The collection features six hand-crafted chocolate baubles encasing individual, melt-in-the-mouth chocolate delectables taking you from the delights of crushed lemon and bergamot ganache to the finest Tanzanian chocolate.
As a big fan of Gü Puds, I had an opportunity to taste some of their products and watch some alternative festive creations being made in person. At this year’s Taste of London Winter 2014, Gü appeared for the first time hosting a series of Master Classes over the winter festive foodie weekend. Head Chef Fred Ponnavoy, demonstrated three simple Christmas desserts from start to finish giving advice on where best to buy ingredients and tips in successfully creating these delicious treats!
White Chocolate Panna Cotta with Gingerbread Caramel and Apple Cider Granita
Prep time: 45 min | Cook time: 3 hr | Total time: 3hr 45min
1 large egg
110g unsalted butter
130g fresh whole milk
270g plain flour
9g bicarbonate of soda
6g ground cinnamon
1g ground cloves
1g ground cardamom
2g ground ginger
WHITE CHOCOLATE PANNA COTTA
300ml double cream
60g white chocolate
15g caster sugar
4g gelatine leaves (soaked in cold water)
100g caster sugar
150ml whipping cream
35g diced gingerbread
APPLE CIDER GRANITA
250ml apple cider (get the best quality you can)
15g caster sugar
Preheat your oven to 160˚C. Melt the butter and let it cool
In a saucepan, heat the honey to 50˚C. Sift together flour and baking powder and the spices. In a food processor or bowl , beat the egg with the honey until light.
Add the butter &the milk
Finally, add the dry ingredients and smooth the mixture using a mixer or whisk.
Bake for about 50 minutes and check the baking towards the end using the tip of a knife. If the knife comes out clean the gingerbread is baked.
WHITE CHOCOLATE PANNA COTTA
Heat the cream and milk in a pan over medium heat until the mixture is almost simmering
Reduce heat to low and stir in the white chocolate and sugar until the ingredients have melted and the mixture is well combined.
Remove the pan from the heat and add the soaked gelatine leaves. Stir until the gelatine leaves have melted then set the mixture aside until it has completely cooled.
Pour the pannacotta mixture into ramekins, then chill in the fridge for a few hours or, until set firm.
Put the sugar into a pan over a medium heat and leave it until the edges start to melt. Resist the almost, unbearable urge to stir. It will melt unevenly at first
Once there are large patches of molten sugar, swirl, the pan, dragging the dry sugar into the wet until even. Let it reach a nice amber colour then carefully add the cream.
When all the cream is added, bring back to the boil. Add the gingerbread and whisk using a hand blender. Pass through a fine sieve. Place the caramel in an airtight container and keep in the fridge until needed.
APPLE CIDER GRANITA
Simmer the water and sugar together to create a syrup. Mix the syrup with the cider.
Pour into a dish and freeze until needed. great the granita with a fork to create shards of ice serve immediately
Serve the panna cotta with a drizzle of caramel and crumbs of gingerbread. Serve the granita in a separate bowl.
The stereotype of Pub dinning experience is simple menu listing: sausage and mash, pies (fish, cottage, meat) and ice cream and always a large variety of alcohol.
At ‘A Bunch of Grapes’ I order the fish and chips meal consisting of a lovely British Cod, chunky chips with a fluffy center, sweet mushy peas and house sauce, a delight to consume with bottle of Kopparberg cider pear.
The Bunch of Grapes pub has a friendly welcoming environment with fully functioning log fire deceiving of its awards. This delicious meal came to £12 for a lunchtime meal in South Kensington, The Bunch of Grapes Pub in the center of London, is in close proximity of Victoria and Albert Grandest of museums (in my opinion), Natural History Museum, Science museum and Royal Albert Hall.
“Join the Halloween celebrations! Come along on Friday 31st, fancy dress optional, go all out there’s a prize for the best dressed!”
I wouldn’t consider myself a fully-fledged connoisseur of food; I simply adore each experience I get to enjoy beautiful cuisine. I have travelled to many places and experienced numerous dinning styles; and found that the niche for ‘pub grub’ to is more appealing then assumed. The growing interest in ‘pub grub’ seems to show people love the homely feel of food and beer service, warm atmosphere with loved ones and people whom share the same love of British food and beer.
