Ice and Peppermint Creams by
Chef Phil Vickery
chef Phil Vickery cooks up a pudding storm
Everyone has their favourite pudding
but not everyone knows how to make them! However, help
is here in the form of Celebrity Chef Phil Vickery.
Phil is here to give easy step-by-step instructions
to create fantastic puddings, one pudcast a month. As
the snow piles up around us, treat your friends and
family with these easy to make festive goodies. Phil
has conjured up this sumptuous recipe for Coconut Ice
and Peppermint Creams. These delicately coloured Christmas
treats are deliciously light and are perfect for serving
with coffee, after a heavy Christmas dinner.
Create them alongside Phil with this simple step-by-step
pudcast and say with pride I Made
It, just like him.
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 fantastic
puddings. Click on Podcast below to watch his latest
instalment demonstrating how to make . . .
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!
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.
ICE AND PEPPERMINT CREAMS
tying them up in some cellophane and decorate with a
bow to make a lovely festive present." ~ Phil
For the coconut ice:
100g (3½oz) Carnation Condensed Milk
115g (4oz) icing sugar, sieved
85g (3oz) desiccated coconut
1 tiny drop red food colouring
For the peppermint creams:
115g (4oz) icing sugar, sifted
55g (2oz) Carnation Condensed Milk
Natural peppermint extract, to taste
25g (1oz) plain chocolate, melted
the coconut ice:
together condensed milk and icing sugar. Stir in coconut
(mixture should be very stiff) and divide in half.
one half of the mixture pale pink.
line a small plastic box or loaf tin. Place the white
coconut ice on the base and press into a bar shape.
Form the pink coconut ice into a similar shape and
press firmly together.
for 2 - 3 hours until firm.
the Peppermint Creams:
mix icing sugar into the condensed milk. Add peppermint
until smooth and firm. Roll out to 5mm (¼")
thickness and cut into rounds with a small cutter.
Leave in a cool place to dry.
the peppermint creams with the melted chocolate by
drizzling over in lines or dip into the melted chocolate
to coat one half.