This pineapple sorbet brings back great memories of having frozen sorbet in a fruit shell at the Indian restaurant when I was a kid. They are the easiest thing ever to make and kids and adults with love them. Add a sneaky shot of Malibu into the adult ones if you fancy.
1 small pineapple
2 tablespoons lemon juice
1 tablespoon honey
Simply scoop out your pineapple leaving just the shell with about 1 cm of pineapple around the inside.
Blend your pineapple, lemon juice and honey until smooth and transfer to the inside of the pineapple.
It’s national ice cream month. To celebrate I’ve made homemade blueberry ice cream with a blueberry coulis. Unbelievably easy to make and perfect to cool you down in the heat.
I served with lots of fresh strawberries.
300g double cream
300g frozen blueberries
1 teaspoon vanilla extract
50g light brown sugar
1 dessert spoon lemon juice
1 tablespoon icing sugar
2 tablespoons water
Simply add all your ingredients to the blender and whizz in a food processor.
Transfer to a freezer proof container, a deep cake tin works wonders. Cover and freeze overnight.
Remove from freezer 15 minutes before you need to serve.
For the coulis
Heat all your ingredients for the coulis over a low heat in a pan and simmer gently until the blueberries soften. Whizz the ingredients in a blender or with a stick blender which is easier for smaller quantities and pour over the ice cream.
I buy so many lollies as my girls adore them but I love coming up with my own versions. These Bucks Fizz lollies are perfect for a hot day and so easy to make. Perfect if you have any prosecco left over. I can’t believe I just said that. Maybe just buy some extra prosecco to make the lollies.
Traditionally Bucks Fizz is made using champagne but let’s be honest here I doubt anyone is going to waste good champagne on making a lolly as that is a bit extra.
Don’t drive the car after!
50 ml Prosecco
25 ml Fresh orange juice
I haven’t given exact measurements of what to buy as the ratio of fizz to orange juice is so simple, but a bottle of prosecco and a carton of juice will make lots.
Simply mix up a jug of 2 parts prosecco and 1 part orange juice and pour into your lolly moulds to fill. Add the stick and freeze overnight.
I love June. So much beautiful fresh produce to take your pick from. Strawberries and rhubarb are two of my favourites. I’ll never tire with my love affair of eating crumbles, possibly one of my favourite desserts. The only dilemma is whether to have ice cream or custard. I tend to have custard in the Winter and ice cream in the Summer to change it up a little but both are equally as tempting. I hope you like this summery version and enjoy it just the way you like it.
Cup of strawberries
2 tablespoons orange juice
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
225g plain flour
75g butter – diced
1/2 cup oats
Pre heat oven to 190C / 170C fan
Trim the rhubarb into chunks. I cut mine about an inch long.
Spread in your baking dish along with the strawberries and sprinkle over 2 tablespoons of brown sugar, cinnamon and the vanilla. Set aside and make your crumble topping.
In a large mixing bowl, mix together your diced butter, sugar and flour. Rub together to form the crumbly topping. Sprinkle all over the fruit and lastly scatter over the oats.
Bake in the middle shelf of the oven for approximately 20 minutes. Allow to cool for a couple of minutes until the fruit stops bubbling and serve in your desired way.
I don’t know about you but I’m always piping a union jack on my pavlova! I hope you like this special version I’ve done to celebrate the Queen’s Platinum Jubilee. Being serious though, it’s quicker and easier to construct than you think, just remember to make the meringue the day before you need it, leaving the meringue to sit in the oven to cool overnight. It will be the star of the table at any Jubilee party.
4 large egg whites
225g caster sugar
1 tablespoon cornflour
1 teaspoon vanilla extract
Juice of half a lemon
300ml double cream
Pre heat oven to 130c / 110c fan
Draw a circle the size of a dinner plate approx 20cm on a piece of baking paper. Cut it out of the paper.
Place baking paper on a baking tray, I used a circular one.
In a large bowl whisk your egg whites and bit by bit add your sugar whisking until they hold stiff peaks.
Beat in your cornflour, vanilla extract and lemon juice. Spoon the meringue mix onto the baking paper with a well in the centre.
Bake on the middle shelf of oven for 1 hour and 15 minutes. Turn oven off without opening the door and leave to cool preferably overnight otherwise for at least 4 hours.
