hendersons Posted May 31, 2012 Report Share Posted May 31, 2012 I have just been asked to come up with a dessert for this weekend. It has to be jubilee orientated, not a large cake type thing because I need to be able to present it as a dressed plate/portion it also has to be quite classy. I am well and truly stuck on this one and Im struggling to find any inspiration at all. So I'm hoping once again pigeon watch can come to my rescue. So any ideas gents (even if it's just some sort of element to a dish). Thanks Nick Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted May 31, 2012 Report Share Posted May 31, 2012 (edited) 1952...hmmmm...Rationing? Seriously anything traditional English would probably go down well. I just googled 'Queen's favourite food' and it ain't that helpful. Edited May 31, 2012 by Thunderbird Quote Link to comment Share on other sites More sharing options...
hendersons Posted May 31, 2012 Author Report Share Posted May 31, 2012 1952...hmmmm...Rationing? Seriously anything traditional English would probably go down well. I just googled 'Queen's favourite food' and it ain't that helpful. I can't imagine it would be I believe the queen is well known for not being a foody. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted May 31, 2012 Report Share Posted May 31, 2012 What about something layered with stuff that was en vogue for each decade or to keep it simple each significant jubilee? Quote Link to comment Share on other sites More sharing options...
hendersons Posted May 31, 2012 Author Report Share Posted May 31, 2012 (edited) Perhaps a range of mini puds for one for each jubilee What on earth happened in this post :o it's gone all funny Edited May 31, 2012 by hendersons Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted May 31, 2012 Report Share Posted May 31, 2012 Blackforest Gateau for the 1977 one.. Quote Link to comment Share on other sites More sharing options...
Nicky T Posted May 31, 2012 Report Share Posted May 31, 2012 What a great thread! Any chance of sampling some this weekend at the Charity Shoot? How about a Jubilee version of Eton Mess; aptly titled Buckingham Mess and features banana, dark chocolate and honeycombe Quote Link to comment Share on other sites More sharing options...
hendersons Posted May 31, 2012 Author Report Share Posted May 31, 2012 What a great thread! Any chance of sampling some this weekend unfortunately I'm unable to attend as I'm working but if I manage to sort something out I'll post the recipe up so we can all have a go Quote Link to comment Share on other sites More sharing options...
Nicky T Posted May 31, 2012 Report Share Posted May 31, 2012 unfortunately I'm unable to attend as I'm working but if I manage to sort something out I'll post the recipe up so we can all have a go Top news - thank you Quote Link to comment Share on other sites More sharing options...
Chard Posted May 31, 2012 Report Share Posted May 31, 2012 (edited) How about a Jubilee version of Eton Mess; aptly titled Buckingham Mess and features banana, dark chocolate and honeycombe **** me, that sounds good Nick Get baking and bring it on Saturday Edited May 31, 2012 by Chard Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted May 31, 2012 Report Share Posted May 31, 2012 Howsabout a variation on a Battenburg but with red, white and blue food colouring? Quote Link to comment Share on other sites More sharing options...
malkiserow Posted May 31, 2012 Report Share Posted May 31, 2012 Nick, when it is sorted, make a video and post it on here called Jubilee Clip . . . . . . . . . . . Coat on and leaving Quote Link to comment Share on other sites More sharing options...
hendersons Posted May 31, 2012 Author Report Share Posted May 31, 2012 I'm thinking union flag ripple icecream (bit like raspberry ripple but with blueberry ripple bits in it too) and then miniatures of traditional British party puds like sherry trifle and perhaps a couple of others any ideas? Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted May 31, 2012 Report Share Posted May 31, 2012 Just trying to think of desserts that miniaturise well: Cheesecake Posh Choc Mousse I like the Eton Mess idea Custard tart / egg custard!! That's the one! Quote Link to comment Share on other sites More sharing options...
henry d Posted May 31, 2012 Report Share Posted May 31, 2012 Howsabout a variation on a Battenburg but with red, white and blue food colouring? Great idea, one problem, I`ve got red and blue food colouring, where can I get some white from? Quote Link to comment Share on other sites More sharing options...
