Tag: dessert

Lemon posset

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So I finally got around to trying lemon posset – this – in my mind typically British pudding.

Tt is basically a pannacotta without gelatin; instead the acid in the lemon juice helps the fat in the cream to solidify so the mixture sets. The texture is even better than that of pannacotta and the sharpness from the lemon makes the dessert feel lighter than it actually is.

I served mine with blueberries for added freshness but Tom Kerridge’s fennel biscotti seems like a divine pairing. After watching his BBC series on proper pub food I completely trusted his recipe to be perfect – and it was.

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Lemon posset, serves 6

After Tom Kerridge’s recipe.

425ml double cream

125g sugar

2 lemons, juice only

Bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes.

Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set.

Impromptu cheesecake with almond butter

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When inviting a friend over for dinner the same week as your office Christmas party and other outings, there might not be much time to prepare the meal in question. Luckily, I have a few tricks up my sleeve. Make a nice dip and serve with pitta chips while you make the maincourse. Then whip up an impromptu cheesecake with almond butter and you have a very happy dinner guest.

The cheesecake takes literally minutes to prepare and although the ingredients are quite humble – together they are just awesome. So do try this at home.

Impromptu cheesecake with almond butter, serves 2

6 digestive biscuits

200 g Philadelphia cheese

2-3 tbsp icing sugar

1 tsp vanilla

4 generous tsp almond butter

Crumble the biscuits. Place in a ziplock bag and smash with a rolling pin/ wooden spoon until crumbs. Mix Philadelphia and icing sugar either by hand or with an electric whisk. Layer biscuit crumbs, cheese mixture and almond butter in two glasses. Serve. 

Dulce de leche pannacotta

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To me, a great ending to a meal is some cheese, a pannacotta or a creme brulée. On Saturday after some homemade pizzas with bacon and chorizo I served this lovely caramel pannacotta.

It is incredibly easy to make, especially if you buy the dulce de leche readymade but also if you boil it yourself.

The panncotta is enough in itself but I added a dollop of caramel on top just for appearence and texture.

Dulce de leche pannacotta, serves 4

300 ml cream

ca 200 g (1/2 can) dulce de leche

2 gelatine leaves

Soak the gelatine in cold water. Bring cream and caramel to the boil in a saucepan while stirring. Remove from heat and add the gelatine, water squeezed out. Stir to incorporate. Leave to cool for a while before pouring into bowls. Leave to set in the fridge for at least 2 hours.

 

Simple pleasures

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Sometimes the simple pleasures in life are enough to put a smile on your face. One of my simple pleasures and favourite desserts are a plate of room temperature Ossau-Iraty cheese, a Basque ewe’s milk hard cheese. It is hard and creamy at the same time and the flavour is lovely. Especially paired with some truffle honey. Bliss!

Key lime pie

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The evening when mum and dad arrived we of course cooked them dinner. Their flight was slightly delayed so while I went to meet them at Paddington, Christopher prepared dinner; the cider chicken in creamy sauce.

Mum and dad’s suitcases were full of gifts for us; Easter eggs, Swedish sweets (cars and chocolate), nice blue towels for the bathroom, venison mince and wild ducks. And a few things I had asked them to bring; Swedish hard cheese (gräddost), some spices and Heinz chilli sauce which is not sold in the UK.


For dessert I had prepared a Key Lime Pie the day before, after a Hummingbird Bakery recipe. It was lovely and fresh! Only change I made was to halve the recipe, as there were only four of us. There were still half a pie left which I brought to work the next day. They liked it so much they’ve asked me to make more. 🙂

Key Lime Pie (halved recipe),  serves 6

250 g digestives

100 g melted butter

4 egg yolks

1 can (397 g) condensed milk

2,5 limes, juice and zest

2 dl whipping cream

Crumble the biscuits and mix with the melted butter. Press into a pie dish evenly, either using your hands or the back of a spoon. Pre-bake the case for 20 minutes in 175C. Leave to cool.

Lower the temperature to 150C. Mix egg yolks, condensed milk, zest and juice in a bowl. it thickens naturally. Pour it into the pie crust and bake for about 40 minutes until the filling has set. Leave to cool and refridgerate for a few hours. Whip the cream and spread it on top of the pie just before serving. Decorate with some more lime zest.

Pannacotta with raspberry syrup

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On Saturday we had the unusual pheasant eggs as a starter and for the maincourse we ate a classic in our house; chicken cannelloni. It is such a nice dish, creamy and comforting and it works both for a dinner party and a weekday.

But even better was the dessert! I tried a recipe from the Swedish blog Matplatsen. For once I actually followed the recipe (well, the ingredients list) but I changed the method a bit. 🙂 The pannacotta tasted lovely with all the vanilla, and the slightly tart syrup really worked to balance the creamy richness. Try this!

Vanilla pannacotta with raspberry syrup, serves 4

500 ml cream

1 vanilla pod

50 ml caster sugar

2 gelatine leaves

Syrup:

100g fresh raspberries (or frozen)

50 ml caster sugar

1 star anise

Put the gelatine in a bowl with cold water to soak. Cut the vanilla pod in half and place it in a saucepan. Add cream and sugar. Bring to the boil and simmer for a few minutes while stirring with a whisk. Remove from heat and divide into four containers.  Leave to cool then refridgerate for at least three hours. When they have set, make the syrup. Melt sugar in a pan, without stirring, when it has almost melted, add the star anise and raspberries. Simmer while stirring for a few minutes. Put the syrup through a sieve to remove the pits. Transfer to a bowl and leave to cool for a few minutes. Divide between the pannacottas and top them with a thin layer each. Place a raspberry or two on top. Refridgerate for another 30 minutes before serving.