Recipes: The Orchard - Ruth Hinks

1. Make a crème Anglaise and form an emulsion with the chocolate
2. Fold in whipped Cream
 

1. Mix the dry ingredients together.
2. Mix the eggs & melted butter.
3. Combine the two mixtures, add chopped soaked prunes & leave to rest overnight before baking.
4. Bake at 180°C for 15 – 20 minutes.

1. Bring the all the ingredients to the boil and boil for 5 minutes.
2. Weigh 150g into your ring and freeze.
 

1. Heat the cream, trimoline and glucose and add the plum puree.
2. Stir in half the mixture to the chocolate and make and emulsion.
3. Add the other half of the mix and blend well.
4. Add the cold un-whipped cream and pour 150g onto the set Plum Jelly.

1. Make a crumble with all the ingredients.
2. Weigh into a ring 50g and bake at 170˚C degrees until light and golden.
3. Once it is cooked and cooled, spray with cocoa butter and milk chocolate prevent humidity.
 

1. Boil the water, sugar and the glucose syrup.
2. Add the condensed milk and the soaked leaf gelatine.
3. Pour over the coverture.
4. Emulsify well and pass.
5. Keep covered and use at 40° to coat frozen cakes.