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Dessert recipes

Lemon Posset with Summer fruit soup

For 4 persons

Lemon Posset
Ingredients
  • I pt double cream
  • 165g sugar
  • 4 lemons- juice and skin
  • Juice of 4 limes
  • 150ml white wine
  • 4 tbsp crème de cassis
  • 60g icing sugar
  • Mint
  • 450g strawberries, raspberries, blackberries, blueberries
  • Sugar and egg white to decorate the glasses
Method
  1. Bring the cream and sugar to the boil.
  2. When boiling add the juice and peel of the lemon for no more than a minute before straining the posset mix and placing in dishes.
  3. Place in the fridge for 2 hours to set.
  4. Mix the wine, lime juice, icing sugar and créme de cassis together.
  5. Cut the strawberries into quarters.
  6. Place the fruit into glasses.
  7. Fill with the soup.
  8. Cut mint and arrange as decoration.
Chocolate soufflé
Chocolate Soufflé
Ingredients
  • Ramekins brushed with butter and chocolate grated over the top
  • 100g sugar
  • 40g cocoa
  • 40g pure chocolate
  • 80g plain flour
  • 6 egg whites
  • 200g caster sugar
  • 200ml cream
  • 200g dark chocolate
  • 20ml whisky
Method
  1. Warm the milk in a saucepan.
  2. Mix the cocoa, flour and sugar together in a bowl.
  3. Add milk to the dry mix a little at a time before adding the contents of the bowl into now boiling milk.
  4. Add the pure chocolate to the mix for a minute before the mixture is ready.
  5. Whisk the egg whites until light and filling the bowl.
  6. Add the sugar a little at a time until a light meringue forms.
  7. Add the chocolate mixture to the bowl and mix with the meringue - the mixture should remain looking light.
  8. Place the mixture into a piping bag and fill the ramekins before baking them at 200°C for 10-15 minutes.
  9. Place the finely chopped chocolate in a bowl.
  10. Bring the cream to the boil in a saucepan before adding the chocolate and mix.
  11. Finally add whisky to the sauce.
  12. Make a small hole in the soufflé into which you pour the chocolate sauce.
Summer fruit strudel
Strudel
Ingredients
  • 1 ¾ oz vegetable oil
  • 10oz strong flour
  • ¼ pint tepid water
  • 1 egg
  • Pinch of salt
  • Water, sugar, flour
  • 750g various summer fruits
  • 125g sugar
  • 150g ground almonds
Method
  1. Sieve the flour into a large bowl.
  2. Make a hole in the centre of the flour and fill with all the other ingredients for the paste.
  3. Mix together until it adopts a 'tacky' texture.
  4. Leave to rest overnight.
  5. Cover a towel in flour and stretch the paste to be around the same size as the towel.
  6. Brush the edges with water and fill 2/3 of the paste with the fruit, sugar and almonds all mixed together.
  7. Roll the strudel, brush with milk and sprinkle with sugar.
  8. Bake for 20 minutes at 180°C.
Dunbrody Kiss
Dunbrody Kiss
Ingredients
  • 450g plain chocolate, broken into pieces
  • 5 eggs, separated
  • 600ml cream
  • 1 fun size Mars bar, chopped
  • 50g cornflakes, lightly crushed
For the Chocolate Shards
  • 50g plain chocolate, broken into pieces
  • 50g white chocolate
For the Chocolate Ganache
  • 75g plain chocolate
  • 75ml cream, plus a little extra if necessary
  • Handful halved strawberries and raspberries, to decorate
Method
  1. Melt the plain chocolate in a heatproof bowl set over a pan of simmering water.
  2. Leave to cool a little.
  3. Lightly beat the egg yolks and then whisk into the melted chocolate until well combined.
  4. Whip the cream in a bowl until you have achieved soft peaks and then whisk into the chocolate mixture.
  5. In a separate bowl, beat the egg whites until stiff and then fold into the chocolate mixture.
  6. Divide among 6 x 200 ml round teacups that have been lined with cling film.
  7. Chill for at least 2 hours or overnight is best.
  8. When the chocolate mousse has set, melt the mars bar in a small pan.
  9. Remove from the heat and fold in the cornflakes.
  10. Leave to cool a little and then add a layer to each chocolate mousse to form a crunchy base.
  11. Place in the freezer for at least 2 hours or up to one month is fine.
  12. To make the chocolate shards, melt the plain chocolate in a heatproof bowl set over a pan of simmering water.
  13. Repeat with the white chocolate in a separate bowl.
  14. Leave to cool to room temperature.
  15. Line a baking sheet with cling film.
  16. Spoon on blobs of the plain and white chocolate and then cover with another piece of cling film.
  17. Gently roll until the chocolate blobs meet and form one even layer.
    18. Place in the freezer for at least 10 minutes or up to one month is fine.
  18. To make the chocolate ganache, place the chocolate and cream in a pan and cook gently for 1-2 minutes until melted, stirring.
  19. The consistency should coat the back of a wooden spoon.
  20. If you think it is too thick, add a little more cream.
  21. Leave to cool and use immediately or transfer to a bowl, cover with cling film and chill until needed.
  22. This will keep happily for two days in the fridge.
  23. When almost ready to serve, warm the the chocolate ganache in a heatproof bowl set over a pan of simmering water.
  24. Invert the teacups on to a wire rack set over a clean tray and then carefully peel away the cling film.
  25. Ladle a little of the chocolate ganache over each one until completely coated, allowing the excess to drip on to the tray below.
  26. Using a spatula, scrape the excess chocolate ganache into a small pan and reheat gently.
  27. Leave to a cool a little.
  28. Using a fish slice, transfer the coated chocolate mousses on to serving plates and leave to defrost at room temperature for 10 minutes, then decorate with the strawberries and raspberries and drizzle around the cooled chocolate ganache.
  29. Now working quickly, remove the sheet of chocolate shards from the freezer and peel away the cling film, then break into shards and stick two into the top of each Dunbrody Kiss.
Pear millefeuille with baileys cream
Millefeuille
Ingredients
  • 3 pears- peeled and cored
  • ½ cinnamon stick
  • ½ vanilla pod
  • 1 pt water
  • 175g sugar
Filo Discs
  • 1 sheet filo pastry
  • 150g icing sugar
Cream
  • 200ml cream
  • 20g icing sugar
  • 50ml Baileys
  • Caramel sauce and some marinated raisins to decorate the plate
Method
  1. Bring the water, sugar, vanilla and cinnamon to the boil before adding the pears.
  2. Cook the pears for about 20 minutes with silicone paper over the top.
  3. When ready, place in fridge to cool.
  4. Cut the filo pastry into 5 different sized circles.
  5. Brush with water and dust with icing sugar.
  6. Bake at 200°C until they become golden brown.
  7. On the plate - cut the pear into 5 slices and place on top of the filo pastry.
  8. Mix the ingredients for the cream and serve with the millefeuille.