A Cornish girl's food adventures

Tag: cream

Petit praline tarts

Petit praline tarts

How about these for a sweet treat? Crisp little pastry shells filled to the brim with homemade chocolate and caramelised hazelnut ganache. You know you wouldn’t be able to say ‘no’ to one of these (or two, or three). The trick with these is to […]

Merveilleux

Merveilleux

If you follow any of my social media accounts then you probably know that I went on a little trip to Lille in France a few weeks ago. Lille has some fantastic restaurants (my main motivation for going) and it’s also home to these little […]

Lemon cheesecake ice cream (no-churn)

Lemon cheesecake ice cream (no-churn)

Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub?

You can use pretty much any biscuit you like in this, I’ve stuck with tradition and used digestives but gingernuts or amoretti would be equally delicious.
This is a no-churn recipe so you can whip it up in around five minutes and then freeze it until you feel the need for a zesty frozen treat!

Ingredients
350ml condensed milk
600ml double cream
200g cream cheese
about 5 biscuits
4-5 tbsp lemon curd

Put the condensed milk and the cream into a large mixing bowl and whip until it is quite thick and fluffy. Beat in the cream cheese, making sure that it is well blended.
Crumble the biscuits, leaving the pieces quite chunky (or they go soft) and fold them through the ice cream mixture. Ripple through the lemon curd and then transfer the whole lot to a container for freezing. Freeze for several hours until solid.

Jalapeno-cheddar biscuits

Jalapeno-cheddar biscuits

Isn’t it funny how certain foods can transport you back to the time and place where you first had them? I’m sure these american biscuits will always remind me of our road trips through the Great Smoky Mountains in our little red MX5. Whilst biscuits […]

Mini Egg cheesecakes

Mini Egg cheesecakes

It appears that cheesecake isn’t quite indulgent enough for me, I’ve had to top it with rich chocolate ganache and cute little mini eggs too. I’ve wanted to do a recipe on here using mini eggs but I’ve always struggled to find a brand that […]

Coconut & cherry scones

Coconut & cherry scones

Like all good Westcountry folk I certainly appreciate a good cream tea. A light, fluffy freshly baked scone, crisp on the outside and perhaps just a little warm on the inside is key.
These cherry and coconut scones fit the bill wonderfully and the flavours are a perfect pairing. Conveniently enough they also go very well with jam and cream!
For the most tender and fluffy scones possible be sure to use either buttermilk or milk that you’ve turned sour with a squeeze of lemon juice.

Ingredients
makes 10-12
500g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
15g sugar
75g butter
300ml of buttermilk or milk soured with lemon juice
50g desiccated coconut
85g glace cherries

Pre-heat the oven to 200°c and place a non-stick baking tray in it to warm up. Sift the flour and the raising agents together into a large mixing bowl and then mix the sugar through. Cut the butter into small pieces and rub this into the dry mix with your fingertips. Add the coconut and stir it through so that it is evenly distributed.
Add the liquid, a little at a time and mix it together with a butter knife to leave you with a nice soft dough. Cut the cherries into quarters and then work them through the dough.

Put this on a lightly floured surface and gently pat it out flat until it is about 1 inch thick. You can use a rolling-pin if you prefer but try not to overwork the gluten in the dough or you’ll end up with tough scones.
One of the tricks to getting well risen scones is not to twist the cutter when you stamp them out. So with this in mind place the cutter on the surface of the dough and give it one quick sharp tap down to cut out the scones. Repeat this, re-rolling the dough as needed, until it is all used and place the scones on a greased baking tray. Brush the top of the scones with a little more milk or buttermilk and sprinkle them with a little sugar. Bake them for 12-15 minutes until they are golden.

Rhubarb and rose fool

Rhubarb and rose fool

I love the simplicity of a fool. If you’ve got some cream in your fridge and almost any kind of fruit then you’re pretty much there as far as ingredients go. It’s very much a fuss-free dessert. But just because it’s quick and easy doesn’t […]

Apricot, cardamom and honey ice cream (no-churn)

Apricot, cardamom and honey ice cream (no-churn)

These are flavours which are just made to go together. They’re fragrant and exotic and generally a delicious combination. Cardamom is one of my favourite spices. I do love a no-churn ice cream recipe too, they’re always so quick and easy to whip up (no […]

No-churn tiramisu ice cream

No-churn tiramisu ice cream

No-churn tiramisu ice cream

I wonder how many different incarnations of tiramisu I can post on here? I think this is the fourth one but I’m sure I can I think of some more variations to keep Mr Colonial Cravings happy. This one’s so quick and easy though I think it will probably become a regular feature of our freezer.

No-churn tiramisu ice cream
Although the mascarpone gives the ice cream base a wonderfully luxurious creamy flavour it’s the rich chocolate-coffee swirl that’s the star of this show. I like to serve this with a sprinkling of crushed amaretti biscuits for a little bit of crunch.

No-churn tiramisu ice cream

Ingredients
130g condensed milk
200ml double cream
250g mascarpone
chocolate swirl
50g dark chocolate
14g butter
1 tbsp soft dark brown sugar
2 tbsp coffee liqueur
1 tsp instant espresso powder

No-churn tiramisu ice cream

Gently melt together all of the ingredients for the chocolate swirl in a small pan over a low heat. Be sure to stir it whilst it melts to prevent it from catching and burning. Set this aside to cool whilst you make the ice cream base.
Place the condensed milk and cream in a large mixing bowl and whisk it with an electric mixer until it’s thick and forms soft peaks. Add the mascarpone and beat again until everything is combined. Gently swirl the chocolate sauce through this and transfer the whole lot to a freezer-proof container. Freeze until solid.

No-churn tiramisu ice cream

Ginger, gin and rhubarb panna cotta

Ginger, gin and rhubarb panna cotta

Hooray for rhubarb season! I love it when these vibrant pink spears start to make an appearance. I’ve even got a couple poking through on the plant in my garden. They’re so cheery amidst all the gloom and grey of late winter. Panna cotta is […]