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James Martin on Desserts |
3 April 2007 |
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 James Martin grew up at Castle Howard and first entered its kitchens at the age of 5. Six years later he was cooking a meal for the Queen Mother, whipping her up a meringue. As a trained chef, he specialised in pastry, working for Antony Worrall Thompson before becoming a head chef at just 22.
He is now best known as the presenter of 大象传媒 ONE鈥檚 Saturday Kitchen. Returning to his roots on the pastry section he has just finished a new book and television series on desserts.
From Sticky Toffee Pudding to Pavlova and Profiteroles, James talks to Jenni about the enduring appeal of a good pudding.
James Martin - Desserts is published by Quadrille, ISBN: 978-1844004638 Sweet Baby James begins on 大象传媒2 on Wednesday 4th April at 8.30pm. |
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Lemon Curd Syllabub |
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SERVES 4
4 shortbread biscuits (or lemon-flavoured shortbread)
50ml white wine
75g mascarpone cheese
250ml double cream, plus extra for serving
4 tbsp icing sugar
8 tbsp lemon curd
2 tbsp flaked almonds, toasted fresh mint sprigs
Crumble the shortbread into the bottom of four wine glasses and moisten with half the wine.
Mix the mascarpone and cream with the sugar. When it reaches soft peaks, fold in the remaining wine and swirl in the lemon curd, leaving a marbling of yellow through the cream.
Spoon the mixture into the glasses, top with a spoonful of double cream and scatter with the toasted almonds. Garnish with a sprig of mint and serve. |
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