RSS Feed

Tag Archives: cream

Lemon Curd and Raspberry Roulade

Lemon Curd and Raspberry Roulade

Lemon Curd and Raspberry Roulade; light, luscious, sweet and sharp

My best friend loves lemon, particularly lemon curd. For our pre-Christmas get-together I decided to make a dessert with some lemon curd; something a bit sharp and zingy to liven up the taste buds when all around is super-stodgy, rich and spicy. I decided on roulade as, though it’s filled with cream, the sweet meringue is light and fluffy inside and the perfect foil to the tart lemon and raspberries. I was incredibly pleased with how this turned out – it’s easily as good as any luxury dessert you’d get at a supermarket – it’d be a brilliant centrepiece pud for a New Year’s celebration.

If you wanted, you could use ready made lemon curd, but make sure it’s the best quality you can afford, made with real lemons, eggs and butter and not full of additives and setting agents. However, making the curd is actually quite simple, gives you a great sense of satisfaction, and there’s plenty left over for toast (or give it as a gift in a pretty jar).

Lemon Curd and Raspberry Roulade

For the lemon curd: (I followed a Nigel Slater recipe)

  • 4 lemons, preferably unwaxed
  • 200g sugar
  • 100g butter
  • 3 eggs and 1 yolk (save the spare white for your meringue)

In a heat proof bowl, over a pan of simmering water (don’t let the bowl touch the water) combine the finely grated zest and juice of the lemons with the sugar and butter, stirring until everything has melted.

Give the eggs and extra yolk a little whisk to mix, then add to the lemon mixture. Mix with a wooden spoon or whisk frequently until the mixture thickens. It’ll feel heavier and be the consistency of custard. Remove from the heat and allow to cool for several hours or overnight (if you’re planning on giving some as gifts then put it in sterilised jam jars at this stage, whilst it’s still hot –  you’ll get a couple of small jars worth with enough left over to make the roulade)

For the meringue:

  • 4 egg whites
  • 200g caster sugar
  • 1 tsp corn flour
  • 1 tsp cider/white wine vinegar
  • a little icing sugar for dusting

Heat the oven to 150C and grease and line a Swiss roll tin or high sided baking sheet (approx 23 x 33cm) with greaseproof paper. Now, to make your meringue it’s really important your bowl is scrupulously clean – if possible use a glass or metal bowl and wipe round the inside with the cut side of half a lemon or a paper towel with a little vinegar on; this should get rid of any grease. Put your egg whites in the bowl and whisk until you get to the stiff peaks stage. Add the sugar a spoonful at a time, whisking all the while. Sprinkle over the corn flour and vinegar and give one last short whisk until everything is combined and glossy. Spoon the mixture onto the prepared tin, smoothing into the corners with a spatula and trying to get a flat, even surface. Bake for 30–35 minutes until the surface of the meringue is just firm. Remove from the oven, let it cool for about ten minutes. Lay a sheet of greaseproof on a board and dust with icing sugar. Once the meringue has cooled a little turn it out onto the board and carefully remove the greaseproof from the base and leave to cool while you assemble the filling.

For the filling:

  • Approx 200ml lemon curd
  • 300ml double cream
  • 1 tbsp icing sugar, sifted
  • 150g raspberries

In a large bowl, whip the cream with the icing sugar until thick – it should cling to the whisk but drop off easily if the whisk is tapped on the side of the bowl. It’s easy to over-whisk cream if you do it with an electric whisk or stand mixer so keep a close eye on it if you use a machine. It doesn’t take long to do with a balloon whisk and a few minutes whisking shouldn’t be too much work for most people. Once it’s the desired consistency, add six tablespoons of the lemon curd and mix well.

Use a spatula to smooth the cream mixture over the cooled meringue, trying to make an even layer and leaving a border of about 1 cm around the edge. Slather with the remaining lemon curd and then scatter with the raspberries. Now for the roll!

Before the big roll! Lemon Curd and Raspberry Roulade

Before the big roll! Lemon Curd and Raspberry Roulade

With the shortest end of the meringue facing you, roll it away, folding over and using the greaseproof paper to try and keep the roll compact. Once it’s fully rolled, place on a serving plate with the fold underneath. Chill in the fridge for a couple of hours before serving as this will help it firm up before you slice into it. It looks beautiful when cut, with swirls of snowy white interspersed with sunny yellow curd and ruby red raspberries. Luscious!

If you love a roulade, take a look at another recipe here, or if lemon meringue pushes all the right buttons how about some blondies or cupcakes?

Advertisements

Boozy Chocolate and Hazelnut Pie

Boozy Chocolate and Hazelnut Pie

Boozy Chocolate and Hazelnut Pie; plenty of festive spirit in this one!

