Bay-crumbed salmon with creamed spinach & wild mushrooms
Serve Tom Kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course. It's also a great dish for Good Friday
Easter chocolate pots with pick ‘n’ mix toppings
Serves 6
Easy
Prep:
Cook:
plus 2-3 hrs chilling
Indulge at Easter time with these decadent chocolate pots made with custard and crème fraîche. Top with crushed mini eggs, hazelnuts and sprinkles
Skip to ingredients
- 500g fresh custard
- ½ tsp ground cinnamon
- 200g dark chocolatechopped into small pieces
- 100g crème fraîche
- mixture of crushed chocolatemini eggs, chopped toasted hazelnuts and sprinkles, to serve
Nutrition: Per serving
- kcal333
- fat22g
- saturates13g
- carbs28g
- sugars23g
- fibre3g
- protein5g
- salt0.1g
Method
step 1
Heat the custard with the cinnamon in a saucepan until just simmering. Remove from the heat, add the chocolate, stir until melted, then fold in the crème fraîche.
step 2
Divide the mixture between six ramekins or teacups, or tip into one large dish. Transfer to the fridge to chill for 2-3 hrs, or until set. Put the mini eggs, hazelnuts and sprinkles in separate small bowls and serve with the chocolate pots for everyone to top as they like.
