A Cornish girl's food adventures

Tag: dessert

Rhubarb & custard shortcakes

Rhubarb & custard shortcakes

I don’t actually think I can get enough of rhubarb. I bloomin’ love the stuff! The ancient plant in my garden is much happier this year than last year which means I have a small but steady supply of it too. This is a lovely […]

Rhubarb & custard cake

Rhubarb & custard cake

The upside of baking your own birthday cake is that you get to have exactly the cake you want. The downside of baking your own birthday cake is baking your own birthday cake! I don’t actually mind to be honest, the kitchen is my happy […]

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.

Peanut butter millionaires shortbread

Peanut butter millionaires shortbread

Soft tender peanut butter shortbread topped with crunchy peanuts, rich caramel and smooth creamy chocolate. What’s not to love? I can pretty much guarantee that I will never turn down a piece of caramel shortbread when it’s on offer and these are certainly no exception. […]

Bergamot & gin soak cake

Bergamot & gin soak cake

So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]

Baked S’mores cheesecake

Baked S’mores cheesecake

I think baked cheesecakes might be my super-power. (Making them and eating them). I never really have any problems with them and they always turn out well, slightly soft and rich and creamy, the way a baked cheesecake should be. This one is no exception – I mean just look at it… You know you just want to grab a fork and get stuck in to all that gooey toasted marshmallow!

There are a few very simple rules to follow when making a baked cheesecake which should more or less guarantee you dessert success. Always make sure all of your ingredients are at room temperature before you start. Wrap the base of the tin really well in tin foil and bake the cheesecake in a water bath. Finally let it cool in the oven before you chill it in the fridge – a good cheesecake cannot be rushed!

Ingredients
base
200g digestive biscuits
80g butter
filling
500g full fat cream cheese
200g sour cream
3 eggs
100g sugar
150g dark chocolate
topping
3 egg whites
150g sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

Start by lightly greasing a spring-form cake tin and securely wrapping the base with foil. Pre-heat your oven to 180°c. Crush the biscuits, either in a food processor or if you’re feeling a little tense then by putting them in a plastic bag and bashing them about with a rolling pin (Baking can be so therapeutic!). Melt the butter and combine this with the biscuit crumbs before pressing the mixture firmly into the tin. Pop this in the fridge to firm up whilst you make the filling.

Melt the chocolate (in a double boiler or microwave) and set this aside to cool a bit. Put the cream cheese and sugar in a large mixing bowl and beat them together until they are smooth and creamy. Add the eggs, one at a time, beating well after each one. Mix in the sour cream and then add the chocolate, making sure that it is well blended. Pour the mixture over the biscuit base. Give the tin a little shimmy to level things off before giving it a couple of sharp taps to knock out any excess air bubbles. Put the tin in a bain-marie and bake the cheesecake for 40-45 minutes. Once it’s done it should still be a little wobbly in the middle but be a little puffed up and brown around the edges. Turn off the oven and take the cheesecake out of its water bath but leave it in the oven to cool. Once it’s room temperature move it to the fridge to chill.

Make the marshmallow topping by combining all of the ingredients in a spotlessly clean heatproof bowl. Place this over a pan of gently simmering water, be careful not to let the water touch the base of the bowl. Use a hand whisk to whip this continuously whilst it heats up. The mixture should become quite foamy and increase in volume. When the marshmallow is ready to come off the heat, it will feel hot to the touch and the sugar should be totally dissolved. Take the bowl off the pan of water and then use an electric whisk to whip the marshmallow until it is thick and glossy. Carefully remove the cheesecake from the tin and place it on a serving plate. Pipe or swirl the marshmallow on top, creating a peak effect. Use a kitchen blowtorch to toast and brown the marshmallow before serving.

Sultana & pine nut cake

Sultana & pine nut cake

I’ve never been much of one for rich dark fruit cake. I love dried fruit but I always find fruit cakes to be a bit too sweet and full-on. Something like this is much more my cup of tea, more cake than fruit and a […]

Blood orange magic pudding

Blood orange magic pudding

I love the fact that citrus fruit are at their peak during the most miserable part of the year. It’s so wonderful to be able to enjoy something so bright and zingy and fresh amidst all the heavy winter food. Citrus fruit are like a […]

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 do with a few more hours in the day to get everything done. You can make this dessert well ahead of time, even a couple of days if you need to, and then just forget about it until your guests are ready for pudding. It’s also really quite quick and easy to prepare. Do I need to give you any more reasons to make it?

Ingredients
serves 4
250ml whipping cream
250ml whole milk
zest of 2 clementines
1 vanilla pod
1 tbsp sugar
3 leaves of gelatine
70g cranberries
40g sugar
juice of two clementines

Soak the gelatine in a little cold water and set it aside.
Combine the cream, milk, sugar, clementine zest and vanilla in a pan and gently heat it but don’t let it get too hot. Remove the pan from the heat and fish out the vanilla pod, if you like you can scrape out the seeds and stir them into the cream mixture.
Squeeze the excess water from the gelatine and then stir this into the cream, ensuring that it dissolves. Set this aside to cool to almost room temperature.


Once cooled you can give it a stir and pour it into pretty glasses or jars and then transfer it to the fridge to set.
Combine the cranberries with the sugar and clementine juice in a small pan and gently simmer until the fruit has cooked down and become pulpy. Set this aside to cool and use it to top the panna cottas once they are set.

Gingerbread Viennese Whirls

Gingerbread Viennese Whirls

Oh my word these are good! I didn’t think Viennese whirls could get any more delicious but this festive twist really is good. Melt in the mouth, crumbly, buttery biscuits spiked with fiery ginger and fragrant spices, filled with gooey toffee and rich brandy buttercream? […]