This week was the December meeting of the Bake Club I’m part of and the theme was Boozy Bakes – helpful for getting us all in the festive spirit (sorry, I’m a bit of a pun fan)! Though I rarely drink, I have a fairly extensive array of liqueurs that mostly get used This week was the December meeting of the Bake Club I’m part of. Our theme was for baking. When deciding what to make I recalled making grasshopper pie a while back and thinking there were endless possibilities for other flavour combinations; after a little deliberation I settled on hazelnut and chocolate.

This isn’t a pie in the classic sense of the word, certainly it’s more US inspired than GB, but calling it a tart didn’t seem right somehow. Regardless of the name, it’s delicious; the marshmallow cream gives the filling an incredible texture and the liqueurs make it a distinctly grown-up dessert. My top tip when making this is to melt the marshmallows slowly – too much heat can mean the gelatine from the marshmallows doesn’t work its magic and the filling doesn’t set properly. Other than that, this is super easy to make so give it a go!

Boozy Chocolate and Hazelnut Pie

For the base:

  • 300g bourbon biscuits
  • 50g dark chocolate
  • 50g butter, softened

Chuck all the ingredients in a food processor and whizz them up until they begin to clump. Tip into a tart tin and press down with the back of a spoon, smoothing into the edges and up the sides, trying to make it as even as possible. Place in the fridge and chill until your filling is ready.

For the filling:

  • 125ml full-fat milk
  • 150g mini marshmallows
  • 60ml (4 tbsp) creme de cacao blanc (or other chocolate liqueur)
  • 60ml (4 tbsp hazelnut liqueur (Frangelico or similar)
  • 375ml double cream
  • a few grams dark chocolate to decorate (optional)

Put the milk and marshmallows in a saucepan and melt slowly on a low heat – the milk should never boil, just begin to foam, and you’ll be able to hear the marshmallows foaming as they melt. I can’t stress enough that you should take your time with this stage; keep taking the milk off the heat and stirring the marshmallows to get them to melt without letting the temperature get too high. Once the marshmallows are completely melted, remove from the heat and stir in the liqueurs. Transfer the liquid to a heat proof bowl and leave to cool.

Once cooled, whisk the cream in a large bowl until it’s getting to soft-peak stage. Add the boozy marshmallow mixture and continue to whisk until smooth and thickened – it should be the texture of very soft (Mr Whippy) ice cream. Pour into the biscuit base and smooth out to the edges. Finely grate a little dark chocolate over the top and chill in the fridge for a few hours or overnight before serving.

Easy Salted Caramel Ice Cream

Easy Salted Caramel Ice Cream

Easy Salted Caramel Ice Cream – goes brilliantly with brownies

There may be some very random recipes coming up in the next month – I’m moving and trying to use up stuff in my kitchen cupboards so I don’t have to take it with me. I made this in order to use a tin of caramel and a tub of cream (I bought it to make something else but realised I needed a longer expiry date). It’s ridiculously easy, requires just three ingredients and doesn’t need any fancy equipment. Add the salt in small increments, tasting as you go, but bear in mind that the flavours will be somewhat muted once frozen so be bold. Also, whilst a tin of Carnation Caramel (as I used) is 397g, there’s no need to be quite so precise with your measurements if weighing out from a larger jar.

Easy Salted Caramel Ice Cream

Ingredients:

  • 500ml double cream
  • 397g ready made caramel/dulce de leche
  • 1-2 tsp sea salt (to taste)

In  a large bowl, whip the cream until it’s thick and forms soft peaks – it should cling to the whisk but drop off easily when tapped on the side of the bowl. Stir the caramel to make it smooth, then add to the cream and fold in with a large spoon or spatula, trying to get rid of any big lumps ( a few small deposits of pure caramel through your ice cream won’t hurt!).

Sprinkle a little of the salt over the caramel cream – start with about half a teaspoon – and mix well. Try a bit to see if it’s to your taste, adding more salt a little at a time until it’s how you want it. Pour into a freezer-proof box with a lid and freeze for at least 6 hours, or preferably overnight. No need to keep taking it out and churning, it will set soft enough to be able to scoop just a few minutes after it’s taken out of the freezer. Delicious on it’s own, in a cone, or alongside warm apple pie or brownies!

Black Forest Cake

Black Forest Cake

A Seventies classic – Black Forest Cake

August seems full of birthdays (not sure what makes November such a sexy month!) so I’ve been making a lot of birthday cakes, including for one of my brothers. We’re both children of the Seventies, so maybe that’s why he requested this rich chocolate and cherry concoction – Black Forest Cake (I don’t feel justified in calling it a gateaux). This isn’t strictly following a classic recipe; if it was the sponge would get soaked in kirsch and I’m not a fan of soggy sponge, but all the essential Black Forest flavours are here and everyone enjoyed it so nobody seemed bothered that I strayed from tradition.

