| Spoon into six lightly oiled dariole moulds or mini-pudding moulds, cover with cling film and chill overnight. |
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| Pass through a fine sieve and pour into four or six dariole moulds, putting into the refrigerator to set. |
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| Cut a round from each of six slices of bread, dip into the reserved juice, then place in the bases of either ramekins or dariole moulds. |
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| Pour the mixture into six very lightly oiled dariole moulds or 7.5cm ramekins, cover and chill for four hours or until set. |
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| Fill each dariole by a third with fondant mixture, then add a teaspoon of the ganache. |
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| Strain the cooled mixture into ramekins, dariole moulds or a plastic ice-cream container, and freeze for six hours or overnight. |
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| Meanwhile, butter 8 dariole or similar moulds and chill them in the freezer for 10-15 minuthen then repeat with another layer of butter. |
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| Now press the mix into dariole moulds and chill in the fridge. |
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| Pour the pannacotta mix into eight dariole moulds or small cups, and put them in the fridge for at least four hours, to set. |
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| Small dariole on vanilla anglaise or cappuccino crepe soufflee with Laurent-Perrier Demi Sec will be served for dessert. |
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| Grease 8 castle pudding tins or dariole moulds really well. |
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| Butter 1 large or 6 mini bundt pans or 12 dariole moulds and dust them with a little flour. 2 In a medium bowl, whisk together the flour, baking powder and salt and set aside. |
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| Preheat oven to 180degC and grease eight dariole moulds and then dust with a mixture of icing sugar and ground ginger. |
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| Generously butter 6 x 175ml dariole moulds and then stud with the rest of the flaked almonds. |
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| Swirl the cocoa mixture through the yoghurt and pour into eight 80ml dariole moulds or ice-lolly moulds. |
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| Roll shortcrust pastry out to 5mm thick and cut into four and line four dariole moulds. |
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| Lightly grease six dariole moulds or ramekins with butter and dust lightly with cocoa. |
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| As expected, the US-trained raider Marsh Side was taken out, along with the Gerard Butler-trained Tinaar and Pascal Bary's Dariole. |
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