Tag Archives: Dessert

Currant Favourites

Currants galore

There’s a time of year when everything seems to come ready at once – everything in the soft fruit department, that is. Just as the raspberries were coming fast and furious, all the currants – red, white and black – AND the gooseberries suddenly reached peak ripeness and demanded to be picked and eaten. Cue many hours of harvesting and bowls of fruit borne home for freezing/processing, eating just as they are. A boon, really, but it is also a bit daunting to have so much in one go! Then , just as quickly as they come, you go away for a weekend (my future daughter-in-law’s hen weekend no less!) and come back to bushes stripped clean. I don’t know how the blackbirds do it, but they seem to find a way under the nets every year. Fortunately, I’d picked the majority by then, so I don’t mind sharing some of my bounty with the allotment wildlife.

What to do with all this produce? The usual suspects of jam and freezer, of course, but I also experimented this year with a couple of recipes I’ve been meaning to try for a long time. My younger son and his girlfriend are staying this month, between lets, so a great excuse to cook more elaborate dishes than I’d normally do for myself.

Blackcurrants are one of my favourite soft fruits and rather than stick to the standard pies, crumbles and fools, I had a couple of interesting recipes on my list: Nigel Slater’s blackcurrant trifle and a delicious-sounding blackcurrant & liquorice sorbet that took me right back to the sweet shops of my childhood.

Blackcurrant Trifle – serves 8

Blackcurrant trifle

500g blackcurrants
3 tbsp caster sugar
4 tbsp water

250g sponge cake (I used half a Victoria sponge I happened to have in the freezer, but you could use trifle sponges or bought cake)
100g amaretti biscuits
2 tbsp caster sugar
1 large egg, separated
vanilla extract, 1/2 tsp
300ml double cream
2-3 amaretti biscuits, crumbled, to garnish

Strig the currants and put in a pan with 3 tbsp caster sugar (or to taste) and the water. Cook gently for 7-10 minutes until soft and juicy. Remove from the heat.

Break the sponge into pieces and put into a trifle dish with the amaretti biscuits. Spoon the hot blackcurrants over the base and leave to cool.

Put the egg yolk and sugar into a bowl and mix, then stir in the mascarpone and vanilla. In a separate bowl, whisk the cream until it forms soft swirls, then fold lightly into the mascarpone mix. Finally whisk the egg white until it forms stiff peaks and fold that into the cream mixture.

Spoon the mascarpone custard over the cool blackcurrant base and refrigerate for a few hours before serving. Decorate with crumbled amaretti biscuits for added crunch.

Blackcurrant & Liquorice Sorbet

Blackcurrant and liquorice sorbet

200g granulated sugar
200g water
450g blackcurrants
Juice of 1 lemon
25ml aniseed liqueur (I used Marie Brizard, but ouzo or pastis would work too – or leave it out if you prefer)
1 tbsp liquorice powder (I ordered this online, but specialist Asian shops might stock it too)
1 egg white

Dissolve the granulated sugar in the water over a low heat and cook for 5 minutes or so. Leave to cool and form a sugar syrup.

Strig the blackcurrants (no need to remove all the stalks as they will be sieved afterwards) and put in a small pan with the lemon juice. Cook gently for 5 -10 minutes until soft. Add the aniseed liqueur. Purée the fruit mixture in a liquidiser, then press through a sieve.

Transfer to an ice cream maker and churn for 20 minutes, then fold in the stiffly whipped egg white for the last 20 minutes. (Alternatively, fold in the egg white straightaway and freeze in a container for 1-2 hours, whizz again in a food processor and return to the freezer until set.) The alcohol gives the sorbet a lovely texture and means it can be served virtually straight from the freezer. Enjoy!

 

 

 

 

 

Sowing crazy

Primrose pot

I’m so grateful for four-day weekends at this time of year, especially when they happen to coincide with good weather for once! Despite having family and friends around for Easter, with the associated cooking and entertaining – any excuse! – it’s good to still have time to get out in the garden/allotment and feel you’ve made progress at this busy time in the growing calendar.

