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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x


    A creamy, smooth, simple dessert which you can top off with a compote of your own choice. Try rhubarb or fresh raspberry!




    • 3 x sheets Gelatine
    • 400gms double cream
    • 150 mls full fat milk
    • 60 gms castor sugar
    • 1 x full tsp Vanilla Bean Paste



    Firstly, in a bowl of cold water, add your sheets of gelatine and let soak for around 5 mins.


    Pour your double cream, milk, sugar and the Vanilla Bean Paste into a saucepan. Heat gently until it starts to simmer, stirring to stop it catching on the bottom of the pan and burning. Remove from heat.





    Take each sheet of gelatine from cold water and gently squeeze out excess water and pop into cream mixture . Stir continually until its all dissolved into cream mixture.



    When its all dissolved and smooth, strain mixture through a sieve to remove any lumps, as there may be a few and you don't want them in your set dish.


    Pour mixture into your individual serving dishes, level out top and chill in fridge for at least 4 hours or even overnight.


    When set, remove from fridge and either leave in bowls and top with your favourite compote or gently warm sides of serving dishes, invert and turn out.





    You can serve plain as they still taste delicious!



    I topped these with raspberry compote which i made using 2 x punnets of raspberries, 2 x tablespoons Gullane Ripple sauce and 2 x tablespoons caster sugar. Place all ingredients in a bowl and gently warm until sugar has dissolved. I popped it all into microwave on high for a couple minutes then mashed with a potato masher to make a thick compote. Finally, garnished with some fresh mint.




    Rhubarb compote ingredients:

    • 2 x bags rhubarb
    • 1 x lemon juice and zest
    • 75 gms castor sugar
    • 1 x tblspn honey
    • 2 x tblspns chopped stem ginger

    Place all ingredients in saucepan and gently cook till sugar has dissolved and rhubarb has softened. Remove from saucepan and leave to cool






    For this topping I decanted Panna Cotta and put spoonfuls of rhubarb over top and let juice run down the sides.



    Either way you end up with a delightful, creamy and fruity dessert.


    Lovely easy way to end a meal and can be prepared the day before and assembled just before devouring!


    Enjoy folks!




    Fee x

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    Written by Foodie Fee

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