Drunken Peaches

Drunken Peaches

 

Quick to prepare and just perfect for a late summer dessert. Peaches and red berries are simply marinated in a peach schnapps syrup.

 

Drunken Peaches
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 3 minutes
  • Chilling time: 24 hours

  • Ingredients
  • 120ml (4 fl oz) Archers/peach schnapps (½ cup)
  • 1 orange
  • 2 tbsp redcurrant jelly
  • 4 peaches
  • 200g (7 oz) raspberries (1¾ cups) or strawberries, halved (1 cup)


  1. Method
  2. Pour the Archers/schnapps into a small pan.

  3. Juice the orange and add to the pan along with the redcurrant jelly.

  4. Heat gently to melt the jelly, stirring occasionally. Then bring to a bubble for 2–3 minutes until the liquid becomes syrupy. Pour into a large bowl and leave to cool.

  5. Meanwhile, bring some water to the boil and then pour over the peaches in a separate bowl, making sure they are completely covered. Leave for 1 minute. Discard the water. The skins can then be easily removed. Halve them and remove the stones. Thinly slice and add to the cooled syrup along with the raspberries or strawberries. Gently stir to coat with the syrup. Cover the bowl and chill for 24 hours, stirring the fruit occasionally.

  6. The syrup may thicken during chilling. If it is too thick when you come to serve, just add 1–2 tablespoons of orange juice to thin it down a bit.

 

Crêpes aux Fraises

Crêpe aux Fraises

 

Crêpes aux fraises is a simple traditional recipe that tastes heavenly. Very light crêpes are filled with strawberries and then topped with mounds of whipped cream.

 

Crêpes aux Fraises
Prepares: 4 servings (2 crêpes each)
 
  • Preparation time: 25 minutes
  • Standing time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) plain/all-purpose flour (⅔ cup + 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240ml (8 fl oz) full fat/whole milk (1 cup)
  • 60ml (2 fl oz) water (¼ cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)

  • For the filling
  • 450g (1 lb) strawberries
  • 600ml (20 fl oz) double/whipping or heavy cream (2½ cups)
  • 1 tbsp icing/powdered sugar, plus extra to dust

  • Equipment
  • A heavy gauge aluminium frying pan


  1. Method
  2. Warm 5 plates in the oven.

  3. Mix the milk and water together.

  4. Sift the flour and salt into a large mixing bowl.

  5. Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.

  6. Meanwhile, wash, hull and pat dry the strawberries. Cut large strawberries into quarters and smaller ones in half so they are all of a similar size. Set to one side.

  7. Pour the cream into a large bowl and add the icing sugar. Whisk until stiff.

  8. When the batter has stood for its 20 minutes start cooking the crêpes.

  9. First melt the butter in the pan. Spoon 2 tablespoons into the batter mixture and whisk it in. Pour the rest into a small bowl and set aside. Use a wodge of kitchen paper dipped in the melted butter to smear the pan between cooking each crêpe.

  10. Get the pan really hot, then turn the heat down to a medium setting.

  11. Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.

  12. Flip the crêpe over with the palette knife and cook the the underside until it is golden. It will cook very quickly. Then slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.

  13. Continue until you have 8 crêpes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven to keep warm.

  14. Fold the strawberries into the cream.

  15. Fold each crêpe in half and lay 2 on a plate. Then divide the strawberries and cream between the 8 crêpes, spooning the mixture inside the fold.

  16. Dust with icing/powdered sugar and serve immediately.

Updated: September 14, 2017

Summer Berry Crêpes

I love making crêpes to fill with summer fruits. They are so light and make a really impressive summer dessert.

Crêpes aren’t difficult to make. My tip is to start off with a really hot pan and then turn the heat down a little. The pan only needs to be smeared with melted butter between cooking each one. It should just glisten, not be running with the butter.

I hope you will want to try them and enjoy them too.

 

Summer Berry Crêpes

 

Thin, light, crêpes are filled with a selection of delicious summer berries, then topped with velvety, whipped cream and chocolate shavings.