A fellow plotholder had a huge delivery of spent mushroom compost a few weeks ago, and when she’d taken what she needed, offered it to other allotmenteers for the princely sum of £1.80 a barrowload. I hadn’t intended to get any this year, having added lots of stable manure last year, but this was too good an opportunity to miss. Plus it’s so dry at the moment that moving it was far less effort than it has been some years. I duly shifted 6 barrowfuls on Good Friday, focussing on mulching round my fruit bushes and dahlias, but the beds looked so good afterwards that I ended up doing another 6 barrowloads today, ready to plant peas, courgettes and beans – all heavy feeders that will definitely appreciate the extra goodness. No wonder my FitBit tells me I’ve done 21,000 steps today – who needs a gym when you have a garden?!

Mushroom compost in barrow

To put the mushroom compost where I wanted it entailed taking out some overwintered plants like the calabrese, which has done amazingly well to keep shooting for so long, but is starting to flower now. The spinach and chard in last year’s salad bed are also putting up flowering stems, which means they’ll go bitter if not used soon. A good excuse for a spinach, pea & mint soup when my parents came over for Easter Sunday lunch. Followed, of course, by a broccoli, caramelised onion & goat’s cheese tart – divine! I also discovered a row of rocket and winter salad I’d planted under cloches last autumn and forgotten all about – wonderful to pick your own salad at this time of year.

The first asparagus was ready on Good Friday too – incredibly early thanks to all this early sunshine. No hardship to pick that and serve it simply roasted with a sublime, oaky, buttery white rioja from the Wine Sociey (Navajas Blanco Crianza 2014) – a match made in heaven.

Broccoli quiche with asparagus and salad_cropped

Soil prepared, it was a relatively simple matter to sow the first peas of the year: purple mangetout Shiraz and old-favourite sugar snap Sugar Bon, along with my first sowing of root crops: parsnips Tender & True, carrot Torchon and beetroot Cylindra and Renova. I’ve covered these with fleece to keep the soil warm as they germinate and to prevent carrot root fly in the early stages of growth. I also mixed horticultural sand with the soil where the carrots are to go thanks to a tip-off from my experienced allotment neighbour and former farmer. He always manages to get fabulous long rows of carrots, whereas I’m lucky to get half-a-dozen to survive the inevitable slug grazing. Watch this space 🙂

Asparagus bed with tulips

I returned from the allotment late this afternoon, tired but happy, with a basket of purple-sprouting broccoli, parsley, leeks, more asparagus and a bunch of gorgeous tulips from my cutting bed – so pleased that they’ve done well enough to pick for the house this year. These particular ones are Bruine Wimpel and Ronaldo – a gorgeous mix.

Tulips Bruine Wimpel and Ronaldo April 2017_cropped

All in all, a very satisfying few days’ work – if only every weekend was four days long!

Broccoli, Caramelised Onion & Goat’s Cheese Tart – serves 6-8

Broccoli and goats cheese tart

20cm shortcrust pastry case, baked blind
3 eggs
300ml double cream (or single if you prefer)
3 large onions, sliced
25g butter
1 tbsp olive oil
1 tsp granulated sugar
1 tsp balsamic vinegar
1 clove garlic, finely chopped
4-5 sprigs fresh thyme, leaves removed
Handful purple-sprouting broccoli
100g mild goat’s cheese, crumbled
Fresh nutmeg, grated
Seasoning

Melt the oil and butter over a low hat in a large frying pan, add the sliced onions and garlic and cook on low for 30 minutes, stirring occasionally, until soft and caramelised. Stir in the sugar 5 minutes or so before the end, then add the balsamic vinegar and remove from the heat.

Cook the broccoli in the microwave in a little water for 2-3 minutes until just tender, then drain. Whisk the eggs with the cream, and add the thyme leaves, seasoning and crumbled goat’s cheese. Gently stir in the caramelised onions and cooked broccoli, then turn into the baked tart case. Cook at 180°C fan, Gas 5 for 25-30 minutes until golden brown. Serve warm with salad.

To finish, I have to share one of our favourite family desserts for special gatherings, tiramisu. This is one of my younger son’s signature desserts; I’ve forgotten now how it was that he came to make this, but he did such a good job that the task usually falls to him! He was away this Easter though, so I had to dig out the recipe and make it myself – I’m pleased to report it still worked.

