River Cottage Taster

Just a quick delight to share with you from River Cottage, the cooking base of Hugh (as in Fearnley-Whittingstall).
This was dessert and we wiped our slates clean, it was so delicious!
Orange polenta cake with salted caramel sauce and Chantilly cream



I can only get you started tonight with the salted caramel sauce...

Take Demerara sugar in your fry pan and heat. (It should be enough to cover the base).
Stir it as it melts and turns to caramel.
Add a pinch of sea salt and stir in.
Add a touch of cream, the more you add the paler and more liquid it becomes.

Now for the Chantilly cream
Whip cream in a bowl till it is stiff(but not butter).
Add golden icing sugar (Billington's or similar) and fold in.
Finally fold in full milk yoghurt- again it depends on your preferences. If you want to form stylish quenelles as in my photo, you need it stiffer-ie go easy on the yoghurt.

You can add these two sauces to your favourite polenta cake recipe or wait for me to come back with it later in the week.

Let me know if you try it. It was absolutely divine.

Hope to be back on my iPhone tomorrow with the latest from River Cottage... Maybe even a visit from Hugh!

- Posted using BlogPress from my iPhone