Lemon Posset Tart

Recipe courtesy of Psychologies Magazine (May 2020) and taken from Life Kitchen by Ryan Riley.

Creating a dessert with real impact, the Life Kitchen way, requires a high ratio of tang to sweetness. Pomegranate has been added in this recipe to increase tartness, with lemons adding an intense lift. For individual possets, pour the filling into glasses or ramekins.

Serves : 6-8

Ingredients :
500ml double cream
200g golden caster sugar
2 limes, zest and juice
2 lemons, zest and juice
Small handful of raspberries
Small handful of pomegranate seeds
1 shop-bought 23cm pastry case
Pomegranate molasses or Raspberry & Rose Syrup (see recipe), to serve (optional)

Method:

Place a large saucepan on a medium heat and add the cream sugar and zest and juice of both citrus fruits.
Stir gently for about 2-3 minutes, until the sugar dissolves. Then, bring the mixture to a gentle boil for 3-5 minutes, until thickened. Remove from the heat and set aside to cool slightly.
Sprinkle most of the raspberries and pomegranate seeds evenly across the tart base and pour over the citrus cream mixture.
Put the tart in the fridge to set for 3-4 hours. When set, sprinkle over the remaining pomegranate seeds and raspberries, then drizzle over some pomegranate molasses or Raspberry & Rose Syrup, if you like.

For the Raspberry & Rose Syrup

Ingredients (Makes 200ml) :
200g raspberries
1/2 – 1 tsp rose water, to taste
2 tblsp maple syrup
1/2 lemon, zest and juice

Method :

Place a saucepan on a medium heat and add all the ingredients. Bring the liquid to a simmer and cook for about 5 minutes, until the raspberries break down slightly.
Remove the pan from the heat and allow the mixture to cool. If you like your syrup smooth, strain the mixture through a sieve into a sterilised jar – but if you prefer it chunky, just store it as it is.

Iced Chocolate Parfaits

Recipe courtesy of Hello Magazine many years ago.

Use rubber muffin moulds as the parfaits will pop out easily.

Serves : 6

Ingredients :
600g (1 lb 5oz) dark cooking chocolate, melted
3 egg yolks
9 tblsp caster sugar
3 egg whites
375ml (13 fl oz) double cream
Few drops of vanilla extract
250g (9oz) crème fraiche

To serve :
Chocolate sauce
Ice cream
Mint sprigs

Step One : Brush the inside of six non-stick large muffin moulds with a thin layer of melted chocolate and chill until set. Repeat twice more. If liked, a little melted white chocolate can be brushed alternately on the moulds with the first layer of dark chocolate.

Step Two : In a bowl, whisk the egg yolks with half the caster sugar until light and fluffy. In another bowl, whisk the egg whites until they are standing in stiff peaks. Whisk in the remaining sugar and then fold into the yolk mixture.

Step Three : Whip the cream, vanilla and crème fraiche together until stiff, and fold into the egg mixture. Pipe or spoon into the muffin moulds and freeze until firm.

Step Four : To serve, pop the frozen parfaits out of the moulds and serve with chocolate sauce, ice cream and mint sprigs.

Redcurrant Chocolate Puddings

Recipe taken from Hello Magazine many years ago.

Serves : 10

Ingredients – Base sponge :
100g (4oz) butter
100g (4oz) caster sugar
2 eggs
1 egg yolk
300g (11oz) plain flour
1 tsp baking powder
Juice of 2 medium oranges

Ingredients – Top sponge :
50g (2oz) caster sugar
1 egg
1 egg yolk
150g (5oz) plain flour
50g (2oz) butter, melted

To serve :
225ml (8 fl oz) chocolate sauce
Strawberries brushed with warmed redcurrant jelly

Step One : For the base sponge, beat together the butter and sugar until creamy. Stir in the eggs and egg yolk, then fold in the flour, baking powder and orange juice. Divide the mixture between 10 ramekin dishes.

Step Two : For the top sponge, whisk together the sugar, egg and egg yolk until thick and creamy. Carefully fold in the flour and melted butter and spoon into the ramekin dishes.

Step Three : Preheat the oven to 220oC / 425oF / Gas Mark 7 and bake for 10 minutes or until just firm when pressed. Turn out the sponges and serve with chocolate sauce and strawberries brushed with warmed redcurrant jelly.

Flavour Sensations – Basil, honey and lemon panna cotta with roasted peaches

Recipe courtesy of Psychologies Magazine (June 2012).

