Black Forest Giant Doughnut

Today is #NationalDonutDay. I can only assume from the spelling that it applies to those in the States and yet here I am baking a Black Forest Giant Doughnut. Any reason to eat doughnuts is good enough for me!

FF Black Forest Giant Doughnut
Black Forest Giant Doughnut chocolate sponge with swirls of cream and cherries.

I have been wanting to bake a Black Forest Gateaux for ages, so took the opportunity of making a Black Forest Giant Doughnut. Indeed if you do not have doughnut moulds – mine were from Lakeland are were very reasonably priced – I see no reason why this recipe shouldn’t work using 7-8″ sandwich tins.

This has the absolute lightest of sponges and I opted to add a little Kirsch (cherry liquer) which is absolutely optional.

In season I would have used fresh cherries, that had been macerated in a little liquer and sugar, as they are not quite in season yet, I opted for tinned cherry pie filling. Morello cherry jam would also work well here. This is a very adaptable recipe. Use whatever you have to hand, or can easily get hold of.

FF Black Forest Giant Doughnut.
Black Forest Giant Doughnut deliciously easy to make and assemble.

Hopefully if our cherry tree is laden with as much fruit, as it had blossom I will remake this Black Forest Giant Doughnut and add an extra photo. Meanwhile back to the bake in hand.

Even though this is a giant doughnut I would happily bring it out for dessert after dinner, or serve with afternoon tea on a sunny day in the garden. Mostly I would encourage you to share this delicious bake. It is simply too good to be kept hidden away.

Two slices will be popped around to our neighbours in a little while. The sheer joy of pleasure and surprise when I turn up, unannounced, with baked goodies is THE most important aspect of baking for me. Sharing is at the very heart of what I do and who I am. If a small gift can bring a smile to someone’s face, well that brightens my day.

Recipe: Makes one Black Forest Giant Doughnut serves 8

200g/7oz Unsalted Butter –  plus a little extra for greasing the moulds

200g/7oz Caster Sugar

Scant pinch of salt – no more than 1/4 tsp

1 tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

75g/3oz Cocoa Powder

125g/4oz Plain White Flour

1.5 tsp Baking Powder

For the filling/topping:

200ml/8fl oz Double Cream

1 x 410g Tin Cherry Pie Filling – note morello cherry jam and fresh cherries can be used instead.

Optional – 1tbs Kirsch

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • Grease the inside of both doughnut moulds well with soft butter.
  • In a large bowl add the butter and sugar.
  • Whisk/beat until pale and creamy. Approx 5 minutes, this helps create a very light sponge.
  • Add all 6 eggs and the vanilla extract to the bowl – I always crack my eggs into a separate bowl first.
  • Sift the flour, salt, cocoa powder and baking powder into the bowl.
  • Whisk/beat on a slow speed until all the ingredients have come together.
  • Using a large spoon give the chocolate sponge mix a good stir to ensure all the ingredients are well combined.
  • Divided the cake batter in half and spoon into each of the 2 doughnut moulds.
FF Black Forest Giant Doughnut
Two halves of a giant doughnut ready to be baked.
  • Place the doughnut moulds on to a baking tray, ensuring they don’t squash each other (I actually switched trays after this photo was taken).
  • Put the tray into the centre of the oven and bake the doughnut halves for 30-40 minutes.
  • The doughnut halves are baked when they spring back from a light touch.
  • Once baked remove the doughnut halves from the oven.
FF Black Forest Giant Doughnut
Each half of the giant doughnut is beautifully baked.
  • Carefully place each silicone mould on to a cooling rack.
  • If adding Kirsch carefully prick each mould lightly with a cocktail stick, being careful not to puncture the silicone mould.
FF Black Forest Giant Doughnut
Lightly prick the sponge all over so that the Kirsch can be absorbed.
  • Spoon half a tablespoon of Kirsch over each half of the doughnut sponge whilst it is still hot.
  • Leave to cool for 5 minutes and then turn each of the sponges out onto the cooling rack. Cool fully before decorating.

Decorating your Black Forest Giant Doughnut:

  • In a medium bowl add the double cream and whip until it holds a firm peak.
  • Fill a piping bag with a large star tip (I use Wilton #1M) with the whipped cream).
  • Place one half of your doughnut, flat side up on a cake stand or plate.
  • Reserving 8 whole cherries to decorate the top, spoon the cherry pie filling on to the bottom half of the doughnut – DO NOT over fill.
FF Black Forest Giant Doughnut
Spoon slightly less filling than I have, this splurged a bit when the top was put on!
  • Pipe the cream in a swirl pattern on top of the cherries.
FF Black Forest Giant Doughnut
Beautifully piped whipped cream in the centre of the giant doughnut.
  • Place the top of the doughnut on to the base. Wipe away any excess cherry syrup – notice that in my finished photos there isn’t a doilie 😉
  • Pipe 8 swirls evenly around the top of the doughnut and top each with a reserved cherry.
  • Pipe stars around the outside of the middle of the doughnut, this creates a tidy, professional finish.
FF Black Forest Giant Doughnut
Black Forest Giant Doughnut the piped cream stars around the middle give a finished, professional look.

Serve your Black Forest Giant Doughnut cut into generous slices, with a smile and a lovely hot drink!

FF Black Forest Giant Doughnut
Black Forest Giant Doughnut a real treat.

Perfect with candles as a birthday cake. Did I mention I had Black Forest Gateaux every year, for my birthday as I was growing up. It was not hard for me to take this delicious classic recipe and turn it into an amazing giant doughnut.

Such a stunning, yet easy to accomplish bake. A slice of Black Forest Giant Doughnut is bound to evoke memories of the retro gateaux and break out smiles once tasted and devoured!

If you have enjoyed this Black Forest Giant Doughnut Recipe here are some others you may like to try:

Raspberry and Cream Giant Doughnut

FF Black Forest Giant Doughnut
Delicious Raspberry and Cream Giant Doughnut

Black Forest Cupcakes

FF Black Forest Giant Doughnut
Black Forest Cupcakes with mascarpone.

Lemon Blueberry Cupcakes

FF Black Forest Giant Doughnut
Lemon Blueberry Cupcakes fruity deliciousness.

I really want to encourage you to buy a doughnut mould. This is not a sponsored post, i very much doubt that Lakeland even know I exist! That said, the moulds creat such a beautiful rounded doughnut shape, are incredibly easy to use and inepensive to buy. Perfect as a gift or for putting on your own birthday list.

Whatever you are making and baking in your kitchens this weekend, I hope you laugh lots, have plenty of fun and enjoy feasting on your amazing creations with friends, family and neighbours.

If you know someone who’ll be spending Saturday evening, or Sunday aftenoon alone, why not invite them round. Even if it’s just for a cup of tea and slice of cake, you will make someone else feel valued and cared for and they may even make you smile in return!

Sammie xx

Share This Facebooktwittergoogle_plustumblr

Toffee Apple Crumble

So it is June 1st 2016 today. If you were expecting an ice cream recipe, or a light, summery pavlova, sorry folks. It’s been pouring with rain since yesterday, with very little let up and it’s cold. Instead I have a wonderfully comforting pudding for you, Toffee Apple Crumble.

FF Toffee Apple Crumble
Toffee Apple Crumble tart Bramley apples topped with a toffee crumble mix.

The perfect combination of flavours. Tart, just cooked slices of Bramley apple, covered in a light crumble with more than a hint of toffee flavour.

FF Toffee Apple Crumble
Toffee Apple Crumble a delightfully comforting pudding.

Toffee Apple Crumble came about as the result of a need for something warm and comforting, that was also not too labour intensive to make. Whatever the reason; tiredness, pain, just-can’t-be-bothered, it’s been a long day, this recipe is quick and easy to make. Bake in the oven, whist you relax and you have yourself a top notch pudding that feels like a warm blanket is being wrapped around you as you eat.

I will also confess an extra cheat. I had 2 x 300g packets of ready prepared, frozen Bramley apple slices, from  Waitrose in the freezer. Some days I just have to use ready prepared and I’m good with that.

FF Toffee Apple Crumble
Toffee Apple Crumble extra yummy when served with homemade custard.

Now, in all honesty, I wouldn’t describe myself as a ‘pudding’ person. In most instances I’d rather have cheese and biscuits…….. Thought I’d give you all a moment there to digest that fact (my puns are getting worse!!!).

However strange it may seem, I do actually like a proper pudding instead of a meal. Yesterday, when I made this Toffee Apple Crumble, I actually ate it for lunch. Quite often, for example over Christmas, I’ll have Christmas pudding and cream for lunch or supper. So I do enjoy puddings, just on their own, as a meal in itself!

I know I am in the minority and that there is such a thing as a ‘pudding tummy’ where, once you have finished your main meal there is ALWAYS room for something a little sweet to round off the meal. I applaud you, I really do. When I’m full, well, that’s me finished. No pudding or cheese and biscuits.

Oh how I wish I could eat as much as I did when I was younger and competing in every sport I could!!!

