Not only have we been blessed with glorious sunshine for the Brewin Dolphin Cricket Festival hosted on the Cheltenham College campus these last two weeks, but diners at the Gloucestershire County vs. Leicestershire County lunch were delighted with a decadent treat.
Celebrity chef Samantha Rain - part of the winning team in BBC Two’s Bake Off: Crème de la Crème - has been working closely with Cheltenham College Chefs to produce mouth-watering dessert delicacies including chocolate cricket balls filled with gin and tonic mousse, Pimm’s jelly with elderflower foam, and White Russian trifles
The centrepiece will be Sam’s individually designed wicket made entirely from chocolate! There's no limit to what you can make with chocolate” explained Sam, whose enthusiasm and creativity know no boundaries. For the stumps and bails, Sam explained how she created the bespoke moulds purely from gelatin. “Winning Crème de la Crème gave me so much confidence and the conviction that there really is no limit to what you can make with chocolate. I love being experimental and projects such as the Cricket Festival dinner enable me to try out new concepts.”
She has been working closely with College’s Executive Chef, Mike Rooke and Head Pastry Chef, Steve Lee to design and produce theses delightful cricket desserts on campus in the College kitchens.
After winning the UK Young chocolatier in 2014 and the BBC Two patisserie title, Sam is now working as a Development Chef for HB Ingredients, who specialise in premium ingredients for modern gastronomy. They work closely with one of College’s food suppliers, Creed, and from there our relationship with Sam has grown.
College’s Executive Chef Mike Rooke said “The whole team was excited to work with Sam and has benefitted from her skills and infectious creative drive. We are truly pleased with the exceptional desserts our team have produced.”