Quaglino’s is a see-and-be-seen reincarnation of a restaurant popular in London during the 1940s and 50s. But there is nothing stodgy about its cuisine. In fact, Quaglino’s kitchen is one of several that have exploded the traditional view that British restaurant cookery is bland and heavy. To wit, this superb semifreddo or parfait that does not require churning in an ice cream maker:
 

• 1.1 ltr/35 oz best quality heavy cream
• 450 gr/1 lb India Tree superfine sugar
• 600 ml/20 fl oz cold water
• 8 egg yolks

 

1) Combine sugar and 125 ml/4 oz of the cold water; slowly bring to 180ºC/350ºF. You should have, to quote the cookbook writer, "a dark, seething, dangerous caramel."

2) Remove from heat and gradually (and with caution) add 250 ml/8 oz cold water.

3) Return to heat and bring back to a boil. Add the remaining 250 ml/8 oz water, return to a boil.

4) Remove from heat, cool and reserve mixture. This should take 5 minutes while you whisk the egg yolks to light, white sabayon.

5) Continue to whisk (either by hand or in mixer with whisk attachment) and pour in caramel syrup in a thin stream until fully incorporated. Continue whisking until cool.

6) Lightly whip the cream to soft peaks, then fold into caramel custard. Mix completely so that no streaks of cream are visible.

7) Pour into a lidded container and freeze overnight, removing to soften a minute before serving.

 This recipe comes from Cuisinette Val Lishak, pastry chef extraordinaire, and our head display designer. It takes rice pudding to a new level!
 

• 1 can of Jansal Valley 20/22% coconut milk, combined with enough whole milk to equal 4 Cups total
• 1 Cup Carnaroli rice
• 1/2 C. finely shredded unsweetened coconut
• 1/4 C. India Tree Caster sugar
• 2 egg yolks
• 2 tsp Nielsen Massey Madagascar vanilla extract
• 2 tsp vanilla extract
• additional 1/4 cup India Tree caster sugar

*optional - a great addition is one cup of dried cherries

 

1) In a saucepan combine the rice, milk combo, and 1/4 cup of sugar.

2) Simmer, stirring frequently for 25-30 minutes.

3) In a bowl, whisk together 2 egg yolks with additional caster sugar and add to the gently simmering pudding mixture.

4) Cook for an additional 2-3 minutes, stirring constantly.

5) Add coconut and vanilla and allow to cool. Can be served warm or chilled.

6) Add optional cherries at this time as well.

Variations of this recipe abound in cookbooks.  This one is adapted from an article by British chef Jamie Oliver.  It can be done in ramekins, coffee cups, or you can get really fancy and use the little pots designed especially for this decadent delight.  No one has to share.
 

• 1/4 cup dark rum or brandy
• 12 oz chocolate (60-70% cocoa solids) coarsley chopped
• 2 cups heavy cream
• 3 tbs unsalted butter
• 4 large egg yolks

 

1) In a saucepan heat cream until it bubbles at the edge.

2) Remove from heat and add chopped chocolate (or pistoles). Allow to stand a moment before stirring until smooth.

3) Whisk yolks in a bowl and temper with 1/2 cup of chocolate mixture, then reverse that into saucepan of remaining chocolate and cream.

4) Add butter and brandy or rum and stir until smooth.

5) Pour into individual serving dishes and refrigerate until chilled. This sets up within an hour or two. You can top with a rosette of whipped cream and no one will complain.

• 1 teaspoon grated grapefruit zest
• 1 Cup strained fresh grapefruit juice
• 2 sheets of gelatin, soaked (or two teaspoons of powdered gelatin)
• 6 large eggs, separated (reserve the yolks for later in this recipe)
• 3/4 Cup superfine sugar
• 1 Cup whole milk
• 3/4 Cup heavy cream
• 1/4 Cup chopped, peeled, pistachios

 
1) Combine the grapefruit zest and juice in a small bowl and add the soaked, squeezed, gelatin sheets. (If using powdered gelatin, just sprinkle it on top.) Set aside.

