Standardised recipe sheet

Title of recipe:

Bakewell tart, marzipan ice cream & berry coulis

Preparation time:

Cooking time:

Portion size:

Yield:

1 Hour (Tart)

10 Minutes (Ice cream)

15 Minutes (Tart)

45 Minutes (Ice cream)

Ingredients / Quantity

1 tbspraspberry jam

125g/4ozbutter

125g/4ozcaster sugar

125g/4ozground almonds

1 free-rangeegg, beaten

tspalmond extract

50g/1ozflaked almonds

50g mixed berries

480ml cups whole milk240ml cup heavy cream5 egg yolks100g cup granulated sugar, divided1/2 teaspoon salt, divided1 teaspoon pure almond extract1/4 teaspoon pure vanilla extract2/3 cup chopped almonds

Preparation method:

1. Make sweet pastry.

2. Melt the butter in a pan; take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

3. Heat cream, milk and almond extract till warm.

4. Whisk egg yolks and sugar till white. Slowly add milk to egg mix always stirring then add back to pan. Cook low heat always stirring until custard. Add marzipan.

5. Toast the almonds in a pan then add 2 tbsp sugar and the salt cook until caramelised.

6. Add mixture into ice cream machine, when half finished add nuts into mix.

7. Blitz berries and pass through a fine sieve.

Required techniques:

Making sweet pastry

Ice cream production

Caramalisation of sugar

Serving suggestion:

Serve singular tartlet, one scoop of ice cream and garnish with berry coulis

Storage:

Store terrine in fridge and ice cream in freezer. Make tuiles to order.