It defiantly can be seen that mixing dinning experience and beer, helps mingle the public with the British Pub novelty and a good night out also for many pubs by serving food it has saved them from closer thus opening a new market of family friendly restaurant environment, party hosting and celebratory hiring i.e. Christmas Staff Parties.
Near Leicester Square and Piccadilly Circus underground station
Sunday night out in need of quick service meal, If you like authentic Chinese and are in the Soho area try out Mr WU a traditional Chinese buffet with large range of chicken, beef and pork menu with options for vegaterian eaters. The Buffet consists of two levels with plenty of room for family groups and seating for your two people.
Although the food wasn’t piping hot like I’d cook myself at home I found myself full after just two helping of food and a bowl of delicious fruit salad. I’d been there before and the menu has changed so I can only assume there is a weekend and week day menu.
The location of the Buffet makes it easy to get to from Oxford Street, Chinatown London, Trafalgar Square and Covent Garden. Shaftesbury Avenue in which the buffet is located on has amazing rang of sites to see Palace Theatre; Hippodrome, National Portrait Gallery, The Fourth Plinth and Liberty of London.
Justina Maria – “MW Buffet on Shaftesbury Avenue is one of Chinatown’s specialist buffet restaurants. Diners can enjoy favourites such as fried rice, sweet and sour dishes and mixed vegetables in an informal buffet setting. Quick and great value for money, and delicious!”
Alan Ishikawa – “This buffet is good because you get good choice of food and the pay price isn’t overly expensive. Remember that this is buffet so you get food yourself (is not difficult) but you always get drinks served to your table and you get finished plates removed quickly and leave you free to take more food from fresh plate as well.so this is all service.it also state this charge on window and in restaurant so choice is yours and take your chance.i say that if you like good Chinese food at bargain price (remember this is London centre) you must try mr wu and you will have a lot good food..this my guarantee.”
Autumn, Spring or Summer all you have to do is call I’ll be there yes I will – hey don’t blame me for being a bit cheesy. So for this reciepe you need cabbage leaves which are not a seasonal vegatable; you can usually get them all year round. The reason this is an Exotic receipe is you will also need salmon and okra.
200 g Cabbage leaves
100 g Okra
2 plum tomatoes
2 tsp Piri Piri Sauce
¼ tsp Sea salt
¼ tsp Black pepper
¼ tsp All purpose seasoning
¼ tsp Parsley
1 ¼ tsp Carotino mild & light cooking oil
Gather all the ingredients.
For the cabbage leaves grab your chopping board and knife. Cut the leaves until they are finely stredded add into a bowl. Sprinkle on the leaves, following seasoning and either mix with fingers or spoon. Seasoning for leaves: salt, pepper.
Place your cabbage leaves in the oven on the lowest tray we want them to crisp up.
For the Salmon take your over tray; cover in foil and place your salmon steaks in the centre. Smother your steaks in the following seasoning: All purpose season, parsley, cooking oil, salt and pepper. Place in the over on gas max 8 for 15 mins
Grab a bowl and prepare your okra. You will need to dice it into small cubes if it is not already prepared. Add the following seasoning to give it that rich taste; piri piri sauce, black pepper, salt and all purpose seasoning. Once mixed well, leave to the side, we will add this to a small frying pan once the salmon is coming up to 15 min in the over
At this point check on your cabbage leaves if they are nice and crispy take them out and leave to rest.
Check on your salmon, now that it’s been 15 mins you may want to turn it over and give it another 10 mins.
At this point we add the okra to the pan – let it simmer for 5 mins to cook; it doesn’t need that much time to cook.
Whilst the Okra is bubbling we take the salmon out and place on the side with your cabbage leave.
First layer your crispy cabbage leave this will give your meal a nice bite once your slice through the salmon.
On the side of your place place your spicy okra.
Then on a chopping board cut your plum tomatoe into small diced peaces and display for colour and give a tarte sour touch your meal. This is also helpful if you aren’t in favour of spice a most refreshing bite in the meal.
See full video on Instagram @kanndissriley
Recipe by Kanndiss Riley of Riley’s Cuisine Magagaine. KRSPCE. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.