Category: Dessert

Dessert · Do-ahead · Icecream

Margarita ice cream!

Belinda

In the hot summer months, what could be nicer than a Margarita for dessert!

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Serves 6
1/2 cup freshly squeezed lime juice
2 tbsp tequila
3 tbsp Cointreau or Triple sec
1 1/4 cups powdered sugar
2 cups heavy cream

Pour the lime juice, tequila and orange liqueur into a bowl and stir until the sugar dissolves.
Add the cream and then softly whip until thick and smooth but not stiff.
Spoon into an airtight container to freeze overnight. This ice ream does not need softening before serving as it won’t freeze too hard due to the alcohol in it. It will melt pretty fast so don’t let it stand around at room temperature too long
Finely grate some lime zest over to serve

Dessert · Do-ahead

Wonderful retro gingernut log

Belinda

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I used to make this when I was a teenager and had totally forgotten about it until recently. It is wonderfully easy and looks as if you’ve been slaving in the kitchen for hours. The flavors are terrific and well worth trying

Serves 6
2 fl oz sweet  sherry
2 oz white superfine (caster) sugar
4 tbsp brandy
8 fl oz heavy whipping cream
4 tbsp fresh smooth orange juice
6 oz ginger nut cookies, about 15.  (McVities is a good brand, available on Amazon)
icing sugar for dusting
optional raspberries to serve

Have ready a suitable serving plate.
In a medium bowl, combine the sherry, sugar and half the brandy. Using an electric whisk, gradually whisk in the cream and continue until the mixture forms fluffy peaks, taking care not to over-whisk otherwise it can separate.
In another bowl, combine the orange juice and remaining brandy.
One by one, dunk each biscuit into the solution, letting it sit there for 15 secs to soak up the alcohol. You might need to top up the liquid) Spread with a little of the cream mixture and sandwich the cookies together in two equal vertical stacks.

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Lay these side by side lengthways on the serving plate to form a log shape. Smooth the remaining cream mixture over the log, completely covering it.
Loosely cover and chill for at least half a day. The cookies will absorb the juices, turning into a soft gingery sponge.
Dust with icing sugar and serve in slices with a few raspberries if you like.

Chocolate · Dessert · Do-ahead

Mocha chocolate refrigerator cake

Belinda

I just love making these sort of desserts, especially in the summer and they are so easy when you can make them several days before and have them hanging out in the refrigerator.
This one is divine and a must to make. Also a great party cake.

 

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Serves 8
2 cups cold heavy cream
12 oz Italian Mascarpone cheese
1/2 cup sugar
1/4 cup Kahlua liqueur
2 tbsp unsweetened cocoa powder, such as Pernigotti . (make sure it’s a good brand)
1 tsp instant espresso powder
1 tsp pure vanilla extract
Three 8 oz packages Tate’s Bake Shop chocolate chip cookies (Sorry non USA  friends, I don’t know what thin, chocolate chip cookie of about 3″ diameter would work!)

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Shaved semisweet chocolate, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, Mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan,covering the bottom as much as possible. (You can break some cookies to fill in the spaces)
Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and cream until there are five layers of each, ending with a layer of cream.
Smooth the top, cover with plastic wrap and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the chocolate, cut in wedges and serve cold.

Dessert · Do-ahead · Gluten Free · Icecream · Nuts

Tomato, basil and toasted pine nut icecream

Belinda

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Another really interesting and delicious starter or dessert in a meal, especially in the hot summer months

Serves 4
1 &1/2 cups heavy cream
1 &1/2 cups whole milk
1/2 cup basil leaves
3/4 cup granulated sugar
1/4 cup Parmesan cheese, grated fine
3 egg yolks, blended
3/4 cup tomatoes, skinned, seeded and diced small
1/2 cup toasted pine nuts

In a large saucepan combine the cream, milk, basil, sugar and bring to a simmer on medium high heat. Retrieve the basil and stir in the cheese. Temper the yolks by adding a ladleful of the hot cream mixture to them, stirring it together until well combined and returning it to the pan.
Whisk until the cream mixture becomes thicker and coats a metal spoon then strain into large loaf pan. To expedite chilling, place a freezer pack in the loaf pan then refrigerate until thoroughly chilled, about 2-3 hours.
Process the cream mixture in an ice cream maker according to the manufacturer’s directions. When the ice cream is almost finished and still soft add the tomatoes and pine nuts. Serve immediately, as I love to, or transfer to a container and freeze until hard.

Note: To skin and seed tomatoes, bring a small pan of water to a boil, cut an ”x” on the stem end then drop into the pan. Wait thirty seconds until the skin starts to peel away at the “x” then drop into an ice bath for another 30 seconds. Seed the tomatoes by squeezing out the seeds and giving a quick rinse. Blot the tomato flesh dry before dicing.