FF Toffee Apple Crumble
Toffee Apple Crumble a tasty twist on a classic dessert.

Oddly, I really enjoy making puddings. My hubby is definitely a pudding man. Upon receiving a microwave as a wedding present, it took him under 30 seconds to find the recipe for lemon sponge! Something I still have yet to make for him. Oops!

I think it is the joy of seeing someone’s face, full of pleasure, as they tuck in and devour a well made, tasty pudding, that gives me so much pleasure. My wonderful hubby’s face when he saw the Toffee Apple Crumble, was absolute pleasure. Married twenty years this year and I still enjoy cooking for him as much as I always have.

Recipe: Toffee Apple Crumble serves 6 real pudding lovers!

250g/9oz Plain White Flour

1/2tsp Baking Powder

175g/6oz Unsalted Butter – cold and cut into cubes

1/2 packet  Wright’s Baking  Toffee Cake Mix – TIP make double the amount of crumble topping add a whole bag of Toffee Cake Mix and freeze half in a freezer bag for up to 3 months!

2 tablespoons Demerara Sugar

600g Peeled Sliced Bramley Apples – peeled weight – start with approx 1kg of apples

1 teaspoon Corn Flour

1 teaspoon Cinnamon

1 tablespoon Granulated Sugar

Method: Preheat the oven to 180C/160C fan, gas mark 4

  • Place the flour and baking powder in a large bowl, add the cold, cubed butter.
  • Use either a pastry cutter to cut the butter into the flour see Perfect All Butter Shortcrust Pastry, or rub the butter into the flour until it resembles breadcrumbs.
  • Add the toffee cake mix into the bowl and thoroughly mix.
  • Place the Bramley apple slices in a deep pie dish.
  • Add the corn flour, sugar and cinnamon and toss the apple slices, to coat them with clean hands.
  • Cover the apple slices with the toffee crumble mix and then sprinkle over the demerara sugar for extra crunch and an added toffee flavour.
FF Toffee Apple Crumble
Toffee Apple Crumble ready for the oven.
  • Place the Toffee Apple Crumble dish onto a baking tray and place in the centre of a preheated oven.
  • Bake for 1 hour, or until the top is golden and the apples underneath are softened.
  • Once baked remove from the oven and allow to sit for 15 minutes before serving. I’ve found that letting a crumble sit for a while stops the topping from falling apart as I dish it up.
  • Serve with homemade custard (recipe coming soon), cream, vanilla ice cream, or on it’s own. If it hadn’t been so cold and wasn’t raining, I would absolutely have gone out to the garage and had  Very Vanilla Ice Cream with my custard!
FF Toffee Apple Crumble
Toffee Apple Crumble and homemade custard.

Toffee Apples are traditionally associated with Autumn, when apples are in abundance. My Toffee Apple Crumble brings those flavours together in a dessert that is perfect, whenever a warm, comforting pudding is needed.

If you have enjoyed this Toffee Apple Crumble recipe here are a few others you may also like:

Amazing Apple Pie

FF Amazing Apple Pie
Amazing Apple Pie with a delicious pie crust

Blackberry Nectarine Tart

FF Blackberry Nectarine Tart
Blackberry Nectarine Tart quick and easy with puff pastry.

Almond Blackberry Pear Crumble

FF Almond Blackberry Pear Crumble
Almond Blackberry Pear Crumble another fast ic crumble recipe.

Do you have a ‘pudding tummy’?

Do you choose your dessert first, when out for a meal?

I love hearing what your eating habits are, as weird as that sounds. I’m not talking peculiar flavour combinations, simply which foods you prefer and those you try to avoid.

Thank you again for all the kind comments that you leave here on the blog and on Instagram and Twitter. Please keep them coming along with the gorgeous photos of your makes and bakes.

I hope the weather is beautiful wherever you are and you can enjoy feasting and haing fun in the sun!

Sammie xx

Wright’s Baking sent me some cake mixes to try. I was not paid for writing this post and as always, all pictures, content, opinions and views are my own. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Strawberry Eton Mess

Oh how I love summer fruit. Ruby red strawberries, crimson through to black cherries, tart yet sweet raspberries and the array of different currents. I am definitely a soft fruit fan and love to eat them freshly picked, or use them in delightful, dessert recipes. This Strawberry Eton Mess is a classic English dessert, that is best made with fresh, local strawberries.

FF Strawberry Eton Mess
Strawberry Eton Mess a delicious trio of ingredients.

Homemade pavlova provides a crisp and marshmallow like texture that I’ve enveloped in lightly whipped cream, with sweet luscious strawberries.

FF Strawberry Eton Mess
Strawberry Eton Mess the perfect make ahead dessert.

This Strawberry Eton Mess is so easy to assemble and is brilliant as a make ahead dessert. The pavlova can be made the same day, or even the day before, strawberries can be hulled, quartered and left covered in a bowl and the cream takes only a couple of minutes to whisk by hand.

All the ingredients can be assembled prior to serving, for a stress free delectable dessert!

FF Strawberry Eton MessStrawberry Eton Mess a classic English summer dessert.

True to my word, I am adding more desserts to Feasting is Fun. My family are loving the new-ish aspect to my blog!!

This Strawberry Eton Mess is probably one of my favourite desserts. The differing textures within the pavlova and the fresh local strawberries really make this a stunning dish. As with all recipes, especially those that have few ingredients, it really is worth buying the best that you can afford. Or in the case of this dessert, taking the time to make your own pavlova.

I know ready made meringues are easily available in supermarkets, they won’t give the marshmallow inner softness that a homemade pavlova yields. If you make your own ice cream like my  Strawberry Ripple Ice Cream then you will be left with 4 eggs whites. The exact amount needed for this recipe.

FF Strawberry Eton Mess
Strawberry Eton Mess topped with a drizzle of strawberry jam.

I was fortunate to win some Hartleys strawberry jam on Twitter. Warmed slightly, so that it becomes a sauce, it adds the perfect finishing touch to this dessert. The bright red colour contrasts beautifully with the pale cream meringue and it lends an extra strawberry hit as you take your first mouthful.

Recipe: Strawberry Eton Mess serves 6

For the pavlova:

4 Large Egg Whites – preferably free range or organic

150g/5oz – 1 US Cup Icing Sugar

2tsp Corn Flour – also known as corn starch

1tsp White Wine or Cider Vinegar

1/2tsp Vanilla Extract – I use –Nielsen-Massey

For the Strawberry Eton Mess:

400g/ Fresh British Strawberries

300ml Double Cream

1tsp Vanilla Bean Paste – again I use Nielsen-Massey

1tbsp Caster Sugar

1tbsp Strawberry Jam – I used Hartley’s Best Strawberry Jam – warm slightly before drizzling onto the Strawberry Eton Mess

Method: Preheat the oven to 200C/180C fan, gas mark 6

  • Line a large baking tray with baking parchment that has a 20cm circle, drawn in pencil, on the underside.
  • Into a spotlessly clean, large bowl place the egg whites.
  • Whisk until the egg white hold a stiff peak.
FF Strawberry Eton Mess
The meringue peaks stand proud.
  • Whilst whisking on a medium speed gradually add the sugar. Continue whisking until the meringue is glossy and shiny.
  • Sift in the cornflour and add the vanilla and vinegar.
FF Strawberry Eton Mess
Shiny, glossy meringue, ready to have the extra ingredients folded in.
  • Using a large metal spoon gently fold in the added ingredients into the meringue, turning the bowl until they are fully incorporated.
  • Spoon the meringue on to the baking parchment, keeping within the circle marked on the reverse.
  • Spread the meringue out so that it forms a circle and slightly build up the sides so that they are a little higher than the centre.
FF Strawberry Eton Mess
This pavlova is ready for the oven.
  • Place the pavlova into the centre of the oven and immediately turn the temperature down to 140C/120C fan, gas mark 1.
  • Bake for 1 and 1/4 hours. Then turn off the oven and leave the pavlova to cool inside the oven with the door very slightly ajar.
  • Once cooled removed the pavlova from the oven.
FF Strawberry Eton Mess
The cooked pavlova.
  • Cover the pavlova and baking tray in cling film until ready to use.

Assembling the Strawberry Eton Mess:

  • Hull and cut the strawberries into halves or quarters, depending on their size.
  • Into a large bowl add the cream, vanilla bean paste and caster sugar.
  • Whip the cream until it thickens, but is still floppy – not stiff.
  • Add the strawberries, break the pavlova up into bite size chunks and add those too.
FF Strawberry Eton Mess
Strawberry Eton Mess you can see the marshmallow insides of the pavlova.
  • Fold all the ingredients together with a large metal spoon.
  • Serve in pretty glass bowls with a drizzle of slightly warmed strawberry jam.
FF Strawberry Eton Mess
Strawberry Eton Mess serve with a spoon and a smile.

Such an easy to assemble dessert, with a little preparation beforehand, you too can sit down and enjoy eating this with family, friends, or whoever you have invited round.

