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Terrôir in your kitchen

Leyton shares his extraordinary secrets so you can recreate Terrôir-inspired dishes in your kitchen.

Perfectly complemented by a glass of 2012 Craggy Range 'Aroha', Te Muna Road

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Christmas Pudding Ice-cream

Leyton shares one of his favourite Christmas dishes using ingredients from a traditional Christmas pudding. Ice-cream provides a refreshing end to a rich Christmas meal.

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In this recipe Leyton uses dariole moulds which make excellent moulds for individual puddings. If you wish you can use a regular pudding bowl and serve a whole Christmas pudding ice-cream.

FRUIT
100g sultanas
100g currants
100g red cherries
50g candied orange peel (available at good food stores)
60g blanched almonds, roughly chopped
3 tbsp brandy
50g raisins and candied holly leaves (for decoration)

Soak sultanas and raisins in brandy overnight (or at least 2 hours). Stir in red cherries, candied orange peel and blanched almonds. Set aside.

ICE-CREAM
4 eggs, separated
150g caster sugar
600ml double cream
2 tsp coffee essence

Whisk egg yolks and sugar until creamy. Whisk cream and coffee essence in a bowl until whipped. Stir the whipped cream into the egg yolk and sugar mix until well distributed. In a separate bowl, whisk the egg whites until stiff. Carefully fold the egg whites in with the cream mixture, retaining the egg white’s volume. Fold in the fruit mixture until well distributed.

To freeze: pour the mixture into 8 dariole moulds (or 1 pudding container), cover well with cling film and freeze for at least 4 hours until set.

To serve: soak 50g raisins in 1 tablespoon of brandy for 1-2 hours. Sprinkle on pudding with candied holly leaves.