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Rose and almond tansy pudding with butternut squash ice cream

Rose and almond tansy pudding with butternut squash ice cream

Rose and almond tansy pudding with butternut squash ice cream

PT1H45M

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1
Preheat the oven to 180°C/Gas mark 4. Dice the peeled butternut squash, wrap in foil with the vanilla pod and bake for 30-45 minutes until soft to the touch. Remove the vanilla pod and blend to a purée with the blender
  • 1 vanilla pod
  • 750g of butternut squash
2
Separate the eggs and beat together the egg yolks and sugar
  • 5 eggs
  • 200g of caster sugar
3
Combine the milk, cream and glucose in a pan. Bring up to the boil and pour the mixture over the beaten eggs and sugar
  • 500ml of milk
  • 500ml of double cream
  • 50ml of liquid glucose
4
Place the egg and milk mixture in a Thermomix. Bring up to 82°C, turn off the heat and blitz in the butternut purée. Pass through a fine sieve. Allow to cool
5
Put the mixture in an ice cream machine and churn until frozen
6
Whilst the ice cream is freezing, make the tansy pudding. Preheat the oven to 150°C/Gas mark 2. Put the cream and butter in a pan and bring to the boil
  • 55g of butter
  • 425ml of double cream
7
Butter 4 ramekins. Remove the crusts from the bread and blitz into breadcrumbs. Mix together with the almonds in a large bowl
  • 6 slices of white bread
8
Beat 3 eggs together with 115g of caster sugar. Pour the cream over the eggs and mix in quickly before pouring the mixture over the breadcrumbs and ground almonds. Add the chopped tansy, rose petals and rosewater to taste
  • 3 eggs
  • 115g of caster sugar
  • 55g of ground almonds
  • 2 2/3 handfuls of rose petals
  • 25ml of rose water
  • 4 sprigs of tansy, finely chopped
9
Divide the mixture among the ramekins and cook in a roasting dish half full of water for 12-18 minutes at 160ºC/gas mark 3
10
Gently remove the puddings from the ramekins and serve with 2 tablespoon-sized quenelles of the ice cream and clotted cream. Decorated with the toasted flaked almonds and sprigs of tansy
  • 10 2/3 handfuls of flaked almonds
  • 4 dollops of clotted cream
  • 4 sprigs of tansy

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Ingredients

Metric

Imperial

Butternut squash ice cream

Rose and almond tansy pudding

  • 4 sprigs of Tansy, finely chopped
  • 425ml of double cream
  • 55g of butter, plus extra for greasing
  • 3 eggs
  • 115g of caster sugar
  • 6 slices of white bread
  • 55g of ground almonds
  • 2 2/3 handfuls of rose petals
  • 25ml of rose water

To serve

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