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Posts Tagged ‘Pudding’

 

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.)

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Easy lemon meringue pie

An easy version of this dish that uses digestive biscuits as a base, but doesn’t lose anything in the eating. The filling doesn’t have to be cooked either. We made this for our friend Dave on his birthday.

Lemon Meringue Pie 

For the base:

  • 175g digestive biscuits
  • 75g butter

For the filling: 

  • 397g can full-fat condensed milk
  • 3 large egg yolks
  • finely grated rind and juice of 3 lemons

For the topping: 

  • 3 large egg whites
  • 175g caster sugar

You need a 20cm deep fluted flan dish.

Pre-heat the oven to 190ºC/Fan 170ºC/Gas 5.

Put the  biscuits into a plastic bag and crush with a rolling pin. Melt the butter in a pan, then take off the heat and stir in the crushed biscuits. Press into the flan dish and leave to set in the fridge. (You can do this bit a day or two in advance.)

Pour the condensed milk into a bowl, then beat in the egg yolks, lemon rind and lemon juice (don’t worry about the mixture thickening on standing and loosening again when you stir it). Pour the mixture into the biscuit-lined dish. (You can mix this filling, cover and keep in the fridge for up to 8 hours before baking).

Whisk the egg whites until stiff but not dry. Add the sugar, a teaspoon at a time, whisking well each time. Whisk until very stiff and all the sugar has been added.

Pile spoonfuls of the meringue over the filling, then spread to cover to the biscuit edge, lightly swirling as you go.

Bake for 15-20 minutes or until light brown. Leave to cool for about 30 minutes, then serve warm.

(Original recipe from Mary Berry’s Baking Bible, BBC Books, 2009.)

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We had an abundance of perfectly ripe apricots a while back and whipped this up to celebrate. Baking fruit on top of puff pastry, with some ground almonds and a dusting of sugar is dead easy plus it brings out all the flavours and enhances the deliciousness.

Wine Suggestion: we think that these flavours go well with southern French botrytised wines, especially from Semillon and Sauvignon. Don’t go all out with a top named Sauternes Chateau as  these will be too concentrated and rich, rather find smaller Chateau, second wines or little appellations like Cérons. Look for a purity of fruit and balance of freshness, but a lightness of being and not too rich.

Apricot Tart – to serve 8

  • one pack of ready-rolled puff pastry
  • 50g ground almonds
  • 900g ripe apricots, halved and stoned
  • 2 tbsp icing sugar
  • maple syrup and cream to serve

Preheat oven to 220°C/Gas 7/Fan 200°C.

Unroll the pastry onto a slightly damp baking tray and sprinkle over the almonds. Arrange the apricots on top, tightly packed and right up to the edges of the pastry.

Dust with the icing sugar and bake for 20-25 minutes or until the sugar has started to caramelise.

Serve hot or warm with a drizzle of maple syrup and some cream if you like.

(Original recipe from BBC Good Food)

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