This pie is a lovely thing to enjoy at this time of year, rich and warming and full of delicious autumnal flavours. It’s part apple pie, part strudel and part tarte tatin, what’s not to like? Rich, deep caramel sauce coated apples nestled beneath light […]
It wasn’t until I travelled to Sicily last year and happened upon the pistachio festival in Bronte that it occurred to me that something as decadent as pistachio paste could exist. But it does! Either as a thick nut butter or (even more gloriously) the […]
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 could find a way of justifying it to myself. I often think that if I was ever going to attempt (and succeed at) an eating challenge it would have to be ice cream based.
This is a wonderful combination of flavours. Rich, creamy ice cream studded with spicy stem ginger chunks and sweet amaretti biscuits and swirled with a rich dark chocolate sauce. Delicious!
The ginger wine is optional but it does help to prevent the chocolate sauce from freezing too firmly.
175g condensed milk
300ml double cream
3 balls of stem ginger
50g amaretti biscuits
50g dark chocolate
2 tbsp ginger wine (optional – see note)
1 tbsp syrup from the stem ginger
1 tbsp vegetable oil
Melt together the chocolate, syrup, oil and ginger wine (if using) to create a thick chocolate sauce and set aside.
Put the condensed milk and cream in the bowl of a stand mixer and whip on full power until it becomes thick and fluffy.
Finely chop the ginger and crush the biscuits. Fold these through the ice cream mix before rippling in the sauce. Transfer to a freezer-proof tub and freeze for several hours, until firm.
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 […]
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 either use pre-made coulis or simply mix icing sugar and passion fruit pulp together to taste. It’s up to you if you wish to remove the seeds or not. You can also amp-up the coconut flavour with a touch of coconut extract if you like.
200ml double cream
150ml can coconut cream
175g condensed milk
100ml passion fruit coulis (see note)
Coconut extract to taste (optional)
Place everything except the passion fruit into the bowl of a stand mixer and whip on full power until the mixture is thick and fluffy. This will take several minutes. Gently ripple through the passion fruit by hand before pouring the mixture into a freezer-proof lidded tub. Freeze until solid. Allow to defrost at room temperature for a few minutes before serving, with a little sprinkle of toasted coconut if you like.
I’ve been coveting my neighbours fig tree. It’s steadily ripening fruit keeps peeking over the fence and flirting with me! I’m always amazed when I see fig trees in the UK adorned with fruit. I always associate them with much warmer climates, like my friends […]
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 local free-range eggs and it’s always the thing that I want to make when I have really good eggs. You can either make a lemon version like I have here, with lemon zest in the sponge and lemon curd in the filling or you can use a touch of vanilla in the sponge and jam or fruit preserves in the filling. Just choose your berries for the top to compliment whatever filling you’ve opted for.
the weight of the eggs (inc shells) in butter, sugar and self-raising flour
1 tsp baking powder
pinch of salt
zest of 1 lemon/1 tsp vanilla extract
splash of milk
100g full fat cream cheese
50g white chocolate
50ml double cream
2 tbsp lemon curd/jam
berries and icing sugar to decorate
Grease and line two sandwich cake tins and preheat your oven to 180°c.
Cream together the butter, salt and sugar together with the lemon zest or the vanilla, whichever you are using. Add the eggs, one at a time, following each one with a spoonful of flour to prevent the mixture from curdling.
Sift together the flour and baking powder (you can do this a couple of times if you want to ensure a rise in your cake) before briefly beating into the egg mixture. Stir in a splash of milk to loosen the mixture and divide the batter evenly between two prepared tins. Bake for 20-25 minutes until well risen, golden and fluffy. Try to resist the temptation to open the oven door to check on them or they’ll sink. Leave to cool for a few minutes before removing from the tins and leaving on a wire rack.
To make the filling melt the white chocolate, either in a double boiler or by using short bursts in the microwave. Set aside to cool. Beat the cream cheese to soften it and then add the cooled chocolate, stirring well to combine. Softly whip the cream in a separate bowl and before folding this into the cheese/chocolate mixture.
Place one of the cooled sponges onto a serving plate and spread on the lemon curd/jam (whichever you are using). Pipe or dollop on the cheesecake filling and then add the second sponge. Chill the cake for an hour to allow the cheesecake layer to firm up. Finish the cake with either a simple icing made from icing sugar and lemon juice or just a dusting of icing sugar and then pile some lovely fresh berries on the top.
Aquafaba (chickpea water) is magic stuff. It means that you can make rich, velvety chocolate mousse from the stuff you’d normally chuck away when you’re making a batch of hummus or some falafel. It also means that you don’t have to mess around with raw […]