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
- Preparation time: 25 minutes
- Refrigeration time: the time to set the jelly, plus 1 hour
- 1 pkt raspberry jelly/jello
- 1 lemon
- 55 g (2 oz) raspberries (½ cup)
- 55 g (2 oz) blueberries (⅓ cup)
- 150 ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
- 115 g (4 oz) cream cheese (½ cup)
- 40 g (1½ oz) icing/powdered sugar (⅜ cup)
- 28 g (1 oz) slivered almonds, finely chopped (¼ cup)
- You will also need a 20 × 20 × 5 cm (8 × 8 × 2 inch) dish
Zest the lemon until ½ teaspoon has been produced and set aside.
Then juice the lemon.
Make up the jelly/jello in a bowl according to the packet.
Refrigerate until the jelly has completely set.
Refrigerate until partially set (the consistency of unbeaten egg whites).
Stir the berries into the jelly/jello and then pour the berry mixture into the dish and refrigerate until the jelly has completely set.
Meanwhile, remove the cream cheese from the fridge and let it come to room temperature (about 1 hour).
Once the jelly/jello has set, whip the cream until it forms soft peaks.
Now in a separate bowl beat the cream cheese until it is smooth and add to the cream with sifted icing/powdered sugar. Beat well until combined. The mixture will become fluffy and thicken.
Stir in the reserved lemon zest.
Carefully spoon the cream cheese mixture evenly over the jelly and gently level with a palette knife making sure the mixture reaches the edges.
Refrigerate for a further 1 hour.
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.
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.
Updated: July 7, 2020
This is a very easy open tart to prepare. It has a light and crispy pastry base that is filled with fresh peach slices and blueberries. What makes this extra special is the topping of crème fraîche mixed with peach schnapps liberally spooned over the tart to serve.
A Special Peach and Blueberry Tart
- Preparation time: 35 minutes
- Cooking time: 25–30 minutes
- For the tart
- 3 medium ripe peaches
- 28 g (1 oz) chopped hazelnuts (or walnuts), roasted (¼ cup)
- 14 g (½ oz) plain/all-purpose flour, plus extra for rolling
- 50 g (1¾ oz) light muscovado/soft light brown sugar (3 tbsp)
- 1 pack frozen rolled puff pastry, you will need 250 g, thawed
- 1 egg, lightly beaten
- 85 g (3 oz) blueberries (½ cup)
- For the topping
- 150 ml (5 fl oz) crème fraîche (⅔ cup)
- 2 tbsp peach schnapps
- You will also need a shallow, rimmed baking sheet to fit a pastry circle measuring 22½ cm (9 inch).
Preheat the oven to 190°C (375°F) (gas 5).
If you can’t buy chopped nuts that are already roasted, then roast regular chopped nuts as follows. Heat a small frying pan/skillet and tip in the nuts. Cook over a low heat, tossing frequently, until they just begin to turn colour and smell nutty. They can burn very easily so watch them. Then put to one side to cool.
Put the peaches in a large bowl, cover with boiling water and leave for 30 seconds. Drain off the water, replace with cold water and then peel away the skins.
Cut each peach into half and remove the stones. Now divide each half into three and put to one side.
Pulse the nuts in a food processor until they are finely ground (more like ground almonds). Now add the flour and 20 g (¾ oz) (4 tsp) of the sugar and stir to mix in.
Next unroll the pastry on a floured surface. Depending on the size of the pastry you may need to roll it a little to achieve a square that is 25 cm (10 inch). Then trim the edges to make a 22½ cm (9 inch) circle. Lift this on to the baking sheet.
Sprinkle the nut mixture in the centre of the circle spreading it to within an inch of the edge of the pastry.
Arrange the peaches in concentric circles on top of the nut mixture.
Next brush the border of the pastry with some of the egg. Then fold in the edges of the pastry, pleating them as you go, so that the folded-in edges just touch the peaches.
Now scatter the blueberries on top of the peaches.
Brush the pastry rim with egg and then sprinkle the whole tart with the remaining sugar.
Bake on the middle shelf of the oven for 25–30 minutes, until the pastry is crisp and golden.
Meanwhile, stir the peach schnapps into the crème fraîche and spoon into a serving jug or bowl.
When the tart has cooked, remove to a serving plate and serve with the peachy crème fraîche.
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
- Preparation time: 25 minutes
- 250 g or 275 g tub mascarpone
- ½ x 500 g pot strawberry yogurt
- 12 strawberries, hulled
- 140 g (5 oz) raspberries (1¼ cups)
- 140 g (5 oz) blueberries (¾ cup heaped)
- 1 tbsp icing/powdered sugar for dusting
- 225 g (8 oz) amaretti biscuits (about 24)
- 4 tbsp Marsala, medium sherry or brandy
- You will also need 4 x pretty glasses, sundae glasses, or short tumblers.
Whisk the mascarpone and yogurt together until smooth.
Reserve 4 strawberries, 8 raspberries and 8 blueberries for decoration, then lightly mix the other fruits together in a small bowl and dust with 2 teaspoons icing/powdered sugar to sweeten.
Crush the biscuits.
Now 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.
Spoon a quarter of the mascarpone mixture over the biscuit crumbs and smooth the surface.
Next, divide half the fruit between each of the glasses and then layer with another quarter of the mascarpone mixture and smooth the surface.
Now, sprinkle the remaining biscuit pieces over the mascarpone mixture and add 2 more tablespoons of the Marsala (or whatever you are using). Add another quarter of the mascarpone mixture and smooth the tops.
Finally spoon over the remaining fruit and finally the last quarter of the mascarpone mixture.
You should now have 4 layers of the mascarpone mixture, 2 layers of the amaretti biscuits and 2 layers of fruit.
Halve the reserved strawberries and decorate each glass with the reserved fruit.
Sieve over a dusting of icing/powdered sugar just before serving.
Updated: August 5, 2018
A delicious light dessert of silky baked custard served with a compote of plums, strawberries and blueberries.
Baked Custard with Fruit Compote
- Preparation time: 15 minutes
- Refrigeration time: 24 hours
- Cooking time: 50 minutes
- Standing time: 20–30 minutes
- For the fruit compote
- 85 g (3 oz) sugar (½ cup less 1 tbsp)
- 170 g (6 oz) plums (about 4)
- 170 g (6 oz) strawberries, hulled and halved (⅞ cup)
- 170 g (6 oz) blueberries (1 cup)
- For the custard
- 150 ml (5 fl oz) whole/full fat milk (⅔ cup)
- 150 ml (5 fl oz) single cream/table cream (⅔ cup)
- 2 eggs, large (U.K.)/extra large (N.A.)
- 28 g (1 oz) caster/white sugar (2 tbsp)
- ½ tsp vanilla extract
- a shallow ovenproof dish with a capacity of 600 ml (20 fl oz) (3 cups)
- a small roasting tin/pan
For the fruit compote
Wash the plums, halve and remove the stones. Pour 300 ml (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.
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.
For the custard
The next day prepare the custard.
Heat the oven to 170°C (325°F) (gas 3)
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.
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 2.5 cm (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.
Remove the fruit compote from the fridge to bring it to room temperature.
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.