Tag Archives: dessert

Roasted Fruit with White Chocolate

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This is an easy but absolutely amazing dessert! To be served together with vanilla ice cream or whipped cream.

Why not start the meal with the Green Pea Soup followed by Baked Fillet of Hake with Gremolata and with a sweet ending of this simple but elegant dessert.

Equal amounts of:

Strawberries
Kiwi
Banana
White chocolate, grated at least 150 g for 6 people. Make sure you have a thick layer of chocolate on top of the fruit.

Set oven to high grill setting,.

  1. Quarter the strawberries, cut the kiwi in similar size pieces and slice and halve the bananas. The fruits should all be about the same size.
  2. Sprinkle the fruit with a generous serving of grated white chocolate.2005 Roasted Fruit making -7221
  3. Roast in oven 5-10 minutes, until the chocolate is melted and lightly browned.
  4. Serve immediately with ice cream or whipped cream.

Fruit sallad with cinnamon-star anis syrup and homemade vanilla ice-cream

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This fruit sallad can be prepared a day in advance; letting the fruit lay in the sirup will only enhance the flavours. The vanilla ice-cream can of course be bought already made, but nothing beats this homemade version, and you can prepare it way in advance as it can be kept in the freezer for up to 1 month! This is a great finish to a friday menu starting off with dates with blue cheese and parma ham followed by a cauliflower crust pizza.

Serves 4

For the fruit sallad:
1 dl water
1 dl caster sugar
1 star anis
1 cinnamon stick
1 of each of kiwi, banana, orange, apple, mango and a bunch of grapes

1. Add water, sugar, star anis and cinnamon stick to a pot and bring to the boil. Set aside and let cool.
2. Peel and cut the desired fruits into pieces of similar size, mix with the sirup and refrigerate for minimum two hours.

For the ice-cream:
1 vanilla pod, split and seeds scraped out
300 ml full cream milk
3 large egg yolks
85 g caster sugar
285 ml double cream, chilled

1. Put the milk into a pan and add the vanilla pod and seeds. Bring the mixture almost to the boil, then remove from the heat, cover and leave to stand for about 20 minutes.
2. In a bowl, beat the egg yolks with the sugar until well mixed. Sieve the milk mixture to remove the pod and add the milk to the egg and sugar.
3. Cook the mixture over a gentle heat in a bain-marie (put the bowl over a pan of gentle simmering water, but do not allow the bowl to touch the water) stirring constantly, until the custard thickens and coats the back of the spoon. Do not allow the mixture to boil! Once thickened, transfer the custard to a clean bowl and allow to cool.
4. With a whisk, stir the cream into the custard. Cover and refrigerate until well chilled.
5. Freeze the mixture in the ice-cream machine, then transfer to a container and leave in the freezer for minimum 4 hours.

Raspberry Pie with Crème Anglais

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An easy, delicious pie. The crème anglais will take a little time but can always be substituted with ice cream or whipped cream flavoured with vanilla essence, if you’re in a hurry.

For a Sunday menu, why not serve an appetizer of Stuffed Mushrooms, followed by a Roasted Balsamic Tomato Soup together with Oat and Rasin Rolls and with a sweet ending this Raspberry Pie with Crème Anglais.

Serves 4

Crème Anglais:

250 ml whole milk
½ vanilla pod
30g caster sugar
2 egg yolks
35g caster sugar

Raspberry Pie:

250g frozen raspberries
125g butter
150 ml brown sugar
150 ml gluten free flour (not selfrising)
200 ml rolled oats (glutenfree)
Some fresh raspberries for decoration

Start by making the Crème Anglais:

  1. Infuse milk with 30g sugar and vanilla pod by combining in a saucepan (slice the pod open and scrape out the vanilla beans – add both the pod and the beans to the milk) and letting come to a boil (do not let it come to a full boil, take it off the heat just when the bubbles starts to form). Let cool a bit.
  2. Whisk egg yolks and 35g sugar. Pour ¼ of the infused milk into the egg mixture (in order to temper the eggs). Stir. Then add the egg/milk mixture into the pan containing the remaining infused milk.
  3. Place the pan on low heat. Stir continuously with a spatula in an 8 motion. Take care to stir the corners too. Do not boil! The mixture will slowly thicken and the foam will disappear. The sauce is ready when the mixture is thick enough to cover the back of a spoon.
  4. Strain the mixture into a bowl in order to stop the cooking. Let cool and then place in the fridge.

Pie:

  1. Preheat the oven to 175C
  2. Melt the butter
  3. Mix the dry ingredients.
  4. Gradually pour the melted butter into the dry ingredients (you may not need all of the butter) and stir to create crumbs. The crumbs should be wet/moist – if too wet add some more oats.
  5. Place the raspberries in four lightly greased individual pie dishes. Spread the crumbs on top.
  6. Bake in the middle of the oven for 20-25 minutes.