If you wanted to up this Strawberry Eton Mess to the next level, a drizzle of my Boozy Berry Sauce, served cold, on top would be a fantastic idea! That’s one for the adults though.

Strawberries and cream are such a classic combination and here, in this dessert, they are lifted by the presence of amazing, homemade pavlova.

Tip: The pavlova itself can be covered in whipped cream and tart berries (passionfruit is also exceptionally good). One recipe two desserts!

If you have enjoyed the recipe for this Strawberry Eton Mess here are a few others you might like:

Lemony Strawberry Pavlova

FF Straw Eton Mess
Delicious Lemon Pavlova slathered in cream, decorated with strawberries and finished with a limoncello drizzle.

Raspberry Chocolate Ice Cream Sundae

FF Strawberry Eton Mess
Vanilla ice cream layered with chocolate meringue and unbelievably good raspberry sauce.

Chocolate Brownie Raspberry Cheesecake

FF Strawberry Eton Mess
Light Raspberry Cheesecake on a Chocolate Brownie base – so good.

Do you enjoy desserts?

I hope you’ve enjoyed this post and have been encouraged to make and bake a pavlova. It doesn’t matter if they sink, or crack as it can all be covered with cream and fruit, or crumbled into the best Strawberry Eton Mess you have ever eaten!

Have fun making and baking in your kitchens. Keep the photos and comments coming, I’d especially like to see ones of you sharing your delicious feasts?

Sammie xx

This is not a sponsored post, the jam was won in a competition on Twitter.

Share This Facebooktwittergoogle_plustumblr

Strawberry Ripple Ice Cream

I love ice cream. In fact I love it so much that I really enjoy making my own. There are endless flavour possibilities and combinations AND it’s made with real cream. No extra additives needed. Today I bring you Strawberry Ripple Ice Cream.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream perfect on a hot sunny day.

Dreamy, creamy strawberry ice cream, with an intense strawberry syrup rippled through. This isn’t any ordinary ice cream, this is THE best Strawberry Ripple Ice Cream you could ever imagine.

And you too can make it at home. It’s really easy!

You make a vanilla custard, make a strawberry coulis, mix, freeze and that’s when the magic happens!

Ok so there’s a tiny little bit more to it than that, but preparation time for this delicious ice cream is about 15 minutes.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream you know you want to dig in?

I love properly churned ice cream, by that I mean ice cream that is mixed whilst it freezes. It allows the ice crystals to stay really small and results in the creamy texture we all associate with ice cream.

As our old ice cream maker is literally on it’s last legs, I have a new one from Andrew James it can be found here and has won a coveted Which Best Buy Award. Having said before that any new piece of kitchen kit needs to earn it’s place in my kitchen, I’d say if you love ice cream, it definitely worth buying an ice cream maker. They are fairly small appliances and I keep the ‘frozen’ bowl part permenantly in the freezer, whilst the other parts stay in the box.

FF Strawberry Ripple Ice Cream
Bring out a tub of this Strawberry Ripple Ice Cream and see the smiles appear!

The ice cream custard base pretty much stays the same and then you can add whatever flavours – you just wait until I start making chocolate versions 😉.

So having an ice cream maker in our kitchen is essential. For those of you on a gluten free diet, ensure the corn flour that you but is certified gluten free, then you can happily make these delicious, dreamy treats. Everyone should be able to enjoy ice cream, so for those of you with lactose/dairy/egg intolerance I will be working on some extra recipes so that you too can enjoy this delightful, cooling treat during the summer.

There is one thing that I do feel passionately about and that is good quality, seasonal produce. If you grow your own fruit even better! Using British frozen fruit, which I do often during the colder months is a great alternative, as is using tinned fruit. I use tinned peaches to make my Peach and Banana Smoothie in the winter and it tastes utterly delicious. That doesn’t mean I don’t eat some imported produce, but here in the UK we have incredible ‘Pick Your Own’ farms, farmers markets and even some supermarkets that stock local produce.

I guess what I’m saying is, life is about balance. If we can support our Britsh farmers and even grow some of our own fruit and veg (watch out or an exciting new gardening diary, coming soon on this blog) we are not only getting the freshest produce, picked at it’s peak, but also supporting our farmers and local producers too.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream

Recipe: Makes 1 litre Strawberry Ripple Ice Cream

400g British Strawberries

2tbsp Framboise – raspberry liquer – substitute with apple juice if preferred

1tbsp Fresh Lemon Juice

8tbsp Caster Sugar

300ml Double Cream

300ml Milk – whole or semi-skimmed

1tsp Corn Flour (also known as corn starch)

4 Large Free Range Egg Yolks – the egg whites can be frozen for up to one month  (perfect for making Lemony Strawberry Pavlova)

1tsp Vanilla Extract – I use Nielsen-Massey

Method: Ensure the ‘frozen’ part of your ice cream maker has been in the freezer for at least 24 hours – or according to manufacturers instructions.

Making the Ice Cream Custard Base:

For step by step photographs of how to make the ice ceram custard base please see here

  • Place the milk and cream into a heavy based saucepan over a medium heat.
  • In a heatproof bowl add the egg yolks, 6 tablespoons of caster sugar, vanilla extract and corn flour. Whisk until pale and frothy.
  • When the cream/milk in the pan has reached scalding point – small bubbles appear around the edge of the milky liquid, but it has not boiled – remove the pan from the heat.
  • With the whisk on slow speed gently pour the hot milky liquid into the bowl with the whisked egg yolks.
  • Once combined tip the whole mixture back into the saucepan and cook over a low heat until the custard thickens and covers the back of a wooden spoon.
  • Pour the hot custard into a heatproof bowl, through a fine sieve.
  • Place cling film directly on top of the custard to stop a skin from forming.
  • Allow the custard to cool slightly before placing the bowl in the fridge to chill.
FF Strawberry Ripple Ice Cream
Ice Cream base ready to be covered in cling film.

Making the Strawberry Coulis and Sauce:

  • Wash the strawberries and pat dry with a clean tea towel.
  • Remove all of the green stems (hull) and place the strawberries into a blender.
  • Add 1 tablespoon of caster sugar, the framboise and lemon juice.
  • Pulse and then blend on a high speed until you have a very smooth purée.
FF Strawberru Ripple Ice Cream
Fresh strawberry coulis.
  • Pour half of the strawberry coulis into a small saucepan and add 1 tablespoon of caster sugar.
  • Cover the other half with cling film and place in the fridge.
  • Gently bring the strawberry coulis in the saucepan up to a boil and continue to let it bubble until reduced by half. You will be left with an intensely strawberry, jam like syrup. Pour into a bowl to cool.

Churning the Ice Cream:

  • Set your ice cream maker up as per the instruction manual.
  • Pour the non concentrated strawberry coulis into the custard base and stir.
  • Pour the strawberry ice cream base into the machine maker and churn until you have a thick, but not solid, ice cream. Mine took approximately 20 minutes to curn to a thick, yet still soft, ice cream.
  • Stop the ice cream maker and remove the lid.
FF Strawberry Ripple Ice Cream
Creamy, thick strawberry ice cream.
  • Remove the plastic churning paddle and lick off all the soft ice cream to ensure it tastes good!
  • Using a silicone spatula transfer the ice cream to a suitable, freezer proof, ice cream tub.
  • Pour over the concentrated strawberry syrup and using a wooden spoon handle, ripple the intense strawberry syrup through the ice cream.
FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream such an intense strawberry colour.
  • Place the Strawberry Ripple Ice Cream into the freezer to completely firm up, 4-8 hours.
  • To serve, remove the ice cream from the freezer 10 minutes before serving. The small amount of alcohol added, stops this ice cream from setting completely solid.
  • Scoop into a waffle cone or bowl and enjoy!
FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream creamy, with an intense ripple of strawberry running through!

Ice Cream has to be right up, at the top, on my list of summer comfort foods. Whether it’s a sweltering hot day and I just want to cool down, or Wimbledon is on telly and I’m dragging out dinner, because the match is too good to miss. A cooling scoop of ice cream, in a cone, hits the spot.

If you haven’t tried making ice cream before, yet love it as much as I do, why not get an ice cream maker? You can play around with flavours, textures and make whatever combination you like!’

If you’ve enjoyed this recipe for Strawberry Ripple Ice Cream here are a couple of other recipes you might like too:

Blackberry Chocolate Chunk Ice Cream

FF Strawberry Ripple Ice Cream
Blackberry Chocolate Chunk Ice Cream a great flavour combination.

Raspberry Chocolate Ice Cream Sundae

FF Strawberry Ripple Ice Cream
Raspberry Chocolate Ice Cream Sundae can be eaten any day of the week 😉

Very Vanilla Ice Cream

FF Strawberry Ripple Ice Cream
Very Vanilla Ice Cream great for sandwiching between two cookies!

