Gourmet dessert recipe from Glasgow chef Gary Townsend
100g dark muscovado sugar
100g unsalted butter, softened
2 large eggs (about 100 g total)
100g self-raising flour
30ml whole milk
5ml vanilla extract
Pinch of salt
Roasted Apricots
6 medium apricots (about 300 g), halved and pitted
30g light muscovado sugar
15ml honey
10g unsalted butter, melted
5ml lemon juice
1 sprig fresh thyme (optional, for aroma)
Vanilla Cream
200 ml double cream
30g icing sugar
5 ml vanilla bean paste (or seeds from 1 vanilla pod)
50g mascarpone cheese
Method
Pre heat oven to 180c/160c fan/ gas 4
To begin prepare the Muscovado Sponge. In a mixing bowl, cream together 100g dark muscovado sugar and 100g softened butter until light and fluffy (about three minutes with an electric mixer). Beat in two eggs one at a time, ensuring each is fully incorporated. Sift in 100g self-raising flour and pinch of salt, then fold gently to combine. Add 30ml milk and 5ml vanilla extract, folding until the batter is smooth.
Divide the batter evenly among the 4 greased ramekins (about 2/3 full) or a baking tray (this is what I used). Bake at 180°C for around 15 minutes, or until a skewer comes out clean. Let cool slightly, then turn out onto a wire rack.
Next make the Vanilla Cream. In a chilled bowl, whisk 200ml double cream, 30g icing sugar, and 5ml vanilla bean paste until soft peaks form. Gently fold in 50g mascarpone cheese for a rich, stable cream. Chill until ready to serve.
For the roasting of the apricots, place six halved apricots cut-side up on a baking tray. Mix 30g light muscovado sugar, 15ml honey, 10g melted butter, and 5ml lemon juice in a small bowl. Spoon this mixture over the apricots. Add a sprig of thyme (if using) to the tray for extra flavour.
Roast for 15–18 minutes, until the apricots are soft and caramelised. Remove and let cool slightly.
When it comes to assembling the dessert place one cooled muscovado sponge on each of four dessert plates – I have cut mine into rectangles. Spoon or pipe a generous dollop of vanilla cream over each sponge. Arrange the roasted apricot halves on top of or beside the cream. Drizzle any roasting juices from the apricots over the dessert for extra flavour.
Optionally, garnish with a small thyme sprig or a dusting of icing sugar.
Gary Townsend, Chef Owner
Elements
19 New Kirk Road, Bearsden, Glasgow. G61 3SJ
www.elementsgla.com
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The Herald Scotland
4 days ago
- The Herald Scotland
Gourmet dessert recipe from Glasgow chef Gary Townsend
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