Guest Mr Pieman Posted May 31, 2012 Report Share Posted May 31, 2012 Strawberries and cream, served in plain blue bowls - as British as it gets :good: :good: Quote Link to comment Share on other sites More sharing options...
hendersons Posted May 31, 2012 Author Report Share Posted May 31, 2012 What do you think to jelly and icecream? Quote Link to comment Share on other sites More sharing options...
hendersons Posted June 1, 2012 Author Report Share Posted June 1, 2012 (edited) Ok so I've made a start on the ice cream so far the recipe goes: For the icecream base, 500g milk 500g double cream 6 vanilla pods left whole (not split) 10 egg yolks 150g caster sugar Bring the milk and cream to the boil with the vanilla pods in (when boiling fish the pods out) Mix eggs with sugar and then pour on boiling cream. Cook out over a Bain Marie until it reaches 83c (or goes thicker). Then leave to cool For the red bit of the ripple 750g fresh strawberries 75g caster sugar Hull the strawberries and put them and the sugar into a pan over a very low heat and cook until the juice comes out and becomes clear. Do not stir or you will end up with purée rather than syrup. When the juice is out put the strawberries to one side (well use them later) Now put the juice and an equal weight of sugar into the pan and reduce until thick. Leave to cool. For the blue ripple bit Equal amounts of sugar and blue curaçao and reduce to a syrup the same as before and leave to cool. Churn the ice cream base and then put a small layer into the bottom of the container and then put a few drizzles of the two syrups in (try to keep them separate. Repeat this process until all the icecream is used. Freeze until needed. Next recipe will be the mini trifles I think. Edited June 1, 2012 by hendersons Quote Link to comment Share on other sites More sharing options...
hendersons Posted June 1, 2012 Author Report Share Posted June 1, 2012 No more recipes today I've ballsed it all up and need to wait for more ingredients Quote Link to comment Share on other sites More sharing options...
hendersons Posted June 1, 2012 Author Report Share Posted June 1, 2012 Ignore Me I'm an idiot Quote Link to comment Share on other sites More sharing options...
chefy Posted June 2, 2012 Report Share Posted June 2, 2012 (edited) how about a nice iced parfait ,raspberry,vanilla and blueberry set in a terrine served with a summer fruit compot filled brandy snap and sugar twists is this for a resturant or for a home meal,let us know how your menu goes Edited June 2, 2012 by chefy Quote Link to comment Share on other sites More sharing options...
hendersons Posted June 2, 2012 Author Report Share Posted June 2, 2012 how about a nice iced parfait ,raspberry,vanilla and blueberry set in a terrine served with a summer fruit compot filled brandy snap and sugar twists is this for a resturant or for a home meal,let us know how your menu goes It's for a restaurant. It goes on the menu in 5 minutes. I've decided to do miniatures of Eton mess, champagne jelly, sherry trifle,a red white and blue icecream and a Victoria sponge. I think they are all traditional and partyish enough. It makes a nice change to have made some of these more traditional puds. Quote Link to comment Share on other sites More sharing options...
malkiserow Posted June 2, 2012 Report Share Posted June 2, 2012 Apparently, Waitrose are doing dessert recipe cards by Heston Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted June 2, 2012 Report Share Posted June 2, 2012 It's for a restaurant. It goes on the menu in 5 minutes. I've decided to do miniatures of Eton mess, champagne jelly, sherry trifle,a red white and blue icecream and a Victoria sponge. I think they are all traditional and partyish enough. It makes a nice change to have made some of these more traditional puds. I've seen a pic. They look very good. Quote Link to comment Share on other sites More sharing options...
hendersons Posted June 2, 2012 Author Report Share Posted June 2, 2012 Apparently, Waitrose are doing dessert recipe cards by Heston Waitrose! I'm more Aldi Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.