Dessert doesn’t always have to mean chocolate….I know right, a revelation, these fruity desserts are just as indulgent.
Check out these fruity numbers and add them to your alfresco dining menu this summer.
Fruity desserts – Tropical Eton Mess
Makes 4 large nests Prep time: 15 minutes. Cook time: 2 hour
- 150ml OGGS® Egg Alternative Aquafaba
- ½ tsp cream of tartar
- 100g caster sugar
- 200g coconut yoghurt- we love Coconut Collab!
- 1 ripe mango, sliced
- 1 lime, juice and zest
- 2 passion fruit
- 25g flaked almonds
- Make sure all the equipment and utensils you’re using are super clean and completely oil free. Even the smallest bit of grease can turn your perfect peaks into a sticky mess.
- Preheat oven to 100°c/ gas mark 1.5 and line 2 baking trays with parchment paper.
- Start whisking your OGGS® Egg Alternative Aquafaba, starting on a medium speed (so you don’t risk getting showered in aquafaba!) and whisk until soft peaks form.
- Add the cream of tartar and whisk on the highest speed until stiff peaks form.
- One tablespoon at a time, slowly add the sugar and continue mixing, until all the sugar is gone. Scrape down the sides of the bowl a couple of times to ensure getting all the sugar into the mix. The mixture should be so stiff, it doesn’t shift at all.
- Dollop the meringue mixture onto the prepared baking trays and pop in the oven for 2 hours. Resist opening the oven, so the heat stays consistent.
- After the 2 hours is up, turn off the oven and leave the meringues in there to dry for at least another hour.
- Before you start decorating your cooled down meringues, fry off the almonds in a dry pan. Keep an eye on them, as they quickly burn and need to be stirred continuously.
- Once they’re done, it’s time to decorate! Spoon out your coconut yoghurt of choice into the middle of the nests and drape your fruit on top! We think lime zest is great on top too, for extra freshness.
Fruity desserts – Raspberry Sorbet
Did you know that traditional sorbet is made with an Italian meringue base? That’s what makes it so creamy and delicious!
Makes 1 tub (serves 4) Prep time: 40 minutes (including cooling time) Freeze time: 6 hours
- 100g caster sugar
- 100g water
- 300g raspberries, frozen or fresh
- ½ lime, juice only
- 100ml OGGS Aquafaba
- ½ tsp cream of tartar
- Start by simmering your water over a low heat and add the caster sugar to make a syrup. Leave to boil for 5 minutes and keep stirring, even when the sugar has dissolved. Leave aside to cool.
- With a hand blender, whizz up the raspberries ‘til you have a smooth paste and add the sugar syrup. Pop this sweet mixture in the fridge for 30 minutes.
- When you’re ready, whisk up the OGGS Aquafaba with an electric whisk, on a high speed for 2 minutes, ‘til you reach soft peaks. At this point, add the cream of tartar and continue whisking for another 2 minutes until you reach stiff peaks. This means that the mixture won’t shift in the bowl at all.
- Continue whisking on a low speed and add the raspberry sauce in. Don’t worry if the mixture delates slightly at this point. Pour into a container…if you don’t have one, a loaf tin works great and make sure it’s covered. Pop into the freezer to set for at least 6 hours- overnight is the best!
- Serve with mint leaves and extra raspberries for a little more freshness!
Fruity desserts – GRILLED PINEAPPLE, COCONUT CREAM, WATERCRESS CARAMEL
- 1 Whole Pineapple, skin removed
- 200g Caster Sugar
- 140g Unsalted Butter
- 120ml Single Cream
- 1 Strip Lime Zest, removed with a peeler
- 10g Watercress
- 2 Cans Coconut Milk, chilled in fridge overnight
- 1 Vanilla pod, seeds scraped
- 2 tbsp Icing Sugar
- Preheat oven 180C, line a small baking tin with non-stick paper.
- Using a paring knife, remove the eyes on the pineapple, following the helix pattern that they make, this will leave you with a pretty spiral pattern that will cling to the caramel.
- To make the caramel, heat the cream just to boiling point in a small pan and set aside.
- Make a direct caramel by taking a small frying pan and heating over a medium heat. Cover the base with a thin film of the sugar and, without stirring, keep sprinkling over the sugar as patches dissolve. If you feel like it is going too fast, remove the pan from the heat and swirl to distribute any lumps.
- Once all the sugar has dissolved, turn up the heat and bubble until it reaches a rich amber colour. Remove from the heat.
- Add 50g butter along with the lime peel, cream and watercress. It will splatter but that’s fine. Whisk to combine, if it seizes at all return to the heat and allow to dissolve.
- Allow the mixture to cool to around 60C then remove the lime peel. Blend in a blender with the remaining butter until very smooth.
- Pour half the caramel over the pineapple and roast, basting every 10 minutes for 30-40 minutes or until caramelised and tender throughout.
- Meanwhile, open the cans of coconut cream and carefully remove the set layer from the top of each can. Have a chilled bowl ready.
- Whip for 30 seconds in the chilled bowl before adding the icing sugar and vanilla seeds. Whip for 1 minute.
- To serve, cut the pineapple into slices and serve with the coconut cream and some extra caramel on the top.