Tiramisu – serves 8-10

Tiramisu

450ml strong black coffee (I make mine in a cafetière)
1 vanilla pod (optional – you could also use 1 tsp vanilla extract or paste)
200g tub mascarpone
4 egg yolks
75g caster sugar (or vanilla sugar if you have it)
300ml double cream, whipped
100ml brandy (or grappa)
1-2 packets sponge fingers (one packet is never enough, but I suppose it depends on the size of your dish!)
1 level tbsp cocoa powder to dust

Pour the coffee into a shallow bowl, add the brandy (or grappa if you want to be authentic!) and vanilla pod if using. Leave to infuse while you prepare the custard mix.

Whisk the egg yolks and sugar until pale and thick, then whisk in the mascarpone until smooth. Add the vanilla extract or paste if you’re not using a vanilla pod. Fold the softly whipped cream into the mascarpone mix.

Remove the vanilla pod from the coffee (wash, dry and add to sugar to make vanilla sugar if you like). Dip the sponge fingers into the coffee mixture, then place in rows on the base of a rectangular serving dish – mine measures 20cm x 30cm. Don’t lrsve them in the coffee too ,long as they are liable to disintegrate! Spread half the mascarpone mixture gently over the soaked sponge fingers, then dip the remaining sponge fingers in the coffee and place on top. Finish with a final layer of mascarpone mixture, spreading right to the edges to cover the fingers completely.

Chill in the fridge for at least 6 hours before serving; tastes even better the next day! Dust with the sifted cocoa powder to serve.

globe artichoke
Globe artichokes have survived the winter at last!

 

 

 

 

Spring has sprung!

What a glorious spell of early spring weather we’re having – it probably won’t last, but I for one am making the most of it while it does. I even went down to the tennis courts for my first game of the season this afternoon – unheard of before Easter usually! The warm sunshine is bringing on the bulbs and the spring blossom fast and furious: I did opt for early-flowering tulips this year, but still, to see them in full bloom in early April is quite something. These are Vanilla Cream and Design Impression, both from Sarah Raven – if I’d known they would flower at exactly the same time, I might have risked mixing them together in their planters, but I’ve done that before, even with collections intended to flower together, and had them blooming out of sync. As it is, they provide a fabulous shot of colour either side of the arch at the entrance to the garden – gorgeous!

Tulip Design Impression

Tulip Vanilla Cream

Last weekend, after my vegan guests had gone on their way, I managed to fit in a couple of hours down at the allotment. Eminently satisfying. The purple-sprouting broccoli, and even last year’s calabrese are still going strong, as is the spinach and parsley. I dug up the rest of the parsnips so I could plant my seed potatoes in their designated rotation: like last year, I’ve just gone for two varieties, ten of each: Jazzy, a highly recommended new T&M variety for white, waxy early potatoes, and Anya, a nutty salad potato related to Pink Fir Apple that I’ve grown before and does well on my soil.

This month’s Garden magazine included an interesting article maintaining that the notion of “terroir” applies to humble vegetables just as much to grapes and I quite agree: the potatoes I grew in Scotland or in my native Cheshire seemed to have much more taste than the ones I grow down here in my Sussex clay, but some certainly do better than others. If you can find the ones that do grow well in your soil, it pays to stick with them. Unfortunately, the first early I really liked when grown down here, Ulster Sceptre, has proved rather elusive ever since, so I’m still searching – maybe Jazzy will be the one?

The sweet peas I sowed on the conservatory windowsill are germinating slowly and look to be as erratic as the others I’ve tried inside in previous years. I used to be able to start sweet peas off indoors with no problems, so I really don’t understand what’s changed in recent years. I’ll plant more straight outside in the next week or so and no doubt they’ll romp away – but hopefully not be quite as late as last year!

I added parsley and basil seeds to the propagator this week and I finally got round to distributing the contents of the compost around the garden at home – always a nice feeling.

Just two recipes today, both to use up leftovers from the previous weekend. The first was the soup I made to use up the chick peas after last week’s chick pea liquid meringues. I first had this, or an approximation of this, at the Eden Project in Cornwall over 12 years ago, and have been on the hunt for a similar recipe ever since. This, adapted from an ancient Sainsbury’s vegetarian cookbook by Sarah Brown, comes pretty close.

