Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Chocolate and licorice pudding – by Robert Castellani

11 September 2006
Chocolate and licorice pudding – by Robert Castellani

Ingredients
(serves about 24)

18 eggs plus 18 egg yolks
600g caster sugar
1 stick licorice
1200g melted couverture
1350g melted butter
300g sifted flour
2tbs orange essence

To serve Anise-flavoured créme anglaise
Confit of orange peel coated in chocolate and cocoa powder

Method

Put the eggs, sugar and licorice in a large basin over a pan of simmering water and whisk to a light sabayon. Remove licorice. Fold in couverture, butter, flour and orange essence. Spoon into greased, 1.5dl ramekins. Bake for 12 minutes at 200ºC. Turn out and serve with anise crème anglaise and the orange peel.

Robert Castellani

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