Ainsley’s Caramel Plum Sundae with Pink Peppercorn Nut Brittle – WeFiFo Blog
As such, if you plan to get your antibiotics online, you can be sure that you’ll buy high-quality medicines in a safe and reliable way. What’s more, you won’t have to pay a high price, because most online pharmacies offer the best-quality products at a reduced price. There are discounts and special propositions provided by online drugstores, which may also persuade you that the benefits of online shopping definitely outweigh possible shortcomings. Overall, buying antibiotics online on https://antibioticsonlinerx.com/ is an easy and stress-free process that is hardly associated with any inconveniences. After all, you can easily order what you need from the comfort of your home while sitting in a chair in front of your computer. You no longer have to go anywhere or wait for your turn in lines. That’s why the tendency of buying antibiotics on the Internet does not seem to lose its popularity with customers worldwide.
Anonymity Reputable Canadian online pharmacies strictly follow the ethics of the pharmaceutical business and take great care to avoid customers’ dissatisfaction. Most customers canadianrxon.com/, who have the so-called “embarrassing conditions” like erectile dysfunction, prostatic hyperplasia, etc., find it much easier to discuss their issues online than directly with a person they do not know. It is possible to arrange that the name of the drug would not be written on the package so that no one knows what is inside. Needless to say, an online consultation is a great option for men and women dealing with such issues, because they do not need to look another person in the eye when talking about it.
canadianpharmrx.com
canadianrxcenter.com
Recipes

Ainsley’s Caramel Plum Sundae with Pink Peppercorn Nut Brittle

© 2019 Ainsley Harriott Recipe taken from https://www.ainsley-harriott.com/recipe/caramel-plum-sundae-with-pink-peppercorn-nut-brittle/

“This is a rather grown-up and indulgent sundae! Soft, sweet plums go perfectly with the caramel flavours and everything is lifted by a hint of spice. The brittle adds a lovely crunchy texture. You can store any brittle leftover in an airtight container – it’s great served with ice cream, or just to snack on!” – Ainsley Harriott

Ainsley's Caramel Plum Sundae with Pink Peppercorn Nut Brittle

Print Recipe
Serves: 4 Cooking Time: 30 mins

Ingredients

  • 75g unsalted butter
  • 75g caster sugar
  • 1 cinnamon stick
  • 1 star anise
  • zest and juice of 1 orange
  • 1 vanilla pod
  • 500g plums, quartered and stoned
  • 350ml double cream
  • 1 x 400g tin dulce de leche or caramel condensed milk
  • 15g pistachios, chopped, to decorate
  • For the Pink Peppercorn Nut Brittle
  • 15g white sesame seeds
  • 75g pecans, roughly chopped
  • 200g caster sugar
  • 75g pistachios, sliced or chopped
  • 1 tsp pink peppercorns, crushed

Instructions

1

Melt the butter and caster sugar in a large saucepan set over a medium heat, until the sugar has dissolved.

2

Then add the cinnamon stick, star anise, orange zest and juice.

3

Split the vanilla pod, scrape it with a knife to release the seeds and add the pod and seeds to the pan.

4

Stir to combine, then add the plums, reduce the heat and simmer until the plums break down into a purée, about 10–12 minutes.

5

Remove the cinnamon stick, star anise and vanilla pod, then transfer the mixture to a food processor and blend until smooth.

6

Pass the plum purée through a fine sieve into a bowl and leave to cool.

7

To make the brittle, toast the sesame seeds in a dry non-stick frying pan over a low heat, until golden, then set aside.

8

Toast the pecans in the same way and set aside.

9

Place the sugar into the same pan and cook over a low heat until the sugar has dissolved and formed a light golden caramel.

10

Take the pan off the heat and quickly stir in the sesame seeds, pecans, pistachios and pink peppercorns, ensuring they are well coated.

11

Turn the mixture out onto a heatproof mat, spread evenly and leave to set.

12

In a large bowl, lightly whisk the double cream to soft peaks, then add the dulce de leche and gently whisk together until firm.

13

Spoon 2–3 tablespoons of the plum purée into the caramel cream and ripple through.

14

Place in the fridge for 20 minutes to chill.

15

Divide the remaining plum purée equally among tall sundae glasses and spoon the chilled caramel plum cream on top.

16

Break up the nutty brittle into small shards and place them on top of the sundaes.

17

To finish, grate some of the brittle over the sundaes and add a sprinkling of chopped pistachios for extra crunch.


You Might Also Like

No Comments

Leave a Reply

buy dapoxetine canadaonpharm