Spiced Chick Pea & Tomato Soup – serves 5-6

Chick pea & tomato soup_cropped

2 tbsp olive oil
1 large onion, chopped
2 sticks celery, chopped
2 cloves garlic, finely chopped
1 red or green chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1 tsp fresh root ginger, grated
1 tbsp tomato purée
1 tin tomatoes, chopped
1 tin chick peas, drained
1 litre vegetable stock
1 tbsp ground almonds
Seasoning
Fresh parsley, chopped

Heat the oil in a large soup pan and gently fry the onion, garlic and celery until soft – about 10 minutes. Add the chopped chilli and cook for another minute or so, then stir in all the spices and the ground almonds. Then add the tomatoes, chick peas and stock – you might want to just add 3/4 of the stock to start with and add more later depending on the consistency. Bring to the boil and cook for 45 minutes. Season to taste and sprinkle with chopped fresh parsley.

Mine was actually quite hot, because my stock of dried chillis from last autumn had gone mouldy and I used a bought chilli – always an unknown quantity! I like it hot, but you can always use less to start with if you’re not sure.

My final recipe was to use up the excess milk I had in the fridge after my vegan visitors. They had almond milk with their breakfast, but dairy-free cooking on my part meant the milk stocks didn’t go down as much as usual! What better, or easier dessert to make in a busy week than a crème caramel au café – simplicity itself to make and delicious to eat.

Crème Caramel au Café – serves 5

Creme caramel au café

100g granulated sugar
150ml water
450ml milk
3 eggs
25g vanilla sugar (or caster sugar if that’s what you have)
1 tbsp espresso coffee powder (or 25g coffee beans if you prefer)
2 tbsp dark rum

Make a caramel using the granulated sugar and water, cooking gently until the sugar has dissolved, then turning the heat up (and NOT stirring at all) until a deep golden brown colour. Remove from the heat and pour quickly into 5 greased ramekin dishes, which should be standing in a roasting tin.

Warm the milk and add 1 tbsp instant espresso powder. Stir until dissolved (you can also warm the milk with 25g roast coffee beans and leave to stand for 1 hour if you prefer, then strain). Whisk the  eggs with the vanilla sugar and 2 tbsp dark rum, then slowly whisk in the hot milk. Strain into a jug and pour gently over the caramel in the ramekin dishes. Pour hot water into the roasting tin until it comes 2.5 cm up the sides of the ramekins, cover the lot with foil and bake at 150°C (fan), gas 3 until just set. Leave to cool and chill well before turning out. Et voilà!

Spring in front window bed

Vegan Challenge

Having just got to grips with cooking gluten-free food for my elder son’s fiancée and her mum over the past year or so, my younger son set me a new challenge this weekend when he announced he was coming home, en route to France, and bringing with him some vegan friends. Could they stay the night and have dinner?

Now, cooking vegetarian poses no problems for me; in fact, I virtually become vegetarian in the summer months when the allotment is in full production. I still enjoy meat and fish, but if someone said I had to do without from now on, I think I’d cope. Doing without eggs and dairy products is an entirely different ball game, however….

Wellington uncooked

I do a range of vegetarian curries and casseroles, but knew my son had cooked my standby lentil curry for these friends when he entertained them to dinner recently. Then I remembered the Squash, Beetroot & Puy Lentil Wellington I’d cooked for the family over New Year. In its original incarnation in the BBC Good Food magazine, this had been a vegan recipe, so this was an ideal time to revert to the initial ingredients, missing out the goat’s cheese I’d added to the Kale pesto, and remembering to brush the finished Wellington with almond milk rather than beaten egg. I nearly made a rookie error in using a butter paper to grease the tray, but remembered just in time and used olive oil! I also added a handful of wild garlic to the Kale pesto as it’s just coming into season – made for a delicious dairy-free pesto that’s definitely worth serving with pasta just as it is.

Squash wellington - cooked

Not quite as brown as when brushed with egg or milk, perhaps, but delicious nonetheless – and the non-vegans amongst us loved it too. Plenty of flavour and texture, served with homegrown purple-sprouting broccoli (still in abundance!) and oven-roasted Vivaldi potatoes with garlic and rosemary. Make sure the puff pastry is vegan-friendly – I used Jus-rol and it was perfectly tasty, even though not quite as good as the all-butter pastry I’d favour if suiting myself.

Dessert posed more of a challenge as most puddings in my repertoire use eggs and/or butter and I didn’t want to serve fruit on its own, although I had a fresh pineapple on standby just in case… I remembered reading over Christmas about so-called vegan meringues, made from the liquid from a can of chick peas. Whatever next? Well, nothing ventured, nothing gained. I found a promising-sounding recipe online and had a go. Much to my surprise, they worked – and tasted pretty good too, if I say so myself. Don’t ask me how the chemistry works (just protein, according to a chemist friend!), but to all intents and purposes these looked and tasted like meringues, if perhaps slightly less stiff.