2) With a fork, lightly whisk 5 egg yolks and 1/2 cup sugar in a medium mixing bowl. (Discard the remaining yolk or reserve for another use.)

3) Heat the milk in a medium saucepan over medium heat until almost simmering. The milk should make a spitting sound when you tilt the pan. Remove from the heat. Whisk about 1/4 cup of the hot milk into the egg-yolk mixture. A little at a time, whisk the egg-yolk mixture back into the hot milk in the pan.

4) Cook over low heat, stirring constantly, until the mixture starts to thicken, about 5 minutes.

5) Remove from the heat and stir in the gelatin mixture. Transfer to a large bowl and cool to room temperature.

6) In a clean bowl using an electric mixer, beat the egg whites on high speed until bubbles form. Add the remaining 1/4 cup sugar slowly, beating on high speed until stiff peaks form.

7) Fold the beaten whites into the cooled custard.

8) In another clean bowl, whip the cream until the consistency of sour cream. Gently fold into the custard mixture.

9) Divide the mixture among eight 5 ounce ramekins. Level off and refrigerate until the souffles are set, at least 6 hours or overnight. Before serving, gently press the pistachios onto the top.

 

• 1 lb (plus a little extra) mascarpone cheese
• 4 Tbs India Tree powdered sugar
• 5 eggs separated

 
Separate the yolks from whites of 5 eggs. Beat whites until they form a firm meringue. Beat yolks until pale. Add mascarpone to yolks, then fold in whites and powdered sugar.
Separate the yolks from whites of 5 eggs. Beat whites until they form a firm meringue. Beat yolks until pale. Add mascarpone to yolks, then fold in whites and powdered sugar.

• 1 cup all purpose flour
• 1 cup whole milk
• 1 Tlb rum (or Grand Marnier or Amaretto)
• 1 tsp Madagascar Vanilla
• 1/3 cup water
• 2 large eggs
• 2 Tlbs melted butter
• 2 Tlbs superfine sugar
• additional melted butter for the pan

 

 1) Combine the flour and sugar in a small bowl.

 2) Whisk eggs, milk, water, vanilla, rum, and melted butter together in another bowl.

 3) Add the flour/sugar mixture slowly, whisking until smooth. Let mixture rest in the refrigerator for an hour, if possible.

 *Note: We are unabashed fans of the old fashioned crêpe pans. The Teflon-coated non-stick pans just don’t do the job well.

Place a 6 or 7 inch crêpe pan over medium high heat. The pan should be hot enough that a drop of water sputters on it. Using a ladle or measuring cup, hold the pan at an angle and spread the batter as you are pouring it in. (If the batter doesn’t flow easily, add enough milk or water until it does. If the batter is too thin, the crêpes will be too thin and crispy, so add a bit more flour.) When the batter covers the pan, put it back on the burner. Cook the first side, then flip it with an offset spatula and cook the other side for another 30 seconds or so. Flip onto a plate, and continue. Brush pan with butter each time.

 You can keep the finished crêpes warm by folding them in foil and keeping them warm in a very low oven. You can freeze them for several months by separating them with paper in a Ziplock bag. This recipe makes about 16-18 six-seven inch crêpes, or 10-12 nine or ten inch crêpes.

• 18 ripe purple figs
• 1 cup mascarpone
• 1/3 cup Chesnut Honey
• 2 Tbsp water
• 1/2 cup grappa

Preheat oven to 475 F. Cut off the top stem of each fig and cut horizontally in half. In a large porcelain dish, wet the bottom just to form a film. No more. Place the figs in as close together as possible cut side up. Drizzle a few drops of grappa over each fig. Spoon half a teaspoon of chestnut honey over each fig and on top of that, a teaspoon of mascarpone.
Bake on top rack in a very hot oven for 5 minutes or until the mascarpone is slightly brown and the juices are running from the figs.
Serve immediately.
Serves 6.

 In response to your many requests for a real fig pudding, we include this delectable recipe from THE FANNY FARMER COOKBOOK, by Marian Cunningham.
 