 

Summer Berry Crêpes
Prepares: Makes 8, 8 inch crêpes to serve 4
 
  • Preparation time: 25 minutes
  • Standing time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) plain flour/all-purpose flour (⅔ cup + 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240ml (8 fl oz) full fat/whole milk (1 cup)
  • 60ml (2 fl oz) water (¼ cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)

  • For the filling
  • 450g/1 lb a selection of fresh berries, such as blackberries, blueberries, raspberries, redcurrants, or strawberries
  • 240ml (8 fl oz) double/whipping or heavy cream (1 cup)
  • 28g (1 oz) plain/dark chocolate

  • Equipment
  • A heavy gauge aluminium frying pan


  1. Method
  2. Warm 5 plates in the oven.

  3. Mix the milk and water together.

  4. Sift the flour and salt into a large mixing bowl.

  5. Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.

  6. Meanwhile, wash the berries and pat dry. Hull any strawberries, if using. Place in a bowl and set to one side.

  7. Over a shallow bowl, grate the chocolate to create chocolate shavings to be used for decoration.

  8. Then, in a large bowl, whip the cream until stiff and put to one side while making the crêpes.

  9. When the batter has stood for its 20 minutes start cooking the crêpes.

  10. First melt the butter in the pan. Spoon 2 tablespoons into the batter mixture and whisk it in. Pour the rest into a small bowl and set aside. Use a wodge of kitchen paper dipped in the melted butter to smear the pan between cooking each crepe.

  11. Get the pan really hot, then turn the heat down to a medium setting.

  12. Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.

  13. Flip the crêpe over with the palette knife and cook the the underside until it is golden. It will cook very quickly. Then slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.

  14. Continue until you have 8 crêpes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven to keep warm.

  15. Divide the fruit between the crêpes spooning it into the middle. Fold in two sides of the crêpe over the fruit to create a cone shape.

  16. Spoon a generous dollop of cream on top of each crêpe and sprinkle with some of the chocolate shavings.

  17. Serve immediately.

Updated: September 14, 2017

Individual Chocolate and Raspberry Pavlovas

Individual Chocolate and Raspberry Pavlovas

 

These individual pavlovas are a mix of vanilla and chocolate meringue which is then covered in whipped cream, topped with fresh raspberries and dusted with cocoa.

 

Individual Chocolate and Raspberry Pavlovas
Prepares: 4 pavlovas
 
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
  • ½ tsp vanilla extract
  • 7g (/¼ oz) cocoa powder (1 tbsp)
  • 150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
  • 14g (½ oz) icing/powdered sugar (1½ tbsp)
  • 115g (4 oz) raspberries (1 cup)


  • Equipment
  • large baking sheet/tray lined with baking parchment


  1. Method
  2. Preheat the oven to 140°C (275°F) gas 1.

  3. Whisk the egg whites until firm peaks form. Gradually add the sugar, one spoonful at a time, whisking well after each addition, until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.

  4. Using a metal spoon, spoon a third of the meringue into another bowl and sift over 2 teaspoons of the cocoa powder. Gently fold the cocoa into the meringue.

  5. Spoon the cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.

  6. Put a little dab of meringue on the four corners of the baking sheet/tray and top with the baking parchment. (This will help the lining stay in place.) Spoon the meringue into four mounds on the baking parchment and bake for 1 hour and fifteen minutes, until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.

  7. Divide the meringues between four serving dishes. Then whisk the cream and icing sugar together until soft peaks form and spoon over the meringues. Top with the raspberries and then dust with the reserved cocoa powder using a small sieve.

Updated: September 8, 2017

Baked Custard with Fruit Compote

 

Baked Custard with Fruit Compote

 

 

A delicious light dessert of silky baked custard served with a compote of plums, strawberries and blueberries.

 

Baked Custard with Fruit Compote
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Refrigeration time: 24 hours
  • Cooking time: 50 minutes
  • Standing time: 20–30 minutes

  • Ingredients
  • For the fruit compote
  • 85g (3 oz) sugar (½ cup less 1 tbsp)
  • 170g (6 oz) plums (about 4)
  • 170g (6 oz) strawberries, hulled and halved (⅞ cup)
  • 170g (6 oz) blueberries (1 cup)

  • For the custard
  • 150ml (5 fl oz) whole/full fat milk (⅔ cup)
  • 150ml (5 fl oz) single cream/table cream (⅔ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 28g (1 oz) caster/white sugar (2 tbsp)
  • ½ tsp vanilla extract

  • To serve
  • Single cream/table cream

  • Equipment
  • a shallow ovenproof dish with a capacity of 600ml (20 fl oz) (3 cups)
  • a small roasting tin/pan


  1. Method
  2. For the fruit compote
  3. Wash the plums, halve and remove the stones. Pour 300ml (10 fl oz) of water into a pan, add the sugar and stir over a medium heat until the sugar has dissolved. Bring the syrup-water to a simmer and add the plums. Cook for one minute. Remove from the heat, cover and leave for 10–15 minutes until the fruit has softened but still keeps its shape.

