A Cornish girl's food adventures

Tag: cream

Toffee apple profiteroles

Toffee apple profiteroles

Like apple pie? Then you’re going to love these. Light, crisp choux pastry with a buttery spiced topping filled with sweet apple cream served with a rich sticky toffee sauce. I like to think of them as apple pie version 2.0, for when you want […]

Rhubarb ripple ice cream

Rhubarb ripple ice cream

I know it’s not that long since I shared an ice cream recipe with but let’s face it, it’s not every year that the UK get’s a summer like this, so I feel like we should all be making the most of it. Tart, sharp […]

Kiwi basil ice cream (no-churn)

Kiwi basil ice cream (no-churn)

I love basil ice cream and it’s something that I’ve made a few times before. I like it most when it’s paired with something fruity and a little bit sharp and acidic, I really think it brings out the fragrant flavours of the basil. Using kiwi for this was a bit of an experiment but it works really, really well, especially using golden kiwi fruit as they’re just the right side of acidic to complement the basil.
It’s a really refreshing ice cream too, not at all sickly or sweet, almost like a combination between a sorbet and ice cream. It’s really lovely.

Ingredients
300ml double cream
175g condensed milk
3 golden kiwi fruit
juice and zest of 1/2 a lemon
small bunch of fresh basil leaves

Pour the cream and condensed milk into the bowl of a stand mixer and whip them together until they hold fairly firm peaks.
Peel the fruit and blend them with the basil, lemon juice and zest in a liquidiser so that they are completely smooth. Carefully fold the two mixtures together, making sure that they are well combined but without losing too much volume from the cream. Pour the ice cream mixture into a freezer-proof container and freeze until firm.

Kiwi lime pie

Kiwi lime pie

Hey, can you guys promise me something? Promise me you’ll never buy a key lime pie (unless maybe if you’re actually in the Florida Keys). This recipe makes the most delicious key lime pie and it’s ludicrously quick and easy. On a warm summers day […]

Raspberry & white chocolate cheesecake puffs

Raspberry & white chocolate cheesecake puffs

I reckon that choux pastry gets a bad rap. People think that it’s super-hard to make when the truth is it’s really not and it’s no more temperamental than any other sort of pastry. You simply need a decent a pair of biceps for all […]

Miso Caramel Whip

Miso Caramel Whip

I’m a child of the eighties and as such I will always have a soft spot for Angel Delight, specifically butterscotch Angel Delight. I know it’s horribly artificial but it’s also delicious and sweet and fluffy (and easy to make). I’ve made it a little classier with this recipe and the addition of sweet white miso totally turns it into a sophisticated dessert.
This is the kind of dessert that can be made well ahead of time and the sauce can be kept in a jar in the fridge until you’re ready to use it.

Ingredients
serves 4
150g light soft brown sugar
50g butter
1 tbsp shiro miso paste
1 tsp vanilla extract
200ml whole milk
1 tbsp cornflour
300ml double cream

dark chocolate shavings and fudge pieces to garnish

Make the caramel sauce by melting the butter in large heavy based pan. Stir in the sugar and the miso paste and let it bubble for a minute or two. Add a tablespoon or two of milk to the cornflour and set aside. Stir the remaining milk into the caramel and then bring the mixture to boil. Reduce the heat a little but keep the caramel bubbling until it becomes a rich golden colour and thickens a little. Add the vanilla and cornflour and very carefully stir it in to leave the sauce thick and creamy. Remove the caramel from the heat and set aside to cool completely.

Whip the cream until it forms soft peaks, add the caramel and fold it in until it’s completely blended with the cream. Spoon or pipe into serving dishes or glasses and garnish with dark chocolate shavings and fudge pieces.

Cranberry clementine panna cotta

Cranberry clementine panna cotta

This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could […]

Chocolate and cherry croissant bread and butter pudding.

Chocolate and cherry croissant bread and butter pudding.

If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended. I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as […]

Blackcurrant and clotted cream cheesecake

Blackcurrant and clotted cream cheesecake

When I was little a battle would be waged every summer in our garden between my mum and the resident blackbirds over who was going to get to the blackcurrants first once they reached peak ripeness.
On the occasions when my mum won the war she would turn the sharp little beads of blackness into sticky, purple, blackcurrant jam which usually ended up on my brothers breakfast. Being from Cornwall though, I’m now inclined to think that the jam should have been turned into this!
It’s such a gloriously rich and creamy cheesecake, every bit as luxurious as it sounds. The soft velvety texture of the clotted cream is the perfect partner to the sharp, fruity blackcurrant jam.

Ingredients
base
200g digestive biscuits
75g butter
topping
400g cream cheese
80g sugar
125g clotted cream
2 eggs
125g blackcurrant jam

Make the base by crushing up the biscuits and melting the butter. Combine the two to form your base mixture. Press this mixture into the base of a lightly greased spring-form cake tin. Pop it in the fridge to firm up whilst you make the filling. Pre-heat your oven to 160°c.
Beat the cream cheese until it is nice and soft and then mix in the sugar. Add the eggs, one at a time, beating the mixture well after each addition. Briefly beat in the clotted cream, so that it is just blended in. Ripple 75% of the jam through the mixture. Take the chilled base from the fridge and pour the cheesecake mixture onto it. Add the remaining jam in blobs and swirl them in. Finally level off the top by giving the tin a couple of sharp taps on your kitchen counter.


Wrap the base of the tin securely in foil and then place it in a bain-marie. Bake the cheesecake for 40-45 minutes. The middle should still have a bit of wobble to it. Turn off the oven and open the door a little but leave the cheesecake in there to cool to room temperature before putting it in the fridge to chill completely. Once it’s thoroughly chilled remove it from the tin and place it on your serving plate.

Chocolate and caramel fudge cake

Chocolate and caramel fudge cake

You know you’ve come up with a winning recipe when your brother sends you this message and tells you that he’s just polished off his third slice! But really I can’t blame him for having thirds of this rich, delicious, sticky, gooey cake. The sponge […]