All posts tagged: Gills

Ravneet Gill’s recipe for brown butter and honey custard pots | Dessert

Ravneet Gill’s recipe for brown butter and honey custard pots | Dessert

Published by skeptic

There’s a pub in east London that serves one of my favourite ever desserts. The Marksman’s brown butter and honey tart is rich, crisp and full of depth – everything you could ever want from a sweet tart. Here, I’ve tried to recreate its flavour in the form of custard pots to serve at the end of dinner with an elegant grating of good-quality dark chocolate. Brown butter and honey custard pots All the joy of my favourite tart, without having to make pastry. Prep 15 minCook 15 minSet 2 hr +Makes 6 350ml double cream200ml whole milkA pinch of flaky sea salt, plus extra to finish80g dark runny honey60g unsalted butter3 egg yolks20g cornflour20g dark chocolate, for gratingFlaky sea salt, to serve Put 200ml of the double cream in a saucpan with the milk, salt and honey, set the pan over a medium heat and cook, stirring occasionally, until the mixture just begins to simmer. Take the pan straight off the heat. Melt the butter in a second saucepan on a medium heat, swirling …

Ravneet Gill’s recipe for lemon chiffon cake | Cake

Ravneet Gill’s recipe for lemon chiffon cake | Cake

Published by skeptic

Chiffon cake is a cloud-like delight. I’ve omitted the sugar syrup you often find in other recipes for it, because I think it detracts from the lightness of the texture – you want a soft, airy crumb. You can use a shop-bought lemon curd for ease, but I’ve shared a homemade one if you feel inclined to try it; I love a little sharpness to contrast with the round sweetness of the vanilla cream coating. Lemon chiffon cake The finished cake will keep in the fridge for up to three days, but is best served at room temperature. Prep 40 minCook 40 minServes 8-10 For the cakeButter, for greasing4 large eggs, separated¼ tsp cream of tartar180g golden caster sugar50ml neutral oil165g self-raising flourZest and juice of 3 lemonsA pinch of saltFresh berries, half of them whole and half chopped For the lemon curdJuice of 3 lemons (see above) 4 egg yolks100g golden caster sugar100g unsalted butter For the whipped cream700ml double cream50g golden caster sugar1 tsp vanilla bean paste Heat the oven to 180C (160C …

Ravneet Gill’s recipe for coffee madeleines | Cake

Ravneet Gill’s recipe for coffee madeleines | Cake

Published by skeptic

Freshly baked madeleines are magic. Always a crowdpleaser, they take minutes to bake once the batter is made. I used to think that the only way to enjoy a madeleine was warm, but have since grown to appreciate how soft and buttery they remain once cool. They can easily be embellished, too. I’ve had citrussy madeleines served with lemon icing for dipping, while at Maison François in London they feature on the dessert trolley, piped with a pistachio ganache centre and dipped in a delicate white-chocolate shell. Here, I’ve put coffee grounds in the batter and recommend serving them with bowls of chocolate spread and jersey cream. Coffee madeleines Prep 15 minRest 1 hrCook 10 minMakes 30 madeleines 150g unsalted butter, plus extra for greasing160g plain flour, plus extra for dusting2 tbsp golden syrup1 tsp coffee grounds3 large eggs160g golden caster sugar1½ tsp baking powderSalt1 tbsp camp coffee extractChocolate spread, to serveJersey cream, to serve Heat the oven to 200C (180C fan)/390F/gas 6, and liberally grease and flour the madeleine moulds; if you have only …

Ravneet Gill’s recipe for mincemeat crumble with brandy custard | Christmas

Ravneet Gill’s recipe for mincemeat crumble with brandy custard | Christmas

Published by skeptic

If mince pies are your thing, this is a winning pudding at Christmas. The chopped apple gives the dried fruit a welcome edge, while the crumble adds texture. If you don’t want to make the custard from scratch, add a splash of brandy to shop-bought custard. The trick is to make sure the topping fully covers the filling; otherwise, if left too exposed, the mincemeat will caramelise quite quickly and turn jammy. Mincemeat crumble with brandy custard I prefer to use a mincemeat with suet because it helps to bind the base, though if need be you can replace it with vegetarian suet, which is widely available in supermarkets. Prep 25 minCook 35 minServes 4 220g mincemeat180g bramley apples, peeled and cut into 1¼cm cubesJuice of 1 large orange65g jumbo oats60g plain flourA big pinch of salt90g unsalted butter, cubed70g caster sugar For the brandy custard250ml whole milk250ml double cream60g caster sugar5 egg yolksA pinch of salt15ml brandyZest of 1 orange Heat the oven to 190C (170C fan)/375F/gas 5 and butter a 20-25cm baking dish. …

Ravneet Gill’s recipe for chocolate and cherry trifle | Dessert

Published by Sam

The indulgent texture of a thick, smooth, and luscious trifle always takes me back to scoffing the leftovers at the end of a restaurant shift. The combination of cherries and chocolate is truly delightful, particularly when the cherries can shine without being overwhelmed, as they do in today’s recipe. To enhance the trifle’s flavour even more, use a high-quality cherry compote and top with fresh cherries. Chocolate and cherry trifle Prep 15 minCook 45 minChill OvernightMakes 8 individual trifles or 1 big one 8-10 sponge fingers2 x double espresso 150g cherry compote300ml double cream, lightly whipped to top the trifle 20g dark chocolate, for grating 8 cherries, if making individual trifles, or lots if decorating a big one For the custard350ml whole milk50g caster sugar 20g muscovado sugar300ml double cream35g cornflour10g cocoa powder1 egg, plus 3 yolks50g milk chocolate, finely chopped1 big pinch flaky sea salt First, make the custard. In a large saucepan, heat the milk with half the caster sugar, all the muscovado sugar and 150ml cream. In a small bowl, mix the …