Bavarois is the French term for Bavarian cream, which is a gelatin dessert, very similar to a dessert mousse in its texture. This recipe is simply delicious.Read More
Filtering by Category: Travis Finch
Let's remember summer vibes with this delicious, fruity Mango Spritz cocktail.Read More
Serving burgers and all the many accompaniments is really a matter of personal preference. I like to have my burger quite traditional and allow the burger patty to speak for itself. A high quality, mature cheddar with crispy streaky bacon, bitter coz lettuce, sweet plum tomatoes, crispy raw red onion and finished with a tangy mayo is my favourite. Of course, it would be sacrilegious to forget the fries. - Travis Finch / Head ChefRead More
- 1 tin Condensed Milk
- 1 tin Ideal Milk
- 1 cup Cream
- 1 pod Vanilla
- Slice your vanilla pod in half and with the back of your knife take out all the seeds. Add this to your cream. Whip the cream until stiff peaks form.
- Whip your ideal milk until it starts to thicken.
- Combine your cream, ideal milk and condensed milk. Whisk it all together until fully incorporated.
- Place your mixture in quite a large bowl inside your freezer. Whisk every 30 minutes until set.
Please feel free to post any comments or any questions below.
Head Chef | Hartford House
- 300g Sugar
- 300g Salt
- 2 x Fresh Yellowtail Fillets
- Place fillets on a flat tray skin side down. Cover with the sugar and salt and place in the refrigerator for 2 hours.
- 300ml light soya sauce
- 200ml bitter molasses
- 100ml treacle sugar
- 2 sticks of fresh lemongrass
- 1 lemon zested
- 1 orange zested
- Bring the above to the boil, whisk mixture vigorously and set aside to cool.
- Lightly rinse the fish fillets and pat dry with paper towl and then place skin side up into a flat tray.
- Completely submerge with the cooled molasses mixture and place in the refrigerator for 24 hours.
Please feel free to post your comments or any questions below.