Following on from the recipe for the Unbaked Chocolate Biscuit Cake (similar to the one being served at the Royal Wedding of Prince William and Kate Middleton) that I featured on this site a few days ago, here is a version of the Heston Blumenthal Royal Wedding Trifle (soon to be sold by Waitrose under the name of The Royal Trifle).
Ingredients
- Between 1/2 - 1 pint of double cream (note: the amount of cream depends on how rich you like your Royal Trifle)
- A teaspoon of saffron (crushed to a fine powder)
- 1lb of strawberries (destalked and halved)
- 1 vanilla pod split lengthways
- 1 tablespoon of brown sugar
- 3 tablespoon of kirsch
- A packet of Amaretti biscuits (crumbled, not crushed)
- A slug of brandy (Heston uses Marc de Champagne)
- 6-8 large meringues (broken roughly)
- a few rose petals (washed thoroughly, make sure also they have never had chemicals sprayed on them)
- Dried strawberries
- Caramel almonds
Method
- Mix the saffron into the cream, and leave in the fridge overnight to infuse
- The next day heat a heavy frying pan, add the vanilla pod and heat for 20 seconds
- Add the strawberries and heat for another 30 seconds
- Add the sugar and gently fold into the strawberries with a large spoon. Heat until the sugar dissolves, then add the kirsch and heat for another 30 seconds.
- Remove the vanilla pod
- Remove the mixture from the pan and place in a clean container. Leave to cool, then place in the fridge to chill for 2-3 hours
- Place the strawberry compote (for that is what the above has made) into a suitable glass trifle serving bowl
- Add the slug of brandy to the biscuits and allow to soak for 10 minutes
- Add the soaked biscuits to the strawberry compote
- Whip the cream until it is stiff and spoon onto the top of the compote
- Pile the broken meringues on top of the cream
- Scatter the dried strawberries, almonds and rose petals on top
Voila!
Note: if you want to vary the look of the Royal Trifle, then do not mix the biscuits with the compote; instead spoon the whipped cream on top of the compote, then scatter the biscuits over the cream before topping off with the meringues.
The "look" of the Royal Trifle is very much up to the artistic licence of the chef!
Don't forget to visit Accountants Can Cook which contains anecdotes of my travels around the world, together with 120 of my favourite recipes amassed during 40 years of travelling, eating and cooking.
Showing posts with label trifle. Show all posts
Showing posts with label trifle. Show all posts
Friday, April 01, 2011
Tuesday, September 27, 2005
The Rib Room Revisited
The Rib Room Revisited
Eva, myself and our good friends David and Gabi dined at the Rib Room and Oyster Bar of the Carlton Tower Hotel on Saturday night.
Eva and I have been there before (see the review here), David and Gabi have not.
We are more than pleased to say that the food, service and ambience were every bit as good as on our first visit.
-Salmon, delicious.
-Duck, delicate and flavoursome.
-Beef, unctuous and magnificent.
-Trifle, huge.
-Chocolate cake, awesome.
A good time was had by all.
My compliments to the Rib Room, and my thanks to our friends who paid the bill!
Eva, myself and our good friends David and Gabi dined at the Rib Room and Oyster Bar of the Carlton Tower Hotel on Saturday night.
Eva and I have been there before (see the review here), David and Gabi have not.
We are more than pleased to say that the food, service and ambience were every bit as good as on our first visit.
-Salmon, delicious.
-Duck, delicate and flavoursome.
-Beef, unctuous and magnificent.
-Trifle, huge.
-Chocolate cake, awesome.
A good time was had by all.
My compliments to the Rib Room, and my thanks to our friends who paid the bill!
Tuesday, April 27, 2004
Restaurant
The Bleeding Heart Tavern
19 Greville Street
Hatton Garden
London
EC1N 8SQ
Phone:- 0207 242 2056
Website www.bleedingheart.co.uk
Overview
Eva and I found ourselves out and about in the Smithfield area of London, on Friday evening. This afforded us an ideal opportunity to try The Bleeding Heart Tavern. This offers a selection of spit roasts and other British meat served with a French twist.
It is open Monday to Friday for breakfast, lunch and dinner.
Ambience
The Bleeding Heart Tavern restaurant is in the basement of the Bleeding Heart Tavern. Although it had no windows, it was modern, light, bright and cheerful.
The floors were stripped wood, the walls were painted a light yellow and decorated with large pen and ink drawings of chickens, cows and pigs. Lighting was provided by spotlights recessed in the ceiling. The tables were laid with linen cloths and napkins.
The restaurant was not very busy that evening, and even though we had not booked, we were given a nice large round table in a booth in the corner.
The staff, all French, were very friendly welcoming and efficient.
Menu
The menu offered a very good selection of British dishes including; onion and ale soup with cheese croutons, tartar of Scottish salmon and mustard on toast, poached free range egg on a crunchy vegetable salad, slow-cooked pork belly with an organic white bean stew, poached haddock topped with a poached egg on mash with hollandaise sauce and rabbit and ratte potato casserole with whole grain mustard sauce.
