Whim Whams Recipes

Steps:

• Heat split vanilla bean, cream, and milk in the top of a double boiler over gently simmering water, until almost boiling.
• In a medium bowl, whisk together egg yolks and sugar. Scrape vanilla seeds into milk, and discard pod. Pour a little of the hot milk into the eggs, whisking constantly. Pour the remaining hot milk into eggs, still whisking constantly. Transfer the egg mixture back to the double boiler, and cook, whisking constantly, until the mixture thickens, about 3 minutes. Be sure not to let the mixture boil, because it will curdle.
• Remove the pan from the heat, and pour the custard through a fine-mesh sieve into a clean bowl set in a bowl of ice water. Stir the mixture as it cools to stop the cooking. When cool, transfer to an airtight container, and store in the refrigerator until ready to use. Will keep 2 days in refrigerator.

Steps:

• Combine 6 ounces berries, 3 tablespoons sugar, and 1 tablespoon brandy in a medium bowl. Stir gently to combine and dissolve sugar. Set aside for about 1 hour at room temperature to release juices.
• Place wine and 1 tablespoon brandy in the bowl of an electric mixer. Stir in remaining 3 tablespoons sugar until dissolved. Turn mixer to low; slowly add the cream. Increase speed; whisk until cream is thick enough to hold its shape. Set bowl in refrigerator while preparing the glasses.
• Divide the cookies among 4 eight-ounce glasses, and spoon 1 tablespoon brandy into each glass. Cover with some of the fruit and a layer of soft custard. Repeat with another layer of fruit and custard, reserving any remaining berry juice. Top with the cream. Serve immediately, or set aside in refrigerator for 1 hour. Just before serving, garnish with more berries and juice of reserved berries.

Steps:

• Melt the butter in a heavy-based frying pan and fry the almonds until golden brown.
• Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated.
• Tip on to a greased baking sheet and leave to cool.
• About 30 minutes before ready to serve, cover the bottom of a serving bowl with broken sponge fingers or sponge cake.
• Pour the sherry, brandy and orange zest and juice over the sponge and leave to soak for 30 minutes.
• Whip the cream until it just holds its shape, and then gently fold in the yogurt.
• Spoon the mixture on top of the sponge.
• Roughly chop the almonds, sprinkle on top and serve immediately.