The holidays are
coming, so from now until December, several persons will be
entertaining friends and family at home. Grand Lido Negril's Pastry Chef Clifton Wright has created a sweet treat recipe ideal for a dessert that he would like to share.
Passion Sabyon Cream
5 oz.sugar
10 oz. passion puree
15 egg yolks
1 tsp. corn starch
METHOD
Bring sugar and passion puree to a boil. Add cornstarch to egg yolk, whisk for two
seconds. Cook for 10 seconds. Set aside. Add 8 oz. meringue.
Meringue
10 oz. sugar
10 oz. egg white
METHOD
Put ingredients together. Whisk until light and fluffy.
Rum and Raison Pudding
24 oz. of white bread, diced.
22 oz. sugar
1 litre milk
16 egg yolks
Pinch of cinnamon powder
Pinch of nutmeg powder
2 tsp. vanilla
4 oz. white rum
4 oz. raisins, soaked in rum
METHOD
Bring 4 oz. of sugar to a caramel. Line bottom on baking tin with caramel. Bring 16 ounces of sugar and 1 litre milk to a boil. Whisk egg, add to milk. Cook for five seconds. Add all spices and rum. Add bread to liquid followed by the raisins. Leave to stand for 10 seconds to soak. Pour into lined baking tin and steam-bake
pudding at 300 degrees for
45 minutes.
Pour passion sabyon cream in a round plate. Sprinkle lightly with sugar and burn. Place rum pudding on top of passion
sabyon and top with ice cream. Serves 10 persons.
Can be served as a warm
or cool dessert.