  4. Meanwhile, wash the berries, hull and halve the strawberries. Add them to the plums and stir to distribute the fruit. Transfer the fruit to a serving dish, cover and chill for 24 hours.

  5. For the custard
  6. The next day prepare the custard.

  7. Heat the oven to 170°C (325°F) (gas 3)

  8. Pour the milk and cream into a mixing bowl and add the eggs, sugar, and vanilla extract. Whisk to combine and then strain the custard into the ovenproof dish.

  9. Pour the custard into the ovenproof dish and place this in the roasting tin/pan. Then slowly pour cold water into the roasting tin/pan to a depth of at least 2.5cm (1 inch). Carefully slide onto the middle rack in the oven and bake the custard for 50 minutes until it is set but still has a slight wobble in the centre when gently moved. It will also have an attractive golden skin. Remove from the oven and allow to cool for 20–30 minutes.

  10. To serve
  11. Remove the fruit compote from the fridge to bring it to room temperature.

  12. Divide the custard between four dessert dishes and then spoon the compote around. Cream can also be poured over for a little bit of extra indulgence.

 

Plum Cobbler

Plum Cobbler

 

A traditional fruit cobbler where juicy plums are baked, topped with balls of a soft dough, and sprinkled with sugar.

 

Plum Cobbler
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 620g (1 lb 6 oz) plums (about 15)
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp) + 2 tbsp
  • 2 tsp cornflour/cornstarch
  • 170g (6 oz) self-raising/self-rising flour (1½ cups)
  • 70g (2½ oz) chilled butter, diced (¼ cup + 1 tbsp, or ⅝ stick)
  • 120ml (4 fl oz) buttermilk or whole natural yogurt (½ cup)

  • Equipment
  • 23 x 12cm (9 x 5 inches) (2 litre) ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Wash and halve plums. Remove the stones and cut the fruit into chunks, placing them in a bowl. Add the 2 tablespoons of sugar and cornflour/cornstarch and toss to coat. Tip into the ovenproof dish and set aside.

  4. Rub the butter into the flour until it resembles small crumbs. Mix in 70g (2½ oz) sugar. Stir through the buttermilk or yogurt until combined. A food processor does all of this in no time.

  5. Scatter balls of the dough over the plums, leaving some of the fruit exposed. The balls of dough will expand when cooked.

  6. Sprinkle the top with the remaining sugar and bake for 40 minutes until the juices are bubbling and the top is pale golden in colour.

 

White Chocolate and Raspberry Cheesecake

White Chocolate and Raspberry Cheesecake

 

This recipe is adapted from Mary Berry’s Three-tier White Chocolate and Raspberry Cheesecake. It featured on the Great British Bake-off Masterclass series with Paul Hollywood. I have found it the lightest cheesecake I have ever tasted and it makes a really scrumptious dessert.

 

White Chocolate and Raspberry Cheesecake
Prepares: 10 servings
 
  • Preparation time: 1 hour
  • Cooking time: 40 minutes
  • Cooling and chilling time: about 1 hr 30 minutes

  • Ingredients
  • For the base
  • For U.K.
  • 55g (2 oz) butter
  • 28g (1 oz) dark chocolate
  • 255g (9 oz) digestive or shortbread biscuits

  • For North America
  • 85g (3 oz) butter (⅜ cup or ¾ stick)
  • 255g (9 oz) Oreo baking crumbs (1¾ cups)

  • For the filling
  • 300g (11 oz) good white chocolate (3 x 100g bars)
  • 400g (15 oz) full-fat cream cheese, at room temperature (2 cups)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 150ml (5 fl oz) soured cream (⅔ cup)
  • 1 tsp vanilla extract
  • 225g (8 oz) fresh raspberries (2 cups)

  • For the decoration
  • 55g (2 oz) good white chocolate (½ x 100g bar)
  • 140g (5 oz) fresh raspberries (1¼ cups)
  • 1 tsp icing sugar/powdered sugar
  • 120ml (4 fl oz) double cream/whipping or heavy cream (½ cup)

  • Equipment
  • 23cm (9 inch) springform cake tin or loose-bottomed cake tin
  • piping bag fitted with a medium star nozzle


  1. Method
  2. Grease the sides of the tin and line the base.

  3. Preheat the oven to 170°C (325°F) (gas3)

  4. For the base
  5. For U.K.
  6. Crush the biscuits in a plastic storage bag using a rolling pin until they resemble fine breadcrumbs.

