Food & Drink | 5 Classic Summer Desserts

Food & Drink | 5 Classic Summer Desserts

Indulge yourself with these 5 classic summer desserts

Recipe: Summer Berry Brioche

Serves 6-8

Ingredients
6 tbsp Bonne Maman Black Cherry Conserve
200ml pomegranate and raspberry juice
225g brioche bread, cut into large, bite-sized pieces
225g fresh raspberries or blueberries
225g fresh, pitted cherries
225g strawberries, halved or sliced
Crème fraiche, to serve

Method:

  • Put the conserve and juice into a small saucepan and heat together gently until the conserve has melted. Bring to the boil and bubble for 2-3 minutes until lightly thickened and syrupy.
  • Tip all the brioche into a deep, glass serving bowl and pour over the warm syrup. Put a small plate on top, press down and add a weight. Chill overnight.
  • Spoon the fresh fruit over the brioche and top with spoonfuls of crème fraiche before serving.

Recipe supplied by Bonne Maman

TOP TIP
We used pomegranate juice as it’s not too sweet but any red fruit juice such as blackcurrant or blueberry could also be used with a squeeze of lemon juice.

Main image copyright: Bonne Maman UK

 

Recipe: Strawberry Ripple Ice Cream

Serves 4-6

Food & Drink | 5 Classic Summer Desserts

Image copyright: Bonne Maman UK

Ingredients
1x 300ml carton double cream
300ml (1/2 pint) full-fat Greek yoghurt
275g (10oz) Bonne Maman Strawberry Conserve
2 tbsp liqueur, such as Crème de Cassis
3-4 sugared rose petals, crushed
4-6 waffle cones to finish

Method:

  • Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yoghurt and 200g (7oz) of the conserve. Spoon half the mixture into a freezer-proof container that is about 5cm (2 inches) deep.
  • Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.
  • Spoon over the remaining cream mixture and freeze for at least 3 hours (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top.

Recipe from Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available at Amazon, WH Smith and Waterstones, £12.99. Recipe development by Moyra Fraser. Bonne Maman

TOP TIPS

  • The ice cream should be made one day and eaten the next.
  • As it is a no-churn recipe, the longer it remains in the freezer, the more ice crystals grow and it loses its creamy texture.
  • Soften the ice cream in the fridge for about 30 minutes before using.

 

Recipe: Berries and Cherries Syllabub

Serves 6

Food & Drink | 5 Classic Summer Desserts

Image copyright: Bonne Maman UK

Ingredients
125g (4oz) Bonne Maman Berries and Cherries Conserve
150ml (¼ pint) medium white wine – Chardonnay is good
150g (5oz) caster sugar
1 tbsp Grand Marnier
2 tbsp Cassis
1x 600ml carton double cream
Bonne Maman Galettes, to serve

Method:

  • Place the conserve, wine, sugar, Grand Marnier and Cassis in a saucepan, stir to mix and leave over a very gentle heat for about 20 minutes or until the sugar has dissolved. Remove and allow to cool for about 30 minutes.
  • Add the cream to the conserve and wine mixture. Using a hand-held electric whisk, whisk until the mixture stands in soft peaks – this will take slightly longer than whisking cream due to the extra liquid. Take care not to over-whip as the mixture may separate.
  • Pipe or spoon into tall glasses and place into the refrigerator for 30 minutes to set. Serve with Bonne Maman Galettes.

Recipe from: Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available through Amazon, WH Smith and Waterstones, £14.99. Recipe development by Moyra Fraser. Bonne Maman

TOP TIP:

  • Add the cream to just half the conserve and wine mixture and continue as above. Divide the remaining conserve and wine mixture between serving glasses and top with the syllabub to get a layered look.

 

Recipe: Summer Fruit Baked Cheesecake

Serves 10-12

Prep: 25 minutes | Cook time: 45 minutes

Food & Drink | 5 Classic Summer Desserts

Image copyright: www.loveoggs.com

Ingredients

For the base
250g gingernut biscuits
100g vegan butter, melted (we used Naturli vegan butter)

For the filling
150g cashew nuts (soaked overnight or for a minimum of 4 hrs)
300g silken tofu, drained
100g caster sugar
½ lemon, juiced
3 tbsp cornflour
2 tbsp vanilla bean paste
Pinch sea salt
3 tbsp OGGS® Aquafaba
150g raspberries
Icing sugar, to dust

For the coulis
150g raspberries
150g strawberries
25g caster sugar
100g blueberries

Method:

  • Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line the base and sides of a 20cm spring-form cake tin with baking parchment.
  • For the base, blend the biscuits to a fine powder, add the melted butter, pulse to combine, then tip into the cake tin and compact down with the back of a spoon. Set aside.
  • Place all the ingredients for the filling, except the Oggs Aquafaba and raspberries, in a high-powered food processor and blend until silky smooth. Tip into a bowl.
  • In a separate bowl, whisk the OGGS® aquafaba until pale and fluffy. Gently fold the aquafaba though the cheesecake mix until evenly combined then mix in the raspberries. Pour over the biscuit base, tap the tin on the worksurface a few times to smooth the top then place on a baking tray and bake for 40-45 mins or until the cheesecake has set. Turn off the oven and leave to cool fully to prevent cracking. Chill in the fridge for a minimum of 2hrs to allow the flavours to mature and the cheesecake to set up.
  • For the coulis, toss the raspberries and strawberries in a small pan with the sugar. Cover with a lid and place over a medium heat for 5 mins, swirling the pan occasionally until they have a saucy consistency. Remove from the heat and fold through the blueberries. Cool fully.
  • Drizzle the coulis over the cheesecake and dust with icing sugar to serve.

Recipe supplied by www.loveoggs.com

TOP TIPS:

  • The cheesecake will keep for up to 3 days in the fridge.
    The longer you leave it, the denser it will become. Top with
    the coulis just before serving.
  • Swap the gingernut biscuits for the equivalent weight of Lotus Biscoff original biscuits for a delicious twist.

 

Recipe: Raspberry Sorbet

Makes 1 tub (serves 4)

Food & Drink | 5 Classic Summer Desserts

Image copyright: www.loveoggs.com

Ingredients:
100g caster sugar
100g water
300g raspberries, frozen or fresh
½ lime, juice only
100ml OGGS Aquafaba
½ tsp cream of tartar

Method:

  • 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 until 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, until 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 best!

Recipe supplied by www.loveoggs.com

TOP TIP:

  • Serve with mint leaves and extra raspberries for a little more freshness.

 

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