 Vicar's wife Elisa Beynon celebrates a £20,000 cookery book contract.
The Vicar’s Wife is the stuff of folklore: rosy-cheeked, kind if a little condescending, and spends a great deal of time in her country kitchen, cooking jam in her sensible shoes. But not so Elisa Beynon. Yes she may have just landed a £20,000 publishing contract for a cookery book but this is quite an achievement for someone whose best recipe until a few years ago was broccoli and tomato ketchup! She talks to Jenni about her love of pink champagne, cooking in high heels the inevitable comparisons to Nigella.
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WHITE CHOCOLATE AND RASPBERRY BRULEE
225g Raspberries
200g White chocolate
400mls double cream
5 egg yolks
1 tablespoon caster sugar
About 100g Demerara sugar
Divide the raspberries between the bases of 4 ramekins then pop them into the freezer. Melt the white chocolate in a bowl over a pan of just simmering water until completely melted and smooth. Heat the double cream in a small pan until hand hot. Whisk the yolks and caster sugar in a bowl then carefully pour the hot cream onto the yolks and whisk together. Pour the mixture through a sieve into a clean saucepan. Whisk over a low heat until the custard is very thick.
Remove from the heat and stir in the melted chocolate and mix together until smooth. Leave to cool for about 10 minutes, pour the mixture into the ramekins. Cover and chill in the fridge overnight or until set. Once set sprinkle the tops of the brulees with the Demerara sugar and spray with a little water. Caramelise the tops using a blow torch or place the ramekins under a hot grill until golden brown. Chill in the fridge for 30 minutes before serving.
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