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Poached Fruit Salad with Vanilla Crème

le petit Blanc, CheltenhamThis is one of Raymond Blanc's recipes which was recently featured at a Gourmet evening held at his Cheltenham Brasserie, le petit Blanc.

I was fortunate to get hold of a copy of this recipe and a few others as my stepson, Craig, is training there to be a Chef.


1 ltr double cream
135g castor sugar
4 Vanilla pods for crème
3 leaves of Gelatin - soaked in water for one minute
6 Pears - peeled and cored
2 Mangoes - peeled, stoned and thinly sliced
3 Kiwi fruits - peeled and sliced
12 Strawberries
1 pt stock syrup (1 pint of water, 1 lb of sugar dissolved in the water)
6 Vanilla pods - split and the seeds scraped into the stock syrup


Vanilla Crème:

  • Split the vanilla pods and together with the sugar place into a pan with the cream.
  • Bring to the boil.
  • Remove from heat and leave to infuse for 15 minutes.
  • Remove vanilla pods.
  • Drain the gelatine and add to the cream.
  • Mix in until dissolved.
  • Pour into 6 Dariole moulds and allow to set in the fridge.

Poached Fruit Salad:

  • Poach the fruit separately in the stock syrup at a gentle simmer.
  • Poach the pears for 6 minutes, the mangoes for 2 minutes, the kiwi fruit for 2 minutes and the strawberries for 1 minute.

To serve:

  • Reheat the fruit gently in the stock syrup and serve with the vanilla crème immediately.

If required a splash of Rum can be added to the stock syrup.

Serves 6

le petit Blanc, Cheltenham