 

Ice Cream is such a great dessert option for summer barbecues, where people have feasted on deliciously cooked fish and meat. It is portable in cones, and brings out the kid in everyone.

Let’s hope that the unpredictable British weather gives us a few good weekends, where we can have fun in the sun and enjoy the great outdoors.

Sammie xx

Andrew James UK Ltd provided me with this ice cream maker, for the purposes of review. All opinions, views, content and photography are my own. I was not paid to write this post. Please see my Disclosure Policy

Share This Facebooktwittergoogle_plustumblr

Chocolate Brownie Raspberry Cheesecake

Chocolate Brownie Raspberry Cheesecake. Whipped mascarpone cheese with fresh raspberries over a deep, chocolate ganache topped brownie base.

If I had known you were coming I would have made this elegant Chocolate Brownie Raspberry Cheesecake.

Chocolate Brownie Raspberry Cheesecake
Chocolate Brownie Raspberry Cheesecake

How pretty does this cheesecake look?

You too can make it, with the help of an IfIKnewYouWereComing Artisan Chocolate Brownie Baking Box!

A slice of Chocolate Brownie Raspberry Cheesecake
A slice of Chocolate Brownie Raspberry Cheesecake

Look at the gorgeously dense and fudgey brownie base to this cheesecake. Chocolate and raspberry flavours work so well together and this Chocolate Brownie Raspberry Cheesecake really is a dream dessert.

Recently our youngest daughter revealed that she really didn’t like the traditional biscuit that usually is on the base of a cheesecake. She does however, love the creamy, top part. So this cheesecake was made with her in mind.

She absolutely loves brownies (as do the rest of us) and I wondered what she would think, of a cheesecake made with a brownie base. I decided to add a layer of deep, dark chocolate ganache to the top of the brownie base, primarily to stop the base from becoming soggy, but also to add an extra layer of chocolate to this cheesecake.

Each ingredient comes in a separate package all I neede to do was add butter and eggs and follow the recipe!
Each ingredient comes in a separate package all I needed to do was add butter and eggs and follow the recipe!

I was impressed with the ingredient packaging and the instructions provided with the Artisan Chocolate Brownie Bake Box. Baking these brownies was very similar to making my own homemade brownies, except someone had already weighed the ingredients out for me! All I needed to do was add butter and eggs.

Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake.
Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake.

This Chocolate Brownie Raspberry Cheesecake is utterly stunning to look at and even more delicious to eat.

The whipped, mousse like, raspberry cheesecake layer, isn’t overly sweet. With an added splash of raspberry liquer and vanilla notes of white chocolate, this dessert is an awesome combination of flavours.

Layered together, with a final swirl of the best quality dark chocolate, this cheesecake may be my favourite dessert yet?!!

Recipe: Chocolate Brownie Raspberry Cheesecake serves 10-12

1 Brownie Bake Box from IfIKnewYouWereComing

(alternatively use half of my Chocolate Fudge Brownie Bites) recipe

115g Unsalted Butter

2 Large Free Range Eggs

300g/Raspberries I use frozen Raspberries from Waitrose when they are out of season

4tbsp Caster Sugar

2tbsp Framboise – raspberry liquer  – can be substituted for fresh apple juice

150g Dark Chocolate

300ml Double Cream

500g Tub Mascapone Cheese

100g White Chocolate

Method: Preheat the oven to 200C/180C fan, gas mark 6

Making the Brownie Base:

  • Line the base of a 10″ (25cm) Springform cake tin with the parchment backed, tin foil provided.
  • Follow the recipe card provided to make the brownies.
  • Pour the brownie mixture into the springform tin and tap against the work top twice to release any trapped air bubbles.
  • Place the tin in the oven and bake according to the instructions – my brownie base took 15 minutes to bake.
  • Once baked remove the tin from the oven and place on a cooling rack. Allow to cool completely.
Delicious brownie base studded with dark chocolate chips.
Delicious brownie base studded with dark chocolate chips.

Making the Chocolate Ganache:

  • In a heatproof bowl add 100g dark chocolate and 100ml of double cream.
  • Place the bowl on top of a small saucepan that contains approximately an inch of barely simmering water – this is called a double boiler.
  • Stir the chocolate and cream together until the chocolate has completely melted and the mixture is thick and glossy.
  • Pour the chocolate ganache over the cooled brownie base.
  • Smooth to an even layer using the back of a metal dessert spoon.
  • Place in the fridge until the ganache has set.
Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.
Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.

Making the Raspberry Cheesecake layer:

  • Place the raspberries, caster sugar and framboise (or apple juice) into a blender.
  • Pulse until you have a smooth, deep cerise, thick raspberry coulis. Set to one side.
  • Break up the white chocolate and place into a heatproof microwaveable bowl.
  • Zap for 20 seconds at a time, stirring in between, until the chocolate has almost melted.
  • Remove from the microwave and continue stirring until completely melted. Set to one side.
  • In a large bowl add the tub of mascarpone cheese and 200mls of double cream.
  • Using a hand mixer, whisk until fully combined.
  • Pour the raspberry coulis into the cheesecake mix and whisk until fully incorporated.
  • Next pour in the melted white chocolate.
  • Whisk all of the cheesecake ingredients together until light and creamy.
  • Spoon the raspberry cheesecake on to the cold, set, chocolate ganache covered brownie base in the springform tin.
  • Smooth the top of the raspberry cheesecake to ensure a flat, even finish.
  • Cover the cheesecake with cling film and place in the fridge for at least 2 hours to allow to set.
Once you have smoothed the top of the cheesecake you can lick the spoon 😉
Once you have smoothed the top of the cheesecake you can lick the spoon 😉

Decorating the Cheesecake:

  • Remove the cheesecake from the fridge.
  • Run a palette knife between the outside edge of the cheesecake and the iside of the springform tin.
  • Place the springform tin centrally on a large tin of beans (or something equally as sturdy).
  • Release the springform catch and gently encourage the sides of the tin to fall away from the base.
  • Place the Chocolate Brownie Raspberry Cheesecake on to a serving plate or cake stand – the base will still be attached, don’t worry that’s fine.
  • Use a palette knife, that has been kept in a jug of boiling water, to smooth the top and sides of the cheesecake.
  • Melt 50g of dark chocolate in a microwaveable, heat proof bowl, as before.
  • Pour the melted chocolate into a small, disposable piping bag.
  • Snip off the very end of the piping bag to create a small hole.
  • Pipe swirls of chocolate all around the edge of the cheesecake and larger loops in the centre. Continue piping over the swirls around the edge until the chocolate is all used.
Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve.
Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve.

Now stand back and look at the beautiful Chocolate Brownie Raspberry Cheesecake that you have made and decorated.

Such a simple piping technique and yet incredibly elegant. This cheesecake is perfect for adding the wow factor to any dinner party or celebration. Pale pink and chocolate brown are a classic colour combination, ensuring this dessert looks elegantly appetising.

The taste and texture of the brownie base was perfect, just like homemade. I would definitely recommend it, especially if you bake only at weekends or for special occasions. As all the ingredients come pre-weighed, you can easily make and bake brownies in under 30 minutes!

If you have enjoyed this Chocolate Brownie Raspberry Cheesecake then you may also like these recipes:

White Chocolate Strawberry Cheesecake

FF Chocolate Brownie Raspberry Cheesecake
White Chocolate Strawberry Cheesecake.

Strawberry Chocolate Cheesecake

FF Chocolate Brownie Raspberry Cheesecake
Strawberry Chocolate Cheesecake.

I like to make cheesecakes all year round. Frozen raspberries ensure that a glimpse of Summer can be seen and enjoyed, in the midst of the colder months.

Whatever you are making and baking in your kitchens, have fun feasting on all your creations.

Sammie xx

IfIKnewYouWereComing supplied me with the Artisan Chocolate Brownie Bake Box for this recipe. All opinions and views are my own. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Raspberry Chocolate Ice Cream Sundae

Every time I look at the colour of this Raspberry Chocolate Ice Cream Sundae it makes me smile.

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae this dessert is big time wow!

The colours are bright, summery, vibrant and let’s face it beautiful!

Just wait until you taste this!

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae this is a party in a glass!

Ok, let’s clear one important matter up – this Raspberry Chocolate Ice Cream Sundae does NOT have to only be eaten on Sunday’s!

I know, I can feel your relief 😉.

Great vanilla ice cream, draped in tart raspberry coulis and delicious, soft, chocolate meringue all layered in a tall sundae glass. An incredible flavour combination where every ingredient is distinct, yet each works in total harmony as a whole.

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae as delicious as it is beautiful.

You are so going to love this recipe. Apart from making the deeply chocolate meringues, there is no other baking involved!

Yippee!

As much as I love baking, I really, really do – sometimes it’s nice to pull together a fabulous dessert where very little effort.

In fact this Raspberry Chocolate Ice Cream Sundae came about by accident. Having baked the chocolate meringues I was hoping to make an Eton Mess type dessert. The cream, which was well within it’s use-by-date had gone off, the strawberries were past their best. The whole Eton Mess thing just wasn’t happening – don’t worry it will be made!

