Divine Desserts – még több recept a magazinból

Apple and pear fritters
serves: 6

Whisk together 100g plain flour, 2 medium eggs and 100ml milk. Peel, core and cut 2 pears into wedges and 1 apple into rings. Heat oil in a deep fryer to 180°C. Cook in batches, dipping the fruit in the batter using 2 forks, and frying until golden and crisp. Drain on kitchen paper, then toss the fruits in a little caster sugar before serving hot with vanilla ice cream.

Raspberry meringue nests
serves: 2

Spoon about 1 tbsp luxury raspberry conserve each into 2 meringue nests. Scatter a few fresh or frozen raspberries on top and top with a good dollop of thick double cream.

Sticky figs
serves: 4

Cut a deep cross in the top of 8 figs, then ease the top apart like a flower and place in a shallow baking tray. Drop a small piece of butter into the centre of each fruit. Drizzle over 3-4 tbsp runny honey, sprinkle with a handful of shelled pistachio nuts or almonds. Cook under the grill for a few minutes, until the figs soften and the butter melts to give a sauce. Serve warm, with mascarpone or cream.

Strawberry and marshmallow mess
serves: 4-6

Lightly whip a 300ml carton whipping cream with 1 tbsp icing sugar then fold in 200g sliced strawberries and 100g quartered marshmallows. You can add 1 tbsp kirsch if you like.

Cinnamon apple brioche
serves: 3-4

Slice 2 Braeburn or Pink Lady apples and place on a baking sheet. Sprinkle 2 tbsp demerara sugar and 1 tsp ground cinnamon over the apple and grill until golden. Toast 3-4 slices brioche bread and spread ½-1 tbsp crème fraiche on each slice and top with apple. Sprinkle over a little more demerara sugar and cinnamon. 

Rich chocolate and coffee mousse
serves: 4

Melt a 100g bar dark chocolate, add 2 medium egg yolks, 30g melted butter and 1 tbsp Tia Maria liqueur. Whisk 2 egg whites until stiff, then whisk in 2 tbsp caster sugar. Fold egg white into chocolate mixture and divide between serving glasses. Chill until set.

Baked bananas
serves: 2

Bake 2 ripe bananas in an oven at 200°C or Gas Mark 6 for 15-20 minutes, until the skin blackens. Slit skins and drop a square of dark chocolate into each, then drizzle over a little duke de leche (or Carnation Caramel condensed milk) and decorate with a swirl of aerosol cream.

Mini chocolate cheesecakes
serves: 1

Spread a couple of digestive biscuits thickly with chocolate cream cheese (eg, Philadelphia Light with Cadbury Milk Chocolate). Coarsely grate over some dark chocolate and dust with a little icing sugar before serving.

Instant Fruity Frozen Yoghurt
serves: 6

Tip a 450-500g carton natural yoghurt into a food processor together with 4-6 tbsp icing sugar and 2 tbsp orange liqueur. Add a 450g packet frozen Black Forest fruits or mixed berries and whizz until blended. Spoon into 6 small glasses or bowls and serve immediately with sweet biscuits.

Lemon Fool
serves: 2-3

Fold 4-5 tbsp good-quality lemon curd into a 170-200g carton Greek-style natural yoghurt. Spoon into serving dishes and scatter a few fresh or frozen raspberries on top before serving.

A 2017 májusi számunkba pedig itt tudsz belenézni:

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