Hope everyone who celebrates Christmas had a good Christmassy time this week! It’s been three days of FOOD here – not necessarily all day eating or anything, but when the emulsions and foams and spherification starts a-happening in your own house, you know it’s a serious Caps Lock event.
We had Turbot with celeriac puree, grape agar balls, kale and some kind of foam for the main and COFFEE-HAZELNUT Ice cream cake (from the best gelateria in London) with homemade salted caramel sauce and chocolate fudge sauce. That was Christmas EVE.
Christmas day was scallops with pea puree and cumin foam, beef wellington with brioche pastry (100% better than puff pastry. Trust), winter greens with chestnuts and juniper berry and mashed potatoes. Then for dessert I made a banana + pecan steamed cake with a golden syrup muscovado topping and a toffee sauce.
Today I made WAFFLES! in my new WAFFLE MAKER. Heck yes. (I made the Bon App. brown butter yeast waffles, recipe via Megan!)
I have to say I’m looking forward to returning back to my usual yogurt and museli tomorrow, and chilling the heck out with the food.
iiiin other news: I made salted caramel filled molten chocolate cakes (YES). I’ve got step-by-step photos for the whole thang (you are so organised Izy! Why yes, thank you kind…Izy..).
You can probably tell that as well as my body being akin to a food bean-bag right now, my brain is also just a big mass of ‘blahhhhhhhhhhhh’ , so if I try to type much more, I think it’ll end up more like a keyboard smash than actual words. So I’ll just let the pictures do the talking..or typing – and as a picture is worth 1000 words, get ready for a nice long picture essay.
For the Salted Caramel:
- 1/3 cup (65 g) granulated sugar
- 1 tbsp agave syrup, , honey or corn syrup
- 1/4 cup (60 ml) water
- 1/3 cup (80 ml) heavy cream
- 1/2 tsp flaky salt
- 1 tsp vanilla extract
- (alternatively, you can skip making the caramel: Take 6 store-bought salted caramels and poke one into the batter in each ramekin after chilling)
For the Cakes:
- 3.5 oz (100 g) chopped bittersweet chocolate (70% cocoa solids)
- 1/4 cup (55 g) unsalted butter
- 3 tbsp (30 g) all purpose flour
- 1/4 tsp salt
- 3 eggs
- 1/3 cup (65 g) granulated sugar
- 2 tbsp softened butter and 2 tbsp cocoa powder, , for the ramekins
- optional: whipped cream or vanilla ice cream, , to serve
- In a deep saucepan, heat the first three caramel ingredients, stirring just until the sugar dissolves. Continue to cook over a medium-high heat, swirling the pan often (don't use the spoon to stir the mixture as this can cause crystallisation in the caramel) until the mixture becomes golden. Remove from the heat and immediately add the cream then stand back for a second as the mixture will bubble up. Stir in the cream until completely combined, then stir in the salt and vanilla extract. Set the caramel aside to cool.
- Butter six, 4-oz ramekins and dust with the cocoa powder, shaking out any excess.
- In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. Remove from the heat and stir in the flour and salt until smooth.
- Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).
- Ten minutes before you're ready to bake the cakes, preheat your oven to 350 F.
- Spoon a heaped teaspoon of the cooled caramel into the centre of each ramekin and slightly push it down into the cake mixture. Place the ramekins onto a small baking tray and bake for 12-20 minutes, they should be molten in the middle and set around the edges. Loosen the edges of the cakes with a knife and turn out onto individual plates. Serve immediately with whipped cream or vanilla ice cream.