What a twist!
Ingredients
- 8 free range egg whites
- 110 g caster sugar
- 225 g pastry cream
- 110 g brown bread crumbs (toasted)
- 55 ml madeira
- for the ice cream:
- 500 ml double cream
- 6 free range egg yolks
- 75 g caster sugar
- 50 ml madeira
- 110 g bread crumbs (toasted)
- for the pastry cream:
- 6 free range egg yolks
- 110 g caster sugar
- 35 g plain flour
- 500 ml full fat milk
- 1 vanilla pod (split)
Method
- Pre-heat the oven to 190°C/Gas 5.
- First make the ice cream.
- Ice Cream:
- Heat the cream in a saucepan until simmering.
- Meanwhile whisk the egg yolks and sugar together until they are thick and pale in colour.
- Pour the hot cream mixture over them, whisking constantly until smooth.
- Pour the mixture into a clean saucepan and place over a low heat, stirring constantly, until the mixture coats the back of a wooden spoon.
- Then remove from heat and strain into a bowl.
- When mixture is cool, stir in the Madeira and toasted breadcrumbs and churn in an ice cream machine. Keep frozen.
- Pastry Cream:
- To make the pastry cream, whisk the egg yolks and sugar together until thick.
- Add the flour and whisk.
- Put the milk in a saucepan with the vanilla pod and bring to just under the boil and pour the hot milk onto egg mixture, whisking constantly.
- Pour the mixture into a clean saucepan and bring back to the boil on a medium heat, whisking all the time.
- Allow the cream to cool and set aside covered with clingfilm.
- Brush the insides of six ramekins with softened butter and sprinkle with some granulated sugar, shaking out the excess.
- Whisk the egg whites to soft peaks, and add sugar gradually, whisking all the time.
- In another bowl whisk the pastry cream and the Madeira until smooth, and stir in the breadcrumbs.
- Fold the egg whites into the pastry cream and fill the ramekins and bake for 8-10 minutes in the hot oven.
- Serve immediately with a scoop of brown bread ice cream.
