Food
and cooking articles and information:
BRINGING
PUDDINGS TO LIFE - Tiramisu
by
Chef Phil Vickery
Celebrity
chef Phil Vickery cooks up a pudding storm
Everyone has their favourite pudding
but not everyone knows how to make them! However, help
is here in the form of Celebrity Chef Phil Vickery.
Phil is here to give easy step-by-step instructions
to create twelve fantastic puddings, one pudcast a month.
A true classic recipe - this one is made simple with
Carnation. Normally you have to whisk egg whites, etc
- but this one sets perfectly without and has a lighter
texture than most recipes.
Everybody
loves a good pud! From homemade apple pie to granny's
spotted dick or mum's treacle tart, everyone's a winner.
But how often do you make home-made puds and do you
really know where to start?
Although
more and more people are experimenting in the kitchen
with puddings, one in five Brits have never attempted
a home-made pudding, according to new research by Carnation.
So what's stopping Brits from getting their hands dirty
in the kitchen? Perhaps, if you had a top chef in the
kitchen with you, you'd be more inclined to whip up
a nice pudding. Well now you can!
Celebrity
chef Phil Vickery is here to save the day. Over the
coming months he will be welcoming us in to his kitchen
to take us through the simple steps to create twelve
fantastic puddings. Click on Podcast below to watch
his latest instalment demonstrating how to make . .
.
Still
looking for inspiration? Why not logon to www.carnation.co.uk
where you can look through a variety of Phil's tasty
recipes and download the pudcasts.
PUDCASTS
To
stop the spread of pudding paranoia and encourage
the nation to rediscover its taste for homemade puddings,
today, celebrity chef Phil Vickery launches a series
of Pudcasts; a monthly series of six podcasts showing
you how to create simple, yet impressive, desserts.
Let's face it, even cook books aren't fool-proof,
but you'll be hard pressed to go wrong when you've
got the step-by-step directions on a screen right
in front of your eyes! So why not harness the power
of technology and watch one of Phil's pudcasts - you
can't go wrong!
WHAT
YOU GOT COOKIN'?
Cooking's
not just about the end result. According to Phil,
as well as missing out on the delicious taste of authentic
homemade cooking, people are passing up the opportunity
to experience the psychological benefits of making
something for themselves. Creating your own mouth-watering
pudding can be extremely rewarding, especially if
cooking for family and friends. To see others really
enjoying something you have prepared from scratch
can leave you with a real sense of satisfaction and
pride.
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 CHEF
PHIL VICKERY
Phil
started his career in a seaside hotel in Folkestone
Kent, after leaving college. He then went to the
Lake District to the famous Michaels Nook Country
House hotel, where his food was rated the best
in the lakes.
After
6 months touring Australia and New Zealand he
took up one of two stints at the world famous
Gravetye Manor in West Sussex. Once as chef de
partie, and sous chef. This is where he really
found his love for great British produce and cooking.
This led on to his next position as Ian Mc Andrew's
sous chef at Restaurant 74
After
the second stint at Gravetye Manor, Phil then
travelled to the south west to open a luxurious
hotel, then moving to The Castle hotel after Gary
Rhodes left in 1999. Here he really found his
niche and over the next 9 years he won many accolades,
including a Michelin star, Egon Ronay stars and
4 AA rosettes. Phil moved onto development in
2000 co-founding The Food Bureau with partner
and friend Steven Poole.
Phil
has written six books, including 'A Passion for
Puddings'. He also writes for many magazines,
articles and is a member of The Guild Of Food
Writers.
Phil
has been a regular chef on BBC's Ready Steady
Cook for 10 years. He is also resident chef on
ITV's This Morning and is a regular contributor
to Radio Five Live and BBC's Breakfast programme.
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TIRAMISU
A true classic recipe - this one is made simple with
Carnation. Normally you have to whisk egg whites etc
- but this one sets perfectly without and has a lighter
texture than most recipes.
Ingredients
3 tsp Nescafe Espresso powder
5 tbsp cold water
3 tbsp coffee liqueur
300g tub low fat cream cheese
6 tbsp Carnation Condensed Milk
1 tsp natural vanilla extract (not essence)
8 sponge fingers
15g (½oz) cocoa
You will also need:
4 cocktail or open wine glasses
Method
-
Dissolve the coffee granules in 2 tbsp boiling water.
- Tip
into a large shallow dish with the coffee liqueur
and the cold water. Mix together.
- Beat
the cream cheese with the condensed milk and vanilla.
- For
each glass dip one sponge finger into the coffee mixture
until soaked. Break the sponge into the bottom of
the glass.
- Top
with a generous spoonful of the custard.
- Repeat
the layers once more, finishing with the cocoa dusting.
- Chill
for at least 1 hour before serving.
Try
these other combinations:
Try serving with a dollop of ice cream.
You
could make one large Tiramisu and serve with some
fresh peaches and raspberries.
Serves
4
www.carnation.co.uk
Published
20 May 2009
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