Anyone here a fan/follower of the BBC series The Great
British Bake Off? If yes then you must surely remember Edd Kimber - the boy who
bakes- the winner of 2010 series. He
became quite popular after winning the series and ofcourse because of his astounding
baking adventures. So it happened 2 weeks back when I was approached to try any
of the 3 recipes that Edd has created using Jordan Cereals and I said yes
without giving any second thoughts.
Jordan Cereals as a part of their countryside celebration
has teamed up with Edd to create food recipes inspired by the The Jordans
Wildlife Garden. The range of three exiting new recipes included a tasty and
easy to make Mixed Berry Traybake with Rosehip Syrup for a tangy finish and a
Cherry Plum crumble With Cobnuts-warming, comforting and packed with wild
cherry plums and the wonderfully nutty flavour of British cobnuts.
Even though the above choices were interesting and
dashingly tasty, I chose to try -THE ALPINE STRAWBERRY FOOL- a simple, delicious
and traditional English dessert. It is prepared using Jordans Country Crisp Strawberries
which are crunchy baked cereal clusters of oats with a smattering of chopped
hazelnuts and a generous handful of silky-smooth strawberries chucked in on
top. Just mix it up with yogurt, milk or whipped cream, you are ought to enjoy
it every time.
Coming back to the dessert-I totally prize the idea of
serving it up into the individual glasses-so apt and perfect for barbeque
parties and sleepovers. Edd explained the recipe and instructions so well that
I understood it all just after one read. The pictures might intimidate you but
trust me it is very simple and even a novice can make it to the perfection. After
cooking strawberries, its flavour profile intensifies and you are left with
something so simple yet so elegant, you won’t believe your taste buds. The
layer of creamy custard, velvety whipped cream and crunchy bits of cereals when
sums up together as a dessert it is magical, luxurious and irresistible.
Recipe Halved from Here
Ingredients:
For Custard
250ml whole milk
1 tsp vanilla bean paste
1 large egg
2 large egg yolks
100g caster sugar
15g corn flour
For Strawberry Compote
400g alpine strawberries, hulled and diced
85g caster sugar
To finish
300ml double cream
Crystallised rose petals (optional)
70g Jordans Country Crisp Strawberries
Method:
For the custard
Place the milk and vanilla bean paste into a medium
saucepan and bring to the boil. Whilst coming to temperature, place the egg and
yolks into a large bowl along with the caster sugar and the cornflour, whisking
together until smooth. Pour the hot milk onto the eggs, whisking constantly.
Pour this custard back into the pan and over medium heat, stir constantly until
the custard has thickened (it should have the texture of custard made with
powder, thicker than a crème analgise but still pourable). Pour back into the
bowl and press a sheet of cling film onto the surface of the custard and
refrigerate until cold.
For the strawberry compote
Place the strawberries and sugar into a medium saucepan
and cook over medium heat until the fruit has released lots of juice. Continue
to cook until the juice has reduced to syrup and the strawberries have just
started to break down. Pour into a small bowl and refrigerate until chilled.
To assemble the fools
Divide half of the compote between six glasses and top
with the custard. Sprinkle the Jordans Country Crisp Strawberries onto the
custard and then set the glasses aside for the moment. In a large bowl whisk
the cream until it holds soft peaks, add most of the remaining compote
(reserving a little to decorate the desserts) and gently fold together, leaving
it partially swirled in. Spoon the cream mixture into the glasses.
To finish the fool
Spoon the remaining compote on top of the cream and
sprinkle a little extra Jordans Country Crisp Strawberries. If you want to make
the decoration of the dessert extra special, add one or two crystallised rose
petals to each glass. To make these, paint rose petals with a thin layer of egg
white and dip into sugar, making sure everything is covered. Set the petals
onto a parchment lined baking tray and allow drying out for at least two hours,
but preferably overnight.
Notes:
When folding in the compote, use a very light hand to
ensure a pretty rippling effect.
Be sure to stop whipping the cream as soon it holds soft
peaks as, if you are refrigerating, it will keep the mixture silky smooth.
You cannot make this dessert ahead of time, as the cereals will get soggy.
You cannot make this dessert ahead of time, as the cereals will get soggy.
Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Jordans Cereals for sending Strawberry Country Crisp for review.
Linking this at Maison Cupcake’s challenge page and Elizebeth's Kitchen Diary
Linking this at Maison Cupcake’s challenge page and Elizebeth's Kitchen Diary
