Clare Smyth served up a delicious Mont Blanc Pain Perdu, Chestnut, Prunes, Pine and Vanilla Rum Ice Cream on James Martin’s Saturday Morning.

The ingredients for the pain perdu custard are: 375g Soya or Whole milk, 42g Golden caster sugar, 180g Pasteurised egg white, 90g Pasteurised egg yolks, 14g Dried yeast, 2 Vanilla pods, split, 60ml Rum and Brioche.

For the chestnut puree: 1 tin of chestnut puree and 1 tin of chestnut past.

For the pine gel: 300g Nappage and 8-10 drops Fur Pine essence.

For the soaked prunes: 500g Water, 2 Earl Grey tea bags, 150g Caster sugar and lkg Prunes.

For the vanilla rum ice cream: 2It Whole milk, 650g Double cream, 540g Egg yolks, 312g Caster sugar, 4 Vanilla pods, 240g Doorlys dark rum and 4g Xanthan gum.

To garnish: 6 Olive oil cress and 1 Sheet gold leaf.

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.