Vegan meringues in bowl
Vegan Meringues with Coconut Cream and Rhubarb & Orange Compote

Liquid drained from 1 x 400g can of chick peas (in water NOT brine)
1/2 tsp cream of tartar
125 g icing sugar
1 tsp vanilla extract

1 tin of full-fat coconut milk, chilled overnight in the fridge
3 tsp agave nectar

750g rhubarb, chopped
Juice and rind of 2 oranges
4-6 tbsp demerara sugar

Preheat the oven to 100°C (Gas 2) and line a baking tray with baking parchment.

Pour the water drained from the can of chickpeas into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it’s more than doubled in size, white and frothy. Add the cream of tartar all at once and whisk again for another minute. Slowly and gently start adding in the sifted sugar, whisking until the mixture forms stiff, glossy peaks. Stir in some vanilla, if using. (I found the mixture didn’t hold its stiff peaks for quite as long as egg whites, but this didn’t affect the end result.)

Pipe the meringue mix into nests on the baking tray.  Mine made nine, but if you can manage to work quicker than I did and keep the mixture stiffer, you could probably make 10 – and neater than me too! Next time… Alternatively, just use a spoon to create mounds and use the back of the spoon to hollow out the centre.

Vegan meringues on tray

Bake for 2 hours. Do NOT open the oven! After 2 hours, turn the oven off and leave them to cool in the oven for at least another hour.

Meanwhile, cut the rhubarb (unpeeled unless really thick and woody – shouldn’t be necessary with early-season produce) into small dice, halving the stems first if really chunky. Place in a shallow, rectangular baking dish and sprinkle with the brown sugar (to taste), orange rind and juice. (You can add chopped preserved ginger and a few tbsp of ginger syrup as well as or instead of the orange if you like; Amaretto is also a good addition!) When the meringues are out of the oven, cook the rhubarb at 160°C (Gas 4) until tender, but still in distinct pieces, for about 30-40 minutes. Leave to cool.

Whip the pre-chilled coconut milk with 3 tsp agave nectar (or to taste) to create a thick double cream consistency – incredible as it may seem, it really does whisk up quite thick!

To serve, place the meringue nests on dessert plates, add a dollop of coconut cream and then a spoonful of rhubarb compote. Garnish with an edible flower if you have any – I used a primrose from the garden.

Vegan meringue

Eat and wonder! I wouldn’t cook these rather than traditional egg white meringues and double cream if I wasn’t catering for vegans, but they were a pretty good approximation to the real thing. And my guests said that desserts are one of the most difficult things for vegans, as so often they are just offered fruit.

We finished with the fridge fruit & nut bars I made this time last year, using coconut oil, seeds, fruit, nuts and cacao powder. It’s amazing what you can do if you set your mind to it….

Rhubarb March 2017

 

Spring is in the air…

Aquilegia and hellebore foliage

I can’t believe it’s over a month since I last wrote – so much for my good intentions! What with pressures of work, a skiing holiday, decorators in painting the kitchen /utility room after having a new oak floor fitted at the end of last year, a wedding food tasting and lots of family visits, blog-writing has definitely taken a back seat of late. This weekend was Mother’s Day, with one son and his fiancée home, then a trip over to my parents’ to see all the family on Sunday – and beautiful spring weather for once too!

The recent springlike weather has tempted me out into the garden to mow my lawn (just the once!), cut back my buddleias and the giant lavatera, prune the roses, dead-head last year’s hydrangea flowers and chop back any remaining perennials that I’d left through the winter to provide shelter and food for birds and insects. There was still a cold wind when I ventured out on Saturday afternoon, but I was determined to pot up my new dahlia tubers from Sarah Raven and the overwintered monster begonias. I also sowed the first batch of seeds, always an exciting moment: sweet peas in pots on the conservatory windowsill (I’ve reverted to trying some inside this year after such a late crop last year, but I will plant more straight into the ground later too, when the soil warms up). Tomatoes (my favourite Sungold and the old-fashioned Ailsa Craig), chillis (Summer Heat and Padron), Romano sweet peppers, aubergine Bonica, lobelia Crystal Palace, and the three leek varieties Bandit, Pandora and Nipper for a succession of leeks all through the autumn/winter – all now tucked up in the propagator. Let the season commence!

