Try this great Valentine's recipe courtesy of Andre Garrett Head Chef at the
Michelin starred
Orrery. You will need
an ice -cream maker or you can use your freezer and a plastic tub. Harder work, but
think how much it will impress your loved one.
You can try Andre's remarkable food with a Special 3 course a la carte menu throughout February for £50 including a glass of Champagne
Ingredients:
2 eggs
2 egg yolks
55g sugar
100g chocolate (70% cocoa solids)
100g butter
Method:
Mix the eggs and sugar well, but gently and do not incorporate any air. Melt the chocolate and butter over hot water. Gently fold the egg mix into the chocolate and bang the bowl on a hard surface to expel any air.
Double butter tin foil moulds, then pour the chocolate mix into the moulds and chill. Bake in a low oven at 110°c, for about 10 minutes. Rest the fondants for 2 minutes, and then tip onto a plate. (They should be firm to the touch but fondant in the middle)
Turron Ice Cream
Ingredients:
300g milk
25g whipping cream
20g milk powder
100g sugar
20g honey
80g smooth Turron
Method:
Boil the milk, cream and honey, strain and cool. Add the remaining ingredients to the cooled mix and churn in an ice cream maker.
