Summer is upon us and our fruit cage is burgeoning with gooseberries, black & redcurrants, loganberries, raspberries and strawberries. I thought it appropriate to celebrate this natural feast by presenting a trio of desserts this month. Panna cotta, blackcurrant ice cream and summer pudding are just a few of the gorgeous desserts that can be made with ease at this time of year.
Recipes are widely available and easy.
Rosemary Pana Cotta with Raspberry Coulis
You will need;
70mls Milk 375mls Double Cream
11/2 Leaves of Gelatine 70g Icing sugar
1 Vanilla pod 2 small sprigs of Rosemary
For the Coulis – 250g Raspberries, 1 tbsp icing sugar, juice of half a lemon
Method; Place the milk, vanilla seeds from the pod, half the cream and the Rosemary into a pan and slowly simmer for 10 minutes. Meanwhile following the instructions on the gelatine packet – soak the leaves in cold water for 5 minutes. Remove the milk from the heat and allow to cool a little before stirring in the gelatine leaves.
Whip together the remaining half of the cream with the icing sugar and then combine the two cream mixtures. Now divide the mixture between four expresso cups or ramekins, cover and chill for at least half an hour to set.
For the coulis, simmer together the icing sugar, raspberries and lemon juice before allowing to cool and then blitz.
If desired you can loosen the panna cotta by placing the ramekin in warm water before turning them out, or serve as they are.
Next up
Easy no churn blackcurrant ice-cream
You will need;
a 397g tin of condensed milk, 600mls double cream and 50g blackcurrants.
Whip the ingredients together until smooth and thick and then place in a recycled ice-cream container and freeze.
and Finally….
Summer berry pudding
You will need;
500g mixed fruit – loganberries, red & blackcurrants, raspberries and strawberries
50g Caster sugar 5-6 slices of White bread
2 tbsp Cassis or water if preferred
Method;
Simmer together the berries and sugar for 10 minutes then strain using a sieve.
Line a medium sized bowl with the bread soaked in the reserved juice and then spoon the fruit in to the bowl. Add the cassis into the juice and add to the bowl and fruit. Cover and place in the fridge overnight.
Place a plate over the bowl and turn upside down and hey presto!
