91热爆

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Serves 2

Ingredients

路听听听听听听听听 2 tablespoons mayonnaise

路听听听听听听听听 1 tablespoon ketchup

路听听听听听听听听 陆 lime, zest and juice. A couple of lime wedges for serving.

路听听听听听听听听 A couple of dashes of chipotle Tabasco

路听听听听听听听听 A splash of Henderson鈥檚 relish

路听听听听听听听听 100g cooked prawns (mix of small prawns and tiger prawns)

路听听听听听听听听 A handful of iceberg lettuce , shredded

路听听听听听听听听 A handful of mixed salad leaves

路听听听听听听听听 6 slices of cucumber

路听听听听听听听听 A scatter of paprika, lime zest, toasted flaked almonds and听 pomegranate seeds for serving

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Method

Shred the iceberg lettuce and pile it into dishes with the mixed salad leaves and slices of cucumber.

Mix the mayo with the tomato ketchup and a shake of Henderson鈥檚 and Tabasco. Mix through the prawns with a squeeze of lime juice.

Pile the prawns on top of the lettuce and serve with a scattering of almonds, pomegranate seeds, lime zest and a dusting of paprika. Add a lime wedge on the side if you would like a little more citrus!

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听A great alternative to Christmas pudding made with 3 main components that you could use in other desserts. The panna cotta can be eaten on its own or with a fruit coulis, the chocolate soil works as a great topping on yoghurt or ice cream and the coconut cheesecake cream could top a biscuit bake for a coconut cheesecake. <?xml:namespace prefix = "o" ns = "urn:schemas-microsoft-com:office:office" />

Panna cotta

Ingredients

路听听听听听听听听 3 gelatine leaves

路听听听听听听听听 250ml milk

路听听听听听听听听 250ml double cream

路听听听听听听听听 1 vanilla pod, split lengthways, seeds scraped out

路听听听听听听听听 25g sugar

路听听听听听听听听 For the sauce

路听听听听听听听听 250g White Chocolate

路听听听听听听听听 100ml Whipping or Double cream

路听听听听听听听听 To serve

路听听听听听听听听 4 sprigs fresh mint

路听听听听听听听听 icing sugar, to dust

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Method

1. For the panna cotta, soak the gelatine leaves in a little cold water

until soft.

2. Place the milk, cream, vanilla pod and seeds and sugar into a pan

and bring to a simmer. Remove the vanilla pod and discard.

3. Squeeze the water out of the gelatine leaves, then add to the pan

and take off the heat. Stir until the gelatine has dissolved.

4. Divide the mixture among four ramekins and leave to cool. Place

into the fridge for at least an hour, until set.

5. For the sauce, place the white chocolate and cream into a pan

and bring gently to the boil. Reduce the heat and simmer until the chocolate

has dissolved.

6. Take the pan off the heat and pour into a squeezy bottle and allow to cool.

7. To serve, turn each panna cotta out onto a serving plate. Spoon over

the sauce and garnish. Dust with icing sugar.

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White Chocolate Soil

Ingredients

路听听听听听听听听 60g Milk Powder

路听听听听听听听听 40g Plain Flour

路听听听听听听听听 25g Sugar

路听听听听听听听听 2g Salt

路听听听听听听听听 55g Melted Unsalted Butter

路听听听听听听听听 90g White Chocolate Melted

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Method

1.Heat the oven to 130c

2.Combine 40g of the milk powder, flour, corn flour, sugar and salt in a mixing bowl. Toss with your hands to mix. Add melted butter and toss with a spatula, until the mixture starts to come together and small clusters.

3.Spread the clusters on baking paper on a baking sheet and bake for 20 minutes until pale golden in colour, Cool.

4. Crumble the cooked clusters into a mixing bowl add the rest of the milk powder 20g and mix, then pour in the melted white chocolate and toss with a spatula until the clusters are enrobed in the white chocolate.

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Coconut Cheesecake Cream

Ingredients

路听听听听听听听听 250g Cream Cheese

路听听听听听听听听 250g Mascarpone

路听听听听听听听听 50g caster sugar

路听听听听听听听听 25g Desiccated Coconut

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Method

1.Mix cream cheese, mascarpone, sugar and coconut with a whisk until smooth

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