Black Forest Cake

For the cake:

  • 225g butter, softened
  • 175g caster sugar
  • 50g dark brown sugar
  • 4 large eggs
  • 50g cocoa powder
  • 175g self raising flour
  • half tsp baking powder
  • 2 tsp vanilla extract
  • 1 tbsp instant espresso powder
  • 2 tbsp golden syrup
  • 1 tbsp milk

Heat the oven to 190C and grease and line two 9″ cake tins with greaseproof paper. In a large bowl cream together the butter and sugars. Add two of the eggs and beat to incorporate. Sift in the cocoa and about half the flour, mix well, then add the remaining eggs and beat again. Add the remaining flour and baking powder and give a good mix, scraping down the sides of the bowl with a spatula. Add the vanilla, coffee powder, syrup and milk and give a final good mix before dividing the cake batter between the two tins. Gently even out the mixture with your spatula and bake for 20-25 minutes. The cakes are done when coming away from the sides of the tin, a skewer inserted comes out clean and they spring back when gently pressed. Remove from the oven, leaving to cool in the tin for 10 minutes or so, before turning out to cool completely on a wire rack.

For the cherry syrup:

  • 2 tins black cherries in light syrup
  • 2 tbsp icing sugar
  • 1 tbsp creme de cacao liqueur (optional)

Strain the cherries into a bowl so that you save the liquid. Press gently on the cherries so that any juice trapped inside gets squeezed out. Set the cherries to one side. In a saucepan, boil the syrup, icing sugar and liqueur (if using – you could also use kirsch, cherry brandy or anything else you have that wouldn’t overpower the cherry flavour) until reduced by about half. The syrup should coat a spoon but still be pourable.  Leave to cool.

For the cream filling:

  • 400ml double cream
  • 1 tbsp icing sugar, sifted
  • 1 tsp vanilla extract

In a bowl, whisk all the ingredients until thick – I find it best to do this by hand with a balloon whisk as you can quickly find you go too far with an electric whisk. You want the cream thick enough to cling to the whisk, dropping off easily when tapped on the side of the bowl.

To assemble, put one of the cake on your serving plate and cover with about half the cream. Drizzle a few spoons of the syrup over the cream then add a layer of cherries. Put the other cake on top of the cherries, cover with the remaining cream, decorate with any remaining cherries and some syrup (don’t feel you need to use all the syrup). If you have any chocolate knocking around, finely grate a little over the top of the whole thing. Probably best served after a dinner of duck a l’ orange or alongside a nice cold Cinzano!

If you have any cherry syrup left it would be great on vanilla ice cream, or even a knickerbocker glory!

Cherries, chocolate and cream – Black Forest Cake

A slice of the past; chocolate cake filled with cherries and cream

Easy Mint Choc Chip Ice Cream

Easy Mint Choc Chip Ice Cream

Cool and refreshing, easy mint choc chip ice cream

Phew – it’s hot out there! Perfect weather for ice cream, and the good news is you don’t need an ice cream machine or to spend ages making custard to be able to knock together this cool, fresh little number. No churning or fancy gadgets required either; it’s dead easy and has very few ingredients. If you don’t have Creme de Menthe you could add a few drops of peppermint essence to amp up the tingly, minty flavour (a word of warning though; do stick to just a few drops as too much will leave you with ice cream reminiscent of toothpaste). I’ve used milk chocolate in this version, but dark or white chocolate would do just as well – pick your favourite and give it a go.

Easy Mint Choc Chip Ice Cream

Ingredients:

  • Small bunch mint leaves (about 15g, just leaves, no stalks)
  • 300ml double cream
  • 175g condensed milk
  • 2 tbsp Creme de Menthe liqueur
  • 100g milk choc chips or chocolate chopped into small pieces

Finely chop the mint leaves; or pulverise in a pestle and mortar; or whizz up in a blender – ultimately you want very tiny pieces of mint, however you achieve it. Add the mint to a bowl with the cream, condensed milk and liqueur and whisk until light and fluffy. Add the chocolate and stir through or give another little whisk. Put it all in a tupperware or similar lidded, plastic box that will fit in your freezer (it makes about a pint of ice cream). Freeze for 6 hours or overnight. Take it out of the freezer a couple of minutes before you want to serve. Delight in the chilled refreshment and natural mint flavour!

