Summer fruit Charlotte

Light and fruity dessert, perfect for summer days. You can use any berries you like and it is always guaranteed to look amazing!

Ingredients:

For the fruit mousse:

• 350g summer fruit (I used a mixture of blackberries, red and white currants)
• zest of one lemon
• 2tbsp lemon juice
• 200ml double cream
• 1/3 cup caster sugar
• 2 gelatine leaves
• 1tsp vanilla paste or pod

For the cream:

• 250g mascarpone cheese
• 2-3tbsp icing sugar
• 1tsp vanilla paste
• 160ml double cream
• 110g soft red fruit (I used raspberries)
• 2 gelatine leaves dissolved in 2tbsp hot water

Additionally:

• 200g lady fingers
• fruit to decorate
• icing sugar for dusting

Line the bottom of a 16cm cake tin with baking parchment and set aside.  

To make the mousse place the fruit, lemon juice and zest, vanilla and sugar in a saucepan and cook over low heat until the fruit is very soft and sugar has dissolved. 

Meanwhile soak gelatine leaves in cold water.  

Pass the fruit mixture through a sieve to get rid of the seeds, then add the gelatine and stir until dissolved.  Set aside until cooled completely.

Whisk double cream and spread a thin layer (about 1-2tbsp) around the edges of the tin, then cut off the bottom of each lady finger and place on top of the cream (this will help keep the sponge fingers in up-righ position).  Make sure the sponge fingers are placed tightly right next to each other.  

Gently fold remaining whisked double cream into the fruit mixture.  Pour into the tin and leave in the fridge to set (I always leave it over-night).

To make the cream beat together mascarpone, double cream, icing sugar and vanilla.  Soak the gelatine leaves in cold water, then dissolve in 2tbsp boiling water and add to the cream along with raspberries.  Beat the cream until the fruit has broken down.

Spoon the cream on top of the fruit mousse and leave in the fridge to set.

Decorate with fruit and icing sugar.

Enjoy!

Homemade eggnog

There is no Christmas without eggnog! You can make it couple of weeks in advance and store in the fridge until needed.  Use any leftovers to make delicious dessert or combine with whipped cream to make cream for your cakes.


Ingredients (for about 750ml)

• 5 egg yolks
• 1/4 cup caster sugar
• 1 tsp vanilla paste or one vanilla pod
• 230ml sweetened condensed milk
• 3/4 cup evaporated milk
• 200-250ml vodka

Beat the egg yolks with sugar and vanilla until pale and fluffy, then slowly add condensed and evaporated milk, do not stop mixing.  

Very carefully begin to add vodka, while mixing- if you stop mixing alcohol will scramble the eggs and your eggnog will be lumpy.  When you added all of the alcohol, leave aside for couple of minutes, so any foam that created on top can dissolve.   

Pour into a large, clean bottle, store in the fridge.

Enjoy!

French toast

Quick and easy, but so delicious.  This classic is perfect for brekfast or dessert.

Ingredients:

• 2 thick slices of brioche
• 1/2 tsp cinnamon
• 1/2 tsp vanilla paste or extract
• 1 egg
• 1 tbsp light brown sugar
• 2 tbsp milk
• butter for frying

Whisk an egg with milk, cinnamon, sugar and vanilla.  Place slices of brioche in the egg mixture and leave for about one minute,  turn slices of bread around and leave to absorb the rest of the mixture.

Melt the butter on  a small frying pan and fry on each side until golden brown.

Serve hot, with fruit and honey. 

Enjoy!

Vanilla and strawberry panna cotta

Recipe for a light and creamy panna cotta with fruity strawberry sauce.  Its a very quick dessert but requires some time in the fridge to set before serving.  Delicious!

Ingredients:

For the panna cotta:

• 3 gelatine leaves
• 250ml milk
• 250ml double cream
• 2tsp of vanilla paste or 1 vanilla pod
• 25g caster sugar

For the strawberry sauce:

• 2tbsp caster sugar
• 200g fresh strawberries
• 1tsp lemon juice

Soak the gelatine leaves in cold water and set aside.

Place milk, cream, vanilla and sugar in a sauce pan and bring to simmer. Take off the heat.

Take the gelatine leaves out the water and squeeze out, then put into the milk mixture and stir until dissolved.

Pour the mixture into four ramekins and place them in a bowl of cold water, make sure no water will get into the ramekins.

When cooled completely, place in the fridge for about 2-3 hours, until set. 

To make the sauce, place all ingredients in a blender and process until smooth.

Turn each panna cotta out the ramekin and garnish with strawberry sauce.

Enjoy!