A Cornish girl's food adventures

Tag: cream

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 […]

White chocolate & berry cheesecake

White chocolate & berry cheesecake

This is a recipe I made recently for Mr C’s grandad’s birthday. By all accounts it’s the best cheesecake he’s ever eaten and at 81 years old I reckon he’s tried a few! You won’t tell him how easy it is to make, will you? […]

Gingerbread truffles

Gingerbread truffles

Spending the first few years of my life living in Germany has definitely had a big influence on the way I celebrate Christmas. Even the baubles hanging from my tree are the ones that I inherited/pinched from my mum which she bought when we lived there.
I always remember getting rumkugeln (German rum/cake truffles) in my stocking when I was younger and I’m still quite partial to them now. I’ve given my homemade version a little spicy twist by using ginger cake in the recipe. Shop bought is fine but it crumbles more easily if it’s a little stale. I used a few undecorated sponges from my gingerbread latte cupcake recipe.

Ingredients
makes about 20 two-bite truffles
150g ginger cake, crumbled to a fine crumb
100g dark chocolate
100ml double cream
pinch of salt
2 tbsp rum
2 tbsp apricot jam
chocolate sprinkles

Roughly chop the chocolate and place it in a mixing bowl with the salt. Gently heat the cream with rum and the jam so that it is quite hot but not boiling. Pour this over the chocolate and let it sit for several minutes to melt. Stir thoroughly to create a rich smooth ganache. Fold in the cake crumbs, ensuring that they are well incorporated into the mixture.
Place in the fridge to cool and set. Once the truffle mixture is firm, use a teaspoon to take scoops of the mixture and gently roll the truffles into bitesize balls before coating well in chocolate sprinkles. Place the finished truffles on a sheet of parchment or a silicone mat until you are ready to package them up for gifting.

Chocolate chestnut meringues

Chocolate chestnut meringues

Christmas is a time of year when those of us who love to cook (and eat) have the chance to show off a bit and create wonderfully indulgent and delicious dishes. It is also, unfortunately, a time of year when no-one really has an hour […]