Waterdine Magazine

100 g White chocolate broken into small pieces 150 g Polenta 560 ml Milk grated zest of half Lemon and half Orange half teaspoon grated nutmeg 4 medium eggs 100 ml double cream 5Tblsp caster sugar ¼ teaspoon salt Filling Two Tablespoons Raspberry Puree whipped with 200ml Double Cream Pour the milk into a thick bottomed saucepan add the Polenta, cook over medium heat stirring constantly for about twenty minutes, until the Polenta is very thick. Leave aside off the heat to allow the mixture to loose heat. Then while the mixture is still slightly ... Read More

Lemon Curd Tart Pastry 1 egg 1 egg yolk 80g icing sugar pinch salt grated zest of ½ lemon 125g soft unsalted butter 250g plain flour ½ tsp rose water or rum Beat together the egg, egg yolk, icing sugar, lemon zest and salt add the butter and beat add rose water or rum then gently fold in the flour, work as little as possible, wrap in cling film and leave in refrigerator the for at least two hours. Roll out the pastry thinly and line a non stick flan ... Read More