Jamie's Fresh Banana Milkshake

Jamie's Fresh Banana Milkshake

 

A milkshake is something we all enjoy, it can be great all year round. So here is my recipe for the ultimate Banana Milkshake. Some recipes say, use frozen bananas or use low fat yogurt instead of ice cream. Well sure, you can go for that, but this is my version enjoy!!.



Ingredients:
Served 3-4

• 4 Bananas
• 2 Tsp Vanilla or Vanilla Extract
• 2 Tbsp Icing Sugar
• 5 Tbsp Vanilla Ice Cream
• 650 ML Fresh Milk
• 1/2 Tsp Ground Cinnamon
• 100ml Double Cream

Method:

1. Chop up the Banana's
2. In a blender or smoothie maker, add all the ingredients
3. Blend the ingredients until majority of the Banana has been blended
4. When thick, chill in the fridge for 20 minutes
5. Once chilled, remove from fridge pour into glass and serve with a straw
6. Enjoy the drink, remember any leftover drink don't leave in the fridge for longer than 12 hours, the banana will go off.

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Mascarpone Mousse with Fruits of the Forest Compote

Mascarpone Mousse with Fruits of the Forest Compote

Ingredients:

For the Compote:

155ml Red Wine

135g Caster Sugar

½ Cinnamon Stick

250g Frozen Forest Fruits/Berries

For the Mousse:

200ml Double Cream

125g Mascarpone Cheese

1 tbsp. Caster Sugar

60g Cream Cheese

½tsp. Vanilla Essence

4 tbsp. Icing Sugar

Method:

For the Compote:

1. Place the wine, sugar, and cinnamon into a saucepan.

2. Bring to the boil and dissolve the sugar.

3. Reduce the heat and simmer for about 10 minutes

4. Stir in the fruits of the forest and let cool

5. Place 2 tbsp. of the fruit mixture into a Martini glass or something similar and allow time to chill in the fridge.

For the Mascarpone Mousse:

1. Whip the double cream until it forms soft peaks.

2. Cover the whipped cream with cling film and place the bowl in the fridge.

3. Combine the mascarpone and the cream cheese with a rubber spatula. Add the powdered sugar and continue to mix until smooth.

4. Fold the cheese mix into the whipped cream.

5. Fill the chilled glasses with the mousse mixture, place back in the fridge for about 10-15 minutes. Garnish with a sprig of fresh mint, chocolate drops and a remainder of the fruit out of the mixture if you have some.

6. DON’T LET IT TOUCH THE SIDES!

Crème Caramel

Crème Caramel

So this is a group recipe, supplied by our college. This is a great , easy recipe for a light tasty dessert.

Ingredients

(Serves 4)

(Caramel)

• 100g Granulated Sugar
• 125ml Water

(Cream)

• 500ml Milk
• 4 Eggs
• 50g Caster Sugar
• 3-4 Drops Vanilla Essence

Method:

For the Caramel:

1. Prepare the caramel by placing three-quarters of the water in a thick-based pan, adding the sugar and allowing to boil gently, without shaking or stirring the pan.
2. When the sugar has cooked to a golden brown caramel colour, add the remaining quarter of the water, re-boil until the sugar and water mix, then pour into the bottom of the dariole moulds.

For the Cream:

1. Prepare the cream by warming up the milk and whisking on to the beaten eggs, sugar and essence
2. Strain and pour into the prepared moulds.
3. Place in a roasting tin half full of water.
4. Cook in a moderate oven at 150-160°C for 30-40 minutes.
5. When thoroughly cold, loosen the edges of the crème caramel with the fingers, shake firmly to loosen and turn out on to a flat dish or plates.
6. Pour any caramel remaining into the mould around the creams.