Recipe of the month, created by Langdale Head Chef John Adler-Connor

Click to see previous Recipes -

Goats’ Cheese Terrine with Mixed Leaves and Walnut Vinaigrette

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Chocolate Swiss Roll, Cumberland Chocolate Butter, Cherry Cloulis, Crisp Brandy Snap

Swiss roll
250g butter ( melt the butter and chocolate over simmering boiling water)
250g dark chocolate
sabyon
10 egg yolks ( whisk together over simmering water to a creamy consistency)
140g caster sugar

50g plain flour ( fold into top ingredients)

10 egg whites ( whisk to a meringue )
125g caster sugar

fold sabyon into the melted chocolate mix
fold the meringue into the main mix
spread onto a grease proof tray and bake 180 c for 10 minutes – leave to cool-ready

Cumberland chocolate butter
Cream together 250g butter, 250g icing sugar, 100g melted chocolate, 1 measure of rum- ready

Spread on top of the swiss roll sponge and roll to make a Swiss roll

Empty 1 tin of black cherries into a pan with 250g caster sugar, boil and ruduce to half the quantity.
Place in a liquidizer and blend till smooth – ready

Brandysnap Wafer
80 g soft butter
80g golden syrup
60g plain flour
160 g caster sugar

place all ingredients into a robo coupe / blender. Blend till smooth.

Place a teaspoon of mixture onto a greaseproof tray, moving in a circular motion until a 5cm circle has been made.

Cook in the oven 180 c 5-6 minuntes, until golden.

Remove and allow to cool