Feeds:
Posts
Comments

Archive for the ‘Dessert’ Category

Blackberry Mess

We’re not really into desserts but occasionally make meringues for guests. Recently we had some left over and used a grate of blackberries to make a boozy sauce to stir through them with some whipped cream. Avoid the temptation to over-mix as this looks prettiest when the components are lightly swirled together.

Blackberry mess – serves 6

  • 6 bought or home-made meringue nests
  • about 500g of blackberries
  • 50g caster sugar
  • 2 tbsp of blackberry or blackcurrant liqueur – we used Chambord (you could leave this out if you don’t have any)
  • 250ml of double cream, whipped

Put about three-quarters of the blackberries into a pan with the sugar and cook over a low heat for a few minutes until the sugar has dissolved and the blackberries are starting to soften. Add the liqueur. Allow to cool before stirring in the reserved blackberries.

Break the meringues into a large bowl and mix in the whipped cream. Swirl some of the blackberry sauce into the meringue mixture then divide into 6 bowls. Spoon the rest of the blackberry sauce over the individual dishes.

Read Full Post »

Strawberry and buttermilk icecream

We’re getting late in the strawberry season, so they’re both cheaper and have great flavour. This is an easy ice cream by Diana Henry with a texture similar to sorbet. Great on its own but we also loved this with some rich chocolate truffle ice cream laced with rum.

Strawberry & Buttermilk Ice Cream – makes 1 litre

  • 500g strawberries
  • 175g caster sugar
  • 1 vanilla pod, split lengthways
  • 375ml buttermilk
  • 115g sour cream
  • pinch of sea salt flakes

Remove the green tops from the strawberries, then slice and put into a bowl with half the sugar and the seeds from the vanilla pod. Leave to sit for half an hour.

Pour the fruit and all its juice into a food processor with the remaining sugar and whizz to a purée. Push the purée through a nylon sieve to remove the strawberry seeds. Mix with buttermilk, sour cream & salt.

If you have an ice cream machine you can churn in that or alternatively transfer to a shallow container and put straight into the freezer. You will need to churn it manually by putting back into the food processor after an hour, then twice more at 2 hour intervals. The ice cream must be covered with a lid or cling film in between churning and when you store it.

Remove the ice cream from the freezer about 10 minutes before serving to allow soften a bit.

(Original recipe from How to Eat a Peach by Diana Henry, Mitchell Beazley, 2018.)

 

Read Full Post »

Marsala honey pears with Gorgonzola & walnuts

A dessert and a cheese course all at once, solving the problem of which goes first. This is really delicious Autumn dish. Make sure you serve the creamy gorgonzola at room temperature. Marsala is a dessert wine from Sicily which is relatively easy to find, it also works well with figs – see Roast Figs with Marsala.

Wine Suggestion: naturally the Marsala from the recipe is a great match, look out for Florio or Pellegrino amongst others. Alternately a really good Sauternes emphasises the honey or a white Maury brings out the pears and all will work well with the Gorgonzola.

Marsala Honey Pears with Gorgonzola – serves 6-8

  • 2 tbsp olive oil
  • 2 pears, about 500g in total, cored and cut into eighths
  • 3 tbsp Marsala
  • 2 tbsp honey
  • 50g walnut halves
  • 500g ripe Gorgonzola – keep in a cool place but avoid putting it in the fridge if at all possible

Heat the oil in a large frying pan, then fry the pears for 3 minutes per side.

Mix the Marsala and honey together,  add to the pears and allow the mixture to bubble furiously, then transfer to a plate.

Add the walnut halves to the juices left in the pan and stir-fry for about a minute or until browned and sticky. Remove from the pan and scatter over the pears. Serve with the creamy slab of Gorgonzola on the side.

(Original recipe from Nigella Express by Nigella Lawson, Chatto & Windus, 2007.)

Read Full Post »

Honey, orange blossom and pistachio ice-cream

This is hedonistically rich and full of flavour; Jono thought it was devine and Julie thought it was all a bit much. A conversation piece at least to end your next Middle Eastern feast.

Pistachio, Honey & Orange Blossom Ice Cream – 4-6

  • 200g pistachios
  • 150g caster sugar
  • 600ml full-fat milk
  • 600ml double cream
  • 3 tbsp clear honey
  • 200ml orange blossom water
  • 400ml unsweetened evaporated milk
  • finely grated rind of 2 oranges

Whizz 150g of the pistachios with the sugar in a food processor until finely ground.