Instead I improvised. Typically, when I wing it the result is either amazing or revolting! Fortunately the combination of flavours in this incredible dessert totally, utterly and completely worked.

I mean really, really, really worked!

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae share this with everyone.

Don’t you just love it when things turn out better than you could of ever hoped?

Recipe: Makes 6 Raspberry Chocolate Ice Cream Sundaes

For the chocolate meringues:

Note: for photos showing step by step pavlova instructions, please see here

3 Large Egg Whites

125g/4.5oz Cater Sugar

50g/2oz Cocoa Powder

1/2tsp Corn Flour

1/2tsp Vanilla Extract – I use Nielsen Massey

1/2tsp White Wine Vinegar

For the raspberry coulis:

300g/11oz Raspberries – I used frozen raspberries from Waitrose

1tbsp Caster Sugar

Juice of a Lemon

Ice Cream – 750ml Vanilla Ice Cream – really good quality ice cream or you can use my recipe for Very Vanilla Ice Cream

Method: Preheat the oven to 160C/140C fan, gas mark 3

Making the meringues:

  • Line a baking tray with baking parchment.
  • In a large bowl add the 3 egg whites and whisk until they can hold a stiff peak.
  • Continue whisking and addding in the caster sugar one tablespoon at a time.
  • Keep mixing until the egg whites are glossy and the caster sugar has been incorporated.
  • Add the vanilla extract, vinegar, corn flour and sift in the cocoa powder.
FF Raspberry Chocolate Ice Cream Sundae
These meringues are intensely dark and chocolatey.
  • Gently fold the ingredients into the meringue.
  • Dollop 6 clouds of chocolate meringue onto the baking sheet.
FF Raspberry Chocolate Ice Cream Sundae
Chocolate Meringue Clouds ready for the oven.
  • Place the chocolate meringues into the oven an immediately turn the oven temperature down to 140C/120C fan, gas mark 1.
  • Bake the meringues for 40 minutes and then switch off the oven, allow the meringues to cool completely in the oven – this is how they will obtain their brownie like texture.
  • Once completely cooled they can be used straight away, or stored in a tin, separated by baking parchment, where they will keep for 5 days.
FF Raspberry Chocolate Ice Cream Sundae
Chocolate meringues that taste like the best brownies!

Making the raspberry coulis:

  • Place the fresh or frozen raspberries into a medium bowl.
  • Sprinkle over 1 tablespoon of caster sugar.
  • Cover and leave for at least an hour.
  • Tip the raspberries, sugar and juice of a lemon into a blender.
  • Blitz in the blender until you have a super smooth purée.

Assembling the Raspberry Chocolate Ice Cream Sundae:

  • Remove the vanilla ice cream from the freezer 20 minutes prior to assembling the sundaes.
  • Place a scoop of ice cream into each sundae glass.
  • Pour over some raspberry coulis, ensuring that you have a little left for the tops of the sundaes.
  • Add another scoop of ice cream to each sundae glass.
  • Break two thirds off of the chocolate meringue, break up and add on top of the second ice cream layer. Repeat for each sundae.
  • Add a third and final scoop of ice cream on top of the crumbled chocolate meringue.
  • Finish with a final drizzle of raspberry coulis and the final third of the chocolate meringue.
FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae ready to be eaten and enjoyed.

Serve with a long sundae spoon so that you can reach right down to the very bottom of your sundae glass. You are not going to want to waste any of this utterly luscious, refreshing dessert!

I bought these sundae glasses a couple of years ago, in Asda for £1.50 each. I had been wanting some for ages and as a rather clumsy person at times, I needed something sturdy that could withstand me and be used for smoothies, milkshakes and of course sundaes. Plus if I do break one it is cheaper to replace.

We all enjoyed these Raspberry Chocolate Ice Cream Sundaes for dessert today and were amazed a not only the awesome flavour combo, but also how refreshing they are. These are a massive hit and will be enjoyed on many more occasions throughout the warmer months.

Each Raspberry Chocolate Ice Cream Sundae has a 50g serving of raspberries and fresh lemon juice in it – they are virtually a health food 😉

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae add spoon and devour.

In the photo above you can see how gloriously dark the inside of the chocolate meringue is – yummy!

Also, true to my promise, I am including more desserts on here – it’s a tough job……

If you have loved this recipe for Raspberry Chocolate Ice Cream Sundae here are a few more you may like too:

Blackberry Chocolate Chunk Ice Cream

FF Raspberry Chocolate Ice Cream Sundae
Blackberry Chocolate Chunk Ice Cream

Strawberry Chocolate Cheesecake

FF Raspberry Chocolate Ice Cream Sundae
No Bake Strawberry Chocolate Cheesecake

Lemony Strawberry Pavlova

FF Raspberry Chocolate Ice Cream Sundae
Lemony Strawberry Pavlova

I never really urge you to try any particular recipe, but in this instance I am. The theme of Feasting is Fun is sharing and I’d be crazy not to encourage you to try these Raspberry Chocolate Ice Cream Sundaes at least once!

The meringues can’t fail as they aren’t meant to be light and fluffy, rather more like a dense brownie texture. Ice cream can be bought and the raspberry coulis is a whizz – literally.

Ooh I should also mention that this is a fab recipe if you have a sore throat – three of us here have sore throats at the moment and this cool, refreshing sundae really soothed.

Whatever you are making and baking in you kitchens this weekend I really do hope you have fun creating a feast to be share.

Sammie xx

Share This Facebooktwittergoogle_plustumblr

Blackberry Chocolate Chunk Ice Cream

Today was so beautifully warm and sunny, I simply had to make this Blackberry Chocolate Chunk Ice Cream.

Blackberry Chocolate Chunk Ice Cream - ice cream taken to another level!
Blackberry Chocolate Chunk Ice Cream – ice cream taken to another level!

Made with frozen blackberries from last year, this ice cream delivers massively on taste.

To quote Jennifer Aniston “Here’s the science bit”, when eating very cold food, such as ice cream, the flavours are dulled, due to the cold temperature. If you think of strawberries eaten straight from the fridge, they will never taste as good as those that have been left out to warm up a bit, or better, plucked straight from a sun warmed plant.

So when making ice cream, even simple Very Vanilla Ice Cream, the flavours need to be more pronounced so that you taste them.

Blackberry Chocolate Chunk Ice Cream all that is needed is a spoon.
Blackberry Chocolate Chunk Ice Cream all that is needed is a spoon.

With this creamy, sharp, sweet, tangy Blackberry Chocolate Chunk Ice Cream, you taste every bit of the beautiful blackberries. Sousing them in sugar and lemon juice encourages each berry to release it’s maximum, ripe berry flavour. On it’s own the blitzed blackberry sauce would be too tart and the berry flavour would be overwhelming, yet mixed into a delicate vanilla ice cream custard and churned until it becomes ice cream, the flavours mellow and meld together, creating one of the most exciting flavoured ice creams ever.

Blackberry Chocolate Chunk Ice Cream THE dessert to serve your future mother-in-law!
Blackberry Chocolate Chunk Ice Cream THE dessert to serve your future mother-in-law!

Studded with chunks of deep, dark, chocolate that lend not only a slight bitter flavour but added texture this Blackberry Chocolate Chunk Ice Cream becomes complete. Elegant enough to be served in pretty bowls at the end of a meal with nothing else to accompany it. This ice cream deserves to be savoured unaccompanied.

One thing is certain – this ice cream is certainly up there with the best ice creams I have ever tried!

Recipe: Makes approx 1 litre Blackberry Chocolate Chunk Ice Cream

300ml Double Cream

300ml Whole/Semi Skimmed Milk

4 Large Egg Yolks – I always use free range eggs

1tsp Vanilla Extract – I use Nielsen Massey

7tbsp Caster Sugar

Scant pinch of salt – less than 1/4tsp

1tsp Cornflour

Juice of 1 Lemon

300g Blackberries – I used frozen but use fresh in season

100g/4oz Good Quality Dark Chocolate minimum 65% Cocoa solids

Method: Ensure that the freezing part of the ice cream maker has been in the freezer for at least 24 hours.

Please see Very Vanilla Ice Cream for step by step photographs, showing how to make the ice cream custard.

