With Easter just around the corner, impress your friends and create your very own Easter nest by following our Head Pastry Chef, Anthony Millon’s step by step instructions and recipes.
Ingredients: 100g dark chocolate, 1 egg yolk, 200g soft whipped cream
Method: Melt the chocolate (slightly warmer than luke warm, but do not boil or burn), add the yolk to the chocolate, and mix and add cream to the chocolate and yolk .
Ingredients: 25g honey, 25g sugar, 75g double cream, 100g soft whipped cream.
Method: Use a pan and bring the honey and sugar to the caramel stage on the stove once the sugar starts to colour and you have a strong honey smell stop cooking. Heat the double cream in a microwave or on the stove until warm. Add this to the honey and sugar and leave until cold. Use a large pan to do so as this is likely to double in size. Leave to go cold. Once cold, add the soft-whipped cream through, and place into a piping bag with a star nozzle.
Cook the rhubarb with sugar until soft, and use as compote. Or alternatively once cool, blend and pass through a sieve to make a purée.
Step by step instructions
Right: Strawberries, lime juice, crème fraîche and sugar
Mix these together
Crushed chocolate eggs
Bottom: A spoonful of mixed berries; blackberries and raspberries
Middle: Add crushed bits of meringue on top of the strawberry mix.
Bottom: Add rhubarb purée
Middle: Drizzle raspberry coulis over the top of the meringue.
Bottom: Add the honey cream, pipe using a piping bag with a star nozzle.
I hope you enjoy making these Easter nests and have a very happy Easter. Enjoy afternoon tea over the Easter holidays for just £25 per person.
Head Pastry Chef at The Vineyard