Put the milk, cream, honey, orange blossom water and the pistachio mixture in a saucepan and bring to a gentle boil. Simmer gently for 20-25 minutes or until reduced by a quarter. Keep stirring to prevent it boiling over. Set aside and leave to cool.

Chop the remaining pistachios. Add the evaporated milk to the cooled mixture and stir in the grated orange rind and chopped pistachios. Mix well, then chill in the fridge overnight (or for a minimum of 2 hours).

Pour the chilled mixture into an ice cream machine and churn for 25-30 minutes. If you don’t have an ice cream machine, pour the mixture into a large shallow container and freeze for 2 hours. Remove the container from the freezer and fork through to break down the ice crystals, then freeze again until firm.

(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)

 

Read Full Post »

Panetone bread and butter pudding

This would probably have been more useful a few weeks ago when you still had some panettone leftover from Christmas. Much fancier than the standard version!

Panettone Bread & Butter Pudding – serves 4

  • 50g butter, softened
  • 250g panettone
  • 2 eggs
  • 142ml double cream
  • 225ml milk
  • 1 tsp vanilla extract
  • 2 tbsp caster sugar
  • icing sugar, to serve
  • lightly whipped cream, to serve

Preheat the oven to 160C/gas 4/fan 140C.

Grease an 850ml baking dish with a little butter.

Cut the panettone into wedges and butter the slices lightly with the remaining butter. Cut the slices in half and arrange in the dish with the buttered side up.

Whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone.

Put the dish in a roasting tin and pour hot water around to a depth of about 2.5cm.

Bake for 35 minutes or until just set and browned on top. Dust with icing sugar and serve with whipped cream.

(Original recipe from BBC Good Food)

Read Full Post »

Petit pots au chocolat

We find Rick Stein exceptionally reliable and when we needed a dessert for entertaining thought we’d give his recipe a go. Unsurprisingly they worked a treat and the result was a silkly, rich, and indulgent pot of chocolate to finish a meal with friends.

Wine Suggestion: Chocolate is notoriously difficult to pair with wine so we’d probably skip the wine altogether and go for a liqueur to complement this dish – Grand Marnier, Cointreau, Whiskey… choose your poison.

Petit pots au chocolate – makes 6

  • 225g plain chocolate, minimum 60% coco solids
  • 15g soft butter
  • 4 egg yolks
  • 150ml double cream
  • 150ml full-cream milk
  • 50g caster sugar
  • 6 tsp crème fraîche and a little cocoa powder, to decorate

Break the chocolate into a heatproof bowl and melt over a pan of just-simmering water. Remove and stir until smooth, then stir in the softened butter and egg yolks.

Put the cream, milk and sugar into a small pan, bring to the boil and then stir into the chocolate.

Pour the mix into six 100ml receptacles (we used small glasses but you could also use espresso cups or ramekins) and leave somewhere cold to set, but don’t refrigerate.

Decorate the pots with a little quenelle of crème fraîche and dust with cocoa powder to serve.

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005)

Read Full Post »

 

Eastern Mess

Still an Eton Mess really but the rosewater, pistachio, raspberry and basil combination is delicious!

Eastern Mess – serves 6

  • 600ml double cream
  • 3 tbsp icing sugar
  • the seeds scraped from 1 vanilla pod
  • 2 tbsp rosewater
  • 6 ready-made meringue nests, broken into large pieces
  • 450g raspberries
  • handful of basil leaves, torn
  • 75g pistachio nuts, chopped

For the raspberry sauce: 

  • 225g raspberries
  • 1 tbsp icing sugar (or more if your raspberries are very tart)
  • 1 tbsp rosewater
  • squeeze of lemon juice

Whip the double cream, icing sugar, vanilla seeds and rosewater together in a mixing bowl until you have soft peaks (about 3 minutes but watch it carefully).

To make the sauce, mash the raspberries to a purée with the icing sugar, rose water and lemon juice in a bowl until the mixture is totally smooth. Pass through a sieve to remove the seeds.

Layer the cream, meringues and raspberries on a large serving plate, drizzling the sauce and scattering over the basil and pistachios as you go. Decorate the top with a drizzle of sauce, and a final scatter of basil and pistachios. Serve immediately.

(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)

Read Full Post »

Older Posts »