Asian flavors · Curry · Dessert · Do-ahead · Gluten Free · Nuts

Spiced mango and pistachio ice cream

Belinda

You’re thinking, “She’s mad!” Well, she might be, but it’s worth it.I adore making ice cream and with my little Cuisinart 1.5 quart ice cream maker, this is so easy and so different! You’ll be hooked if you like curry. Let me know what you think.

 

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Serves 8
1 cup dried mango, cut into small dice
3/4 cup boiling water
1 cup whole milk
3/4 cup sugar
1 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamon
1/8 tsp salt
1/8 tsp cayenne powder
1 cup heavy cream
1 tbsp dark rum
1/2 cup chopped pistachios, roasted and salted work great!

In a small mixing bowl, combine the dried mangoes and boiling water. Set aside to rehydrate for about 30 minutes, or until the mango pieces are soft and plump. Drain and set aside.
Meanwhile, in a small saucepan set over medium heat, combine the milk, sugar, curry, cinnamon, ginger, cardamon, salt and cayenne. Heat until wisps of steam start to rise from the surface of the milk, then remove from the heat and let stand to cool off and allow the flavors to blend.
Once the mangoes are rehydrated and the milk is cooled to room temperature, set up your ice cream maker as per the manufacturer’s instructions. Stir the cream and rum into the cooled, spiced milk then pour the mixture into the bowl of the ice cream maker.
Prepare as per the directions of your ice cream maker, adding the rehydrated mangoes and chopped pistachios once the mixture is almost completely frozen (it should be roughly the texture of a very thick milkshake)
Transfer the finished ice cream to a freezer-safe container and chill for 3 hours or more to allow the ice cream to harden to a scoopable texture

 

 

 

Baking · Chocolate · Dessert · Do-ahead · Gluten Free

Mary Berry’s easy frozen chocolate torte

Belinda

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Mary Berry, for those who haven’t heard of her, is the British queen of baking and her recipes are usually very easy and foolproof. Here is a terrific one that you can make in advance, freeze and keep for a long time, although you won’t want to!

Serves 10

For the mousse
14 oz dark chocolate, 70% or more.
4 oz superfine sugar (caster sugar)
6 tbsp water
4 large egg yolks
2 tbsp brandy
20 fl oz heavy cream

To decorate
Powdered sugar (icing sugar)
12 large strawberries, sliced
Extra cream to pour over the servings

Method
Lightly grease an 8 inch loose-bottomed cake tin and line with cling film.
Break the chocolate into sections and drop into a food processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate.  Alternatively, you could finely grate the chocolate.
Place the sugar and water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally.
Increase the heat and boil briskly for 3 to 4 minutes, until the mixture becomes a light syrup.
Set the food processor running and pour the hot syrup through the funnel onto the chocolate – it should melt, but add a dash of boiling water if the chocolate hasn’t completely melted.
Drop the egg yolks into the melted chocolate and process for a few seconds before adding the brandy. If you are not using a food processor, beat the ingredients together with a wooden spoon.
In a separate bowl, whip the cream until lightly thickened.
Fold in the chocolate mixture and then spoon it into the prepared tin, leveling the top with the back of a spoon.
Cover with cling film and transfer to the freezer for a minimum of 4 hours or until it has frozen.
To serve, remove the torte from the freezer, release it from the tin and transfer to a nice cake plate.
Leave to soften for about 10 to 15 minutes before dusting with powdered sugar.
Decorate with fresh strawberries and serve with some cream on the side.

 

 

 

Baking · Dessert · Do-ahead

Heavenly one bowl apple cake

Belinda

 

This is a dark, dense, gooey apple cake. The one extra step in this recipe is for soaking the dates in Apple Brandy or Calvados.

Serves 12 to 16
3/4 cup chopped dates
3/4 cup Calvados or apple brandy
2 cups unbleached, all purpose flour
2 cups white sugar
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 tsp salt
4 cups slightly tart apples; peeled, cored and roughly chopped
1/2 cup melted butter
2 large eggs, lightly beaten
icing sugar for decorations

About 1 hour before starting to bake, place the dates in a small bowl and cover with the Calvados or apple brandy. Stir from time to time and if they get too “tight” just add more brandy.
Preheat the oven to 325 F.
Using butter, grease a baking pan. (approx 13″ x 9″ x 2″)
Into a large bowl, sift together the flour, sugar, baking soda, cinnamon, nutmeg and salt.
Add the chopped apples, dates, melted butter and the eggs. This will be a heavy, thick batter, but don’t worry, just make sure you mix it well together.
Spread in the prepared pan, place on a rack in the center of the oven and bake for 1 hour.
Test with a skewer, if it comes out a bit gooey, then bake for another 5 to 10 mins.
It will be a nice dark color  and should spring back to a light touch.
Serve with some icing sugar (powdered sugar) sprinkled over the top. This is delicious hot, warm or cold.

