A Cornish girl's food adventures

Tag: cream

Chocolate and ginger ice cream (no-churn)

Chocolate and ginger ice cream (no-churn)

Just because the sunny and warm weather is far behind us doesn’t meant that I can’t still enjoy some cool creamy ice cream now and again. Okay, to be fair it’s more ‘now’ than ‘again’, in fact I’d probably eat it for breakfast if I […]

Spiced apple bread & butter pudding

Spiced apple bread & butter pudding

What’s not to love about this cosy autumn pudding? Richly spiced custard, crunchy, crisp buttery bread and soft sweet apple, this makes such a lovely change to the usual crumbles and pies that take centre stage once the cold weather sets in. This is also […]

Apple and blackberry trifle

Apple and blackberry trifle

I know it’s bit old fashioned and kitsch but I really do love a trifle. I tend to think of them as either a summer or Christmas dessert though, probably because my Grandma (and now my mum) always made one for Christmas. I just love the layers, the creamy custard and tangy fruit topped off with cool, fluffy cream. It’s the perfect combination for me. Which goes for this Autumnal version too, you can’t really go wrong with apple, blackberry and custard at this time of year, can you?!

Ingredients
serves 4-6 (depending on how greedy you are!)
150g apple
150g blackberries
3 egg yolks
4 tbsp sugar
1 tsp vanilla extract
35g cornflour
300ml double cream
300ml milk
pre-made sponge, enough to create a single layer
extra berries and mint leaves to decorate

Begin by making the compote. Peel, core and dice the apple and gently cook it in a small pan with the blackberries, 1 tbsp of the sugar and 1 tsp of the cornflour until the apple is tender and the berries have cooked down to a nice thick compote. Pour this mixture into your serving dish and top it with the sponge whilst it is still warm so that the cake can soak up any extra juices.

Make the custard by heating the milk with 100ml of the cream until it is quite warm but don’t let it boil. Whisk together the egg yolks and vanilla with the remaining 3 tbsp of sugar and 30g of cornflour until they are quite pale and fluffy. Strain the warm liquid through a sieve into a jug and rinse out the pan. Whilst continuously whisking, pour the warm milk mixture into the eggs in a slow steady stream. Return the custard to the pan and gently heat, stirring until it becomes very thick. Set aside to cool to almost room temperature before pouring over the sponge layer.
Softly whip the remaining 200ml of cream and then pipe or spoon it onto the cold custard layer. Decorate with extra berries and a few mint leaves and then chill before serving.

Coconut & passionfruit ice cream (no churn)

Coconut & passionfruit ice cream (no churn)

Cool, creamy coconut ice cream that you can whip up in few minutes, rippled with fragrant passion fruit sounds pretty good to me. This is an exotic dessert that you can keep stashed in the freezer for dreary days that need perking up. You can […]

Cheesecake cake

Cheesecake cake

No, I didn’t stutter. I really did bake a cake, decide that it wasn’t ‘desserty’ enough and stuffed it with a layer of cheesecake. Sometimes I do not know when to stop! I made a classic Victoria sponge for this because I had some lovely […]

Chocolate & raspberry pavlova

Chocolate & raspberry pavlova

Is there a better summer dessert than a pavlova? Crisp and chewy meringue topped with cool whipped cream and perfectly ripe, sweet berries – this one has the added richness of cocoa and a luxurious drizzle of chocolate.
I love my meringue to be light and crisp on the outside but nice and chewy in the middle so I always add a little cornflour and a drop of vinegar to help achieve this.

Ingredients
3 egg whites
150g sugar
1 tbsp cocoa powder
1 1/2 tsp cornflour
3/4 tsp balsamic vinegar
300ml double cream
250g fresh raspberries
25g chocolate (whatever you like – I prefer dark)

Preheat your oven to 130°c and line a large baking sheet with a silicone mat or some baking parchment. Place the egg whites in a spotlessly clean bowl and whisk until they hold a stiff peak. Add the sugar, a few tablespoons at a time and whisk again until the meringue is smooth and glossy. Sift over the cocoa powder and cornflour and add the vinegar. Whisk until it holds a stiff peak again. Dollop (or pipe if you’re feeling fancy) the meringue in a circle onto the prepared baking sheet, creating some nice spiky bits, and bake for 2 hours. Once baked turn off the oven and open the door a little but leave the meringue in there to cool and dry out for several more hours if possible.
Whip the cream and spread this over the centre of the cooled pavlova base. Arrange the raspberries on top. Melt the chocolate and then finish the pavlova by drizzling this all over it. Chill before serving.

Strawberry gateaux

Strawberry gateaux

My friends allotment is awash with strawberries. Delicious plump, sweet, ruby-red berries – she could open a pick-your-own! She generously gave me so many (and some plants) that I had enough for this cake, the strawberry and mascarpone tart from a week or so ago […]

Malteser cheesecake (no bake)

Malteser cheesecake (no bake)

Generally I’m a baked cheesecake kind of girl but after my white chocolate and berry cheesecake proved so popular I thought that it would be nice to make a variation on that recipe. This malty, chocolatey malteser version is really indulgent and decadent – a […]

Roasted strawberry & rhubarb bread and butter pudding

Roasted strawberry & rhubarb bread and butter pudding

This is a really delicious dessert. Like a combination of rhubarb and custard and bread pudding. I actually think it’s much nicer than the traditional version made with dried fruit, it’s not quite as sweet. The rhubarb gives it a nice tang whilst the strawberries prevent it from becoming too tart. The pudding has a deliciously crunchy golden crust on top of a lovely soft, creamy interior – perfect with a dollop of clotted cream.

Ingredients
serves 4 (generously)
75g rhubarb
150g strawberries
175g brioche
30g butter
50g sugar
200ml single cream
2 eggs
1 tsp vanilla paste
1 tbsp demerara sugar

Pre-heat your oven to 190°c and grease a baking dish with a little butter.

Slice the strawberries and chop the rhubarb into 1cm pieces. Toss the fruit in 1 tablespoon of the sugar and place it in another baking dish or a small roasting tin. Roast the fruit for 15-20 minutes, until the rhubarb is tender.

Meanwhile, thickly slice the brioche and spread each slice with a little butter. Whisk together the eggs, cream, sugar and vanilla until smooth. Arrange a layer of brioche in the greased baking tin, butter side up and top with some of the roasted fruit (keep any juices from cooking it – they’re great added to soda water or a G&T!) Repeat the layers of brioche and fruit until you have used it all and then carefully pour over the egg mixture. Leave the whole thing to soak and absorb some of the custard mixture for 30 minutes.

Sprinkle the demerara sugar over the top to give the pudding a nice crunchy crust and bake it for 30-35 minutes. If the top gets too brown just cover it with a piece of foil. Leave to cool for five minutes before serving.

Clotted cream shortbread

Clotted cream shortbread

It’s nearly St Piran’s Day, which means a day of fun and feasting in Cornwall. I always like to mark the occasion with some form of Cornish themed treat, after all we really do produce some amazing food down there. Previously I’ve made wonderfully fragrant […]