Hello,

 

Check out this great dessert recipe by Chef David Forestell on Gaslight Gourmet as featured on Knowledge Network and W Network. David has a wonderful quirky personality and inspires you want to grab a pot and start cooking on the spot!

 

Enjoy the show!

Honey Marmalade Pudding

Miel Wafers

Honey Semifreddo

Honey Pears

1/2 cup

1/2 cup

3

1/2 cup

Pinch

2 tsp

Butter

Sugar

Eggs

Flour, all purpose

Salt, mace & nutmeg

Baking powder

1 tsp

1 cup

 

3 tbsp

3 tbsp

 

Cinnamon

Bread crumbs

Almonds, ground and toasted

Clover honey

Seville orange marmalade

 

Cream together the butter and sugar and incorporate the eggs, one at a time. Sift together the flour, salt, baking powder, cinnamon, mace , and nutmeg. Stir the flour mixture into the egg mixture and add in the bread crumbs and almond meal.

 

In a greased bowl, combine the honey and the marmalade. Add the pudding mixture and cover with a layer of parchment paper and tinfoil. Tie a string securely around the bowl and finish with a tie handle. Place the bowl in a pot of simmering water for 11⁄2 -2 hours, checking occasionally to make sure the pot has not boiled dry. To serve, invert the pudding and top with custard or whipped cream.

1 cup

1 cup

1 cup

 

Unsalted butter, melted

Wildflower Honey

Brown Sugar

 

 

1/2 cup

2 tsp

pinch

 

 

Flour, all purpose

Vanilla

Sea salt

 

 

In a bowl, combine all the ingredients and form a smooth batter dough. Refrigerate until somewhat firm. Roll into teaspoon size balls and bake in a 350° F oven for 5-7 minutes. Allow to cool slightly before forming them into shapes. Serve with the Honey Pears.

1 cup

1/2 cup

1

6

2 cups

 

Chestnut honey

Brandy

Lemon, zested

Egg yolks, beaten

Cream, whipped stiffly

 

In a non-reactive pot over medium heat, combine the chestnut honey, brandy, and lemon zest and bring to a boil. Remove from the heat and slowly add the hot mixture into the already beaten egg yolks. Remove the lemon zest, return to the heat, and whisk until a ribbon stage. Place over an ice bath and continue beating until the mixture is cool. Fold in the whipped cream. Place in a prepared form and freeze. Slice and serve with the Honey Pears.

2 - 3

2 cups

1 cup

1

1 tsp

2

2 tsp

Bosc or Anjou pear (large) peeled and quartered

Wine, reisling

Buckwheat honey

Vanilla bean, split and scraped

Black pepper

Cloves, whole

Thyme leaves

 

In a non-reactive pot over medium heat, combine the pears, wine, buckwheat honey, vanilla bean, pepper, and cloves and bring to a boil. Reduce heat to a simmer and poach lightly. Add the thyme and simmer until the pears are soft and translucent. Remove from the heat and allow to cool slightly before serving.

Created By

Max Flex Television Productions Inc.