"I can't believe it's been almost a year
already since we had such a Great time at the Walnut Grove!! The rest
of my compadres also left Germany and they are all living in the Washington
DC area, I hope to get together with them soon, do a little Walnut Grove
Til next time..."
Walnut Grove Recipes
Passion fruit& Clementine Syllabub
- 3 clementine's
- 7 passion fruit
- 250ml double (thick) cream
- 200ml white wine
- icing sugar to taste
- brandy to taste
1. Using a sharp potato peeler, carefully peel the clementine's.
Cut the peel from one clementine into fine strips (julienne) and
blanch them in boiling water for 20secs, then refresh them in
2. Put the white wine into a saucepan and add the
rest of the clementine peel. Squeeze the juice from the peeled
clementine's and add to the wine. Bring to the boil and reduce
to one quarter of the original amount. Strain and chill the liquid.
3. In a
large mixing bowl semi-whip the cream.
4. Scoop out all the flesh from the passion fruit.
Reserve apron 1 tablespoon of the passion fruit (for a garnish).
Fold the rest of the passion fruit gently into the whipped cream,
then fold in the wine/clementine syrup.
5. Sweeten to taste with sifted icing sugar, and
balance the flavours with a small amount of brandy (1 to 2 tsp's).
6. When you are happy with the final taste, spoon
gently into cocktail glasses, dribble the reserved passion fruit
over the top, then place the zest on the top and garnish with
a sprig of mint. They are now ready to serve.
This is a great light pudding, which can be made very very quickly,
even to order. It is nice served with some kind of biscuit,
perhaps shortbread - to add some crunch.
This can be made in the morning, but only put
in serving glasses and add the garnish at the last minute.
Walnut Grove cookery courses - a dream vacation
- in wonderful surroundings
Experience the reality of gourmet cooking yourself.
There is only one way to learn and that is to do it! Top chefs, luxury
accommodation, set in France - the home of gourmet cuisine; what more
could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavours and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
To find out more about our holidays, courses, accommodation
and location deep in the heart of the 'real' French countryside, please
look around our site. For further information, contact
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