Cinnamon Bavarois

Ingredients

• 315ml Milk
• 1 tsp Ground Cinnamon
• 60g Caster Sugar
• 3 Egg Yolks
• 1 ½ tsp Gelatine
• ½ tsp Vanilla Extract
• 170ml Whipping Cream

Method

1. For  custard, bring Milk, Cinnamon and half the Sugar to the boil
2. Whist Egg Yolks until light, pour over Milk mixture and continue to whisk
3. Return mixture to pan over low heat and stir until thick then cool (don’t let it boil)
4. Soak Gelatine in cold water, drain then add to custard with Vanilla
5. Whip cream then fold into custard
6. Pour into moulds and chill
7. When set, dip the mould in hot water to loosen, then tip out onto plate

Trout Grenobloise

Ingredients

• New Potatoes
• Trout
• Butter
• Olive Oil
• Parsley
• Capers
• Bread
• Lemon

Method

1. Boil Potatoes (10 mins)
2. Cube Bread and fry gently in Oil until brown all over
3. Fry Trout on both sides in Oil and Butter (5 mins each side)
4. Remove Trout to rest, in same pan add a little Water, Lemon (segmented), Capers and chopped Parsley (3 mins)
5. Add fried bread (1 min)
6. To Serve Trout with sauce, Salad and Potatoes on the side

Fireworks

Playing around with long exposures and my new ND filter while photographing fireworks night over the harbour.