When you remove the meringue from the oven the next day it will be crunchy but also chewy inside which makes it perfect. When you are ready to serve whip up your double cream so it is thick enough to spread half of it onto your meringue in a square shape without running. Put the rest of the cream in a piping bag.
Now pop on your fruit in a union jack formation ( copy my picture for ease) and pipe along the edges of the fruit with the rest of the cream to accentuate.
Having an amazing time making memories at your party.
It wouldn’t be Easter without some sort of mini egg creation. The mini egg cheesecake for Easter is fast becoming what the Christmas cake is for the festive season. Here’s my offering. Feel free to decorate with reckless abandon but I think in this case less is more.
360g cream cheese – full fat
2 teaspoons vanilla extract
150ml double cream
100g icing sugar
80g mini eggs
1 mini Lindt bunny or bunny of choice
Grease and line an 8 inch loose bottomed cake tin.
Blitz your digestive biscuits in a food processor or bash to crumbs in wax wrap with a rolling pin.
Melt your butter in a large pan and add your biscuit crumbs. Stir in your biscuit crumbs making sure they all get coated in the buttery liquid. Stir a few times to combine fully.
Transfer to your lined cake tin and press down to form a base.
Pop in the fridge to chill while you get on with the topping.
In a large mixing bowl add your cream cheese, vanilla and icing sugar and beat until fully combined. Once you have a smooth and creamy consistency spoon over the base evenly and decorate.
Allow to set in the fridge for at least a few hours. I chill mine overnight.
I love anything lemon and this cheesecake is so creamy, light, fluffy and bursting with zesty lemoniness. I buy the best unwaxed lemons I can find and grate a little over the top for decoration. The marscapone gives it real indulgent taste. I don’t think a little comfort food would do any harm at the moment.
180g cream cheese
100ml single cream
100g icing sugar
Juice and zest of 2 lemons ( reserve a little zest to decorate)
300g digestive biscuits
Start by greasing and lining an 8″ loose bottomed cake tin.
Wrap your biscuits in wax wrap and bash into pieces with a rolling pin, You can do this by blitzing in a food processor if you prefer.
Melt your butter in a large saucepan over a low heat and stir in your biscuit crumbs. Mix to ensure they all get coated in the butter.
Transfer them to your cake tin and press down to make a firm base.
Pop in the fridge while you mix up your cheesecake topping.
Grate the zest of your lemons into a bowl and set aside. I do this on the small grating side.
In a large bowl beat together your cream cheese, marscapone, cream and icing sugar. When fully combined squeeze in your lemon juice making sure no pips fall into the mixture. I do this over a sieve. Now add your zest reserving a little to sprinkle over the top for decoration when the cheesecake is set.
When all your ingredients are smooth and creamy spoon onto your cheesecake base and allow to set in the fridge. I leave mine overnight.
Slide out your cheesecake from the tin and leave on the metal base and set on your desired serving plate. Sprinkle over your lemon zest.
Tip: When squeezing your lemons insert a fork into the centre and twist whilesqueezing to get as much juice out as possible.
Inspired to make this after having an unrivalled one at San Carlo. A classic Italian dessert. Creamy, indulgent and whatever you do don’t drive your car after!
3 eggs – separated
200ml cold strong coffee
100ml double cream
24 savoiardi biscuits
3 tablespoons caster sugar
Cocoa powder to dust over
I used a 26cm x 15cm dish.
Lay 12 of your savoiardi biscuits otherwise known as sponge fingers in the bottom of your dish as if you are lining it with them. Dipping each one into your coffee and Amaretto mixed together.
Whisk your egg whites and set aside. You want them to form soft peaks.
Now in a separate bowl whisk your cream to thicken and set this aside too.
In another separate bowl, whisk your egg yolks and caster sugar for 3-4 minutes, then whisk in the marscapone until it is smooth and creamy. Pour in half the Amaretto and coffee mixture that you have left, stirring gently to combine. Whisk in your cream and gently fold in the egg white in two stages in a figure of 8 motion. Now spoon over half the mixture over your layer of savoiardi biscuits.
Dip your 12 other savoiardi biscuits into the rest of your cold coffee and Amaretto mix one by one and make another layer on top of your creamy marscapone mixture in the dish. This should use up the rest of the coffee and Amaretto mixture.
Now spoon over the rest of the creamy mixture, cover and chill in the fridge for a few hours at least. I leave mine overnight.
When you are ready to take it out of the fridge sieve over lots of lovely cocoa powder to serve.