Snickers Pavlova with Nutella Cream

Snickers Pavlova with Nutella Cream

Indulgent pavlova topped with Nutella Cream and chopped Snickers bars

Pavlova is always an impressive dessert, and the good news is that they should look a little imperfect, so no need for fancy decorating or piping skills! There’s also not much skill involved, other than a lot of whisking, but if you have an electric hand whisk or stand mixer then it only takes a few minutes. I’ve used chopped up Snickers bars to top this pavlova because the nutty crunch works well the other textures here; smooth Nutella cream and the crisp outer and marshmallowy centre of the meringue. You could easily substitute another favourite chocolate treat – Crunchie, Malteasers or something with a caramel centre would all work well.

Snickers Pavlova with Nutella Cream

For the meringue:

  • 4 egg whites
  • 225g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine or cider vinegar

Heat the oven to 160C and line a baking tray with greaseproof paper. In a clean glass or metal bowl (wipe the inside with the cut half of a lemon or a little vinegar to ensure it’s grease-free) whisk the egg whites until opaque white, fluffy and you can make stiff peaks with them. Slowly add the sugar a spoonful at a time, still whisking all the while and making sure each spoon of sugar is fully whisked in before you add the next. Once all the sugar is incorporated you should have smooth, glossy whites. Sprinkle the cornflour and vinegar over the meringue and give a final whisk to ensure well blended.

Use a little blob of the meringue on the underside of your greaseproof paper to help it stick to the baking tray. With a spatula, make a large disk of meringue on the baking tray, approximately  9″ in diameter (you can draw a circle on the underside of the baking paper if you want to be precise). Pile all the meringue on the circle and smooth it as best you can until you have a crown-like dome. Put the meringue in the oven and immediately turn the heat down to 150C. Bake for an hour – the meringue should be pale golden and firm to the touch after this time (don’t worry if there are a few cracks) – then turn the oven off and leave the meringue in the oven to cool completely.

For the topping:

  • 300ml double cream
  • 100g Nutella (or other hazelnut chocolate spread)
  • 1 tsp vanilla extract
  • 2 Snickers bars

In a bowl, whisk the cream, Nutella and vanilla until luxuriously thick – it should cling to the whisk but drop off when given a sharp tap on the side of the bowl. Chop the Snickers bars into little chunks. I all honesty, I used about 1 and a half bars, so it doesn’t matter if a few chunks go astray!

Remove the cooled meringue (which may well have cracks in now it’s cooled, but that’s a good thing) from the greaseproof paper and put it on a serving plate. Pile the Nutella cream on to the centre of the meringue and scatter the Snickers pieces all over the top. Chill in the fridge for about an hour before serving.

Lime and Ginger Cheesecake

Lime and Ginger Cheesecake

Fresh and cool Lime and Ginger Cheesecake

Well the weather is doing what it’s supposed to, which means it’s barbeque season; I went to a pretty awesome one yesterday. Obviously at a barbeque the meat is king, but I still can’t help myself taking along something sweet for dessert. I decided it should be something with fresh, bright flavours that would wake up the taste-buds after the carnivorous overload (not that I’m complaining about eating ALL the meat!) so I settled on this zingy lime and ginger cheesecake. The sharp lime cuts through the richness of the cream and cream cheese, whilst the crunch of the ginger biscuit base compliments the cool, smooth topping.

Lime and Ginger Cheesecake

For the base:

  • 250g ginger nut biscuits
  • 100g butter, melted

Line the base of a 9″ spring form pan with greaseproof paper. Crush the biscuits, either by whizzing them up in a food processor or (the fun way!) by putting them in a clean sandwich bag and bashing them to bits with a rolling pin or other heavy kitchen implement; you want a fine breadcrumb texture when you’re done. Transfer to a bowl and add the melted butter, mixing well. Tip in to the prepared pan and press down with a spatula or back of a spoon until you have an even layer, slightly higher at the edges than the centre. Place in the fridge to chill while you get on with the rest.

For the topping:

  • 300ml double cream
  • 300g full fat cream cheese
  • 150g icing sugar, sifted
  • 2 limes

In a large bowl, whisk the cream to soft peaks – I prefer to do this by hand as its very easy to over beat cream with an electric whisk and you almost end up with butter if you go too far. Add the cream cheese and mix into the cream with a spatula until well incorporated. Finely grate the zest from the limes and reserve about a teaspoon which you’ll use to scatter over the top of the finished cheesecake. Add the rest of the zest and the juice of the limes to the cream and cheese, add the icing sugar and mix it all in well.  You may need to use the whisk again just to bring back to soft peak stage.

Take the base out of the fridge and pour the topping into the tin, smoothing it down with a spatula or palatte knife. Scatter the remaining lime zest over the top and refrigerate until you’re ready to serve, and for at least 2 hours. When it’s time for dessert, release from the spring form tin, using a palatte knife to run round the edge if necessary. Carefully loosen from the base and transfer to a serving plate.

Lime and Ginger Cheesecake slice

Crunchy ginger biscuit base topped with creamy, citrusy lime cheesecake