Check out this great dessert recipe by Chef David Forestell on Gaslight Gourmet as featured on Knowledge Network and W Network. David has a wonderful quirky personality and inspires you want to grab a pot and start cooking on the spot!
Enjoy the show!
Honey Marmalade Pudding
Flour, all purpose
Salt, mace & nutmeg
Almonds, ground and toasted
Seville orange marmalade
Cream together the butter and sugar and incorporate the eggs, one at a time. Sift together the flour, salt, baking powder, cinnamon, mace , and nutmeg. Stir the flour mixture into the egg mixture and add in the bread crumbs and almond meal.
In a greased bowl, combine the honey and the marmalade. Add the pudding mixture and cover with a layer of parchment paper and tinfoil. Tie a string securely around the bowl and finish with a tie handle. Place the bowl in a pot of simmering water for 11⁄2 -2 hours, checking occasionally to make sure the pot has not boiled dry. To serve, invert the pudding and top with custard or whipped cream.
Unsalted butter, melted
Flour, all purpose
In a bowl, combine all the ingredients and form a smooth batter dough. Refrigerate until somewhat firm. Roll into teaspoon size balls and bake in a 350° F oven for 5-7 minutes. Allow to cool slightly before forming them into shapes. Serve with the Honey Pears.
Egg yolks, beaten
Cream, whipped stiffly
In a non-reactive pot over medium heat, combine the chestnut honey, brandy, and lemon zest and bring to a boil. Remove from the heat and slowly add the hot mixture into the already beaten egg yolks. Remove the lemon zest, return to the heat, and whisk until a ribbon stage. Place over an ice bath and continue beating until the mixture is cool. Fold in the whipped cream. Place in a prepared form and freeze. Slice and serve with the Honey Pears.
2 - 3
Bosc or Anjou pear (large) peeled and quartered
Vanilla bean, split and scraped
In a non-reactive pot over medium heat, combine the pears, wine, buckwheat honey, vanilla bean, pepper, and cloves and bring to a boil. Reduce heat to a simmer and poach lightly. Add the thyme and simmer until the pears are soft and translucent. Remove from the heat and allow to cool slightly before serving.
Max Flex Television Productions Inc.