| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Coxon’s kit, Coxon1 |
4 |
servings |
INGREDIENTS
| 500 |
ml |
Milk |
| 500 |
ml |
Double cream |
| 1 |
|
Vanilla pod; split |
| 6 |
|
Eggs |
| 250 |
g |
Caster sugar |
| 8 |
sl |
White bread |
| 60 |
g |
Softened butter |
| 30 |
g |
Sultanas; soaked |
| 40 |
g |
Apricot jam |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Grand clove |
| 60 |
g |
Pecan nuts; crushed and toasted |
| 1/2 |
oz |
Icing sugar |
| 3 |
|
Mint leaves to decorate |
| 4 |
|
Egg yolks |
| 50 |
g |
Caster sugar |
| 6 |
tb |
Whisky |
INSTRUCTIONS
WHISKY SABAYON
Preheat the oven to 175C.
Bring the milk, cream and vanilla pod to the boil.
Beat the eggs and sugar together and pour over the cream mix and
whisk.
Butter the sliced bread and arrange on a buttered ovenproof dish.
Scatter the sultanas between the layers and dust with the spices
until all the bread has been utilised.
Pour over the milk and egg mixture carefully. Stand in a bain marie
and cook in the oven for 35-40 minutes. Remove from the oven, brush
with the apricot jam, scatter the toasted nuts and place back into
the oven for 1-2 minutes.
Whisky sabayon: Place the egg yolks into a heat resistant bowl and
place over a pan of boiling water. Add the caster sugar to the egg
yolks and whisk. Add the whisky and continue to whisk until the mix
has doubled in volume.
Do not get too hot or the egg will completely cook and will turn
scrambled.
To serve: Serve with the whisky sabayon over one side of a portioned
scoop of pudding. Dust the plate and fork and spoon (black plate)
with a blowtorch.
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