Strawberry and Champagne tartlets
Mini Rum Babas
Mini Strawberry Meringue Roulade
Shotglass of Tiramasu
Mini Crème Brûlée
As served a couple of hours ago at The Guildhouse in Stanton, the grade II manor house, at which I have served many memorable events. In the summer guests can have pre-dinner drinks on the terrace looking out over miles of the Cotswolds valleys and hills below, while in the winter there are the open fireplaces, which, along with the Cotswold stone, create such a cosy atmosphere.
Rum babas freshly cooked earlier in the afternoon, using the same tins as for the mini yorkshire puddings.
Rum baba is a cross between brioche and cake, in that it is yeast based, enriched with butter and eggs. The 'rum' in the name comes from the rum syrup you spoon over after it has been cooked. It should be well soaked & moist. An old French classic, it suits the winter dessert plate perfectly. I also do another verison - normal sized dessert - with Cointreau instead of rum and served with caramelised oranges.
For other assiette desserts we have served see here: http://www.thecotswoldfoodyear.com/search/label/assiette%20of%20desserts