the Rose Petals: Brush rose petals with egg white, sprinkle with
caster sugar, and leave to dry.
2 For the Peach and Raspberry Charlotte: Melt the butter in a frying pan
and add sugar, peach slices, orange and lemon zest. Saute for one minute,
add the sherry and 25g/1oz raspberries and cook for a further minute.
3 Use a 10cm/4" cutter to cut out four circles from the Madeira cake
slices. Put a circle in the base of each cutter and use more slices to line
the sides.
4 Spoon the peach and raspberry mix into the lined moulds, cover with more
circles of cake, press down the lids and bake for 15 minutes.
5 For the Caramel Baskets: In a heavy based pan dissolve the sugar in 4
tbsp water on a low heat and boil until golden brown.
6 Using a spoon, drizzle the caramel over an upturned ladle to form a
basket and leave to set.
7 For the Vanilla Creme Fraiche: Split the vanilla pod, scrape out the
seeds and mix into the creme fraiche.
8 For the Raspberry Coulis: Put a few raspberries to one side, then
liquidise the remainder with 1 tbsp icing sugar and pass through a sieve.
9 Place each peach and raspberry charlotte in the centre of a plate, spoon
over the creme fraiche and raspberry coulis and place the caramel basket
over the top. Finally garnish with raspberries and mint sprigs.
Converted by MC_Buster.
NOTES : Chef - Tony Tobin with Wendy Richard
Recipe by: Celebrity Ready Steady Cook
25 g Butter
55 g Sugar
2 Peach slices
Grated rind of 1 orange and
-1 lemon
1 tb Sherry
25 g Raspberries
100 g Madeira cakes; cut into
-1/2cm/
; 1/4" slices
Mint spring to garnish
----------------------------FOR CARAMEL BASKETS----------------------------
55 g Sugar
4 tb Water
-------------------------FOR VANILLA CREME FRAICHE-------------------------
1 Vanilla pod
100 ml Creme fraiche
----------------------------FOR RASPBERRY COULIS----------------------------
100 g Raspberries
1 tb Icing sugar
Preheat oven to 220c/425f/Gas 7. Line a baking tray with greaseproof paper.
1 For the Rose Petals: Brush rose petals with egg white, sprinkle with
caster sugar, and leave to dry.
2 For the Peach and Raspberry Charlotte: Melt the butter in a frying pan
and add sugar, peach slices, orange and lemon zest. Saute for one minute,
add the sherry and 25g/1oz raspberries and cook for a further minute.
3 Use a 10cm/4" cutter to cut out four circles from the Madeira cake
slices. Put a circle in the base of each cutter and use more slices to line
the sides.
4 Spoon the peach and raspberry mix into the lined moulds, cover with more
circles of cake, press down the lids and bake for 15 minutes.
5 For the Caramel Baskets: In a heavy based pan dissolve the sugar in 4
tbsp water on a low heat and boil until golden brown.
6 Using a spoon, drizzle the caramel over an upturned ladle to form a
basket and leave to set.
7 For the Vanilla Creme Fraiche: Split the vanilla pod, scrape out the
seeds and mix into the creme fraiche.
8 For the Raspberry Coulis: Put a few raspberries to one side, then
liquidise the remainder with 1 tbsp icing sugar and pass through a sieve.
9 Place each peach and raspberry charlotte in the centre of a plate, spoon
over the creme fraiche and raspberry coulis and place the caramel basket
over the top. Finally garnish with raspberries and mint sprigs.
Converted by MC_Buster.
NOTES : Chef - Tony Tobin with Wendy Richard
Recipe by: Celebrity Ready Steady Cook
