Christmas Recipe

The Loch Earn Tourism Information group completes its 2015 Year of Food and Drink Calendar in style by bringing you a Christmas recipe from Master Chef proprietor Gordon Gunn of Creagan House Strathyre.   Enjoy the festive season and we wish you all the best for New Year 2016

Iced Christmas Parfait

by Master Chef Gordon Gunn - Creagan House Strathyre

Ingredients:

200 gr mixed dried fruits – e.g.chopped cherries, peel, currants, angelica, almonds

Mousse

• 6 egg whites
• 250 gr caster sugar
• 200ml double cream
• 250ml single cream                  

Whisk egg whites and sugar in bowl over hot water until sugar dissolves. Remove from water, whisk until cold. Mix creams and whisk until they thicken slightly. Fold into egg whites and add fruit.

• Line a loaf tin with cling film and pour in mixture – cover.
• Freeze until required.

Raspberry Sauce

• Heat raspberries with icing sugar and a little water – do not boil – add a squeeze of lemon juice – blend then pass through a fine sieve.

To Serve

• Slice the parfait – arrange on plate – leave a few minutes to soften – add sauce and some whole raspberries and / or candied orange peel

Merry Christmas!

      Master Chef Gordon Gunn

For more information visit Creagan House