BROKEN YOLK MENU RECIPES
MARY’S ROYAL CHERRY TRIFLE RECIPE | BBC GOOD FOOD
Mary Berry whips up a creamy, fruity pudding studded with almond amaretti biscuits and smothered in kirsch and custard
Provided by Mary Berry
Categories Afternoon tea, Dessert
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 12
Steps:
- First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
- Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don’t panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
- Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
- Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
- Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.
Nutrition Facts : Calories 886 calories, FatContent 50 grams fat, SaturatedFatContent 29 grams saturated fat, CarbohydrateContent 94 grams carbohydrates, SugarContent 75 grams sugar, FiberContent 1 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.9 milligram of sodium
HOW TO POACH AN EGG | BBC GOOD FOOD
Learn how to make the perfect poached egg with our easy video guide. Discover how long to cook it for and new ways to serve it at breakfast, brunch or lunch.
Provided by Good Food team
Categories breakfast, brunch, lunch
Number Of Ingredients 1
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From bettycrocker.com
Reviews 3.5
Total Time 1 hours 20 minutes
Calories 130 per serving
From bettycrocker.com
Reviews 3.5
Total Time 1 hours 20 minutes
Calories 130 per serving
- Cool 30 minutes in pan on cooling rack. For bars, cut into 8 rows by 4 rows.
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QUICK BEARNAISE SAUCE RECIPE: HOW TO MAKE IT
Bearnaise sauce is similar to Hollandaise but features wine and tarragon. This speedy recipe is delicious served over cooked vegetables or beef tenderloin. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 129 calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 129 calories per serving
- In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes. , Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside., Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately.
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WESTERN OMELET RECIPE | MYRECIPES
Our Western Omelet delivers the classic diner-style overstuffed package brimming with bell peppers, ham, and cheese--perfect for a light breakfast, brunch, lunch, or dinner.
From myrecipes.com
Reviews 3.5
Total Time 15 minutes
Calories 331 calories per serving
From myrecipes.com
Reviews 3.5
Total Time 15 minutes
Calories 331 calories per serving
- Return pan to medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelet. Cook 1 minute or until center is just set. Sprinkle 2 tablespoons cheese evenly over omelet. Sprinkle half of vegetable mixture over cheese. Run spatula around edges and under omelet to loosen it from pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining oil, egg mixture, cheese, and vegetable mixture.
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CANNOLI RECIPE - BBC FOOD
Cannoli are crisp, bubbly, fried Italian pastries, traditionally filled with creamy ricotta. Their name means ‘little cane’ and they were first made by wrapping the pastry around a piece of sugar cane before frying; these days you can buy cylindrical metal cannoli moulds.
Equipment: you will need a 10cm/4in plain round cutter, cannoli moulds, a piping bag and large star nozzle.
From bbc.co.uk
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From bbc.co.uk
Reviews 5
Cuisine Italian
- To make the filling, squeeze the ricotta in a muslin cloth to remove any excess liquid. Beat together with the mascarpone until light and fluffy. Add the orange zest, sift in the icing sugar and cinnamon and mix evenly, then transfer to a piping bag fitted with a star nozzle. Pipe the filling into the cannoli, then dust with icing sugar.
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CANNOLI RECIPE - BBC FOOD
Cannoli are crisp, bubbly, fried Italian pastries, traditionally filled with creamy ricotta. Their name means ‘little cane’ and they were first made by wrapping the pastry around a piece of sugar cane before frying; these days you can buy cylindrical metal cannoli moulds.
Equipment: you will need a 10cm/4in plain round cutter, cannoli moulds, a piping bag and large star nozzle.
From bbc.co.uk
Reviews 5
Cuisine Italian
From bbc.co.uk
Reviews 5
Cuisine Italian
- To make the filling, squeeze the ricotta in a muslin cloth to remove any excess liquid. Beat together with the mascarpone until light and fluffy. Add the orange zest, sift in the icing sugar and cinnamon and mix evenly, then transfer to a piping bag fitted with a star nozzle. Pipe the filling into the cannoli, then dust with icing sugar.
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- Remove the lid from the pot and gently place eggs in a bowl of cool water for 1 minute to serve warm.
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Reviews 4.2
From bonappetit.com
Reviews 4.2
- Do Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.
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