P47: BRAMBLE & AMARETTI TRIFLES
P48: SUSPIROS DE LIMEÑA
P49: SPICED APPLE & AMBER MIST STRUDEL
P49: TIRAMISU TRIFLE
P50: GINGERBREAD & DRAMBUIE ROULADE
P51: MAGICAL MULLED WINE JAM TRIFLE
P51: PEARS POACHED IN SPICED RED WINE SYRUP
P52: MULLED ORANGE & CHOCOL ATE CHEESECAKE
P53: STICKY TOFFEE APPLE CRUMBLE
P54: STICKY TOFFEE STEAMED PUDDING
P55: COOKIES AND CREAM CHEESECAKE TART
Bramble & amaretti trifles
SERVES 4
150g (5½oz) blackberries
3tbsp Bottlegreen Bramble
Cordial
100g (3½oz) double cream
100g (3½oz) Greek yoghurt
1tbsp icing sugar
4 madeleines, quartered
200ml (7fl oz) vanilla custard
6 amaretti biscuits, roughly crushed
1 Set aside a handful of blackberries to use for your garnish. Put half the remaining blackberries in a small blender or food processor with the cordial. Whizz until smooth, then pass through a sieve to remove any pips. Roughly chop the remaining blackberries and stir into the purée; set aside.
2 In a mixing bowl, whisk together the double cream, yoghurt and icing sugar until combined.
3 To assemble the trifles, take four glasses and spoon the blackberry purée into each. Add the madeleine quarters, then some of the custard and layer the cream mixture on top. Cover and chill for four hours, then scatter with the crushed amaretti and reserved blackberries before serving.
Chef’s tip: For a grown-up dessert, give these trifles an alcoholic kick by adding a splash of blackberry liqueur to the cordial.
Suspiros de limeña (meringue and dulce de leche dessert)
SERVES-12
410ml (14½fl oz) evaporated milk
400ml (14fl oz) condensed milk
3 free-range eggs, separated
250g (9oz) granulated sugar
60ml (2fl oz) Port
30ml (1fl oz) water
Cinnamon powder, to garnish
Pour both cans of milk into a heavybottomed pan and cook on a medium-low heat, stirring constantly with a wooden spoon for 40-60 minutes. Do not let the mixture boil. It will thicken and its colour will change to a caramel-brown. It will be ready when you draw the spoon through the mixture and the bottom
