These two recipes are from Gordon Ramsay – Makes It Easy.
Since I didn’t really manage to make the chocolate pots correctly I decided to go with a Gordon Ramsay recipe again. I originally was just going to post the compote of cherries recipe – I love cherries. I made a gluten-free version of the spiced breakfast bread simply to have in the background of photos. And I made it gluten-free because of course I was going to taste it but I thought the flavour of it would be too strong – it contains a teaspoon of mixed spice and a teaspoon of 5 spice powder. It turned out to be amazing so… I had to add it here also. The combination does make for a lovely breakfast after all.
The bread does not use yeast and the lightness/volume of it after baking is due to a eggs beaten with sugar over a gentle heat – so they’ll whip up, and hold on to the air, more. Since you’re whisking the eggs in a bowl over simmering water you’ll need a bowl that’s made of glass or metal to conduct the heat. If all you have are plastic bowls – okay I only had plastic bowls first time – you obviously won’t be able to get the eggs as stiff this way but it’s fine because you also have a warmed milk and honey mix that you slowly add to the eggs and if you beat the eggs and sugar as much as possible before adding the warm mix bit by little bit, whisking all time, it actually has a similar effect. Whenever you add something hot into something cold with eggs you always have to add it slowly, bit by bit, or else the egg might scramble.
The recipe book suggest serving the compote of cherries with natural Greek yoghurt, which would be lovely. I just used cream because – that’s what I had.
In case I haven’t made this clear, this is a delicious breakfast – and it is easy to make.
The recipe for the compote of cherries is straight out of the book. The recipe for the bread has been modified to be gluten-free.