  • Place the cream, milk and vanilla extract into a saucepan over medium heat.
  • Add the egg yolks, sugar, salt and cornflour to a large heatproof bowl. Whisk until pale and creamy.
  • The milk/cream needs to reach scalding point. This is when little bubbles appear around the edge of the liquid.
  • When the milk/cream has reached scalding point remove the pan from the heat.
  • Whilst whisking the egg mixture, pour the hot milk/cream into the bowl – do not stop whisking.
  • Once combined tip the custard mixture back into the same saucepan, cooking over a low heat and constantly stirring, until the custard has thickened and coats the back of a wooden spoon.
  • Place a sieve over a clean, heatproof bowl and pour the custard into the bowl, through the sieve.
  • Place cling film directly over the top of the custard so that is touches it. This will prevent a skin from forming.
  • Allow to cool and then place into the fridge to chill.
  • Place the blackberries into a bowl and add the juice of one lemon and one tablespoon of caster sugar. Cover and set aside for 30 minutes.
  • Place the blackberry mixture into a blender and pulse until you have a smooth purée.
  • Pass the blackberry purée through a sieve to remove any seeds.
  • Once the ice cream base has chilled remove the cling film and add the blackberry purée.
This ice cream really does have the most beautiful colour.
This ice cream really does have the most beautiful colour.
  • Mix briefly, don’t worry too much as it will be well mixed in the ice cream maker.
  • Transfer the custard mixture to a jug.
  • Pour the blackberry custard into the ice cream maker (for mine it has to already be churning – check your instructions).
  • Whilst the ice cream is churning chop the dark chocolate into 1cm-ish sized chunks.
  • Churn the Blackberry Ice Cream until it is a thickened, yet soft ice cream.
Beautifully soft whipped Blackberry Ice Cream.
Beautifully soft whipped Blackberry Ice Cream.
  • Using a soft rubber spatula decant the softly whipped ice cream into a suitable, freezer safe, plastic tub.
  • Add the dark chocolate chunks to the blackberry ice cream once it is in the freezer container.
Blackberry Chocolate a Chunk Ice Cream such a delicious combination.
Blackberry Chocolate Chunk Ice Cream such a delicious combination.
  • Stir the dark chocolate chunks through the ice cream so that they are evenly distributed.
FF Blackberry Chocolate Chunk Ice Cream
Blackberry Chocolate Chunk Ice Cream ready for the freezer.
  • Clip on the lid, label and place the Blackberry Chocolate Chunk Ice Cream into the freezer to finish freezing.
  • To serve, remove this ice cream from the freezer a full 30 minutes before serving – unless it really is an extremely hot day, then 20 minutes should suffice.
Blackberry Chocolate Chunk Ice Cream a delicious and elegant way to finish a meal.
Blackberry Chocolate Chunk Ice Cream a delicious and elegant way to finish a meal.

I honestly cannot explain just how good this Blackberry Chocolate Chunk Ice Cream is. Whilst it may look a little more like a sorbet it is in fact delightfully creamy, with a deep berry flavour to match its beautiful colour and studded with dark chocolate crunch that adds another heavenly level of flavour and texture. It cleanses the palette and refreshes, whilst ensuring that you know you have eaten dessert.

In essence it is truly sublime. A million miles away from mass produced, sweet gloopy ice cream, this is the dessert to serve those you truly want to spoil. Not that it is expensive to make, simply that it is an ice cream worth lingering over and savouring.

If you have enjoyed this Blackberry Chocolate Chunk Ice Cream recipe, here are a few others you may enjoy:

Lemony Strawberry Pavlova

Lemony Strawberry Pavlova
Lemony Strawberry Pavlova

Very Vanilla Ice Cream

Very Vanilla Ice Cream
Very Vanilla Ice Cream

Strawberry Chocolate Cheesecake

Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake

Having an ice cream maker definitely makes the process of creating ice cream easier. It results in a much creamier, less icy, softer on the palate, cooling treat.

Unfortunaley whilst making the Blackberry Chocolate Chunk Ice Cream another little piece of the plastic on our ice cream maker broke off – it really is on its last legs. Fortunately however, I will be reviewing a brand new model by Andrew James  over the coming few months, so expect lots of chilled recipes through the summer months.

It really gives me such a thrill reading your comments and I appreciate you taking the time to leave them. Likewise seeing my recipes being baked on Twitter and Instagram literally makes my day. Sharing is the heart of this blog and seeing you share your bakes with me always gives me a boost. Thank you.

Whatever you are making and baking in your kitchens, have fun and enjoy every feast that you create.

Sammie xx

Share This Facebooktwittergoogle_plustumblr

Strawberry Chocolate Cheesecake

Summer is near, not that you’d know it, with certain parts of the country blanketed in snow and with it heralds the start of the soft fruit season. I do like all fruit, but soft fruits are my favourites; strawberries, raspberries, peaches, nectarines, apricots and plums, as well as many others. To celebrate this I have made this utterly divine Strawberry Chocolate Cheesecake.

Strawberry Chocolate C\heesecake
Strawberry Chocolate Cheesecake the perfect no bake dessert.

No bake cheesecakes are incredibly easy to put together. So whether you’re an experienced home cook, or just starting out, I can guarantee that you can make this Strawberry Chocolate Cheesecake.

All you need, aside from the ingredients is a 10″ (25cm) springform cake pan.

Strawberry Chocolate Cheesecake
A slice of delicious Strawberry Chocolate Cheesecake?

Oh yes please!!

As promised, I am making a conscious effort to include more desserts on Feasting is Fun. I have been making cheesecakes for many years and the recipe has adapted over time. When I was younger I would whip vanilla angel delight into mascarpone and single cream. It makes an utterly delicious cheesecake, however, I can no longer find angel delight in the shops.

This has been a good thing! As good as the cheesecake of years passed was, this Strawberry Chocolate Cheesecake is better!

Whipping melted chocolate into cream cheese and cream gives this cheesecake a wonderful lightness. This Strawberry Chocolate Cheesecake is perfect to serve at any time, however, it is beautifully light after a large Sunday Roast Dinner like my Redcurrant Glazed Roast Lamb.

Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake a delightfully light dessert.

One of the most important parts of a cheesecake to me, is the crust. I don’t want some flimsy – can barely hold it together, low carb nonsense – I need a thick, crunchy base, that is delicious and contributes to the cheesecake as a whole. Digestive biscuits are the answer! Not too finely broken up either. A few small chunks makes for incredible texture against the smoothness of the softly whipped cream cheese and cream.

Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake ooh look at this layer – delicious!

The crunchy, crumbly, golden base also gives this Strawberry Chocolate Cheesecake a very slight, salty hit. Not as salty as pretzels, just enough to balance out the sweet tang of the chocolate cheesecake that covers it. To conclude, this cheesecake is more than the sum of it’s individual parts. Eating a little of each layer together will give your taste buds a flavour party like never before!

Before we start, I should mention that there are a few hours chilling in the fridge required, so it’s best to plan for that. If this cheesecake is needed for the same day, start the base in the morning, if you have a little more warning, I suggest making the base the night before. Actual time spent hands on making this cheesecake is very little, but it’s worth knowing about the chilling times before you start.

Recipe: Makes one Strawberry Chocolate Cheesecake serves 8-10

300g/11oz Digestive Biscuits – Graham Crackers can be used as an alternative

150g/5oz Unsalted Butter

560g/2 tubs Philadelphia Cream Cheese

600ml/1 pint Double Cream

2tsp Vanilla Extract – I use Nielsen-Massey

200g/7oz Milk Chocolate – at least 35% Cocoa – or use plain chocolate if you want a richer chocolate flavour

1tsp Caster Sugar

10 Strawberries – or more

1tsp Icing Sugar to finish

Method: Line the base of a 10″ – 25cm Springform Pan with aluminium foil.

  • Place the digestive biscuits into a freezer bag and whack with a rolling pin until they are almost completely broken up. You can also you a food processor to blitz them, I’m just too lazy to get it out for a few biscuits 😉.
  • In a medium sized saucepan gently melt the butter. Note: if you melt the butter too fast it could spit and burn you, also the butter may burn. I have learnt this from experience!
  • Once the butter is melted, remove the pan from the heat and add the crushed biscuits to the melted butter.
  • Stir well, ensuring all the biscuit crumbs are covered in melted butter.
  • Tip the butter slicked biscuit crumbs into your foil line springform pan.
  • Press the biscuit crumbs into a uniform layer using the back of a metal spoon.
  • Cover the pan with cling film and place into the fridge to chill and set the biscuit layer – I actually made the base the night before – a couple of hours should be sufficient to set the base.
  • Once the base has set the cheesecake layer can be made.
  • Break or chop up the chocolate and place into a heatproof microwaveable bowl.
  • Zap for 30 seconds at a time stirring in between. When almost melted remove from the microwave and keep stirring until completely melted. Set the chocolate to one side.
  • Into a large bowl add the cream cheese, 200mls of double cream and 1tsp of vanilla extract.
  • Whisk until light and creamy – approx 3 minutes.
  • Next, whist whisking add the melted chocolate to the cheesecake mix – it helps if you have someone to hold the whisk whilst you add the chocolate, alternatively add the chocolate in thirds, whisking well after each addition.
  • Spoon the chocolate cheesecake mix on to the biscuit base. Smooth the surface with the back of a spoon.
Strawberry Chocolate Cheesecake
Once you have smoothed the top of the cheesecake lick the spoon!!
  • Cover the pan with cling film and pop back into the fridge for an 2 hours. This allows the chocolate to set the cheesecake layer. The cheesecake layer does not set to a firm consistency, rather it is able to hold its shape and support the whipped cream a strawberries on top.
  • When set and ready to decorate, run a palette knife that has been dipped in very hot water, between the pan and the cheesecake. Place the springform pan on to a large can (of beans or whatever you have in the cupboard) and release the spring latch. Allow the sides of the pan to drop down.
  • Place the cheesecake – still on the foil covered pan base – on to a cake stand or serving plate. Note: I have never successfully transferred an entire cheesecake off of its base, so I cover the base in foil to protect it from knife marks and keep the cheesecake on the pan base!
  • Into a large bowl add the remaining 400mls of double cream, 1tsp vanilla extract and 1tsp of caster sugar. Whisk until the cream holds its shape.
  • Fit a large piping bag with a large star tip – I use Wilton #1M.
  • Fill the piping bag with the whipped cream.
  • Pipe swirl roses – start piping the letter e and continue round – around the outside edge of the cheesecake. Fill in the empty spaces with simple piped stars.
  • Place a strawberry on each of the piped swirls – I removed the green stalks for these – and place three strawberries, with their stems still on, in the centre of the cheesecake.
  • Dust the Strawberry Chocolate Cheesecake with icing sugar – I use a clean tea strainer – and serve.
Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake a fantastically easy, yet sensational dessert.