There is an element of drama to turning out a whole panna cotta but, if you prefer, use individual pudding basins or set the panna cotta in a dish for everyone to dig into.

reparation time : 10 minutes
Total time : 25 minutes, plus setting overnight

Get ahead : Make the panna cotta a day ahead and chill

Ingredients :
550ml double cream
3 tblsp whole milk
4 tblsp clear honey, plus extra to drizzle
6 large basil leaves
3 leaves Select fine leaf gelatine
Finely grated zest of 1 lemon

For the roasted peaches :
2 peaches
2 tblsp caster sugar
A few basil leaves

Step One : Pour the cream and milk into a medium-sized pan. Stir in the honey and basil. Slowly bring to simmering point then take the pan off the heat, scoop out the basil leaves and discard. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes.

Step Two : Lift the gelatine out of the water, squeeze out the excess water and add to the hot cream with the lemon zest. Stir until the gelatine has dissolved. Pour into a 700ml mould and, when cool, put in the fridge to set overnight.

Step Three : Preheat the oven to 200oC / Fan 180oC / Gas 6. Halve, de-stone and thickly slice the peaches. Transfer the slices to a baking tray in a single layer and scatter with the caster sugar. Roast for 8-10 minutes or until slightly caramelised; leave to cool.

Step Four : Turn out the panna cotta on to a plate (the lemon zest should have sunk to the bottom and now be on the top); toss the peaches with the small basil leaves to serve alongside. Drizzle the top of the panna cotta with a little extra honey.

Pistachio, Orange and Cardamom Tart

Recipe taken from Psychologies Magazine (May 2019) and published in Moorish: Vibrant recipes from the Mediterranean.

Use super green Iranian Pistachios for this, not only for their colour but also for their sweet flavour. The cardamom works beautifully alongside the zesty orange. Gran Torres is a brandy liqueur from Spain, great for giving desserts a kick!

Serves : 8-10

Ingredients :
220g plain flour, sifted, plus extra for dusting
A pinch of salt
10 cardamom pods, seeds removed and ground in a Pestle and Mortar
140g unsalted butter, diced
1 egg yolk
Goat’s milk yogurt, to serve

For the filling:
280g green pistachios (ideally Iranian)
180g blanched almonds
240g caster sugar
1/4 tsp freshly ground cardamom seeds (from pod)
125ml fresh orange juice
5 egg yolks
Grated zest of 1 orange
20ml Gran Torres orange liqueur or Grand Marnier

Step One : First, make the pastry. Put the flour, salt and ground cardamom seeds in a food processor and blitz. With the machine running, gradually add the butter and pulse for a few minutes more, until reduced to tiny lumps. Mix in the egg yolk. Tip the mixture into a bowl and knead together to make a dough. Wrap in cling film and leave to rest in the fridge for an hour or so.

Step Two : Roll out the dough on a floured surface and use to line a 24cm round, loose-bottomed tart tin. Prick the pastry with a fork before placing it in the freezer to chill for an hour or so.

Step Three : Preheat the oven to 180oC / Gas Mark 4. Line the tart case with baking parchment and fill with baking beans. Bake blind for 20-25 minutes or until the pastry is cooked and has turned golden. Remove the paper and beans, then set aside to cool. Leave the oven on.

Step Four : For the filling, blitz the nuts, sugar and cardamom in a food processor until fine and smooth. With the machine running, slowly add the orange juice to form a paste. Add four of the egg yolks and the orange zest, and blitz again, then add the liqueur.

Step Five : Spread the filling in the tart case. Bake for 15 minutes or until the top has just set. Lightly beat the remaining egg yolk and brush over the surface. Bake for 10 minutes more or until glazed. Leave to cool for at least an hour before serving. Top each piece of tart with a dollop of creamy goat’s milk yogurt.

Rich Chocolate Mint Whip

Serves : 4
Prep time : 15 mins, plus chilling time

This scrummy dessert can be made with orange zest instead of the peppermint.

Ingredients:
7oz (200g) milk chocolate
7oz (200g) white chocolate
9oz (250g) fromage frais
2 drops peppermint flavouring
3 egg whites
Mint leaves, to decorate

Step One : Melt 6oz (175g) of the milk chocolate and 6oz (175g) of the white chocolate separately over pans of simmering water. Grate the remaining chocolate and set aside. Remove the chocolate from the heat and allow to cool slightly. Divide the fromage frais in half and stir one half into each bowl of chocolate then beat well.