  7. Break the chocolate into pieces and add it with the butter to a small pan. Heat gently until the butter and chocolate have just melted, stirring occasionally. As soon as they have melted, remove from the heat and stir in the biscuit crumbs until thoroughly coated.

  8. For North America
  9. Gently melt the butter in a small pan. As soon as it has melted, remove from the heat and stir in the baking crumbs until thoroughly coated.

  10. Once the crumbs are thoroughly coated, tip into the prepared tin and press evenly over the base, making sure they reach into the edges. Chill while preparing the filling.

  11. For the filling
  12. Put an inch of water into a small pan and heat until just simmering.

  13. Break the chocolate into small pieces and place in a bowl that will sit over the pan of simmering water, making sure the base of the bowl doesn’t touch the water. Leave the chocolate to melt, stirring occasionally until it is smooth. (The water needs to be just at a simmer, as you don’t want the chocolate to get too hot.) Remove from the heat as soon as the chocolate has melted.

  14. Beat the cream cheese in a large bowl until it is a smooth. Add the eggs, soured cream, and vanilla extract and gently whisk until creamy with no lumps remaining. Stir in the melted chocolate.

  15. Spoon half the mixture over the chocolate base. Scatter the raspberries evenly over the mixture but don’t press them down. Spoon the remaining mixture over the raspberries and even the top with a small palette knife or the back of a spoon.

  16. Bake for 40–45 minutes until the cheesecake is just firm around the edge and just set in the middle. There still needs to be a slight wobble as this will prevent it cracking when cooling.

  17. Remove from the oven and leave to cool before transferring it to the fridge to chill.

  18. For the decoration
  19. Put 85g (3 oz) (¾ cup) of the raspberries along with the sugar in a liquidizer or food processor and purée. Press the coulis through a plastic sieve to discard the seeds. Scrape off any excess coulis from the bottom of the sieve. Put to one side.

  20. Next, make chocolate curls from the white chocolate by either carefully running a knife at an angle down the side of the chocolate, or using a vegetable peeler. Set to one side.

  21. Carefully remove the cheesecake from its tin and place on a serving plate.

  22. Whisk the cream until soft peaks form and then spoon in the piping bag. Pipe rosettes of cream round the edge of the cheesecake making sure they touch each other so there are no gaps.

  23. Then spoon the raspberry coulis in the middle and spread evenly over the top. The rosettes of cream should prevent it dripping over the sides.

  24. Arrange the chocolate curls in a mound in the centre of the cheesecake.

  25. Finally, top the rosettes of cream with the remaining raspberries, so they are evenly distributed.

 

Lemon Mascarpone with Blackberries and Raspberries

Lemon Mascarpone with Blackberries and Raspberries

 

A super quick dessert to prepare. Mascarpone and lemon whisked together and then decorated with fresh berries.

 

Lemon Mascarpone with Blackberries and Raspberries
Prepares: 4 servings
 
  • Preparation time: 10 minutes

  • Ingredients
  • 375g mascarpone cheese (1½ small containers)
  • 1½ lemons, juice only
  • 55g (2 oz) caster/white sugar (¼ cup)
  • 12 raspberries
  • 12 blackberries

  • Equipment
  • 4 stemmed glasses or small glass dessert dishes


  1. Method
  2. In a medium-sized bowl, whisk together the mascarpone, lemon juice, and sugar until smooth.

  3. Spoon an equal amount into each glass.

  4. Then decorate each one with three raspberries and three blackberries.

 

Raspberry Mousse with Blackberry Coulis

Raspberry Mousse with Blackberry Coulis

 

Raspberries are used to make this lovely creamy mousse and then an easy-to-make blackberry coulis is poured around the outside. Just top with dollop of crème fraîche and a fresh blackberry.

 

Raspberry Mousse with Blackberry Coulis
Prepares: 6 servings
 
  • Preparation time: 35 minutes
  • Setting time: 4 hours or overnight

  • Ingredients
  • For the mousse
  • 225g (8 oz) fresh raspberries (2 cups)
  • 55g (2 oz) icing/powdered sugar (½ cup)
  • 142ml carton double/whipping cream or heavy cream (⅔ cup)
  • 1 tbsp powdered gelatine
  • 1 tbsp kirsch (optional)

  • For the coulis
  • 170g (6 oz) blackberries
  • 1½ tbsp icing/powdered sugar

  • To serve
  • crème fraîche

  • Equipment
  • 6 ramekin dishes


  1. Method
  2. For the mousse
  3. Line the dishes with cling film/wrap, pressing well down into the edges and letting it hang over the rim.

