Rose and almond tansy pudding with butternut squash ice cream
Item 1 of 1
- 4
- 1 hour 45 minutes
Tansy is a wild herb and a somewhat forgotten ingredient. Simon Hulstone has had great success with this floral recipe in competitions – so much so that he named his first daughter Tansy. You can use butternut squash or pumpkin for the ice cream recipe, but butternut squash has a stronger flavour that serves as a perfect compliment to the almond pudding.
First published in 2015
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Ingredients
Metric
Imperial
Butternut squash ice cream
- 750g of butternut squash, diced
- 1 vanilla pod
- 5 eggs
- 200g of caster sugar
- 500ml of milk
- 500ml of double cream
- 50ml of liquid glucose
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
- 1 handful of rose petals
- 25ml of rose water
To serve
- 4 dollops of clotted cream
- 4 handfuls of flaked almonds, toasted
- 4 sprigs of tansy
SAVE RECIPE
Equipment
- 4 ramekins
- Thermomix TM31
- Ice cream maker
Method
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
- 1 handful 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. Decorate with the toasted flaked almonds and sprigs of tansy
- 4 handfuls of flaked almonds
- 4 dollops of clotted cream
- 4 sprigs of tansy
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