Egg Mousse  -  Bill Wiggin

2 sheets of gelatine

2 tbls cold water

¼ tin (298gm) Consomme or Game Soup

¼ pint cream or crème fraiche

8 hard boiled eggs + 1 for decoration

¼ pint mayonnaise

1-2 teasp curry powder

1 teas Worcester Sauce (to taste)

Salt and Pepper

Hard boil eggs, cool then peel

Soak gelatine sheets in cold water then warm in pan until dissolved

Add game soup/consommé and stir

Whisk crème fraiche/cream until it peaks, then continue whicking while adding chopped eggs, mayonnaise, curry powder and then stir in game soup/consommé mixed with gelatine.

Add Worcestershire sauce and season to taste

Chill for at least an hour

Garnish with Sliced hard boiled egg

Lemon Drizzle Cake  -  Chrissie Dobson

2 Eggs

4 ozs Butter

6 ozs SR Flour

6 ozs Caster Sugar

1 teas Baking Powder

1 Lemon Rind

Topping

Juice of 1 lemon

1 oz Sugar

Mix all but last two ingredients together in food processor.

Pour into greased loaf tin

Bake 40 minutes at 180 degrees

Cool

Mix lemon juice and sugar together and drizzle over the cake

Serve alone or with crème fraiche or cream

Vanilla Ice Cream – Carolyn Southern

8 Egg Yolks

8 oz Caster Sugar

1 Pint Milk

1 Pint Double Cream

4 Teas Vanilla Essence

Pour milk into saucepan and slowly heat to boiling point

In large bowl, beat egg yolks and sugar together and gradually add the milk while beating

Return mixture to pan and heat, stirring constantly, until mixture forms fil on back of spoon

Do not let it boil or it will separate

Remove pan from heat, leave to cool, then stir in cream and vanilla essence

Freeze until half frozen then beat and refreeze.

Layered Meringue Pavlova  

Carolyn Southern

Egg Whites

2 ozs caster sugar for every egg white used

Fruit, i.e. raspberries or strawberries

Whipped double cream

Draw circles on baking parchment to size required & number required

Beat egg whites until stiff, fold in sugar

Pile onto parchment circles to ½ inch thickness

Put into a warm oven for about 30 minutes

Place one meringue circle on serving dish

Add fruit and cream

Add another meringue circle and repeat

Add pile of fruit and cream on top layer to decorate

Crushed Fruit Semi-Fredo

Gilla Leigh

3 eggs

2 egg yolks, extra

8 oz (230g) caster sugar

½ tsp vanilla extract

1lb 2oz (500g) frozen raspberries (any fruit, fresh or frozen, or pistachios can be used)

15 ¼ fl oz (435 ml) whipping cream

SERVES 10

Line 8 x 26 cm loaf tin with cling film. (I always find this size too small – so use two

smaller ones 10 x 16cm.

Place eggs and extra yolks, vanilla and sugar in heatproof bowl.  Place over saucepan of simmering water and whisk mixture for 4-5 minutes or until heated and frothy.

Remove from heat and beat with electric whisk until pale and thick.  Lightly crush all of the fruit and gently fold into egg mixture, saving some for the base of semifredo.

Beat cream until soft peaks form.  Gently fold in egg mixture until just combined.  Arrange remaining raspberries in base of tine and pour over semifredo mixture.

Cover with cling film and freeze for 24 hours.  Remove from freezer approx 30 minutes before serving, and leave in fridge until ready to decant and cut into thick slices.

Make at least 24 hours in advance, but can be made up to one week in advance.