B-Caraïbe

Vanilla Cream

• 1

  Put the milk and sugar into a saucepan and heat it over a low flame. Boil the vanilla pod in this milk.

• 2

  Beat the egg yolks, gradually adding the sweetened milk.

• 3

  Put the mixture into a jug and place this jug in a saucepan of boiling water.

• 4

  Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil or it will be full of lumps.

• 5

  Remove from the heat.

• 6

  Stir in the gelatine, which should be previously dissolved in about 150ml (1/4 pint) of water and boiled for 2 or 3 minutes.

Banana Cream Filling

• 1

  In a pan, heat milk until very hot but not boiling.

• 2

  In a bowl, mix the sugar, flour, and salt together.

• 3

  Stir in the hot milk, and beat until well blended.

• 4

  Pour back into the pan and continue stirring vigorously over low heat for 4-5 minutes, until very thick and smooth. Add egg yolks and cook for a few more minutes. Cool.

• 5

  Beat mashed bananas until smooth, add lemon juice and stir into the cooled filling.

Orange-infused Chocolate Filling

• 1

  Start by pouring the milk and cream into a medium pan.

• 2

  Place the pan over a medium heat and bring the mixture slowly to the boil, making sure it doesn’t boil over. Meanwhile, break up the chocolate into small pieces. You can grate it, but I prefer to chop it finely with a knife; for this amount, it’s easier and will avoid grated fingertips in your dessert.

• 3

  Put the chocolate into a liquidiser and add the boiling milk and cream mixture.

• 4

  Leave to stand for 30 seconds to allow the chocolate to melt.

• 5

  Take the central stopper out of the liquidiser lid to release the steam, then cover the open hole on top with a tea towel to prevent splattering.

• 6

  Flick the blender on and off a couple of times quickly to release a bit more steam, keeping your tea towel in place.

• 7

  Then switch it on low and gradually turn it up to maximum, whizzing the chocolate and hot creamy milk together for 30 seconds, until the chocolate is fully melted.

• 8

  Crack the egg into a cup, removing any stray bits of shell, and add it to the chocolate mix in the liquidiser.

• 9

  Whizz for a further 30 seconds. You could add the egg straight into the liquidiser, but it’s best to use the cup first to avoid adding crunch to your pots.

Cashew nut Cake

• 1

  Cream together the softened butter with the sugar until white and fluffy.

• 2

  Add the egg yolks one at a time, until completely incorporated then mix in the cashew nut powder and the sweet potato mash.

• 3

  Mix to incorporate thoroughly.

• 4

  Meanwhile beat the egg whites until stiff then carefully fold into the cake batter (do not whisk and mix gently with a spatula).

• 5

  Pour the batter as quickly as you can into a well-greased baking tin that’s been lined with breadcrumbs.

• 6

  Place in an oven pre-heated to 170°C and bake for about 50 minutes, or until the cake is lightly golden and a skewer inserted into the center comes out clean.

• 7

  Once ready allow the cake to rest and cool in its tin for half an hour before turning out.

• 8

  Slice the cake horizontally in three thin slices.

To arrange

• 1

  In a deep pyrex dish, oil about 2 cms deep and pour in a layer the vanilla cream and refrigerate for two hours or until set.

• 2

  After it has set, place the first layer of cake and pour in the banana filling. Leave in the fridge for a further two hours or till set. Place another layer of cake and pour in the chocolate cream and add final layer of cake and freeze.

• 3

  Just an hour before serving, turn the cake pudding upside down and brush randomly with melted chocolate. Spread a thin layer of apricot jam for a glassy effect.