The meat is sourced from Smithfield, so it should be of good quality.
There were two wine lists available, one more detailed and extensive than the other.
Service
As noted the staff were friendly and efficient. The restaurant was not that busy, and so we received 100% attention; even down to the refolding and sculpting of my napkin between courses.
Food
I chose the black pudding on brioche for my starter. This dish consisted of chunks of black pudding interspersed with chunks of apple resting on a slice of warmed brioche. The dish was accompanied by a rocket salad, drizzled with grain mustard.
I was very pleased with my choice; the taste of the black pudding was well complimented by the apple, and the brioche provided an excellent base to soak up the juices.
I had half a spit-roasted chicken for my main course. This was a very generously proportioned corn fed bird, its flavour was tender and succulent. It was served with roasted potatoes in their skins and caramelised carrots and parsnips together with French beans. The chicken was served with a light jus, and tasted absolutely superb. An excellent choice, even if I say so myself!
Eva started with the tartar salmon. This was rather similar to the gravad lax served in Sweden. It was quite pleasant, but lacked the smokiness of smoked salmon (self evident, as it was not smoked) which I prefer.
Eva chose the roast pork for her main course. This was rather splendid, as it was stuffed with black pudding. Served with jus, it was accompanied by the same vegetables as my main course. I tried some of it, and was very impressed; the taste and flavour were well complimented by the black pudding.
I finished off with a dessert, a rarity for me. I chose the sherry trifle. Absolutely unctuous! Thick double cream, cherries and sponge soaked in an ocean of sherry. Top marks!
The meal which included pre dinner cocktails, Chablis and liqueurs came to £92 before service.
Overall Opinion
A very enjoyable evening, the Bleeding Heart is definitely worth visiting.
The Bleeding Heart Tavern
19 Greville Street
Hatton Garden
London
EC1N 8SQ
Phone:- 0207 242 2056
Website www.bleedingheart.co.uk
Overview
Eva and I found ourselves out and about in the Smithfield area of London, on Friday evening. This afforded us an ideal opportunity to try The Bleeding Heart Tavern. This offers a selection of spit roasts and other British meat served with a French twist.
It is open Monday to Friday for breakfast, lunch and dinner.
Ambience
The Bleeding Heart Tavern restaurant is in the basement of the Bleeding Heart Tavern. Although it had no windows, it was modern, light, bright and cheerful.
The floors were stripped wood, the walls were painted a light yellow and decorated with large pen and ink drawings of chickens, cows and pigs. Lighting was provided by spotlights recessed in the ceiling. The tables were laid with linen cloths and napkins.
The restaurant was not very busy that evening, and even though we had not booked, we were given a nice large round table in a booth in the corner.
The staff, all French, were very friendly welcoming and efficient.
Menu
The menu offered a very good selection of British dishes including; onion and ale soup with cheese croutons, tartar of Scottish salmon and mustard on toast, poached free range egg on a crunchy vegetable salad, slow-cooked pork belly with an organic white bean stew, poached haddock topped with a poached egg on mash with hollandaise sauce and rabbit and ratte potato casserole with whole grain mustard sauce.
The meat is sourced from Smithfield, so it should be of good quality.
There were two wine lists available, one more detailed and extensive than the other.
Service
As noted the staff were friendly and efficient. The restaurant was not that busy, and so we received 100% attention; even down to the refolding and sculpting of my napkin between courses.
Food
I chose the black pudding on brioche for my starter. This dish consisted of chunks of black pudding interspersed with chunks of apple resting on a slice of warmed brioche. The dish was accompanied by a rocket salad, drizzled with grain mustard.
I was very pleased with my choice; the taste of the black pudding was well complimented by the apple, and the brioche provided an excellent base to soak up the juices.
I had half a spit-roasted chicken for my main course. This was a very generously proportioned corn fed bird, its flavour was tender and succulent. It was served with roasted potatoes in their skins and caramelised carrots and parsnips together with French beans. The chicken was served with a light jus, and tasted absolutely superb. An excellent choice, even if I say so myself!
Eva started with the tartar salmon. This was rather similar to the gravad lax served in Sweden. It was quite pleasant, but lacked the smokiness of smoked salmon (self evident, as it was not smoked) which I prefer.
Eva chose the roast pork for her main course. This was rather splendid, as it was stuffed with black pudding. Served with jus, it was accompanied by the same vegetables as my main course. I tried some of it, and was very impressed; the taste and flavour were well complimented by the black pudding.
I finished off with a dessert, a rarity for me. I chose the sherry trifle. Absolutely unctuous! Thick double cream, cherries and sponge soaked in an ocean of sherry. Top marks!
The meal which included pre dinner cocktails, Chablis and liqueurs came to £92 before service.
Overall Opinion
A very enjoyable evening, the Bleeding Heart is definitely worth visiting.
Subscribe to:
Posts (Atom)