• 1 c. dark Muscovado sugar
• 1 c. finely-chopped dried figs
• 1 tsp Chinese cinnamon
• 1 tsp salt
• 1/2 c. raisins
• 1/3 c. butter or finely-ground suet
• 1/4 tsp freshly-grated nutmeg
• 2 Tbs flour
• 2 tsp Bakewell Cream baking powder
• 2-1/2 c. dry breadcrumbs (home made is best)
• 3/4 c. currants
• 3/4 cup milk
• 4 large eggs, well beaten

 
Butter a two-quart steamed pudding mold. Heat water in a pot large enough to hold the mold.
Soak the breadcrumbs in the milk, then add the eggs, sugar, salt, baking powder, cinnamon, nutmeg. Combine thoroughly. Dredge all the fruit with the flour. Work the butter or suet in another bowl until it is as creamy as possible and add the fruit. Combine with the bread and milk mixture and beat to blend thoroughly. Spoon into mold.
Clamp lid on mold and place in pot of simmering water. Water should come 2/ 3 of the way up the side of the mold. Steam pudding for 3 hours. Remove from pot and allow to cool before unmolding.
This no-fail pudding can be soaked in liqueur or fruit juice and wrapped in our wonderful cheesecloth (9 sq. feet, $4) and plastic wrap, stored in the refrigerator or freezer, then reheated in the microwave. It can also be returned to the mold and re-steamed for half an hour. This is a great do-ahead recipe.

• 1 1/2 cups organic cane sugar
• 1-2 Tbs cognac
• 2 cups milk
• 2 tsp Tahitian vanilla at least, (or 1 scraped Tahitian Vanilla bean)
• 3 cups whipping cream
• 3 large egg yolks
• pinch salt
• Valrhona cocoa powder for dusting

 
In an electric mixer, beat sugar and egg yolks until mixture has turned pale yellow and forms a ribbon, Add milk and mix thoroughly. Transfer mixture to saucepan and cook over medium heat, stirring constantly, until it lightly coats a wood spoon. Do not allow mixture to boil. Remove from heat and immediately strain custard into a cold stainless steel bowl. Stir in salt, vanilla and refrigerate until cold (or put in freezer until cold). When it is chilled, add the cream and cognac.

For a dramatic presentation, tie a parchment or foil collar around a 1 qt. soufflé dish and brush with vegetable oil. Spoon most of the mixture into the soufflé dish, filling it to the rim, and freeze until rather firm. Cover the remaining mixture and keep in refrigerator. When the souffle’ is firm, spoon the remaining mixture on top and allow it to freeze (at least 3-4 hours; overnight is fine). Before serving, remove collar and sprinkle with sieved cocoa powder. Serve with chocolate sauce - a divinely happy ending to a special holiday such as Christmas. (Note: If you don’t plan to use a collar on your 1 qt soufflé, you can use a larger 2 qt dish, but the presentation will not be as dramatic.)

•  1 pint each of coffee and vanilla bean ice cream
• 1 Tlb glucose or corn syrup
• 1/2 Cup golden baker’s sugar
• 1/2 Cup light cream
• 2 Tlbs. unsalted butter
• 3 Tlbs. toasted walnuts
• Caramel Sauce (recipe follows)
• Six - 6-7" crêpes

 
1) Make the dessert crêpes

2) In a heavy pan (for best results, use a copper sugar pan) heat the sugar over medium heat. Do not stir until you see the caramelization begin. (you want a light amber color)

3) Stir in cream, butter, and glucose/corn syrup. Cook and stir over medium to medium high heat until smooth and thick. The caramel may seize, but just keep stirring with a wooden spoon.

4) Place a crêpe on a plate, put in one scoop of each ice cream, fold over crêpe, drizzle with caramel sauce and nuts and serve immediately. ( A dollop of whipped cream sure wouldn’t hurt, but isn’t necessary.)

 A fabulous take on a classic. Make this the ending of a very special meal. From "Superchefs", edited by Karen Gantz Zahler, a marvelous cookbook with signature recipes from chefs across the U. S.
 