 

Chocolate · Dessert · Do-ahead

Simply, Chocolate Marquise

Belinda

 

This is a rich, indulgent, make-ahead dessert with a kick of mint in it for a special dinner party.

Serves 8 to 10
12 oz 70% Valrhona or Green and Blacks chocolate
6 oz unsalted butter, softened
6 oz superfine sugar (caster sugar)
6 tbsp cocoa powder
6 large eggs
16 fl oz heavy cream
300 gram box of After Eights (available on Amazon or at Cost Plus World Market)

Break the chocolate into pieces and place in a heatproof bowl.
Pour a little water in to a sauce pan and place the bowl over the saucepan, making sure the water doesn’t touch the bottom of the bowl. (Or use a double boiler)
Set the pan over gentle heat and warm the water until the chocolate is melted.
Take off the heat and leave to cool a little.

Meanwhile, place the butter and half the sugar into another large bowl. Using a mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
Separate the eggs and put the yolks in a third bowl.
Tip in the remaining sugar, then beat together until pale and creamy.
(To check if it’s ready, make a figure-of-eight in the mixture with the beater, it should hold it’s shape for a moment)
In a fourth bowl, whip the cream until thickened with soft peaks.
Pour the melted chocolate into the butter mixture and carefully stir through until it is well combined.
Gently fold in the egg mixture.
When this is amalgamated, stir in the whipped cream.

Now line a 2.5″ by 8.5″ tin with 3 layers of cling film, leaving a 4″ overhang. You can use a regular loaf tin, but as it’s wider, only make three layers of After Eights.

Spoon the mixture into a large piping bag with a large nozzle.
Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit)
Pipe over another layer of chocolate cream, followed by a layer of After Eights.
Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer.
Fold over the cling film , then chill overnight or up to 2 days.
Just before serving, place the marquise in the freezer for 10 minutes to make it easier to slice.
Place the tin, bottom-side up, on a serving plate, slide off the tin, then peel away the cling film.
Dip a palette knife in some boiling water and smooth the surface of the marquise.
Use a serrated knife dipped in boiling water to cut the marquise into slices.

Baking · Dessert · Do-ahead

One-bowl tangy lemon cake

Belinda

Don’t you just love those cakes that require everything to be thrown into one bowl, mixed together, then put into the oven? No creaming the butter and sugar!
This is so easy and has a real tang to it as you spoon the lemon syrup over the hot cake as soon as it comes out of the oven.

6 oz butter
6 oz superfine sugar
1 tsp baking powder
3 large eggs
2 lemons, juiced and the finely grated rind
6 oz self raising flour

Preheat the oven to 350 F
Place all the ingredients in a large bowl and beat well until well mixed together.
Add the finely grated rind of 2 lemons.
Spoon the mixture into a greased and lined round cake tin and bake for about 55 minutes until just firm.
Squeeze the juice from the 2 lemons and mix with 1 oz of suerfine sugar.
Spoon this syrup over the top of the cake while still warm for a lovely tang.

Chocolate · Dessert · Do-ahead · Gluten Free

Classic Chocolate Mousse

Belinda

 

Need I say any more? All you need is a spoon!

6 servings
3/4 cup chilled heavy cream
4 large egg yolks
1/4 cup espresso or strong coffee at room temperature
3 tbsp sugar, divided
1/8 tsp kosher salt
6 oz semi sweet chocolate (60% – 72% cacao) chopped

Beat 1/2 the cream in a medium bowl until stiff peaks form; cover and chill.
Combine the egg yolks, espresso, salt and 2 tbsp sugar in a large metal bowl.
Set over a saucepan of gently simmering water (do not allow the bowl to touch the water).
Cook, whisking constantly, until the mixture is lighter in color and almost doubled in volume and an instant read thermometer inserted into the mixture registers 160 degrees, about 1 minute.
Remove the bowl from the pan. Add the chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
Using an electric mixer, beat the egg white in another medium bowl on medium speed until foamy. With the mixer running, gradually beat in the remaining 1 tbsp sugar. Increase the speed to high and beat until firm peaks form.
Fold the egg whites into the chocolate in 2 additions; fold the whipped cream into the mixture just enough to blend.
Divide the mousse among 6 teacups or 4 oz ramekins. Chill until firm, at least 3 hours.

Do ahead- The mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.
Before serving, whisk the remaining 1/4 cup cream in a small bowl until soft peaks form and dollop over the mousse