Fruity desserts – STRAWBERRY, WATERCRESS & LEMON PAVOLVA ROULADE
- 5 Large Egg Whites, room temperature
- 1/8 tsp Salt
- 1/8 tsp Cream of Tartar
- 45ml Cold Water
- 250g Caster Sugar
- 10g Cornflour
- 1 tsp Vanilla Extract
- 1 tsp Cider Vinegar
- Icing Sugar to Dust
- 480g Double Cream
- 2 tbsp Icing Sugar
- 1 Vanilla Pod, seeds scraped
- 50g Watercress, finely Chopped
- 100g Lemon Curd
- 400g Strawberries, washed and finely chopped
- Begin with the meringue. Preheat the oven 170C, turn off the fan and grease and line a large (40 x 28cm) baking tray with non-stick paper, then re grease over the top. Set aside in the fridge.
- Add the egg whites, salt & cream of tartar to the base of a stand mixer (if your whites are not at room temperature, sit the eggs in a bowl of warm water for a minute or so.
- Whip on a medium high speed for 2 minutes then slowly drizzle in the water. Continuing on a medium speed, add the sugar 1tbsp at a time, making sure you don’t get any granules on the side of the bowl that will make your roulade grainy.
- Once all the sugar has been added, increase the speed to high and whip 3-4 minutes or until it is stiff, glossy and shiny. Mix the cornflour with the vanilla and vinegar and gently fold in using a rubber spatula.
- Dollop mounds of the meringue onto the tray and smooth out. Bake in the preheated oven for 22-25 minutes or until risen and caramel coloured.
- Remove from the oven, dust with icing sugar and cover with a clean tea towel and allow to cool for 2-3 hours (up to 12).
- Meanwhile, mix the cream, icing sugar and vanilla seeds in the bowl of a stand mixer. Beat on medium speed until thickened but still runny. Continue beating by hand until it only just holds its shape (bearing in mind if you are making this in advance it will continue to thicken). Fold in the watercress.
- Remove the tea towel from the roulade and dust with more icing sugar. Invert the roulade onto the tea towel and carefully peel off the paper. Spread with half of the whipped cream and then the lemon curd.
- Dot half the strawberries over the lemon curd then, taking a short side in front of you, roll into a tight log, you can remove any cream that spills out.
- Cover with cling film and pop into the fridge for 1 hour before finishing with the remaining cream, strawberries and a few sprigs of watercress if liked.
Fruity desserts – Plumford JAZZ™ Apple Tart
Ingredients (serves 10)
- 100g butter cut into cubes
- 4 eggs
- 225g plain flower
- 225g caster sugar
- 25g icing sugar, sifted
- The grated rind and juice of 2 lemons
- 1 egg, beaten
- 100g butter, melted
- 2 large Bramley apples quartered, cored and peeled (about 350g prepared weight)
- 2 JAZZ™ Apples, quartered, cored, peeled thinly sliced
- 25g demerara sugar
Method First, make the pastry (or you could use shop-bought shortcrust pastry – 500g pack). Either by hand or in a food processor, rub the butter into the flour and icing sugar until it looks like breadcrumbs. Stir in the beaten egg and bring together to form a dough. Form into a smooth ball and chill in the fridge in a plastic bag for 30 minutes. Roll out and line a round flat tin about 28 x 4 cm, forming a small lip round the edge. Chill the pastry-lined tin for a further 30 mins. Beat the eggs, caster sugar, lemon rind and juice together in a large bowl. Stir in the warm melted butter then coarsely grate the cooking apples directly into the mixture and mix well. Have the sliced JAZZ™ Apples ready! Remove the pastry-lined tin from the fridge and spread the runny lemon and apple mixture evenly in the base, levelling with the back of a spoon. Arrange the JAZZ™ Apple slices around the outside edge, neatly overlapping. Sprinkle the apple slices with demerara sugar. Bake in a pre-heated heavy baking tray at 200oC for about 40–50 minutes until the centre feels firm to touch and the apples are tinged brown.
Serves: 8 Preparation time: 20 mins Cooking time: 1 hour 15 mins Total time: 1 hour 35 mins
- 300ml pint double cream
- 200g carton half fat crème fraiche Mint leaves 4 large egg whites
- 225g caster sugar
- 2 tsp cornflour
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 450g blackcurrants (fresh or frozen) 3 tbsp caster sugar
1. Preheat the oven to 130°C (110°C fan) mark 1⁄2.. Line a baking sheet with non-stick parchment paper and draw a 23cm/9” circle, turn the paper over.
2. Put the egg whites into a large clean bowl and whisk until stiff. Gradually add two-thirds of the sugar a tablespoonful at a time, whisking between each addition. Mix the cornflour into the remaining third of sugar and add all at once and whisk until very stiff and glossy. Carefully fold in the vanilla and vinegar.
3. Scoop the meringue onto the paper and push the meringue out to fill in the circle, creating a dip in the middle, flick the meringue into peaks or swirls around the edge.
4. Bake in the oven for 11⁄4 hours or until firm and crisp around the edges. Remove from the oven and leave to cool. The meringue may very well crack and sink a little, transfer to a flat serving plate.
5. While the meringue cooking, put the blackcurrants into a pan with 3 tablespoon water and gently bring to simmer, cook for 1-2 minutes until the juice just begins to run from the fruit and colour the juices.
6. Blend the cornflour with 2 teaspoons of water, add to the pan and simmer until the juices have thickened. Turn the blackcurrants into a bowl to cool.
7. When ready to assemble, whip the cream until softly peaking, fold
in the crème fraiche then add half of the blackcurrants and fold about four times to create a swirled effect. Pile this onto the pavlova, gently spreading it to the edge then spoon over the remaining blackcurrants and syrup.