• 1 1/2 cups milk
• 1 1/3 cups heavy cream
• 1/2 cup India Tree superfine sugar
• 1/4 cup water
• 12 oz. Valrhona Jivara Lactee Milk pistoles, Slitti Lattenero discs, or Cluizel Marilumi Milk minigrammes
• 4 large egg yolks
• TOPPING: 1 Cup India Tree Demerara sugar

 

1) Preheat oven to 350F.

2) Put the milk chocolate in a stainless steel bowl and pour the milk mixture over it. Whisk until the chocolate has melted into the hot milk. Cool thoroughly.

3) In a heavy saucepan, bring milk, cream, and 2 Tbsp sugar to a boil over medium heat, reserve in pan.

4) In another small saucepan, make the caramel base by mixing the remaining superfine sugar with 1/4 cup water and cook over medium heat until caramel is golden (approx. 20 min.).

5) Slowly temper by adding 1/3 of the milk mixture and carefully whisking into the caramel until well mixed. Return this to the milk mixture and bring to a second boil.


6) Whisk the egg yolks with a small amount of the chocolate, then pour back into the chocolate mixture. Strain through sieve and put into 6 shallow 4 1/2 " dishes or ramekins. Bake in a water bath for 45 min. to 1 hour. (A large dish can be used, but cooking time will be longer.)

7) Remove from water bath, allow to cool, and refrigerate covered with plastic wrap for at least an hour. Before serving, sprinkle Demerara sugar evenly over top and caramelize using a salamander or the Cheflamme torch.

 I can think of nothing finer than the classic French chocolate mousse to experiment with different blends of our chocolate couvertures. My youngest daughter made a meal out of this mousse and her grandmother’s rolls for much of her childhood, and she has turned out just fine!
Clementine (from the book Clementine in the Kitchen) admonishes us that "only the finest bittersweet should be used as well as the freshest eggs." I concur.
 

• 1/2 c. India Tree superfine sugar
• 1/4 c. water
• 5 eggs, separated
• 8 oz bittersweet couverture of your choice (you can combine 2 different ones, which is fun)
• cognac, vanilla or rum

 

1) Melt chocolate pistoles with water and sugar in a heavy saucepan over low heat. Mixture should have a silky consistency.

2) Allow to cool, stirring occasionally.

3) Beat 5 egg yolks well and add to the chocolate mixture with a little cognac, vanilla or rum to taste.

4) In a separate bowl, whisk the egg whites until stiff but not dry.

5) Fold a portion of the whites into the chocolate mixture to lighten, then fold in the remainder of the whites and whisk together gently until no whites are visible.

6) Pour into a bowl or into individual ramekins. Chill for two hours. Technically, this recipe serves 8, but we prefer four!

• 1 Cup heavy cream
• 1 Cup whole milk
• 1/3 Cup India Tree Superfine sugar
• 1/4 tsp Bakewell Cream
• 2 Cups India Tree Confectioners sugar
• 6 large eggs, separated
• French orange essence to taste

 
CUSTARD SAUCE (can be done ahead, covered and chilled.)

In a saucepan, whisk the egg yolks, and add cream and milk.Add essence and Triple Sec. Cook over medium low heat, stirring constantly with a wooden spoon until your instant read thermometer readt 175 degrees. Remove from heat and strain through a fine mesh sieve and cool, covered, in refrigerator.

FOR THE "EGGS"
Beat whites with Bakewell Cream until stiff, shiny peaks are formed.(Or you can whisk whites in a copper bowl with a balloon whisk - you don’t need the Bakewell cream if you do it this way.)
Fill a rondeau or saute pan with about 2 inches of water and bring to just below a simmer. Take an oval ice cream scoop and make several "eggs" from the meringue mixture. Drop into water and poach about 2 minutes per each side. I put them on a silpat in a half sheet pan until I finish all of them.

Just before serving, either put all of the custard sauce in a large gratin, or in individual serving dishes, and top with meringue "eggs". I usually sprinkle some India Tree Pastel Sanding sugar on top.

