Rose and Almond Tansy RecipeOrigin: Britain Period: Traditional |
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Tansies are herbed omelettes, originally so named because of the herb, tansy, used in them during the 15th Century. These days the term tends to be used for a fruit and egg based dessert. Ingredients:
60g unsalted butter 
Rose and Almond Tansy Preparation:Method:Warm the cream and butter together with the sugar and rose water until the sugar melts then take off the heat. Beat in the egg yolks then add the breadcrumbs, almonds, rose petals and tansy. Stir to combine then set aside. Meanwhile, whip the egg yolks in a clean bowl until stiff. Fold this into the cram and egg yolk mix. Fold through and spoon into ramekins. Sit these in a roasting tray and add hot water so it comes half way up the sides of the ramekins. Place in an oven pre-heated to 180°C and bake for about 20 minutes, or until the top of the pudding is golden brown. Allow to rest for 10 minutes then carefully remove from the ramekins and put on a plate (make sure they're the right way up). Dust with the icing sugar, add a dollop of clotted cream and garnish with the nuts and a sprig of mint. |
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