How enticing does this Strawberry Chocolate Cheesecake look?

It is said that we eat with our eyes first. Well this is certainly a feast to be gazed upon – and then eaten 😉.

This cheesecake travels well too. Simply prepare the cheesecake without the whipped cream and strawberries, take to your destination and complete the decoration there!

Once fully decorated this cheesecake is best eaten straight away, although it will keep for up to two days wrapped in cling film, or stored in an airtight container, and placed in the fridge.

Cheesecake for breakfast anyone??

I hope that you have enjoyed this Strawberry Chocolate Cheesecake recipe, here are some others you may like too:

 

White Chocolate Strawberry Cheesecake

FF Chocolate Strawberry Cheesecake
White Chocolate Strawberry Cheesecake

 

Lemony Strawberry Pavlova

FF Chocolate Strawberry Cheesecake
Lemony Strawberry Pavlova

 

Strawberries and Cream Cake

FF Chocolate Strawberry Cheesecake
Strawberries and Cream Cake

 

Thank you for all your lovely comments, please keep them coming I love reading your views on what I am posting. Again it is wonderful to see so many of you cooking and baking my recipes and popping a photo on Twitter or Instagram. I always feel genuinely honoured that you have chosen to make one of my recipes.

I am working hard to balance Feasting is Fun with a few more savoury recipes. Is there anything you would particularly like to see more of on here?

Have fun making and baking in your kitchens and enjoying the memories that you are making whilst feasting together with friends and family.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

Share This Facebooktwittergoogle_plustumblr

Lemony Strawberry Pavlova

Hello my lovely readers. I have a rare recipe on my blog for you today – a dessert. I was shocked when I realised just how few dessert recipes I have. It just goes to show, we may have cake or cookies in the tin, but I rarely make dessert, much to my Hubby’s disappointment. So in order to correct this I have made a delicious Lemony Strawberry Pavlova!

FF Lemony Strawberry Pavlova
Lemony Strawberry Pavlova so light and refreshing.

As you may be aware, I love lemons, especially in cakes like my Mini Lemon Drizzle Bundt Cakes. This lemon pavlova is the stuff of fairies, rainbows and dreams. It is incredibly light, with a crisp, outer shell that hides a soft, marshmallow like interior. It really does melt in your mouth!

Slathering the top with dreamy, lightly whipped cream, fragrant strawberries and finishing with a limoncello sticky drizzle. This Lemony Strawberry Pavlova is the perfect dessert, especially on a Sunday after a roast.

FF Lemony Strawberry Pavlova
Lemony Strawberry Pavlova a generous slice!

Having made a few pavlovas now, I think that I’ve got them pretty much nailed. Yes I know that the weather, in particular humidity, can play havoc with them, but they are a fairly easy, foolproof dessert. The way I see it is this; if the worse happens and they crack and crumble, then make an Eton mess – whipped cream, crumbled meringue and fresh fruit. Altenatively if the cracking isn’t that bad, slather them with whipped cream and fruit and nobody will notice the disaster you have managed to avert 😉.

FF Lemony Strawberry Pavlova
Lemony Strawberry Pavlova look at the marshmallow inner, utterly melt in the mouth.

Fortunately this Lemony Strawberry Pavlova behaved. Today is a sunny dry day and apart from me using a new baking tray that was just a teeny bit too wide for our oven, hence this pavlova was cooked on a slant, it turned out beautifully. Better than that it tastes amazing. If you’ve ever eaten lemon roulade, then that has a similar texture to this pavlova.

When I first started making pavlovas I hadn’t any pictures to guide me through the process, so I’ve included a few so that you will know how things are supposed to look!

Also I managed to get hold of some early season British strawberries, they smelled so fragrant. This pavlova would also work well with Raspberries, Blackberries and Blueberries, so use whatever fruit is in season.

Recipe: Makes one Lemony Strawberry Pavlova serves 8

6 Large Free Range Egg Whites – the yolks will keep for a day in the fridge and I’m making ice cream tomorrow which they will be perfect for!

300g/10.5oz Caster Sugar plus 1tablespoon for the drizzle

2 Lemons

1tsp Corn Flour – also known as corn starch

1tsp White Wine Vinegar

300ml Double Cream

300g/10.5oz Fresh Strawberries

50ml Limoncello – optional use water if preferred

Method: Preheat the oven to 180C/165C fan, gas mark 4.

  • Make sure the large bowl you will be whisking the egg whites in is scrupulously clean.
  • Cut 1 lemon in half and wipe around the inside of the bowl with it.
  • Separate the egg whites from the yolks and place the egg white into the clean, lemon wiped bowl.
  • Squeeze the juice of the cut lemon into the bowl with the egg whites, ensuring pips and pulp are caught by a sieve.
  • Start whisking on a slow speed and gradually build up to high.
  • Keep whisking until the egg whites have reached the stiff peak stage.
  • This is where, if you hold the whisk up the whisked egg white will not flop over
FF Lemony Strawberry Pavlova
This is a stiff peak – now time to start adding the sugar.
  • I couldn’t take a photo and hold the whisk up, but you can see the peaks in the bowl stand up and the egg white on the whisk didn’t move whilst I stopped to take a snap.
  • Resuming whisking on a high speed add the caster sugar 1 tablespoon at a time, or do as I did, pour it from a jug in a slow gentle stream so that it all becomes slowly incorporated into the egg whites.
FF Lemony Strawberry Pavlova
Beautifully glossy, satin meringue.
  • Once the meringue looks glossy, with a satin sheen, the meringue is mixed.
  • Add the corn flour and vinegar and gently fold into the meringue, so as not to knock out any of the air.
  • Draw a 25cm circle on a piece of baking parchment that fits onto a baking tray.
  • I drew round a 10″ cake pan.
  • Flip the baking parchment over and secure to the baking tray with a dob of meringue in each corner.
  • Scoop half of the meringue onto the middle of the disc.
  • Using a palette knife spread the meringue out so that it fills the marked circle, ensuring it is fairly level.
FF Lemony Strawberry Pavlova
The pavlova base.
  • Fill a large piping bag, fitted with a large star tip, with the remaining half of the meringue.
  • Pipe a swirl pattern around the edge of the pavlova base.
FF Lemony Strawberry Pavlova
Piped swirls around the edge of the base give this pavlova a very pretty finish.
  • Place the meringue into the hot oven and immediately turn the heat down to 150C/130C fan, gas mark 2.
  • Bake for 1 hour 15 minutes – 1 hour 30 minutes.
  • When baked the pavlova will have a hard outer shell with a hint of soft marshmallow deliciousness inside.
  • Remove from the oven and allow to cool on the baking tray.
  • Once cooled use a palette knife to slide under the pavlova and separate it from the baking parchment. Transfer to a cake stand or serving dish.
  • When ready to decorate, place the limoncello, juice of 1 whole lemon and tablespoon of caster sugar into a small pan. Bring to a bubble and reduce the heat until the liquid is about a quarter of its original volume.
  • Whilst the lemon drizzle is reducing, pour the double cream into a bowl and whisk until it has reached the floppy stage. It will not be stiff, just thickened enough to hold a figure of eight.
  • Spoon the whipped cream onto the inner part of the pavlova.
  • Decorate with strawberries.
FF Lemony Strawberry Pavlova
Concentrated lemon luscious drizzle.
  • The concentrated lemon drizzle should look like the picture above.
  • Drizzle it over the strawberries, for an intensely lemon flavour.
  • Serve immediately.
FF Lemony Strawberry Pavlova
Lemony Strawberry Pavlova pretty delicious.

The lemon pavlova can be made, unfilled a day in advance. Store on the original baking parchment, but loosen it first with palette knife, wrap in cling film. The cream can be whipped ahead of time and stored covered, in the fridge. Make the drizzle and assemble just before serving.

