Easy summer puddings from the top chefs | Times2 – The Times

Serves 12

200g pecans
200g hazelnuts
175g unsalted butter, melted
2 pinches of sea salt
250g mascarpone
100ml double cream
300g good-quality white chocolate
1 tsp vanilla extract
1 tsp ground cardamom
250g raspberries

Preheat the oven to 180C/gas 4. Spread the pecans and hazelnuts out on a baking tray and roast for about 15 min until nicely golden. Remove and set aside to cool.

2 Place half the nuts in a food processor and blitz to a fine powder, then put into a bowl. Blitz the rest of the nuts to a rough crumb, then mix with the powdered nuts. Add the melted butter and a pinch of sea salt and stir to combine.

3 Tip the mixture into a 23cm

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