MENU dorset issue 23 MENU23.dorset pdf issue 23.new | Page 48

Steve James grew up in
Weymouth and is now
based just over the border
in Yeovil, Somerset.
BLACK FOREST COCKTAIL DESSERT
Personal Chef Steve James could get invited to any dinner party
in the land if he brought this twist on the 70s classic with him
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The Black Forest gateau is gone from many menus but not forgotten. Like the prawn
cocktail and Abba, it’s a retro classic that’s always worth reviving. Here, Personal Chef
Steve James introduces its distinct charms to the White Russian to make a boozy adult
sundae that would be an irresistible and unrefusable finish to any dinner party dining.
Steve can even come to your home and assemble it perfectly for you - just one of the
advantages of booking him for your next event or party.
Ingredients
Black Forest Cocktail Dessert
Cherry coulis
600g ripe cherries stoned and chopped
80g caster sugar
Cherry ripple ice cream
Chocolate icing
30g butter (unsalted)
15g cocoa powder
125g icing sugar
Chocolate decorations
Vanilla cream
600ml double cream
400ml whole milk
8 free-range egg yolks
140g caster sugar
1 vanilla pod 100ml double cream
1 tsp icing sugar
1 tsp vanilla bean paste
Chocolate cupcakes White Russian
(per glass)
2 tbsp boiling water
20g cocoa powder
2 free range eggs
90g unsalted butter (softened)
80g unrefined golden caster sugar
55g self-raising white flour
1/2 tsp baking powder (rounded)
60ml Liberty Fields vodka
3 tbsp Kahlua
300ml double cream
Ice cubes
To decorate
Cherries
Gold leaf/ spray
Wafer curls
Marshmallow
1 flake
Mini meringues
4 egg whites
225g caster sugar
Method
1. To start, whisk the egg whites for the meringues to soft
peaks in a stand mixer or use an electric hand whisk.
Gradually add the sugar, while still whisking, until smooth
and glossy. Put in a piping bag with a star nozzle and pipe
small stars onto a baking tray lined with baking paper.
Bake in a preheated oven at 120°c for 1.5 hours then turn
the oven off and leave to cool in the oven.
2. To make the cherry sauce, place the cherries, sugar
and a dash of water in a small saucepan and boil for
approx. 5 mins until they break down. Add to a food
processor and blitz till smooth, pass through a fine sieve
and then place a quarter of this in the fridge for later.
3. For the ice cream, put the cream, milk and scraped
vanilla seeds into a saucepan and warm until steaming but
do not boil. While this is coming to temperature whisk the
egg yolk and sugar in a bowl till creamy and pale. Once
the cream/milk mix has come to temperature whisk into the
egg yolk mix and place onto a simmering pan of water. Stir
till it becomes thick and coats the back of a spoon. Pass
through a fine sieve. Pour into an ice cream machine and
churn till thick and smooth. Swirl through the remaining
three-quarters of cherry sauce and freeze for at least four
hours till set.
4. For the chocolate cupcake, line a cupcake tin with
paper cases. Sift the cocoa powder into a bowl, pour
in the boiling water and mix into a thick paste. Add the
rest of the cake ingredients and mix with a whisk. Divide
between 6 paper cases. Bake in a preheated oven at
200°C for about 12 mins until well risen and springy to the
touch. Cool on a wire rack. If making smaller petit four size
cupcakes bake for only 8 minutes.
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