Fruit Salad with Vanilla Crème
is one of Raymond Blanc's recipes which was recently
featured at a Gourmet evening held at his Cheltenham
Brasserie, le petit Blanc.
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.
ltr double cream
135g castor sugar
4 Vanilla pods for crème
3 leaves of Gelatin - soaked in water for one
6 Pears - peeled and cored
2 Mangoes - peeled, stoned and thinly sliced
3 Kiwi fruits - peeled and sliced
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
the vanilla pods and together with the sugar
place into a pan with the cream.
to the boil.
from heat and leave to infuse for 15 minutes.
the gelatine and add to the cream.
in until dissolved.
into 6 Dariole moulds and allow to set in the
the fruit separately in the stock syrup at a
the pears for 6 minutes, the mangoes for 2 minutes,
the kiwi fruit for 2 minutes and the strawberries
for 1 minute.
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
petit Blanc, Cheltenham