Now, onto Will Torrent’s book, Afternoon Tea At Home. In it you will find lots of inspiration to make amazing afternoon teas such as this recipes, so have a go.
Don’t forget to tune in to my Soho Radio London show every Monday from 11am when I will answer all of your foodie questions. Tweet me and I might be able to answer your question on my show. Ciao for now!
ST CLEMENT’S POSSET WITH BASIL SABLES
Zest and juice of 2 lemons and 1 orange
500ml double cream
100g caster sugar
For the basil sables:
75g butter, softened
40g icing sugar
Seeds from ½ vanilla pod
1 tsp lemon zest
1 egg, lightly beaten
A small bunch of fresh basil, finely chopped
125g plain flour
A pinch of salt
To serve:
Thin segments of orange
Tiny basil leaves
Orange oil
12 serving glasses
You will also need:
A 3-4cm round cookie cutter
Baking parchment
PISTACHIO AND STRAWBERRY SLICES
For the whipped ganache:
150g white chocolate
115ml whipping cream
12g liquid glucose
For the cakes:
280g marzipan, softened
50g pistachio purée
3 eggs, beaten
50g butter
½ tsp grape seed oil
½ tbsp Amaretto
15g plain flour
15g corn flour
A pinch of baking powder
For the strawberry jelly:
625g strawberry purée
50g clear honey
18g yellow pectin
100g caster sugar
125g chopped strawberries
To decorate:
Pistachios and honey
Gold leaf
SERVES: 12 PREPARATION: 20 MINUTES (plus setting time)
COOKING TIME: 15 MINUTES
Tip the citrus zest into a pan and set over a low-medium heat. Pour the cream into the pan, add the caster sugar and bring slowly to the boil, stirring to dissolve the sugar.
Slide the pan off the heat. Add the citrus juices. Whisk quickly to combine, then pass the mixture through a fine mesh sieve into a jug before pouring into serving glasses. Leave to cool, then cover and chill in the fridge for at least 4 hours until set.
While the possets are setting prepare the basil sables. Cream the butter and icing sugar together until pale and light. Add the vanilla seeds and lemon zest and mix to combine. Gradually add the beaten egg, mixing well between each addition. Add the chopped basil and mix gently to combine. Sift the flour into the bowl and add the salt. Fold in using a large metal spoon or rubber spatula. Gather the dough into a smooth ball, flatten into a disc, wrap in cling film and chill in the fridge for 1 hour.
Preheat the oven to 170°C/340°F/Gas Mark 3.
Roll out the dough on a lightly floured work surface to a thickness of no more than 2mm.
Cut out small rounds using the cookie cutter and arrange on the prepared baking sheet. Bring the scraps together, re-roll and stamp out as many biscuits as you can. Bake on the middle shelf of the preheated oven for 8-10 minutes.
Cool them on a wire rack until cold and serve alongside the posset, decorated with orange segments, basil leaves and a drop of orange oil.