Back side bed

I’ve still to distribute last year’s compost around the garden, but there’s always next weekend… In the meantime, let me finish with a springtime lemon & ricotta cake I adapted from a River Café recipe. I had some ricotta in the fridge and fancied a light, lemony and gluten-free cake. This was the result – exactly what I was looking for. The original quantities make a huge cake – I didn’t have a tin big enough and there were only five of us for dinner, so I cut the quantities back by a third – perfect. I found the original recipe here if you’re catering for a crowd!

River Café Lemon, Ricotta, Almond & Polenta Cake – serves 10

Lemon ricotta cake

150g butter, softened
170g ground almonds (you could also use almond flour)
65g fine polenta (whizz in the food processor if you can’t buy fine)
finely grated zest of 4 lemons
170g caster sugar
4 large eggs, separated
200g ricotta
juice of 2 lemons
icing sugar, for dusting

Pre-heat the oven to 150°C.  Grease a 24cm round springform cake tin and line the base with greaseproof paper.

Combine the almonds and polenta (whizzed in the food processor for extra fineness if necessary) and add the lemon zest. Beat the butter and sugar together using an electric mixer until pale and light.  Add the egg yolks one by one, then add the almond mixture and fold together. Put the ricotta into a bowl and beat lightly with a fork, then add the lemon juice. Stir the ricotta into the cake mixture. Whisk the egg whites in a clean bowl until they form soft peaks.  Finally fold the egg whites into the almond mixture.

Transfer the mixture into the prepared tin and bake in the oven for 40 – 50 minutes, until set.  Test by inserting a skewer, which should come out clean.  Leave in the tin to cool for at least 10 minutes before turning out. Dust liberally with sifted icing sugar before serving, and garnish with fine strips of lemon rind if desired.

I served it with a jostaberry purée from the freezer, but any red fruit coulis would be good – and it was delicious on its own too. Enjoy!

Standen March 2017
Beautiful Standen near East Grinstead – perfect Mother’s Day outing

 

New Year Feasts II – Desserts!

desserts-new-year-2016

Apologies for posting in quick succession, but I wanted to note down the new desserts I tried for my New Year family party before I forget my adaptations. My sweet tooth will have become only too apparent by now, and a get-together is always an ideal opportunity to try new pudding recipes. Once again, one of my New Year desserts was adapted from a recipe in the Christmas BBC Good Food magazine, whilst the other was originally a Nigel Slater recipe from his first Kitchen Diaries book, one of the most well-thumbed books on my kitchen bookshelves, but with added blackcurrant compote.

The Good Food recipe is a variation on the ever-popular chocolate roulade theme. I already have a favourite chocolate roulade recipe I’ve cooked for years, but this recipe used more eggs, so served more, and sounded intriguing, so I thought I’d give it a go. Roulades are always useful when you have gluten-intolerant guests as they often don’t contain flour. My original recipe (to serve 8) simply uses 4 eggs, separated, 150g plain chocolate and 125g caster sugar – very much like a cooked chocolate mousse and delicious with it! I serve it filled with a mixture of whipped cream and natural yogurt, accompanied by a childishly simple apricot & ginger sauce made by whizzing the contents of a can of apricots in natural juice with a cube of fresh root ginger and the juice of a lemon. Yum! The new recipe (adapted from the Good Food recipe, but not identical – see here if you want to try the original) also incorporates ground almonds and was equally delicious, although the basic method is the same – see what you think:

Chocolate, Coconut & Passion Fruit Roulade – serves 10-12

chocolate-coconut-passion-fruit-roulade

150g dark chocolate
6 large eggs, separated
170g caster sugar
25g cocoa powder
25g ground almonds
350ml double cream
150ml natural yogurt2-3 tbsp Malibu
50g icing sugar
Caster sugar to sprinkle
3 ripe passion fruit, juice and seeds
50g coconut flakes, toasted

Heat oven to 160°C, Gas 4. Grease a 30cm x 20cm Swiss roll tin and line with baking parchment, then grease the baking parchment.

