Easy Beautiful Desserts

SERVES 4 150 ml milk 150 ml single cream 3 drops of pure vanilla extract 1 egg 2 large egg yolks 75 grams castor sugar 100 grams plain chocolate 150 ml whipping cream METHOD Put all of the milk and 2 tablespoons of the single cream into a saucepan .Bring just to a boil and remove from heat. Add the In a heatproof bowl beat the egg yolks, egg and sugar until they are pale and thick, then pour on the boiling cream and milk. Place the bowl in a double boiler (over a pan of simmering water) and stir until the mixture is thick like custard. Leave to cool and then chill in the refrigerator. Add the pure vanilla extract to it. Whip the double cream until it forms soft peaks and fold it into the chilling custard. Transfer the mixture into a freezer container and freeze until firm and beating twice at hourly intervals to break up the crystals. After the first beating break the plain chocolate into small pieces. Place it in the double boiler with the remaining ...

450 grams gooseberries topped and tailed 3 tablespoons of water 100 grams castor sugar 300 ml whipping cream Few drops of green food colouring METHOD Place the gooseberries in a saucepan with the water and bring it to a boil and then simmer gently for 10-15 minutes or until the gooseberries are soft. Sieve in a bowl stir in the castor sugar mix well and leave to cool for about half an hour. In a large bowl whip the whipping cream until it forms soft peaks and fold it into the cooling gooseberry puree. Spoon into individual glasses and keep in refrigerator to chill. Serve chilled.