Tricky dickie's christmas puddings

2 servings

Ingredients

Quantity Ingredient
250 millilitres Red wine
1½ Oranges
½ Lemon; plus 1 lemon ,
; juice of
85 grams Caster sugar
1 large Pinch of ground cinnamon
½ teaspoon Whole cloves
1 Vanilla pod; split
3 Figs
1 250 gram pac ready to eat apricots
100 grams Chocolate with cognac
2 tablespoons Milk
300 millilitres Double cream
1 pinch Ground allspice
½ tablespoon Icing sugar
2 Eggs; separated
5 Thin slices panettone
1 tablespoon Olive oil
25 grams Butter; melted
2 tablespoons Rum

Directions

Preheat the oven to 220c/425f/Gas 7.

1 Heat the wine in a pan, squeeze in the juice of ½ orange and add to the pan with the squeezed orange half. Add the juice of ½ lemon, caster sugar, cinnamon, cloves and vanilla pod and simmer. Add the figs and poach for about 10-15 minutes, or until tender.

2 Place the apricots in a pan, pour on enough boiling water to just cover and simmer for a few minutes until the apricots have softened. Drain the apricots and blitz in a mini food processor until finely chopped.

3 Place the chocolate in a heatproof bowl, sit over a pan of simmering water and allow to melt, then add the milk and stir to combine.

4 Whip the cream with the ground allspice and icing sugar until stiff peaks. Whisk the egg whites until soft peaks, then fold into the cream and spoon the mixture into a piping bag fitted with a star nozzle.

5 Mix together 1 tbsp chopped apricot and half the melted chocolate and spoon into the bottom of a tall glass. Pipe in the cream mixture to fill the glass and use a palette knife to level off the surface.

6 Using a potato peeler, peel off long strips of the lemon and orange zest.

Cut out a star shape from one slice of panettone. Heat the olive oil in a small frying pan, add the panettone star and cook on both sides until golden brown.

7 Drain on kitchen paper and stick on the end of a long skewer with the orange and lemon zest. Insert into the tall glass to decorate.

8 Brush the remaining slices of panettone with melted butter and use to line a small loose bottomed flan tin, about 10cm diameter. Cook in the oven for about 5-8 minutes, or until beginning to brown, then remove and allow to cool.

9 For the Sabayon: Place the egg yolks in a heatproof bowl, add the rum and sit above a pan of simmering water. Whisk until the mixture is pale, thick and frothy. Pour the remaining chocolate into the bottom of the flan case, spoon on the sabayon and brown the surface using a blow torch.

10 Spoon the remaining apricot puree into a bowl with the figs and pour over a little of the poaching syrup. Pour the remaining poaching syrup in heatproof glasses and serve.

Converted by MC_Buster.

NOTES : Chef - Phil Vickery

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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