Nancy Purves Pollard

from Simply Tuscan

• 1 lb. strawberries, or other berries of choice
• 1 vanilla bean, split open (Tahitian recommended)
• 1c. whole milk
• 2c. India Tree confectioner’s sugar
• 3c. heavy cream
• 4 tbs. Cavalli balsamic condiment
• 4 tbs. India Tree superfine sugar
• 4-5 gelatin leaves

 
Soak gelatin leaves for 10 min. in cool water, then squeeze dry. Wash and stem strawberries.
In a heavy saucepan, mix cream, milk, confectioner’s sugar and vanilla bean. Bring to a boil, reduce heat to low, and simmer for about 6 minutes. Remove from fire, add gelatin, and stir until the gelatin dissolves. Pour the mixture into individual molds, bowls, ramekins, or a single 6-cup mold. Chill for at least 3 hours.
In another bowl mix the strawberries, superfine sugar and the balsamic condiment. Let macerate at room temperature for at lest 30 minutes before serving with the unmolded panna cotta.

There are many variations on this luscious Italian dessert, but this is our adaptation of the one served at Tatiana and Amedeo’s wedding reception last year by Sgr. Vitelli. Please don’t substitute  sour cream, Cool Whip, or Dream Whip for the marscapone! You’ll be glad you didn’t when you taste the end result.
 

• 1 1/2 Cups  Mascarpone cheese
• 1 Cup Espresso roast coffee
• 2 3/4 oz grated dark chocolate or same amount in cocoa.
• 3 Tlb high quality Brandy
• 3/4 Cups Superfine sugar
• 36 Savoiardi Ladyfingers
• 5 large eggs, separated

Any shallow (approximately 2 inches in height) cake pan or baking dish that will hold 2 quarts.
 

1) In a mixer bowl, beat egg yolks with sugar until mixture is light and fluffy.

2) Add Mascarpone and beat until smooth.

3) In another bowl, (copper is preferable), whisk egg whites until soft peaks form and fold into Marscarpone mixture.

4) Combine brandy and coffee in another bowl and then dip the savioirdi in the mixture for a couple of seconds and arrange enough to create a bottom layer in the baking dish. It is very important not to let the coffee soak too much into the savoiardi.

5) Spread half the Mascarpone mixture over them, and then top with more savioardi dipped quickly in coffee mixture.

6) Spread half the Mascarpone mixture over them, and top with more savoiardi dipped quickly in the coffee mixture and then the remaining Mascarpone cream is smoothed over the top. Dust with grated chocolate or cocoa powder just before serving. This can be made several hours in advance, or even the night before serving. This will easily serve twelve people.

All ingredients must be at room temperature.
Pre heat your oven to 350 F
Grease and flour a 9 inch square pan (line bottom with parchment if you are nervous!)

Sift together 1 3/4 cup all purpose flour
                     1 tsp baking soda
                     1 tbs ground ginger
                     2 tsp ground ginger
                     1/4 tsp ground cloves
                     1/4 tsp fine sea salt

In large bowl beat until cream 8 tbs unsalted butter. Gradually add and beat on high speed until lightened in color in texture: 1 large egg and 1/2 cup light brown sugar.

Gradually beat in 1 cup light molasses.
Add the flour mixture and stir untill just combined.

Stir in 1/2 cup boiling water and 3 tbs finely chopped crystalized ginger. 

Scrape batter into pan and bake about 35-40 minutes.  An inserted tester should come out clean.  Cool in pan for 10 minutes on a rack, Slide thin knife around pan to loosen.  Invert cake pan and peel off paper.  Let cool right side up on rack. 

If making this as a base for the pumpkin mousse, cut cake in half diagonally .  Make a simple syrup of 2 parts sugar to 1 part water and add a tbs of Frangelico.  Sugar should be completely dissolved. Brush onto cake, layer thickly the mousse. Add the top layer of cake, brush with syrup and add more mousse to top.  Refrigerate. YOu can frost this with whipped cream flavored with cinnamon and sweetened with sugar.