Break the chocolate into pieces and melt in the microwave in short bursts, or over a pan of simmering water if you prefer. Set aside to cool. Whisk the egg whites until they form peaks – I used the Kitchen Aid for this amount of egg whites, but you could also use a hand mixer. In a separate bowl, whisk the egg yolks and caster sugar until thick and pale. Gradually fold the egg whites into the yolk mixture until combined, then sift over the cocoa and fold in the ground almonds. Finally fold in the melted chocolate. Transfer to the prepared tin and spread to the edges. Bake for 15-18 minutes until the surface is firm and the cake feels springy to the touch.

Remove from the oven and immediately cover with a piece of baking parchment and a clean, damp tea towel. Leave overnight (or as long as you can).

The next day (or later, when the roulade is completely cool), whip the cream, sifted icing sugar and Malibu in a large bowl until soft peaks form. Whisk in the yogurt. Carefully turn out the roulade onto a fresh sheet of baking parchment on which you have sprinkled caster sugar. Remove the lining paper and spread 3/4 of the cream mixture over the surface. Distribute the passion fruit flesh evenly over the cream.

Starting from the short end farthest away from you, gently but firmly roll the roulade towards you, using the baking parchment to help. It may crack a little, but don’t worry – I think this adds to the effect. Carefully transfer the rolled roulade to a serving plate using a fish slice and palette knife and then remove the baking parchment from beneath. If you can find an extra pair of hands in the form of a willing kitchen helper for this stage, do! This is a large roulade!

Place the remaining cream into a piping bag and pipe a decorative rope of cream along the centre of the roulade, then sprinkle with the toasted coconut flakes. Serve to oohs and aahs of appreciation….

For my alternative dessert, I’d consulted with the rest of the family and they’d requested a fruit cheesecake. Plenty of blackcurrants from the allotment in the freezer, so no problem there. I fancied a change from the usual uncooked cheesecake that I tend to make in the summer, and glanced through a few recipe books before I came across this Nigel Slater recipe I hadn’t tried before. I have fond memories of the cheesecake we used to buy from Palm’s in Oxford’s covered market in our student days in the early 80’s and have often tried to recreate the unctuous, yet not too claggy delight that was their trademark – so far without success, although Delia’s baked cheesecakes with fromage frais and curd cheese are good. Nigel’s recipe promised to be “one of those perfect recipes that you have been after all your life; a really fudgy, creamy filling and crisp base” – how could I resist? (And how come I’d never seen this before, in one of my cooking bibles?!)

Baked Blackcurrant Cheesecake – serves 10-12

blackcurrant-baked-cheesecake

450g blackcurrants (defrosted if frozen)
4-5 tbsp caster sugar (or to taste – I like it quite tart)
Juice of 1 orange (grate the rind first for the cheesecake)
2 tsp arrowroot
150g Hobnob biscuits, crushed (or you could use digestives)
75g butter
500g Mascarpone cheese
200g cream cheese
150g caster sugar
3 large eggs, beaten1 egg yolk
Rind of 1 orange, grated
Juice and grated rind of 1 lemon
150ml double cream, whipped
1/2 tsp vanilla extract

Cook the blackcurrants gently in a pan with the orange juice and 4-5 tbsp caster sugar until tender. Mix the arrowroot with some water in a small bowl, then mix in some of the hot blackcurrant liquid. Blend until smooth, then stir the arrowroot mixture into the blackcurrants and cook for a few minutes until the mixture thickens. Set to one side and leave to cool. You want the mixture to be quite thick so it stays on top of the finished cheesecake, but not as thick as jam – adjust by adding more orange juice when cool if necessary!

Prepare a greased 20cm loose-bottomed deep cake tin and wrap in a double thickness of foil using a single piece each time – this is to prevent water seeping into the cake when cooked in a water bath in the oven.

Melt the butter in a pan and stir in the crushed biscuits. Tip into the base of the prepared cake tin and spread out evenly. Refrigerate until set.

Put the Mascarpone, cream cheese, caster sugar, beaten eggs and the extra yolk into a large bowl, then add the grated orange and lemon rind. Beat thoroughly until well mixed, stir in the lemon juice and vanilla extract, then finally fold in the whipped cream.

Transfer to the cake tin on top of the set biscuit base and place the tin in a large roasting pan, then fill with boiling water to halfway up the side of the tin. Carefully transfer to the pre-heated oven and cook for 50 minutes at 140°C/Gas 1. Then switch off the oven and leave the cheesecake to cool in the oven. Remove the outer tin to serve, topped with the blackcurrant compote.

