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Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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Chorizo hotdogs with chimichurri and smoky red relish

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Pinot and vanilla sorbet with peach salad


Due to its alcoholic content, this sorbet is extremely soft. Make sure to scoop it at the last minute to avoid it melting too quickly.

You'll need

2 each white and yellow peaches, cut into wedges 2 white nectarines, cut into wedges   Pinot and vanilla sorbet 150 gm caster sugar Seeds from 1 vanilla bean, reserve pod for pinot syru 500 ml pinot noir   Pinot syrup 110 gm (½ cup) caster sugar Rind of ½ orange, pith removed, cut into julienne 40 ml pinot noir

Method

  • 01
  • For pinot and vanilla sorbet, combine sugar, vanilla seeds and 125ml hot water in a saucepan. Simmer over medium heat until sugar dissolves (1-2 minutes). Pour into a bowl placed over ice. Add pinot and stir until chilled (2-4 minutes), then churn in an ice-cream machine according to manufacturer’s instructions. Freeze until required.
  • 02
  • Meanwhile, for pinot syrup, combine sugar, rind, reserved vanilla pod and 2 tbsp hot water in a saucepan. Cook over medium heat until sugar dissolves (1-2 minutes), then pour into a bowl placed over ice. Stir until cool, then add pinot. Just before serving, add fruit and serve chilled with sorbet.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2009

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