David made this old-fashioned trifle using aged vintage port for the jelly. Perfect for Christmas in July! For the best result, make this trifle a day ahead. To make the jelly, place 6 sheets of gelatine in a bowl and soak in cold water. If you choose to use powdered gelatine, you will need 3…… Continue reading port wine trifle
Tag: dessert
tapioca pearls with coconut and banana
Tapioca pearls are translucent balls made of cassava starch. Originally produced as a cheaper alternative to sago they are particularly popular in bubble tea and are used in many South East Asian desserts and drinks. Although they don’t have much flavour, the texture is wonderful. To make four generous portions, bring 9 cups of water…… Continue reading tapioca pearls with coconut and banana
marmalade gingerbread
In my pantry I found a jar of marmalade that was past it’s use-by date. A little darker but still OK, so I decided to try this Bon Appétit recipe, slightly adapted. It’s not too sweet with a bitter orange flavour, moist raisins and satisfying chunks of ginger. Preheat your oven to 160ºC (320°F). grease…… Continue reading marmalade gingerbread
toasted pistachio ice cream
Pistachio ice cream is a classic for good reason and toasting the nuts brings out their flavour to the max. This recipe is once again thanks to Jeni Britton Bauer from her Jeni’s Splendid Ice Creams at Home. Preheat you oven to 180ºC (350ºF). Spread ½ a cup of pistachios on a baking sheet and…… Continue reading toasted pistachio ice cream
vanilla custard with roasted rhubarb and strawberries
For a recent celebration, Mary made this dessert. It’s another fabulous recipe from Yotam Ottolenghi, this time from SIMPLE. The custard is made with double cream and is reminiscent of a crème brûlée without the crunchy layer. And the wonderfully red and tart fruit is a perfect foil. Preheat your oven to 200ºC (390ºF). Cut 200g…… Continue reading vanilla custard with roasted rhubarb and strawberries
frangipane tart with brandied prunes
Frangipane is a sweet filling made with almonds. Here it’s paired with brandied prunes in a classic French combination. Soak your prunes in brandy for as long as possible or at least overnight. To make the pastry, place 180g (6⅓ oz) of flour in a food processor. Add 100g (3½ oz) of cold butter cut…… Continue reading frangipane tart with brandied prunes
lingonberry and cranberry frozen yoghurt
Lingonberries and cranberries are similarly tart so I chose to combine them in this frozen yoghurt. To make this frozen yoghurt first soak ½ a cup of dried cranberries in ¼ of a cup of vodka, preferably overnight. Make a sugar syrup by heating 2 parts sugar to one part water until dissolved. Combine 2…… Continue reading lingonberry and cranberry frozen yoghurt
home-made pistachio halva
Middle Eastern style halva was an exotic and much-loved treat of my childhood and I still love it. This type of halva is always made with some kind of nut butter, most often tahini (sesame paste). Lightly toast 50g (1¾ 0z) of pistachios until they are toasty and fragrant, chop them roughly and allow them…… Continue reading home-made pistachio halva
chocolate cake
This recipe for “always moist chocolate cake” was given to me by Darla many, many years ago and has been a favourite at many events since. It’s easy to make, lends itself to many variations and is always a hit. This one is topped with a chocolate, coffee and sour cream frosting. Preheat your oven…… Continue reading chocolate cake
mojito tiramisu
Tiramisu might be a misnomer for this dessert but as it’s made with some of the same ingredients and methods as a traditional tiramisu, I’m sticking with it. I’m also being a bit liberal with the mojito label as a mojito is generally made with lime and not lemon juice. It’s a great combination of…… Continue reading mojito tiramisu