  4. Push the raspberries through a sieve to remove the seeds, using the back of a spoon. Then stir in the sugar.

  5. Whisk the cream until it forms soft peaks. Fold into the raspberry sauce and then set to one side.

  6. Sprinkle the gelatine over 3 tablespoons water in a small bowl and leave for 3 minutes for the gelatine to become spongy.

  7. Pour some hot water into a dish that is just larger than the bowl of gelatine and then sit the bowl of the gelatine in it. Make sure there is only enough water to come halfway up the sides of the smaller bowl. Leave for 2 minutes for the gelatine to dissolve.

  8. Once it has dissolved, remove the bowl of gelatine from the water and let the gelatine cool for a couple of minutes. Stir into the raspberry sauce. Then stir in the kirsch, if using.

  9. Divide the mixture between the ramekin dishes and chill in the fridge for at least 4 hours, or overnight.

  10. For the coulis
  11. Reserve 8 blackberries for decoration. (If the blackberries are large just reserve 4.) Push the rest through a sieve to remove the seeds. Add the sugar and stir until it has dissolved. Pour into a jug, cover and refrigerate until the mousse is ready.

  12. To serve
  13. Lift each mousse out of the ramekins and invert onto serving plates. Then, carefully peel away the cling film/wrap. Pour the coulis round the outside of the mousse.

  14. Put a dollop of crème fraîche on the top of each one and decorate with the reserved blackberries.

 

Summer Fruit Glory

Summer Fruit Glory

 

Summer Fruit Glory is a quick summer dessert to prepare that looks very impressive. Layers of mascarpone and strawberry yogurt, summer fruits and amaretti biscuits soaked in Marsala. Delicious!

 

Summer Fruit Glory
Prepares: 4 servings
 
  • Preparation time: 25 minutes

  • Ingredients
  • 250g (275g) tub mascarpone
  • ½ x 500g pot strawberry yogurt
  • 12 strawberries, hulled
  • 140g (5 oz) raspberries (1¼ cups)
  • 140g (5 oz) blueberries (¾ cup, heaped)
  • icing/powdered sugar for dusting
  • 225g (8 oz) amaretti biscuits (about 24)
  • 4 tbsp Marsala, medium sherry or brandy

  • Equipment
  • 4 x pretty glasses, short tumblers are ideal


  1. Method
  2. Whisk the mascarpone and yogurt together until combined.

  3. Reserve 4 strawberries, 8 raspberries and 8 blueberries for decoration, then lightly mix the other fruits together in a small bowl and dust with icing/powdered sugar to sweeten.

  4. Break the biscuits into small pieces.

  5. Begin layering the glasses. First, divide half the biscuits between the glasses, spreading them evenly over the base. Sprinkle 2 tablespoons of the Marsala (or whatever you are using) over the biscuit crumbs, then top with a quarter of the mascarpone mixture.

  6. Next, divide half the fruit between each of the glasses and layer with another quarter of the mascarpone mixture.

  7. Now, sprinkle the remaining biscuit pieces over the mascarpone mixture and add 2 more tablespoons of the Marsala (or whatever you are using). Top with another quarter of the mascarpone mixture.

  8. Add the other half of the fruit and finally the last quarter of the mascarpone mixture.

  9. You should now have 4 layers of the mascarpone mixture, 2 layers of the amaretti biscuits and 2 layers of fruit.

  10. Decorate with the reserved fruit and sieve over a dusting of icing/powdered sugar just before serving.

 

Creamy Summer Berry Jelly Salad

Creamy Summer Berry Jelly Salad

 

A delicious summer dessert where fresh raspberries and blueberries are nestled in a raspberry jelly which has a fluffy, creamy cheese topping and a sprinkling of toasted almonds.

