Scrape the seeds from the vanilla pod
and add to the pan (with the pod) along with the star anise.
Place the cream and vanilla pod
and espresso in a heavy based pan and bring to boiling point.
Clean the pan, then pour the milk mixture and vanilla pod
At this stage remove from the heat and discard the vanilla pod
Discard the vanilla pod
. Allow to cool to room temp before serving.
Remove the vanilla pod
and pass the infusion through a sieve.
Preparation: 20 minutes/cooking time 45 minutes INGREDIENTS 3 tbsp raisins 1 tbsp mixed peel 100ml/3 floz rum or brandy 55g/2 oz butter, softened 7-8 slices of Genius White Gluten Free Bread, thinly sliced and crusts removed 300ml/10 floz whole milk 300ml/10 floz double cream vanilla pod
, split down the middle with a sharp knife 3 large eggs 140g/4 oz caster sugar 2-3 tbsp apricot jam 1-2 tsp icing sugar METHOD 1.
Purnell's Bistro raspberry creme brulee (makes 6-8) INGREDIENTS 1pt double cream 1 vanilla pod
3oz caster sugar 10 egg yolks 1 punnet of raspberries METHOD 1 PRE-HEAT the oven to 150degC.
CREME PATISSIERRE 550 ml milk 2 vanilla pod
6 egg yolks 125g caster sugar 50g plain flour METHOD Bring milk to the boil with the vanilla pods
and remove from the heat.
50g (2oz) gingernut biscuits, crushed 100g (4oz) dark chocolate digestive biscuits, crushed 75g (3oz) unsalted butter, melted FOR THE TOP: 450g (1lb) white chocolate, broken 75g (3oz) unsalted butter 1 small vanilla pod
, de-seeded 450g (1lb) cream cheese 175ml (6fl oz) whipping cream 50g (2oz) caster sugar Dark chocolate shavings, to serve 1.
(Serves 6) Butter for greasing 600ml whole milk 1 vanilla pod
50g caster sugar 1 large egg 2 large egg yolks 75g slightly stale white breadcrumbs 100g raspberry jam For the meringue topping: 4 large egg whites 150g caster sugar METHOD Heat your oven to 180C.
ingredients 16 free range egg yolks 350g castor sugar 1lt thick double cream, semi whipped 1 vanilla pod
, split To serve, sliced strawberries method?