This Lemony Strawberry Pavlova is sure to wow any dinner party guests and your family. It is so light and the lemon so refreshing, it is absolutely perfect for dessert after a heavy meal, such as a roast or curry.

One bite of this delicious delight and my mouth felt cleansed and ready for a second, third……. 😉.

Whilst I am unreliable at the best of times, I really am going to try to make one dessert a month. Yes really, a proper pudding, or lighter dessert during the warmer months. My husband will be a very happy man!

Are you a dessert person? Do you look at a restaurant menu, pick your dessert and plan your meal around it??

If you have enjoyed this Lemony Strawberry Pavlova here is my other pavlova dessert for you to try:

Raspberry Chocolate Pavlova

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova soo good.

I love reading your comments, thank you for taking the time to leave them and keep them coming please? I’m usually around on Twitter most days, so if you have any cooking/baking dilemmas send me a tweet and I’ll do my best to get back to you? I may not always have the answers, but I belong to an awesome community of amazing cooks and bakers. Between us there isn’t usually much that we can’t help with!

Have fun whilst you are cooking/baking and remember a feast can be improved with good company.

Sammie xx

 

 

 

 

Share This Facebooktwittergoogle_plustumblr

Raspberries Cream Giant Doughnut

Do any of you, my lovely readers have fears? I like to think that I don’t but, I’m never too happy with heights – the bridge in ‘Indiana Jones and the Temple of Doom’ yep I’m pretty sure I’d have to be blindfolded, gagged and carried across!! Another irrational fear I’ve had for a while has been baking with silicone. It looks like plastic to me and plastic melts in the oven – right? Well today I faced my fear and baked this delicious Raspberries Cream Giant Doughnut using a silicone mould!

And guess what – it didn’t melt!!!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut full of fresh fruit and flavour.

Yep you can always trust Sammie to NOT be at the forefront of new baking technology 😉.

I cannot tell you what a relief it is to have finally baked using a silicone mould. In fact I have to agree with friends that bake with silicone all the time, they are an absolute dream to work with. I’ve had these silicone giant doughnut moulds since the January sales, I like to ease into things gradually!!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut such a light fluffy sponge.

When I’m baking and cooking I really try to use seasonal fruit and vegetables. This Raspberries Cream Giant Doughnut has defrosted frozen raspberries in the middle. Raspberries are most definitely not in season, however I find the frozen British raspberries from Waitrose are fantastic quality and perfect for use, as fresh fruit, during the colder months.

We grow quite a bit of fruit in our back garden, including raspberries, strawberries, cherries, apples, plums and pears – ooh blackcurrants, redcurrants and blackberries too. Last year wasn’t brilliant for raspberries in our garden, yet we had buckets full of cherries. Our children are duly dispatched to various neighbours houses, sharing the fruit.

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut perfect for afternoon tea.

In a good year when there is an abundance of raspberries I always try to freeze some down. Usually there are only enough for our trifle on Christmas Day, as we love eating them fresh, or turning them into jam. Raspberry jam has to be my absolute favourite and I was going to make a small batch of fresh jam to use in this Raspberries Cream Giant Doughnut – however, my body had other ideas.

Still I focus on the positives, those being: this Raspberries Cream Giant Doughnut is so easy to make, bake and decorate. On top of that, once the doughnut is assembled and sliced into – well, the flavour is outstanding. The sponge is lighter than light, the ‘fresh’ raspberry tartness works well with the sweetness of the jam and the hint of almond in the glacé icing, adds that extra level of flavour.

This is my favourite recipe today 😉

Recipe: Makes one Raspberries Cream Giant Doughnut at a guess I’d say this should serve 8-10 people, but there again if they want seconds…….

200g/7oz Unsalted Butter – softened plus 1tbsp extra for grasing the doughnut moulds

200g/7oz Caster Sugar

1tsp Vanilla Bean Paste – can substitute for vanilla extract – I use Nielsen-Massey

5 Large Free Range Eggs

200g/7oz Plain Flour

1.5tsp Baking Powder

1/4tsp Salt

For the filling:

3-4tbsp Raspberry Jam

150g/5oz Fresh or Defrosted Raspberries

300ml/ 1/2 pint Double Cream + 1tsp Caster Sugar

For the icing:

100g Icing Sugar – sifted

1/2tsp Almond Extract – again I use – Nielsen-Massey

Pink Gel Food Colouring

Sprinkles of your choice

Method: Preheat the oven to 155C/140C fan, gas mark 2.

FF Raspberries Cream Giant Doughnut
The two silicone doughnut moulds.
  • Grease both of the doughnut moulds with butter – remembering to grease the middle section that will make the doughnut hole.
  • Into a large bowl add the butter and sugar.
  • Whisk/beat together for 5 minutes. This is important as it will help the sponge be very light and tender.
  • Add the vanilla bean paste and whisk/beat for a further 2 minutes.
  • Add all 5 eggs to the bowl.
  • Sift in the flour, baking powder and salt.
  • Whish/beat slowly until the ingredients have just come together.
  • Use a rubber/silicone spatula to give the mix a couple of stirs, ensuring all the ingredients, especially from the bottom of the bowl are combined.
  • Carefully spoon half of the batter into each of the doughnut halves.
  • Smooth the top of the batter for an even bake.
  • Place the doughnut halves, making sure they do not touch, on a baking tray and place in the middle of the oven.
FF Raspberries Cream Giant Doughnut
Fill each doughnut mould with half of the mixture.
  • Cook for 40-50 minutes. Mine took 45 minutes.
  • The doughnut is cooked when it is golden and springs back from a light touch. You will also notice, from the picture below that the cake has started to come away from the side of the mould.
  • Once cooked remove the giant doughnut halves from the oven and place onto a cooling rack for 10 minutes.
FF Raspberries Cream Giant Doughnut
Move the moulds onto a cooling rack.
  • After 10 minutes cooling in the mould has elapsed, gently tip each doughnut half out of its mould.
  • Allow to cool completely on the rack
FF Raspberries Cream Giant Doughnut
Two halves of a giant doughnut cooling on the rack.
  • Once both halves are cooled the doughnut can now be decorated.
  • Place one half, flat side up, on a pretty serving plate, board or cake stand.
  • Carefully spread the raspberry jam so that it covers the flat surface.
  • Arrange the raspberries in a pattern, on top of the jam.
FF Raspberries Cream Giant Doughnut
The bottom layer is decorated.
  • In a bowl addy the double cream and sugar.
  • Whisk until it just holds a stiff peak.
  • Fit a large piping bag with a #1M Wilton large star tip.
  • Fill the piping bag with the whipped cream.
  • Pipe a swirl pattern around the middle of the bottom layer.
  • Pipe stars all around the inside and outside edge of the doughnut half.
FF Raspberries Cream Giant Doughnut
Piped swirls and stars of freshly whipped cream.
  • Place the other doughnut half on top of the fruit and whipped cream, curved side facing up. You now have a giant doughnut!!
  • To make the icing, sift the icing sugar into a small bowl, add the almond extract.
  • Add 2tsp of water and mix, then add a tiny bit of pink gel colouring using a cocktail stick.
  • The icing consistency needs to be thick but still pourable – add a little extra water to achieve this.
  • Using a spoon, drizzle the thick icing over the top of the doughnut, as shown in the picture.
  • Finally add your sprinkles before the glacé icing sets.
FF Raspberries Cream Giant Doughnut
Finished with almond glacé icing and pretty pearlised sprinkles.

Serve the Raspberries Cream Giant Doughnut sliced with a nice cup of afternoon tea.

Whilst Sunday tea may not be a national tradition anymore, sometimes it’s nice to have a beautiful slice of something delicious, mid afternoon, just because you can!

Persaonally I’m all for tradition and think bringing back a proper Sunday afternoon tea, where all the family gathers together, is a brilliant idea. Maybe not every week, although there is nothing wrong with that, perhaps once a month, with everyone contributing so that the burden of baking doesn’t fall on only one pair of shoulders.

For me baking isn’t a burden, but a pleasure. However, sometimes it is nice to share things out, that way we all get to enjoy each other’s bakes!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut

Are there any traditions that you would like to see brought back?

Do you have a fear of cooking with a certain ingredient or silicone?

I hope you have enjoyed this Raspberries Cream Giant Doughnut post, for other fresh cream recipes you may like these:

Raspberry Almond Cream Cake

FF Raspberry Almond Cream Cake
Raspberry Almond Cream Cake

Strawberries and Cream Cake

FF Strawberries and Cream Cake
Strawberries and Cream Cake

If you have been inspired to bake or cook one of my recipes please leave a comment I love to know how you get on. Also if you are on Twitter or Instagram please tag me in on a photo?

Whatever you make and bake in your kitchen, remember feasting really is fun, especially when we share with others.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

Share This Facebooktwittergoogle_plustumblr