 

Creamy Summer Berry Jelly Salad
Prepares: 6 servings
 
  • Preparation time: 25 minutes
  • Refrigeration time: the time to set the jelly, plus 1 hour

  • Ingredients
  • 1 pkt raspberry jelly/jello
  • 1 lemon
  • 55g (2 oz) raspberries (½ cup)
  • 55g (2 oz) blueberries (⅓ cup)
  • 150ml (5 fl oz) double cream/whipping cream or heavy cream (⅔ cup)
  • 115g (4 oz) cream cheese (½ cup)
  • 40g (1½ oz) icing sugar (⅜ cup)
  • 28g (1 oz) slivered almonds, finely chopped (¼ cup)


  • Equipment
  • A 20 × 20 × 5cm/8 × 8 × 2 inch dish


  1. Method
  2. Finely grate enough of the lemon peel to produce ½ teaspoon and set aside. Then juice the lemon.

  3. Make up the jelly/jello according to the packet and add 2 tablespoons of the lemon juice. Refrigerate until partially set (the consistency of unbeaten egg whites).

  4. Stir the berries into the jelly/jello and then pour the berry mixture into the dish and refrigerate until the jelly has completely set.

  5. Creamy Summer Berry Jelly Salad


  6. Meanwhile, remove the cream cheese from the fridge and let it come to room temperature (about 1 hour).

  7. Once the jelly/jello has set, whip the cream until it forms soft peaks.

  8. Cube the cream cheese and add to the cream, then sift in the icing sugar and beat well until combined. The mixture will become fluffy and thicken. Stir in the grated lemon peel.

  9. Carefully spoon the cream cheese mixture evenly over the jelly mixture and gently level with a palette knife making sure the mixture reaches the edges. Refrigerate for a further 1 hour.

  10. Creamy Summer Berry Jelly Salad


  11. Heat a small frying pan/skillet and tip in the nuts. Over a gentle heat stir the nuts to toast them. This will only take a few minutes. They are ready when they have turned a light golden colour and they begin to smell nutty. Remove from the pan and set to one side to cool.

  12. To serve, sprinkle the nuts over the cream cheese mixture and cut into 6 portions. The first portion is always tricky to remove from the pan but then it becomes much easier.

  13. Creamy Summer Berry Jelly Salad

Updated: August 7, 2017

Panna Cotta Terrine

Panna Cotta Terrine

 

Panna cotta is an Italian dessert where cream is sweetened and flavoured then left to set in a mould using gelatine. Here I have used a mixture of cream and yogurt to make to make a light summer dessert. Raspberry coulis is then drizzled over the top and topped with fresh raspberries.

 

Panna Cotta Terrine
Prepares: 6 servings
 
  • Preparation time: 30 minutes
  • Chilling time: 4 hours

  • Ingredients
  • For the panna cotta
  • 425ml (14 fl oz) double cream/whipping or heavy cream (1¾ cups)
  • 14g powdered gelatine (2 sachets)
  • 1 tsp vanilla extract
  • 85g (3 oz) caster/white sugar (½ cup less 1 tbsp)
  • 425ml (14 fl oz) natural Greek yogurt (1¾ cups)

  • For the fruit coulis
  • 340g (12 oz) raspberries (2½ cups)
  • 55g (2 oz) caster/white sugar (¼ cup)
  • ½ lemon, juice only

  • Equipment
  • A loaf tin or plastic container measuring 10 x 10 x 20cm (4 x 4 x 8 ins)


  1. Method
  2. For the panna cotta
  3. Line the loaf tin or container with cling film/wrap so that it hangs over the sides.

  4. Put 4 tablespoons of cream into a shallow dish and sprinkle over the gelatine. Leave for 5 minutes to swell.

  5. Place the dish in a larger dish of just boiling water and leave for the gelatine to dissolve.

  6. Meanwhile, pour the remaining cream into a pan and add the sugar and vanilla extract. Heat gently to dissolve the sugar, stirring occasionally. Set aside for 5 minutes to cool a little.

  7. Whisk the cream into the yogurt until the mixture is smooth.

  8. Pour into the prepared loaf tin or container and chill for 4 hours.

  9. For the fruit coulis
  10. Wash and pat dry the raspberries. Reserve 18 for decoration and put the rest into a blender. Add the sugar and the juice of the half lemon. Purée the fruit.

  11. Strain through a nylon sieve into a bowl to produce a smooth sauce. Wipe the underside of the sieve with a spoon to remove all the coulis.

  12. To serve
  13. Invert the panna cotta over a large serving plate and remove the cling film/wrap.

  14. Divide into 6 slices and lay on 6 plates. Drizzle the coulis over the slices and then decorate each slice with 3 of the reserved raspberries.

  15. Best served on the day it is prepared.