The February issue

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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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Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Cereal Milk panna cotta


You'll need

75 gm Corn Flakes 675 ml cold milk 60 gm light brown sugar silver-strength gelatine leaves, softened in cold water for 5 minutes (see note)   Corn Flake crunch 85 gm Corn Flakes 20 gm milk powder 20 gm white sugar 65 gm butter, melted

Method

  • 01
  • Preheat oven to 150C. Spread Corn Flakes on an oven tray lined with baking paper, bake until lightly toasted (15 minutes) and cool completely. Transfer to a large jug, add milk, stir vigorously then stand at room temperature to infuse (20 minutes). Strain through a fine sieve, pressing on solids to extract all liquid (discard solids). Whisk in brown sugar and ½ tsp sea salt, cover and refrigerate until required.
  • 02
  • Warm a little Cereal Milk in a small saucepan over low heat. Squeeze gelatine to remove excess water, add to warm Cereal Milk, stir to dissolve then add to remaining Cereal Milk, stirring to combine but being careful not to incorporate air. Divide among 6 small glasses (about 300ml each) and refrigerate until set (3 hours-overnight).
  • 03
  • For Corn Flake crunch, reduce oven to 140C. Pour Corn Flakes into a bowl and coarsely crush with your hands to one-quarter of their original size. Add milk powder, sugar and 1 tsp sea salt and toss to combine. Add butter and toss form small clusters. Spread on an oven tray lined with baking paper and bake until toasted (20 minutes); the clusters should smell buttery and crunch gently when cooled slightly and chewed. Cool completely and serve with Cereal Milk panna cotta. Corn Flake crunch will keep stored in an airtight container at room temperature for a week or in the refrigerator or freezer for a month.

Note One silver-strength gelatine leaf will set 250ml of liquid to a firm set. If you can't find silver-strength gelatine leaves, you can substitute an equivalent quantity, in terms of setting power, of other gelatine leaves.


"Cereal Milk was by no means the first recipe that came out of our kitchens, but it is far and away the most popular and what we are known best for. Drink it straight, pour it over more cereal, add it to your coffee in the morning, or turn it into panna cotta or ice-cream as in this recipe. The secret to a profesh panna cotta is just the right amount of gelatine - just enough to hold it together. As little as possible, so that the second the panna cotta hits your mouth, it transforms into a silky river of flavoured cream. So little that you wonder how the dessert held its shape in the first place. The Corn Flake crunch is incredibly simple to make and equally versatile in its uses. Put some in a plastic bag and take it on the go as the best snack ever."


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2012

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