recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
1/2 vanilla pod
2 eggs, plus 2 egg yolks
2 tablespoons caster (fine sugar)
1 Victoria sandwich cake (see recipe)
6oz raspberry or strawberry jam
4oz medium sherry
10oz Devonshire Cream
1 1/2oz flaked almonds, toasted and
2oz glace cherries to decorate
the milk with the vanilla pod. Cover the pan
and leave to infuse for 20 minutes.
together the eggs, egg yolks and sugar and strain
on the milk.
over a gentle heat, without boiling, stirring
all the time until the custard thickens slightly.
into a bowl; lightly sprinkle the surface with
sugar and cool.
the sponge cake with jam, cut up and place in
a 3 1/2 pint shallow serving dish with the macaroons.
over the sherry and leave for 2 hours.
over the cold custard.
the cream until softly stiff. Top the custard
with half the fresh cream.
the remaining cream on top and decorate with
the almonds and cherries.
4 - 6