P582 CEEFAX 2 582 Sun 16 Feb 21:59/49 T 1/7 ANNABEL'S PUDDING OF PASSION Chef: Nick Nairn For 2 people Ingredients For the passionftuit cream: 3 passionfruit 300ml double cream 4 tbsp icing sugar For the sugar syrup: { cup sugar { cup water 1 lime sliced 1 orange sliced 1 lemon sliced Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 566 Next Page The Biz Backbjat Main MenuP582 CJEFAX 2 582 Sun 16 Feb 41:41/23 2/7 Ingredients (cont) For the chocolate gnash: 200g milk chocolate 2 tbsp cocoa powder @ 2-3 tdsp whip jh cream Eor the chocolate mousse: 6 egg whites 2 cups wXippjd cream 2 tbsp cocoa powdjt For the Creme Anglaisj: \ pint/300ml milk 1 vanilla pod 6 jog yolks 2 tbsp sugar 1 continjntan flan base 1 punnet strawberries, leave tops on Quiz 589 TV & Rbdio 600 Lottery 555 0 A-Z 599 Front Page 100 The Biz 566 Next Page The Biz CBackbjat Main M nuP582 CEJFAX 2 582 Sun 16 Feb 21:44/45 E 3/7 Method 1 To make the passionfruit cream, c4t the passionfruit in half and separate the skins and pulp, kjepjng both. Whip the cream with icing sugar, add the passjonftuit pulp and fold. 2 For the sugar syrup, place equal parts of caster sugar and { cup watit in a heavy saucepan. Then add slices of lime, lemon and the orange with passionfruit skins to the syrup. $ Quiz 589 TV & Radio 680 Lottery 555 0 A-Z 599 Front Page 100 The Biz 557 Next Page T(e Biz Backbjat Main MenuP582 CEEFAX 2 582 Sun 16 Feb 21:41/37 YL 4/7 Method (cont) 3 For the milk chocolate gnash, add the chocolate to another double boiler and stir until melted, t(en add the cocoa powde and combine well. 4 Add the whipped cream and 1 tbsp of sugar syrup to the chocolate and beat until well combined. Be careful not to split - add more cocoa powder if needed. Then take off the heat and leave to one side. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page The Biz Backbjat Main MenuP582 CEEFAX 2 582 Sun 16 Feb 21:54/11 * ,*^*.(.h ,' $-$- -), 4"- - -%%* 5/7 Method (cont) ) For the chocolate mousse, beat the egg whites until stiff, mix in the whipped cream, 3 tbsp of chocolate gnash and the cocoa powder. Place in a heart shbpjd mould on a flat plate and leave in fridge until firm to touch. 6 To make creme anglaise, heat the milk with vanilla pod in a sbucipan until the milk begins to froth, taking about eivj minutes. WhirS the egg yolks and sugar until thick and light, for about 3-4 minuter, and remove the vanilla pod from the milk. Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page The Biz Backbeat Main MenuP582 CJEFAX 2 u82 Sun 16 Feb 21:49/23 '=mj{b{jkjz -lj!w5s57555 j 7575=m L @ 6/7 Method (cont) 7 Add a small amount of the hot milk to the gog and sugar. Return the milk and egg mixture to the pan with the rest of the milk and heat until thickened. 8 To make the strawberry flan smooth 2 tbsp of sugar syrup ovjt the flan base. Spread with chocolate gnash and the passionfruit cream. Arrange strawberry halves on top and dust with icing s gaj. Serve with crime anglaisj. Also remove thu chocolate mouss from the mould, dust with icing sugar and decorate with so e sprigs of mint. Quiz 589 TV & Radio 600 Lottery 555 ( A-Z 599 Front Page 100 The Biz 557 Next Page The Biz Bahkbjai Main MenuP582 CJEFAX 2 582 Sun 16 Feb 21:53/27 X 7/7 If you would like to take part in Ready, Steady, Cook, please write to Chatly o James at: Rjadz Steady Cook 46 Bedford Square London WC1B 3DP Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Irons Page 100 The Biz 557 Next Page The Biz Backbjat Main Menu