This combination also makes a great trifle.
        

5 sheets gelatin
1/4 cup rum
4 eggs
2/3 cups sugar (you can use Golden Baker’s Sugar)
1 cup pumpkin puree
2 tsp  ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
2 tsp orange zest
2 cups heavy cream (whip this measure of cream)

Dissolve gelatin sheets in rum, then slightly heat rum to dissolve  gelatin (do not allow rum to flame) and then allow to cool
Beat eggs and sugar until fluffy (to the ribbon is the classical term)
Fold in pumpkin puree and then spices
Fold in whipped cream.  and then pour into serving dish and allow to set in refirgerator, covered with Stretchtite or make it as a filling for Val’s Gingerbread..  It can be done with her gingerbread as a trifle as well.

 An easy and light jelly roll adapted from an out of print cookbook by Lilly Joss Reich.
 

• 1/3 cup India Tree superfine sugar
• 10x15" jelly roll pan, buttered and floured
• 1 Cup of good quality jam or fruit butter of your choice
  
• 2/3 Cup sifted Hecker’s all-purpose flour
• 4 egg whites
• 4 egg yolks at room temperature
• Grated rind of one lemon (use a Microplane Zesting Rasp)
• India Tree confectioner’s sugar

 
1) Preheat oven to 400 F. Butter & flour Magic Line jelly roll pan.

2) Beat egg yolks & sugar until light, thick & creamy. Stir in grated lemon rind and fold in stiffly beaten egg whites. Dust sifted flour over top and fold in.

3) Pour batter into pan & spread evenly. Bake for about 10 minutes, then lower temperature and bake about 5 minutes more until golden. Don’t overbake.

4) Remove from oven & turn cake out immediately on a surface dusted with India Tree confectioner’s sugar.

5) Spread with jam or fruit butter and rollup on long side.

6) Allow to cool & cut into about 2 inch diagonal slices. Sprinkle with more confectioner’s sugar and decorate with whipped cream and matching fresh fruit to the filling if it applies.

 This is by far the best white chocolate mousse we have tried. It also holds very well during serving because of it’s Italian meringue base, which stabilizes it nicely.  
 

• 1 1/2 Cups heavy cream, whipped
• 1 pound Valrhona Ivoire white chocolate
• 10 oz India Tree Superfine Sugar
• 4 Large egg whites at room temperature

 
1) Melt chocolate over lowest heat in a heavy pan. Allow to cool completely.

2) Create Italian meringue by beating egg whites on low speed with whisk attachment, while slowly adding sugar. Beat on high speed until meringue remains inside whisk attachment. This step needs to happen for the meringue to be complete.

3) Gently fold in cooled chocolate and whipped cream until well combined. Chill until ready to serve. 

 

This is a riff on a recipe from Pile Ou Face in Paris.  Xocopili is a spicy chocolate invention of Frederic Bau from Valrhona.  It is made from 72%Venezuelan chocolate mixed with pimente d’esplette, cardamom, cumin, curry, paprika and salt.  Oh yes some sugar too.  These  can be

done several hours in advance and then baked at the last minute.

 

Butter and line with cocoa powder 4  5-8oz ramekins, or ovenproof coffee cups. 

 

Chop finely 4 oz Xocopili “billes” Combine with 4 oz (8tbs) unsalted butter in a double boiler (or a bowl over a pan of simmering water).  If you have copper or thick aluminum saucepan, you don’t need the water bath. Melt over low heat and whisk. 

 

With an electric mixer, whisk 3 large eggs, ¾ cups Golden Baker’s Sugar and ¼ cup all purpose flour (we use Heckers or Italian 00 all purpose) just to blend.  Then fold in the Xocopili/butter mixture.  Allow to rest for one hours. 

 

Pre heat oven to 400F  Place baking cups of choice on half sheet pan.  Pour batter into each.  Bake about 12 minutes.  Edges should be set, but it should be a bit liquid in the middle.  Transfer to dessert plates and serve immediately. This is delicious served with coconut sorbet or a tropical fruit sorbet.