Rose Savage gives us her take on this deliciously alcoholic dessert.
After going to a charity fundraising cooking demo run by The Hop Pole Inn, I left inspired and thus attempted this pudding (or maybe desert sounds more refined). My family were more than happy to indulge my culinary whim… I mean who wouldn’t want a desert that still held nearly all of its alcohol content?
There are a few stages to creating this and the finesse of which, I learnt, is held in its delivery and plate presentation. (Note: I don’t usually dine to such high standards)
I did do some of my own added bits and apologies to the chef if I haven’t done the recipe justice.
Don’t be daunted, it doesn’t actually take that long.
Fizzy Wine Jelly
1 bottle of pink fizzy wine of your choice… Champers if your feeling plush.
200g of Sugar… (If the wine is not sweetened already eg. Asti)
14 leaves of Gelatine (If you use Dr OEtkar, each about the size of the palm of your hand)
Soften the gelatine in cold water until you can barely keep it in your hand. Put a mug of wine in a small pan and warm, add the sugar and then add the softened gelatine. Take of the heat, and in a separate bowl pour the rest of the bottle and add the heated ingredients to it.
Place a few raspberries in the bottom of your moulds and pour over the jelly mixture. Place in fridge. (Tip: To remove from the moulds place in hot water briefly, this will loosen the jelly)
Now for the Honey Tuille… (makes roughly 30)
These were a little harder (my first attempt looked like biscuits for builders!)
60g of butter
120g Caster Sugar
90g Egg Whites
112g Plain flour
Melt the butter slightly (but don’t boil) and then just add all of the other ingredients. Stir into a smooth paste and leave in the fridge for an hour-ish, then it’s ready to use.
The complicated bit comes when creating the THIN circle shapes required – we used the orange inner seal of a kilner jar. Use a palette knife to transfer just less than a teaspoon of mixture into the mould and repeat (speaking from experience, it takes more than one attempt to get this right!). With the oven preheated to 150°c, cook each batch for 10 mins or until golden To get an idea of texture, the biscuits were almost translucent.
Sugar to taste
A mixed fruit puree
Made from mixed fruits and sugar, which is then warmed keeping the mixed fruit in shape, blitzed and then sieved.
Alternatively you could use some sorbet or chocolate on the plate for decorative effect.
Rose Savage in her own words…
I’m more of a Teaching Assistant than Chef but nevertheless I can dream. I live at home in the West Midlands with my family where creativity is my release, as is Wine!
Jamie Oliver has always been the recipe book of choice and the Christmas sack is never complete without one. While I’m more savoury over sweet and rustic over fine dine, you may ask why this recipe… My reply would be: why not? I fancied a change and like to challenge myself and my tentative exploration into cooking.
I suppose I like creating out of nothing.
P.S I’m a very messy cook
If you want to find about more about Rose’s cooking exploits, she tweets @RoseAliceSavage.