Cake recipes

Strawberry-and-rose hot-milk sponge

30 minutes

Milk recipes

Cardamom-and-rose almond milk rice pudding

35 minutes

Coconut recipes

Badam (almond) rose-and-coconut milk jelly

3 minutes

Beverage recipes

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2 hours

Fruity dessert

Caramelised fruit with vanilla coconut milk

10 minutes

Milk recipes

Oven-roasted pork neck in milk and sage

2 hours

Jelly recipes

Butternut and goats milk cheese risotto

40 minutes

Milk recipes

Vanilla-soya milk ice and rosewater pomegranate sorbet

20 minutes

Vanilla-soya milk ice and rosewater pomegranate sorbet

Name: Strawberry-and-rose hot-milk sponge
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 - 10 servings
Cuisine: Desserts & Baking
Ingredients: butter 150g,milk 1½cups,flour 420 g,baking powder 1T,free-range eggs 6,caster sugar 390g,rose-water 1T,strawberry jam, for filling ,whipped cream, for filling ,For the butter icing: ,softened butter 240g,icing sugar 560g,rose-water 2T

By Abigail Donnelly

Serves 2 litres

Difficulty Easy

Prep Time 40 minutes, plus freezing time

Cooking Time 20 minutes

Ingredients

1 cup soya milk
3 cups soya cream
2 vanilla pods, split
10 free-range egg yolks
250 g caster sugar
160 g pomegranate rubies
250 g strawberries, trimmed
1 T rose-water
4 cups strawberry juice

Method

In a thick-based saucepan over a medium to low heat mix together the soya milk and cream. Scrape in the vanilla seeds and bring to a simmer.

Beat the egg yolks and 150g of the caster sugar for 10 minutes, or until pale and creamy.

Add a little of the warm cream mixture to the egg mixture and mix to combine, then spoon the egg mixture into the cream mixture and cook gently, stirring continuously.

When nearing a boil, remove from the heat, strain and leave to cool.

Pour into a rectangular container and freeze. Once frozen, remove from the freezer and beat.

Freeze again until completely set. (Alternatively pour the mixture into an ice-cream machine and churn according to the manufacturer’s instructions.)

Add the pomegranate rubies and strawberries to a blender and pulse until puréed. Add the rose-water, remaining sugar and strawberry juice and pour into a separate container.

When semi-frozen, spoon the sorbet over the frozen soya-milk ice cream. Freeze and, once set, cut into thick slices to serve.

Cook’s note: Make the ice creams in individual bowls or moulds and serve on separate plates, garnished with sugared rose petals.

This is a test recipe

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Vanilla-soya milk ice and rosewater pomegranate sorbet

Vanilla-soya milk ice and rosewater pomegranate sorbet

Ingredients

Method