We had the Executive Pastry Chef from The Bristol, Amanda Rockman, in studio to show us how to make some of the restaurant's best desserts in an easy to make at home version!
You can try out all of Amanda's recipes below:
PORTABLE LEMON TART:
NOTE: Layer all of the ingredients in a 7 oz. flip-top, glass Mason jar.
1. First, layer Gingersnap cookie crumbles on the bottom of jar. You can purchase good quality gingersnaps at your local grocery store or bakery. Chop them up and toast them if they are not crunchy as you want that crunch for texture.
2. Pipe Lemon Curd on top. You can use a Ziploc bag and tie with a string and snip off the end so you can pipe the Lemon Card on top of the gingersnaps in the jar.
LEMON CURD RECIPE
(Please note that lemon curd freezes well so this can be made ahead to save time):
1 Cups - Lemon Juice
2 Cups - Sugar
1/2 lb -- Butter
1 vanilla bean pod ? scraped or 2 tsp vanilla paste or 3 tsp vanilla extract instead
Method: Over a double boiler, whisk lemon juice, sugar, yolks, eggs and vanilla bean until thick. Then, remove from heat and add cold butter. Cool down in ice water bath.
3. Take blueberries and toss in fresh ginger and sugar. Then place on top of the layer of lemon curd.
4. Dollop whip cream on top. Close lids, chill if you like and these fun, individual-sized desserts are ready to eat!
MAPLE BACON SMORE:
BACON CHOCOLATE BARK:
8oz (.5#) chocolate- semisweet or bitter
3T grapeseed oil (or olive oil)
bacon- as much as you want!
pinch of salt
Method for Bacon Chocolate Bark:
- Bake the bacon in oven till cooked and slightly crispy
- Take out and once slightly cooled (enough to handle) dip in the maple and place back in the oven for 5 minutes
- Allow the bacon to cool and chop into medium to small size pieces
- Melt the chocolate over a double boiler- add the 20g grapeseed or olive oil (grapeseed is preferred as it has a more neutral flavor)
- Mix in the pieces of maple bacon and a pinch of salt
- Place on parchment paper and spread out in a 5'X5" square
-Place in fridge and allow to cool
Building your Smore:
- using a blow torch- (optional) toast your marshmallow and place on graham cracker
-Cut thin slices of banana and place ontop of marshmallow
- Add a piece of the bacon chocolate bark out of the fridge and finish with another graham cracker (you could always place in a slightly warm oven to get a more fudgy effect!)
CHESTNUT HONEY SEMIFREDDO:
Vanilla Ice Cream (store bought)
1 cup sugar
1 cup water
half a vanilla bean scraped or 1 tsp vanilla paste or 1 1/2 tsp vanilla extract instead
METHOD: bring water, sugar and vanilla to a boil and pour on top of raisins. Allow to sit to room temp
3/4 cup slightly softened butter
3/4 cup dark brown sugar
3/4 cup all purpose flour
one-half cup almond flour (place toasted almonds in a food processor and ground finely)
2 pinches salt
- Place all dry ingredients in a kitchen aid and add butter in cubes. Mix till clumps of dough form.
- Place on parchment lined sheet pan and bake at 325F till golden brown. (Every five minutes or so toss the streusel around on the sheet pan to ensure even baking)
Scoop three scoops (or two...)into a glass and chop up green apples and tear apart the fresh basil. Mix these together in a bowl with a scoop of the raisins, taking some of the vanilla syrup to the mix and toss. Place streusel bits on top the ice cream scoops. Follow with the apple salad mix and syrup. You can garnish the top with honeycomb (purchased at whole foods). Not only is this a easy frozen treat it has elements that are healthy for you!