Italian Vanilla Ice Cream

Ingredients
600ml Double Cream
1 Vanilla Pod
1 Lemon (zested)
4 Eggs (beaten)
2 Egg Yolks
175g Caster Sugar

Equipment
1 Large Pan
1 Balloon Whisk
1 Airtight Container
1 Sieve
1 Knife
1 Chopping Board
1 Lemon Zester

The Good Bit

1. Put the cream, eggs and yolks (beaten), lemon zest and vanilla pod in your pan and over a low heat bring almost to boiling point, stirring continuously.
2. Reduce the heat and continue stirring until the mixture thickens, now stir in the sugar and allow to cool.
3. Once cool strain into your airtight container, pick out the vanilla pod and split (run your knife from top to bottom cutting through the pod) scrape out the seeds and add to your ice cream mixture and stir in well. Freeze and enjoy.

Zabaglione

Ingredients

5 Egg Yolks

100g Caster Sugar

150ml Sweet Sherry (or liqueur of your choice)

Amaretti Biscuits and Fruit to Serve

Equipment

1 Mixing Bowl

1 Pan (with gently simmering water in)

1 Metal Spoon

1 Balloon Whisk

The Good Bit

1. place the yolks in your bowl and whisk in the sugar (this mixture needs to double in volume)
2. Now place your bowl over the water and whisk in the liqueur until the mixture becomes warm (this can take upto 10 minutes)
3. Pour your mixture in wine glasses and serve with wedges of fruit and amaretti biscuits

Serves 4

Sweet Mascarpone Mousse

Ingredients
450g Mascarpone Cheese
100g Caster Sugar
4 egg Yolks
400g Frozen Summer Fruits
Red Currants to Garnish
Amaretti Biscuits to Serve

Equipment
4 Cocktail glasses
1 Mixing Bowl
1 Wooden Spoon

The Good Bit

1. Beat the mascarpone until it is smooth then stir in the egg and sugar, leave for an hour in the fridge.
2. Layer the mascarpone and fruit in your glasses finishing with a layer of mascarpone, top with a few red currants and serve.

Serves 4

Peaches in White Wine

Ingredients

4 Peaches (stoned and cut into small wedges)

2 Tablespoons Icing Sugar (sifted)

1 Orange (cut the rind off leaving behind as much of the pith as you can, then juice)

200ml Sweet/Medium White Wine

Equipment

1 SHARP Knife

1 ChoppingBoard

1 Juicer

1 Small Bowl

1 Serving Bowl

1 Sieve

Kitchen Paper/Towel

The Good Bit

1. Place the peaches in your serving bowl and sprinkle over the icing sugar, then cut your peelings of orange skin into matchstick size pieces, place in your small bowl and cover with water.
2. Now pour the orange juice and wine over your peaches and chill in your fridge for one hour.
3. In the meantime, dry your orange match sticks on the kitchen paper, sprinkle over the peaches just before serving and enjoy. (Double cream goes very well this, and maybe a sprinkling of grated chocolate)

Serves 4

Cheats Tiramisu

Ingredients
200g Dark Chocolate
260g Mascarpone
100ml Double Cream (whipped till it holds it's shape)
260ml Black Coffee (with 17g caster sugar stirred in then cooled)
4 Tablespoons Rum/Brandy
24 Sponge Fingers
Cocoa Powder (for sprinkling)

Equipment
3 Mixing Bowls
1 Balloon Whisk
1 Wooden Spoon
1 Pan (with simmering water in)
4 Serving Plates

The Good Bit

1. Melt the chocolate in one of your mixing bowls over the pan with the simmering water in it then allow it to cool a little before stirring in the mascarpone and whipped cream
   
2. In the meantime, make your coffee, with the correct amount of sugar and rum or brandy, then you need to dip the sponge fingers in, one at a time, do it quickly so you don't make the fingers all soggy.
3. As you dip, lay out the sponge fingers on each of your 4 plates, 3 fingers next to each other pointing away from you, then spoon on some of the chocolate cream mixture, next add another layer of 3 fingers at 90 degrees to the first lot on top of the cream, now add another layer of chocolate cream and finally top with 3 more fingers pointing in the same direction as your first layer.
4. Chill for at least an hour the just before serving, sprinkle with cocoa powder.

Serves 4