A Simple and Sophisticated Store cupboard pud
How to get a delicious dessert on the table when you've only got five minutes (and ingredients)
What’s with all the alliteration?
Anyway, I thought it high time I did a post just for subscribers, seeing as how I have a few now it’s time I start thinking strategy right, and rewards and, all of that stuff. But, erm, as it turns out, I can’t work out how to do that! Sigh. Just know that the intention was there…
For now this is just a recipe, for a really beautiful dessert that anyone can whip up in minutes.
Thank you so much for subscribing to my somewhat erratic newsletter, for inviting me into your inboxes and for taking the time to read what I’ve written and to comment and engage with me. It’s incredible to me that you have. Big kiss.
I first had a version of this pudding (that’s what we Brits call dessert by the way, this is about as far from a ‘pudding’ as you could get) at one of Mimi Thorisson’s Manger Workshops. In essence, a cloud of whipped cream topped with a squeeze of chestnut cream, a riff on the classic French Mont Blanc – have you ever had one? It’s a tiny bit too sweet for me and this dessert provides the perfect solution.
Looool… just tried to find a picture of a mont blanc and then used image generator to make a picture - this is the closest I got - love the description I had to use. Oh I love this!
As usual for me, I hadn’t been paying any attention to what was happening in the kitchen – I was probably off taking photos somewhere – so when I popped a spoon laden with cream into my mouth I was struck by how elegant it tasted. There was something else, something elevating the cream and turning it from a pile of whipped cream (nothing wrong with that) into a dessert.
I never got confirmation of what was in it but here is my version, I mean, it’s criminal really, to call this a recipe but, here goes.
Susie’s Super Sophisticated Speedy Special or, whipped cream with chestnut.
To serve two to three or maybe four (I suppose)
Ingredients
300ml double cream
200g Ricotta (no need to strain, just use it straight out of the tub, and also, the tubs are usually 250g so you could just plonk it all in)
Icing sugar to taste (and the taste should be light, start with just a touch – maybe even none at all)
A tube of chestnut spread* (okay, you may have to buy this online or if you’re lucky and have a good local deli they’ll probably have it but once you buy a few it can be classed as a store cupboard ingredient!)
A square of dark chocolate (I’ve actually crumbled up a bit of a Flake in the pictures because I wanted the contrast of the elegance of everything else and the chocolate)
Method
Pour the cream into a mixing bowl and add the icing sugar, start with a teaspoon or two, stir and taste – add more icing sugar if you like
Whip the cream with a whisk until just beginning to thicken
Add in the ricotta – and mix in/beat with a wooden spoon, this is to avoid getting any big lumps
By now the mixture has probably thickened enough but, if not, give it another whisk.
You’re aiming for a soft and pillowy mixture so be careful, cream can take ages to thicken up and then suddenly two more turns of the whisk and you’ve got yourself butter (this Is an exaggeration).
Place a big dollop of mixture onto a plate and swirl with the back of a tablespoon.
Squeeze chestnut cream on top of the cream mixture in a higgeldy piggedly fashion.
Grate over some chocolate – perhaps dust with some icing sugar and voila!
And that’s not all…
Of course, there are variations that can be made to this. Use this as a base to jump off of.
What would be beautiful would be a cream flecked throughout with vanilla seeds. Instead of icing sugar you could use a muscovado which will give a beautiful deep flavour to the cream (remember that the colour will change too), you could add a drop or two of rosewater, or some bay or thyme syrup perhaps.
And then obviously switch up the toppings. This is absolutely beautiful with apricots, roasted with brown sugar and thyme. Or rhubarb – a rose tinted cream topped with roasted rhubarb, drizzled over with the sweetened juice from the roasting tray… not that would be a thing of beauty. And don’t be shy of citrus, oranges or clementines – fresh or maybe cooked in a light syrup. Or, how about fresh raspberries (or strawberries) in summer, maybe with some roughly chopped, roasted pistachios.
I mean, the combinations are endless and will always result in something glorious.
Is this useful?
When I write this kind of recipe, I often put in a “you could do this, add this, change that” – is that useful? Or am I being confusing with my bay syrups and rhubarb vinegars (didn’t mention that but thought about it)?
If you make this, I’d love to hear what combination you go for or to see a picture – please tag me on IG or, leave a comment here.
Or, what’s your top quick and simple dessert? I’m always looking to expand my repertoire.
Thank you for reading.
Extra Extra!
Oh! Bonus dessert (the gold star for those of you that have got this far).
I first had something akin to this at a fantastic restaurant, El Gato, in Turin (again, c/o Mrs Thorisson!). I was blown away by the flavours in my mouth. I thought about it for months and kept trying to get Mimi to get the recipe from them, I thought they had made an olive oil ice-cream, which I still plan to try doing, but on return visit they said they’d never made olive oil ice-cream.
So here is my version - this isn’t a recipe though, fair warning, but it’s so SO good nevertheless.
Get yourself a really really good vanilla ice-cream, add a drizzle of eye-wateringly grassy extra virgin olive oil (or, just a really good EVOO) and the tiniest crack of black pepper.
You’re welcome.
In other news
I’ve been up to loads, I’ll update you next time! Mwah ha.
I’ve introduced a referral scheme but as I don’t actually do any paid subscriber posts yet it’s a bit redundant but, they’re coming, and soon! Sooner than I thought, seeing as I couldn’t work out how to do a subscriber only post. You paid up beauties will be getting something just for you pronto pronto, just pondering what.
Happy Sunday all xx
* A link to some chestnut deliciousness, these really are great to have in the cupboard Faugier Chestnut spread