INGREDIENTS
For the ice
200g golden caster sugar
1 vanilla pod, seeds scraped out
2 x 500g pots natural yogurt
For the honeyed pink grapefruit
3 pink grapefruit
4 tbsp clear honey
mint leaves, to serve
PROCEDURE
- Place the caster sugar in a bowl, then rub in the vanilla seeds with your fingers so they’re evenly mixed. Stir in the yogurt until the sugar has dissolved. Churn the mixture in an ice-cream machine until frozen but still soft or, if you don't have a machine, pour the yogurt into a freezer-safe container and freeze for 4-6 hrs, stirring thoroughly every hr or so. Meanwhile, line a 1kg loaf tin with cling film.
- Spoon the soft frozen yogurt into the tin, cover with another piece of cling film, then freeze for at least 4 hrs, until firm. Segment the grapefruit, catching the juices in a bowl – you should get about 200ml. Put the juice into a small pan with the honey, simmer for 10-15 mins until thickened and syrupy, stir in the segments, then leave to cool.
- Take the yogurt ice from the freezer about 10 mins before you want to serve it. Cut into slices and serve topped with grapefruit, some of the honeyed sauce and a scattering of mint.
SOURCE: bbcgoodfood.com
INGREDIENTS
450g redcurrants, plus extra for decoration
2 tbsp elderflower cordial
140g golden caster sugar
PROCEDURE
- Remove redcurrants from stems, wash and put in a pan with 2 tbsp water. Bring to the boil, lower the heat, cover and simmer for 5 mins until softened. Push through a sieve to make a purée. Stir in the elderflower cordial and set to one side to cool.
- Put the caster sugar in a pan with 300ml/½pt water and leave over a low heat for 5 mins until the sugar dissolves. Raise heat and boil for 10 mins.
- Tip redcurrant mixture into syrup and mix. Return to the boil, turn down and simmer for 2 mins. Cool, pour into a container and freeze for 3-4 hrs until frozen. Scoop into glasses and top with redcurrants.
SOURCE: bbcgoodfood.com
INGREDIENTS
375g pack ready-rolled puff pastry
25g butter, melted
200g marzipan, thinly sliced
400g large strawberries, hulled and sliced
25g golden caster sugar
25g toasted flaked almonds
PROCEDURE
- Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.
- Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.
SOURCE: bbcgoodfood.com
INGREDIENTS
150g punnet raspberries
6 tbsp fromage frais
2 tbsp lemon curd
4 ready-made brandy snap baskets
1 tbsp toasted flaked almonds
PROCEDURE
- Reserve a few raspberries for decoration. Put the rest in a bowl and mash roughly with a fork. Fold in the fromage frais and the lemon curd and divide the mixture between the brandy snap baskets. Top with the remaining raspberries and almonds, then serve straight away.
SOURCE: bbcgoodfood.com
INGREDIENTS
6-8 sponge fingers
4 tbsp freshly squeezed orange juice
300g white chocolate, broken up
25g unsalted butter
200ml double cream
3 tbsp icing sugar
500g strawberries
PROCEDURE
- Line a 1.2 litre loaf tin with a double layer of cling film allowing it to overhang the edges. Arrange rows of sponge fingers, widthwise, across the base. Sprinkle evenly with 3 tbsp orange juice.
- Put chocolate in a heatproof bowl with the butter. Microwave on Medium for 1½-2 mins, gently stirring halfway through. Whisk cream with 1 tbsp icing sugar until it just holds its shape. Fold in the melted chocolate until evenly mixed.
- Select 8-10 even sized strawberries. Spoon half the chocolate mix into tin, then put selected strawberries down the centre of the tin, pressing down gently. Spoon over remaining chocolate cream and smooth the top. Fold overhanging cling film over marquise. Chill for at least 24 hrs, preferably 2 days in the fridge until set.
- Weigh out 250g of the remaining strawberries, roughly chop them and put in the food processor with 2 tbsp icing sugar and 1 tbsp orange juice. Blitz until smooth, then press through a fine sieve to remove the seeds. Chill until needed.
- To serve, unmould marquise and cut into thick slices. Serve with strawberry sauce and a few reserved strawberries.
SOURCE: bbcgoodfood.com
INGREDIENTS
For the zabaglione cream
4 egg yolks
100g golden caster sugar
100ml white wine, not too dry
100ml marsala
284ml carton double cream
For the panettone & fruit
200g panettone
3-4 tbsp marsala
425g can pitted black cherries, well drained
To serve
cocoa powder, for sifting
holly, to decorate
PROCEDURE
- For the zabaglione cream, put the egg yolks and sugar into a large bowl. Whisk with an electric hand beater for 2 mins until lighter in colour and falling in thick ribbons. Continue to beat while gradually pouring in the wine, then the marsala. Pour this into a medium, preferably non-stick saucepan. Stir over a lowish heat until it thickens. It takes 5-7 mins, by which time it should thickly coat the back of the spoon and be light and frothy. Pour into a bowl and chill for 45 mins, or better still, overnight.
- Meanwhile, slice the panettone and lay it in overlapping slices on the bottom (not up the sides) of a 20cm loose-bottomed, round cake tin (5.5cm deep), pressing the slices down so they completely line the base (you are creating a panettone layer). Drizzle over the 3-4 tbsp of marsala, so each slice gets a little bit, and let it soak in. Tip the drained cherries onto kitchen paper and pat dry (if they are too wet the panettone will go soggy when it thaws), then halve each one to make it easier to cut later.
- Whip the cream into soft peaks and fold it into the cold marsala mixture. If it all seems a bit lumpy, give it a quick beat with a wire whisk. Pour the zabaglione cream over the cherries and give it a few swirls so it is slightly undulating on top.
- Open-freeze until firm, then cover with cling film and foil, and freeze for up to 1 month.
- When ready to use, unwrap and thaw in the fridge for about 2-2½ hrs (it should be quite moussey), then serve, generously dusted with sifted cocoa powder and topped with holly. Serve cut in wedges.
SOURCE: bbcgoodfood.com
INGREDIENTS
150ml good-quality ready made custard
100g creamed coconut in a block
500g small strawberries
1 tsp lime juice
85g icing sugar
250g carton mascarpone
finely grated zest of 2 limes
PROCEDURE
- Pour the custard into a small, heavy-based pan and grate in the creamed coconut. Heat gently until the coconut dissolves, then remove from the heat and leave to cool.
- Hull and halve two-thirds of the strawberries and put to one side. Blitz the rest with the lime juice and 2 tbsp of the icing sugar.
- Tip the mascarpone into a large bowl and beat in the cooled coconut custard. Add half of the lime zest and the remaining icing sugar and mix well until smooth.
- Take 6 large wine glasses or tumblers and spoon a little of the custard mixture into each. Follow with a layer of strawberry halves, cut faces to the outside of the glass. Pour over some strawberry sauce and then finish with another layer of custard. Chill in the fridge for at least 1 hour and top with the remaining lime zest before serving.
SOURCE: bbcgoodfood.com