Step Two : Add peppermint essence to the white chocolate mixture. Whisk the egg whites until they just hold their shape. Stir a spoonful into each bowl to lighten the mixture. Divide the remaining egg white between the two mixtures and fold in.

Step Three : Place alternate spoonfuls of the mixtures in four tall glasses. Or if you want to serve six, put it in six ramekins.

Step Four : Decorate with remaining grated chocolate and mint leaves. Place in fridge to set.

Tip: For a lower calorie pud, replace the full fat fromage frais with a low fat version.

Toffee Apple Pudding

Who can resist this indulgent sticky treat? The rich toffee sauce completely coats the apples and melts right through the delicious steamed sponge.

Serves : 4
Prep time : 20 mins
Cook time : 2 hours

Ingredients for the topping:
2 cox’s apples, peeled, cored and cut into chunks
Juice of 1 lemon
50 g (2oz) butter
150g (5oz) caster sugar

For the sponge:
175g (6oz) butter, at room temperature
175g (6oz) caster sugar
2 eggs, beaten
250g (9oz) plain flour, sifted
2 tsp baking powder

Step One : Toss the apple chunks in half of the lemon juice and put into a greased 1.1 litre/2 pint pudding basin. Warm the butter, sugar and remaining lemon juice in a heavy based pan. Stir the foamy mixture occasionally until it becomes a golden brown toffee colour and then pour the mixture over the apple chunks in the basin.

Step Two : Make the sponge mixture by creaming together the butter and sugar until pale and fluffy. Gradually beat in the eggs – don’t worry if the mixture begins to curdle. Fold in the sifted flour and baking powder. Spoon the mixture over the toffee apples and smooth the top of the pudding with a palette knife.

Step Three : Cut out two circles larger than the basin, one from foil and the other from greaseproof paper. Pleat each one down the centre – this allows the pudding to rise. Use them to cover the basin, scrunching up the sides to form a seal or secure with string if you prefer. Place a folded strip of foil underneath basin to help lift it.

Step Four : Half fill a large pan (preferably with a steamer) with boiling water, lower in the pudding, cover and simmer for 1hr 45 mins – 2 hrs. Top the pan up with water as needed. Carefully remove the lid and pudding, put a plate on top and slowly turn the pudding over. Serve with ice cream, cream or custard.

Tip: If you don’t have a steamer, use a large saucepan instead. Place the pudding on an inverted saucer and half fill the pan with boiling water. Put on a tight fitting lid and simmer for one and a half hours. When topping up the water during cooking, take care not to splash the pudding – or yourself.

Apricot Cheesecake

Serves : 8
Cals per person : 350
Prep time : 25 mins (plus cooling)
Cook time : 45-50 mins

Ingredients:
175g (6oz) dried apricots
175ml (6 fl oz) orange juice
75g (3oz) butter
2 tblsp clear honey
225g (8 oz) muesli
600g (1 lb 5oz) natural 8% fat fromage frais
1 medium size egg, beaten

To decorate:
6 black and 6 green grapes, halved and deseeded
4 strawberries, hulled and sliced
1 kiwi fruit, peeled, halved and sliced
15g ( ½ oz) dried apricots, chopped
sprigs of fresh mint

Step One : Preheat the oven to Gas mark 5; 190oC; 375oF. Place the apricots in a saucepan with the orange juice, bring to the boil, then simmer for 10 mins or until tender.

Step Two : Meanwhile, place the butter and 1 tbsp honey in a saucepan. Heat gently for 1-2 mins or until the butter has melted.

Step Three : Remove from the heat, pour into a bowl and stir in the muesli. Stir until well mixed, then press into the base of a lightly greased and lined 20cm (8 in) round, loose-bottomed cake tin.

Step Four : Transfer the cooked apricots and any juice to a food processor or blender, and process until smooth. Spread one third of the apricot puree over the muesli base.

Step Five : Stir the remaining apricot puree into 450g (1 lb) fromage-frais with the beaten egg and remaining honey. Spoon on top of the apricot layer in the cake tin and smooth over.

Step Six : Cook in a preheated oven for 35-40 minutes or until the cheesecake comes away from the sides of the tin. Leave to cool for 5 mins in the tin before removing, then leave to cool completely on a wire rack.

Step Seven : Top the cheesecake with a layer of the remaining fromage-frais, decorate with the fruit and sprigs of mint, and serve chilled.

