Return the whole mixture to the heat and cook over a gentle heat until it coats the back of your spoon and a creamy custard is formed. Bring the milk and cream mixture back to the boil, then strain over the egg yolks, whisking all the time. Remove from the heat and leave to infuse for 20 mins.Ĭream together the eggs and sugar. Scrape the vanilla seeds from the pod, then add pod and seeds to the pan and bring almost to the boil. Put the clotted cream and milk in a non-stick pan. Cover until ready to use, leaving for a minimum of 24 hours to infuse.įor the clotted cream ice cream (adapted from the BBC Good Food website) Strip the leaves from the rosemary and mix in a small bowl with the sea salt, rubbing together to ensure the rosemary aroma is released. Treacle tart with rosemary salt & clotted cream ice cream What’s your favourite British dessert? And what do you think to the rise of salty-sweet flavours in mainstream baking? The lemon and double cream really lift the filling, making a softer, more pleasing pudding all round and finally, I’d suggest making up more rosemary salt than you need for this dessert – it keeps for ages and is just as good on savoury food as when used to add that element of salty-sweet to a pud. I used brown breadcrumbs for their lovely nutty flavour and texture, but you can sling in pretty much any old bread odds and ends you might have to hand. My first attempt at a Heston recipe involving equal quantities of butter and flour (am I making a tart or a croissant?!) ended in a big buttery mess on the kitchen worksurface, so my recommendation if you’re fairly new to pastry is to stick with Dan – follow the instructions below and you can’t really go wrong. The pastry here is a simple sweet shortcrust taken from Dan Lepard’s brilliant new baking book, Short & Sweet. Salty-sweet tart & velvety clotted cream ice cream Of course you could leave the rosemary salt out altogether, but if you like experimenting with food, I urge you to give it a go. And with the rise of balsamic strawberries, chocolate with olive oil and other seemingly strange combinations, our palates are becoming more receptive to the challenge of unusual salty, sweet and savoury combinations. Look around town and there’s hardly a trendy restaurant that hasn’t jumped on board the salty-sweet wagon with their variation on a salted caramel or chocolate dessert. I got the idea from a Gizzi Erskine recipe for Millionaire’s Shortbread and it really works. It might sound slightly bizarre, but the rosemary infused salt helps to develop a certain depth of flavour in an otherwise itchingly sweet filling. This recipe also includes a sprinkle of rosemary salt. Some people find it a little dense and rich, but in the recipe below the filling is softened with a little cream and eggs, and cut through with the zest and juice of a lemon to balance out the sweetness, a tip gleaned from Josecline Dimbleby in my Mum’s ancient edition of The Cook’s Companion. Served warm with a big dollop of clotted cream or ice cream, it’s the ultimate comfort food, dishing out heaps of nostalgia in a single syrupy slice. This classic pudding consisting of pastry, golden syrup and breadcrumbs is also a firm favourite of mine (you might have guessed that any dessert involving bread gets my seal of approval). The perfect balance of flaky pastry & thick gooey filling
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