Recipe Inspiration

Ingredients...

750ml Full fat milk

250ml Double cream

170g Essential Cuisine Crème Anglaise Powder

500g Mascarpone cheese

300g Golden caster sugar

125ml Water

125g Unsalted butter

150g Essential Cuisine Asian Miso Base

50ml Fresh lime juice

96x 4cm Pidy mini trendy round and sweet tartlets

300g Ginger Nut biscuits

Caramelised ginger pieces

Method...

1. Place the milk, double cream and the Crème Anglaise in a medium pan over a medium heat. Bring to the boil slowly, whisking continuously. 

2. When the anglaise has thickened and the starches have cooked out, place in a bowl and cover. Place in the fridge until it has completely cooled. 

3. Remove the anglaise from the fridge, lightly whisk in the mascarpone cheese and place in a piping bag. 

4. In the meantime, add the sugar and water in a small saucepan over a low heat until the sugar has dissolved. 

5. Once dissolved turn up the heat and boil until you’ve got an amber caramel colour. Remove the pan from the heat and whisk in the butter, remaining Asian Miso Base and lime juice, pour into a drizzle bottle. 

6. Place ginger nuts in a food blitzer and blitz until a crumb.

7. Serve by piping Crème Anglaise/mascarpone mix into your desired PIDY cases, we used the mini tartlets range.

8. Generously drizzle the miso caramel over, sprinkle with the ginger nuts, garnish with micro lemon balm. 

Chefs tip: Try adding 50ml of sake rice wine to the Crème Anglaise mix for a Christmas treat