ITV’s Britains Best Dish
So after a number of audition rounds I got through to the regional final heats on ITV’s Britain’s Best Dish!
I went with a dessert trio part of which was inspired by my friend Punchy who does a bit of cooking too – a meringue with pears, vanilla cream and chocolate sauce in a pavlova style. It also had my take on an Eton Mess and I included a cocktail as well.
The 3 elements that made up my ‘trio’
1- A British take on a ‘millefuille’ instead of pastry I made an old fashioned sweet shop style brittle with hazelnuts in and used layers of that between pears and a vanilla cream. I poached the pears in Lindisfarne Mead which is a sweet honey wine which gave the pears a nice fragrance.
2- Reworking of an Eton Mess which consisted of Raspberries in vanilla cream, a rose scented chocolate sauce and a topping of ‘italian’ meringue which is made by adding a boiled sugar syrup to egg whites rather than baking it – It’s a lot lighter
3 – A Cocktail made in a shot glass called ‘Raspberry Macaroon’ made with strained raspberry puree, amaretto, vodka and tooped with white chocolate foam. It has fruity and sharp raspberry with sweet almondy amaretto and tastes just like a macaroon, I swear!
The dish got great feedback from the judges but I was bettered on the day by my opponent!
Not to worry though the most important thing I got from it was the realisation that I might be half decent at cooking, I love doing it and that I definitely wanted to take it more seriously.