This is another top recipe we have received from Robert Hutchinson, Sous Chef at Weston Park, Shropshire.

Malted Ice Cream

Ingredients

250 mls milk
400 mls double cream
2 Vanilla pods split and scraped
3 Large free range egg yolks
4 dessert spoons of Ovaltine or to taste

Method

1. Put cream and milk on to boil with vanilla and a quarter of the sugar (this will help to stop it burning)
2. Beat yolks and rest of the sugar together
3. When liquid comes to the boil pour half on to the eggs, mix well and return to the heat.
4. Heat slowly. Keep stirring until it coats the back of a spoon. Take off heat and add ovaltine.
5. Pass through a fine sieve and chill. When cold churn in ice cream machine as normal.

Hazelnut Financier Cake

62g ground hazelnuts
62g soft flour
150g caster sugar
157g egg whites
157g unslated buter, melted

Method

1. Mix flour and ground hazelnuts together. Add sugar.
2. Beat whites into the mix. Mix in the melted butter until smooth.
3. Butter and flour tartlet tins and pour in the mix. Do not overfill.
4. Cook at 250°C for about 10 minutes or until firm to the touch and a cake skewer comes out clean.
5. Turn out onto a wire rack.

Plateing

1. Place warm cake on the centre of a warm plate. Top with a ball of ice cream.
2. Dress plate with raspberry coulis and an oven dried banana garnish

(Robert says:
"Will tell you how to do dried fruit later along with making coulis and other bsaic sauces and granishes")

Serves 6