Jamie's Summer Lemon Cream Pie

Jamie's Summer Lemon Cream Pie

This is a great dish for the summer, creamy and with the cut through taste of lemon. It's not overpowering but makes for a great summer dessert.


Ingredients:

• 3-4 Lemons
• 397g Condensed Milk
• 300ml Double Cream
• 350g Digestives
• 100g Butter
• 1/4 Tsp Salt

Method:

1. Crush all the digestives in a blender, then melt the butter in a pan or in the microwave
2. Add the melted butter and salt to the digestive mixture
3. Layer the mixture in a flan or quiche dish, not too deep
4. Bake in the oven for 13 minutes
5. Once finished, remove from oven and place in the fridge
6. Grate 3 of the lemons, then  juice 3 of lemons
7. Whip the cream a little, until it's just before soft peaks
8. Add in the condensed milk and stir, then add the lemon grated lemon rind and juice
9. Stir until all the mixture is mixed, taste the mixture.
10. If it needs more lemon, grate and juice the final lemon
11. If the dish is cool, pour the mixture into the dish, then refrigerate
12. It's fine to serve about an hour after being in the fridge, cut up a slice and place some mint on top

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Bradley's Chocolate Orange Risotto

Bradley's Chocolate Orange Risotto

I discovered this recipe as an assignment at college, I had to research the food and culture of Italy and then design a full menu, this was the winner dessert. Many people think that a risotto is a savoury dish, well that is not entirely true. The best I can describe this dish is a braised rice pudding which is extra rich and creamy, this has also become a household favourite for my family. Enjoy!

Ingredients:

900ml Whole Milk

200g Chopped Plain Chocolate

1 Orange

200g Vialone Nano Rice (recommended, but Pudding Rice works too)

50g Chopped Walnuts (optional)

For the presentation

A few segments of Chocolate Orange

A small pot of double cream

Method:

1. Preheat oven to 170°C/325°F/Gas 3

2. Put 900ml milk and 200g chopped plain chocolate with the juice of 1 orange in a sauce pan over medium heat. Stir to melt the chocolate, then add 200g Vialone Nano rice.

3. Tip into a 1.5 litre ovenproof dish and bake for 45 minutes, stirring often, until creamy and al dente.

4. Lightly toast the walnuts in a dry pan.

5. Swirl in some double cream and place a couple of segments of chocolate orange on the top, sprinkle the walnuts over the dish, then plate up and enjoy!