So, after much confusion, the Government finally revealed this week that it will be compulsory for people to wear masks when buying takeaway food and drink from cafes or restaurants in England.
Given today (24th July) is the day when masks need to be worn in all shops and supermarkets, it’s fair to say they were cutting it a bit fine.
The confusion, of course, centred around those establishments where you can buy takeaway food, but also eat in, like Burger King, McDonalds, Costa, Starbucks, Pret, Wagamama, KFC, Nando’s etc.
So, pretty much everywhere in fact!
From today, we’ll have this peculiar situation where half the people in a restaurant will be wearing masks and the other half will be ‘sans’ mask.
One of the biggest concerns among the hospitality industry will be that the takeaway trade may drop off as a result, particularly if the ‘anti-mask’ brigade continues to grow
We hope this is not the case.
As chefs who have worked in restaurants, health and hygiene is, and should always be, the number one priority and with Covid-19, it’s never been more important.
And after months where our favourite restaurants were completely closed, we should be doing whatever we can to ensure they remain open during these difficult times.
Let’s hope common sense prevails.
And to lighten things up we’ll end with a joke which will also lead us perfectly into our recipe.
I went into Starbucks and the barista was wearing a face mask.
I asked: “Why are you wearing a surgical mask?”
She said: “I’m not, it’s a coughy filter.”
We’re here all week!
Tiramisu in a glass
Ingredients:
- 200g mascarpone
- 2 eggs
- 2 tbsp granulated sugar
- 1 sponge cake layer
- 50 ml espresso (cold, 2 tsp sugar added)
- cocoa powder
Method:
- Separate the egg whites from the yolks and beat the whites until stiff, adding 1 tsp of sugar as you do this.
- In another bowl, beat the yolks with the remaining sugar for a few minutes, until double in size and pale in colour. Add the mascarpone and keep beating, then set aside. Add the egg white mixture to the mascarpone mixture and gently fold until they are light and fluffy.
- Cut out the sponge cake into discs the same size as the serving glasses you will be using. Have 2-3 layers per glass.
- Place a sponge cake disc on the bottom of a glass. Soak it by pouring coffee over it with a teaspoon. Add 2-3 tbsp mascarpone cream and spread evenly. Continue to layer like this until the glass is filled then spread a thin layer of cream over the last layer.
- Dust the top of the tiramisu cups with unsweetened cocoa
About Oliver Parkinson
Sous Chef of SK Foods.
Your food. Our Passion.
