PUDDINGS TO LIFE - BLUEBERRY AND PASSIONFRUIT CHEESECAKE
& COOKING ARTICLE
chef Phil Vickery cooks up a pudding storm
famous chef takes us through 6 of Britain's favourite
puds. Everybody loves a good pud! From homemade apple
pie to granny's spotted dick or mum's treacle tart,
everyone's a winner. But how often do you make home-made
puds and do you really know where to start?
more and more people are experimenting in the kitchen
with puddings, one in five Brits have never attempted
a home-made pudding, according to new research by Carnation.
So what's stopping Brits from getting their hands dirty
in the kitchen? Perhaps, if you had a top chef in the
kitchen with you, you'd be more inclined to whip up
a nice pudding. Well now you can!
chef Phil Vickery is here to save the day. Over the
coming months he will be welcoming us in to his kitchen
to take us through the simple steps to create 6 classic
puddings. Click on Podcast below to watch his third
instalment demonstrating how to make Blueberry and Passionfruit
Cheesecake . . .
looking for inspiration? Why not logon to www.carnation.co.uk
where you can look through a variety of Phil's tasty
recipes and download the pudcasts.
stop the spread of pudding paranoia and encourage
the nation to rediscover its taste for homemade puddings,
today, celebrity chef Phil Vickery launches a series
of Pudcasts; a monthly series of six podcasts showing
you how to create simple, yet impressive, desserts.
Let's face it, even cook books aren't fool-proof,
but you'll be hard pressed to go wrong when you've
got the step-by-step directions on a screen right
in front of your eyes! So why not harness the power
of technology and watch one of Phil's pudcasts - you
can't go wrong!
SWEET TASTE OF . . .
third Pudcast released in May features Phil demonstrating
how to make Blueberry and Passionfruit Cheesecake
. A new Pudcast containing a new recipe will be launched
every month until September, showing you how to produce
a range of delicious deserts, step-by-step.
and Passionfruit Cheesecake
and Raspberry Meringue Mess
Posset (with Cardamom shortbread)
YOU GOT COOKIN'?
not just about the end result. According to Phil,
as well as missing out on the delicious taste of authentic
homemade cooking, people are passing up the opportunity
to experience the psychological benefits of making
something for themselves. Creating your own mouth-watering
pudding can be extremely rewarding, especially if
cooking for family and friends. To see others really
enjoying something you have prepared from scratch
can leave you with a real sense of satisfaction and
started his career in a seaside hotel in Folkestone
Kent, after leaving college. He then went to the
Lake District to the famous Michaels Nook Country
House hotel, where his food was rated the best
in the lakes.
6 months touring Australia and New Zealand he
took up one of two stints at the world famous
Gravetye Manor in West Sussex. Once as chef de
partie, and sous chef. This is where he really
found his love for great British produce and cooking.
This led on to his next position as Ian Mc Andrew's
sous chef at Restaurant 74
the second stint at Gravetye Manor, Phil then
travelled to the south west to open a luxurious
hotel, then moving to The Castle hotel after Gary
Rhodes left in 1999. Here he really found his
niche and over the next 9 years he won many accolades,
including a Michelin star, Egon Ronay stars and
4 AA rosettes. Phil moved onto development in
2000 co-founding The Food Bureau with partner
and friend Steven Poole.
has written six books, including 'A Passion for
Puddings'. He also writes for many magazines,
articles and is a member of The Guild Of Food
has been a regular chef on BBC's Ready Steady
Cook for 10 years. He is also resident chef on
ITV's This Morning and is a regular contributor
to Radio Five Live and BBC's Breakfast programme.
AND PASSIONFRUIT CHEESECAKE
For the blueberry compote:
100g (3½oz) blueberries
Juice of ½ a lemon
4tsp icing sugar
For the cheesecake:
200g (7oz) shortbread biscuits
40g (1½oz) butter, melted
405g can Carnation Condensed Milk Light
2 x 250g tubs Mascarpone cheese
juice of 2 large lemons
4 passion fruit
the blueberries into a small pan with the juice of
half a lemon and the icing sugar, bring to the boil
rapidly and then allow to cool, before chilling while
you make the base and filling.
a 20cm (8in) spring-form tin with baking parchment.
the biscuits and mix together with the melted butter
then lightly press into the tin. Chill.
beat together the condensed milk and Mascarpone cheese
until completely smooth. Add the juice of 2 lemons
and combine thoroughly, this should thicken the mixture.
slightly more than half the cream mixture onto the
biscuit base, spreading out to seal with the edges
of the cake tin. Using a spoon make a large, shallow
well in the centre. Spoon the cooled blueberry mixture
into the well and top with the remaining cream mixture.
Spread out evenly to encase the blueberries. Chill
for 4 hours.
ready to serve, carefully transfer the cheesecake
to a serving plate. Halve the passion fruit and spoon
the seeds onto the top.
If you love a really zesty lemon flavour simply zest
the 2 lemons needed for the filling and add with the
lemon juice into the Mascarpone.
10 - 12
16 May 2008
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