Lavender Mousse, Blackberry & Cinder Toffee Verrine

Recipe courtesy of Psychologies Magazine (May 2018) and taken from Afternoon Tea at Bramble Cafe by Mat Follas the winner of MasterChef in 2009.

This is a mini version of the pudding Mat cooked in the MasterChef final. The flavours work together beautifully; the sharp blackberries in the base, the summery aroma of the mousse and the caramel crunch of the toffee, which fizzes when you eat it with the berries.

Makes 4

For the blackberry compote:
150g blackberries
3 1/4 tsp caster sugar
1 tsp white wine vinegar

For the lavender mousse:
450ml double cream
50g icing sugar
Lavender extract

For the cinder toffee:
5 dessertspoons caster sugar
2 dessertspoons golden syrup
1 tsp bicarbonate of soda

You will need:
4 verrine glasses, approximately 200ml each, to serve

Step One : For the blackberry compote, heat the blackberries, sugar and vinegar in a saucepan until the blackberries just start to soften and break up. Mash them a little with a fork, then spoon into four verrine glasses. Place in the fridge for 30 minutes to chill.

Step Two : For the lavender mousse, in a mixing bowl, whisk the cream, icing sugar and a few drops of lavender extract. Taste it, you should be able to just taste the lavender, but not overpoweringly so. Add a few drop more, as needed. Finish whisking until the cream forms soft peaks. Pipe or spoon into the verrine glasses on top of the compote. Tap the glasses on a flat surface to level the top of the cream, then chill in the fridge.

Step Three : For the cinder toffee, cover a baking sheet with greaseproof paper and put it somewhere flat and stable to minimise the risk of spillage, as the toffee will be very hot when poured onto the sheet. In a deep, heavy-bottomed saucepan, just cover the base with a little water, before adding the sugar and golden syrup. Have the bicarbonate of soda to hand and a whisk or silicone spatula. Melt on a medium heat until the mixture if turning a lovely caramel colour and smells of toffee. Add the bicarbonate of soda and whisk carefully, but quickly, to combine – the mixture will foam up to about five times its previous volume. Pour onto the greaseproof paper and leave to harden and cool.

Step Four : To serve, break up the cinder toffee – I place it in a resealable sandwich bag and whack it on a flat surface then sprinkle the shards over the tops of the verrines. Serve cool, but not cold.

Macaccino torte with toasted pecan and chocolate crumb

Recipe courtesy of Psychologies Magazine (October 2015) and taken from The Virtuous Tart by Susan Jane White.

Maca is the Lucozade of the granola-crunching, wheatgrass-swilling community. This golden fairy dust is supposed to strengthen stamina and virility too. If you’re curious, this mystical maca comes in powdered form resembling a sort of butterscotch flour. It’s fun to use, and if it does indeed boost libido, then it’s even more fun than expected. Good luck!

Makes 20 servings

For the base:
1 cup (110g) pecans
5 Medjool dates or pre-soaked regular dates, pitted and chopped
2 tablespoons cacao or cocoa powder
sprinkle of seat salt flakes

For the cream filling:
1 1/2 cups (170g) cashew nut butter
6 tblsp maple syrup or coconut blossom nectar
5 tblsp hot, strong coffee
3 tblsp maca powder
2 tblsp lucuma powder or 1 tsp vanilla extract
2-3 teaspoons tamari soya sauce
4 tblsp melted cacao butter
4-5 squares of dark chocolate, melted, to decorate
Coffee beans, to decorate (optional)

Step One : To make the base, put all the base ingredients in a food processor and whizz together until they begin to clump into a ball. You might need a tiny trickle of cold water or coffee to bring it all together, depending on how soft the dates are. You can post pecans first, but it’s not necessary.

Step Two : Press the mixture firmly into a non-stock 18cm springform tin, or whatever torte flan you have. Set in the freezer while you get going on the cream filling.

Step Three : To make the filling, give the cashew butter, maple syrup, hot coffee, maca, lucuma and tamari a good pelt in a high-speed blender or food processor. You don’t need to buy lucuma especially for this recipe – a dash of vanilla works just as well, but the lucuma will give buttery, caramel tones to the flavour.

Step Four : Slowly add the melted cacao butter to the mix while the motor is still running. You should have a glossy maca-fuelled ganache by now. Spread the filling over your base and refrigerate until set. You can happily keep this macaccino torte in the freezer too, for unexpected dates. To decorate, go mad with melted dark chocolate and a spoon, and parachute some coffee beans on top.