Palm’s, eat your heart out….

Blackcurrants – not just for Ribena!

Blackcurrant fool individual

Berries and currants of all hues, shapes and sizes are coming thick and fast in the fruit garden in this unexpected July heatwave. The raspberries are fantastic this year – must be all that winter rainfall – and the gooseberries and currants aren’t far behind. All apart from the redcurrants, that is; they’ve been stripped (by birds/mice?!) despite being comprehensively netted! Raspberries and strawberries I eat as they come, but most of the currant family tend to need cooking before eating. Whitecurrants are the honourable exception, being delicious raw like mini grapes, added to salads or as elegant decorative touches. I do hope to make some jelly when I get a spare minute or two, but may have to add some blackcurrants to give a hint of colour in the absence of the usual redcurrants.

I’ve already got a number of blackcurrants in the freezer from last year’s bountiful crop, so I’ve been experimenting with this year’s pickings. Having my younger son and his ice cream-loving girlfriend to stay for a few weeks while they were between flats was a great incentive to try a blackcurrant ripple ice cream, a variation on a recipe I found in the June edition of Sainsbury’s magazine. The original used cherries, but I figured blackcurrants could work as well, if not better.

Blackcurrant Ripple Ice Cream

Blackcurrant ripple ice cream

250-300g blackcurrants
300g caster sugar
2 large egg whites
1 kg full-fat Greek yogurt

Stew the blackcurrants and 50g sugar gently in a small pan, stirring until the juice runs, until the currants soften and form a compote. Allow to cool.
Mix the egg whites with the remaining sugar in  heatproof bowl set over a pan of simmering water. Stir constantly until the mixture is hot, but not boiling – 2-3 minutes.
Transfer to a large, cold bowl and whisk with an electric mixer for 5 minutes until you have  a cool, stiff and fluffy texture.
Whisk in the yogurt, then transfer to an ice cream maker and churn until frozen. Of course, you can make it the old-fashioned way by freezing for an hour or so, then whisking in the ice crystals and repeating until softly frozen.
Fold through the blackcurrant compote for a rippled effect and return to the freezer for at least 4 hours to set.
This makes an extremely light, yet creamy and tangy ice cream., good served with fruit or on its own, with lots of contented lip-licking.

Having made the ice cream, I was left with two egg yolks skulking in the fridge. I normally make Chocolate Custard Creams or add them to quiche, but this week, in sweltering heat, I was tempted by the idea of a blackcurrant fool, using freshly made custard with the egg yolks as the base – satisfying use of leftovers too! I’d made double the quantity of blackcurrant compote in the first place, so enough for the ice cream and the fool – making assembling this even easier. You can add fresh raspberries and the food processing stage to replace some of the compote if you prefer. You could equally well use ready-made custard or custard made with custard powder if you don’t fancy making fresh custard.

Blackcurrant Fool – serves 2-3

Blackcurrant fool duo

2 egg yolks
1 tbsp caster (or vanilla) sugar
1 heaped tsp cornflour
150ml milk
few drops vanilla extract
250-300g blackcurrants
50g caster sugar (or to taste)
100ml double cream, whipped

Combine the egg yolks, 1 tbsp caster sugar and cornflour in a small bowl. Stir in the cold milk, then strain into a small pan. Cook gently until the mixture starts to thicken, stirring constantly. Add the vanilla extract to the custard. Allow to cool.
Stew the blackcurrants and 50g sugar gently in a small pan, stirring until the juice runs, until the currants soften and form a compote. Allow to cool.
Blend the custard and compote in a food processor, then push through a sieve to remove any seeds/skin.
Whip the cream and fold into the fruit mixture. You can use a balloon whisk to combine if the cream is too thick to fold readily!
Spoon into sundae dishes and chill, then decorate with fruit of your choice, or mint leaves/toasted  almond flakes to garnish.

Incidentally, if it’s not soft fruit season, the Chocolate Custard Creams I mentioned earlier follow the same method for the custard, but stir 60g chopped plain chocolate into the custard immediately after it thickens. Continue stirring until the chocolate melts completely, then transfer to ramekin dishes and decorate with chopped walnuts or grated chocolate. Tastes amazingly decadent for such a simple pud….