Raspberry Soufflé

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Some of you may not feel confident with making soufflé, but this really is a foolproof recipe. An important point to remember is to not open the oven door during the baking process as it will make the soufflé collapse and not rise again. This makes a perfect finish to a saturday dinner with carrot and ginger soup as a starter and glazed duck as main course.

Serves 6

300 g raspberry
4 egg whites
100 g caster sugar
juice of ½ a lemon
½ tsp cornflour, mixed with 1 tbsp water

1. Butter and sugar moulds and place in the fridge.
2. Make the raspberry coulis: Heat up the raspberries, 50 g sugar, lemon and one tbsp water on the stove. Once the sugar has dissolved blend the mixture in a blender, pass through a sieve and put the mixture back on the stove. Add cornflour and bring the mixture to the boil, then take off the heat and let cool. Up until here can be prepared in advance and kept in the refrigerator.
3. To make the meringue: Whisk the egg white hard, add the remaining 50 g sugar and whisk again until smooth soft peak.
4. Mix one third of the meringue with the raspberry coulis, then add the remaining meringue and combine using a spatula to avoid knocking out the air.
5. Divide the mixture between the moulds. Smooth the surface to get an even border and run your finger along the edge to avoid the mixture from sticking and not raising properly in the oven.
6. Bake in the oven at 180 degrees C, for 10-15 minutes. Sprinkle icing sugar on top and serve immediately.

Cheesecake Ice Cream

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Instead of making a traditional Cheesecake, why not try this ice cream version? It is a perfect dish to make ahead of time and freeze in small silicon muffin cups for a nice presentation of individual servings. Serve after Cod Casserole with Thyme.

Cheese Ice Cream-0454

 

3 eggs
200 ml sugar
A few drops of vanilla essence
A dash of salt
200 g of Philadelphia cream cheese
300 ml whipping cream

You need 3 bowls:

  1. Bowl 1 – Whisk the egg whites into a stiff foam
  2. Bowl 2 – Whisk the egg yolks together with the sugar, vanilla and salt. Add the Philadelphia cheese
  3. Bowl 3 – Beat the whipping cream until it forms soft peaks.
  4. Combine the egg yolk mixture with the cream. Carefully fold in the egg whites.
  5. Pour into silicon muffin cups (or into anything you’d like to serve the ice cream in).
  6. Place in freezer until set (4-6 hours depending on what size containers you use).

Take out of freezer just before serving. Remove silicon cup.

Serve as they are, with some fresh berries and/or with some gluten free digestive biscuit crumbles on top.

Pavlova with pear cream, ginger sauce and hazelnuts

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This is an easy but feastly dessert that combined with rack of lamb and eggs en cocotte make a beautiful easter meny. Pear and ginger are great flavour combinations! The components of the dish can be prepared beforehand and assembled right before serving.

Serves 6

2 egg whites
150 ml caster sugar
juice of 1/4 of lemon

4 pears, peeled and cut into small pieces
1/2 tsp vanilla extract
juice of 1/4 of lemon
50 ml caster sugar
50 ml water
200 ml whipping cream
1 tbsp icing sugar
50 ml hazelnuts

100 ml milk
100 ml double cream
50 ml sugar
1/2 tsp cornflour
2 egg yolks
2 cm fresh ginger, grated

2 mint sprigs, for decoration

1. First make the meringue: Whisk the egg whites, sugar and lemon juice with an electric mixer in a bowl over a bain-marie (bring a bit of water to the boil in a pot, and put the bowl with the meringue mixture on top, whisking constantly while heating the mphotoeringue and dissolving the sugar) until glossy and firm. Take the bowl off the heat and keep whisking until the meringue has cooled. Add the meringue to a piping bag and pipe the desired shape, with an extra layer on the sides so they are higher than the centre to create a cup. Bake in the oven at 130 degrees for 50 minutes.
2. Add pieces of pear, sugar, vanilla extract, water and lemon juice to a small pan, and let simmer over a low heat for about 10 minutes until tender. Leave the pear in the liquid until needed, preferably over night to absorb the sirup flavour.
3. Roast the hazelnuts in a pan over medium heat, stirring constantly until with golden colour. Chop to desired size.
4. To make the ginger sauce, first add the milk and double cream to a pot and bring to the boil. In a separate bowl, mix egg yolk, sugar and cornflour, then add to the milk and cream. Bring back to the boil while stirring and take off the heat as the first bubble appears. Add the grated ginger.
5. Whip the whipping cream with icing sugar. Drain the pears, reserve a few pieces for decoration and stir in the remainder into the whipped cream.
6. To serve, add a few spoons of pear cream to the meringue, sprinkle hazelnuts over. Top with a few pieces of pears and a couple of mint leaves. Spoon the ginger sauce around the meringue.