Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.
500ml/17 fl oz whole milk
1 tsp of saffron threads
5 egg yolks
250ml/8½ fl oz double cream
500g/1lb 2oz ricotta
2 tbsp honey, plus extra to serve
2 handfuls of toasted pine nuts, to serve
Bring the milk and saffron to a simmer and keep warm.
In a large bowl, combine the yolks and sugar and beat until pale.
Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.
Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.
- 125g / 4oz Odlums Cream Plain Flour
- Pinch of Salt
- 1 Egg
- 300ml / 1/2 pint Milk
- Oil for frying
- Sieve flour and salt into a bowl.
- Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.
- Pour batter into a jug and allow to stand for about 30 minutes.
- Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
- Fry until golden brown. Turn and fry the other side until brown also.
- Stack pancakes on a large plate, as they are cooked.
- Spread with chocolate sauce, roll and add ice cream
- Chocolate Spread
- Ice cream
Tasty Filling Suggestions
- Dust with Shamrock Golden caster sugar, add a squeeze of lemon juice, roll up pancake and serve.
- Drizzled with Rowse Honey
- Fruit served with whipped cream
- Stewed apples, flavoured with cinnamon and a dollop of fresh cream
- Diced chicken with salsa sauce
This is a delicious dessert that will keep in the freezer for up to six weeks!
- Zest of an orange
- Juice of ½ an orange
- 4 large eggs, separated
- 100g golden caster sugar
- 300ml cream
- 100g chocolate, finely chopped
Line a 1 litre loaf tin with cling film. Put the orange zest and juice, egg yolks and sugar in a bowl. Beat until thick and creamy.
Beat the egg whites until stiff, set aside. Now beat the cream until it holds its shape.
Fold the cream into the egg mixture, then carefully fold in the egg whites. Stir through the chopped chocolate and spoon into the loaf tin. Cover the surface with cling film. Place in the freezer for about two hours. When frozen wrap in tin foil.