Strawberry Rose Ice Cream

Strawberry Rose Ice Cream, sumptuous strawberry and light floral flavours combine in this silky, elegant dessert.

Strawberries are simply THE taste of Summer. Most people would wholeheartedly agree. While usually eaten with a sprinkle of sugar and splash of cream, this Strawberry Rose Ice Cream dares to be unique. In a good way. Strawberry ice cream is already perfect on the tastebuds. Yet, add a drop of Rose extract and one is transformed into a bygone era, where life seemed easier, simpler. Whether that is true you can decide. Yet, whatever you do, don’t let this Summer pass without tasting the elegant bliss of this beautiful ice cream.

FF Strawberry Rose Ice Cream
Strawberry Rose Ice Cream served in a tea cup.

Since all pips are removed during the making of this dreamy dessert, it’s silky texture lingers on the tongue. While both fresh strawberry and rose flavours meld together, playing tricks on our tastebuds. This truly is a dream ice cream where the finished recipe is so much more than the addition of its component parts. Do not let sieving the strawberries put you off. This small step is vital in achieving the final texture and takes no longer that a couple of minutes.

FF Strawberry Rose Ice Cream
Strawberry Rose Ice Cream exceptionally easy to scoop.

Summing up, this ice cream seems the epitome of summer. Fresh strawberries and rose. Summer is the season when roses are celebrated at their best. Indeed all roses included in the pictures for this post, are from our own garden. While I haven’t gone as far as to make my own Rose Extract, that can safely be left in the hands of Nielsen-Massey , the professionals. Instead the roses in the photos hint at  their presence within the ice cream.

FF Strawberry Rose Ice Cream
Strawberry Rose Ice Cream delicious in a cone.

Note: Prior to starting this recipe ensure that the frozen bowl of the ice cream maker is placed in the freezer overnight for at least 8 hours. Or as per manufacturer’s instructions.

Recipe: Strawberry Rose Ice Cream makes approx. 1L

400g Punnet of Strawberries hulled and larger ones cut in half

3tbsp Sugar

4tbsp Tap Water

Scant 1/4tsp Rose Extract- I use Nielsen-Massey

20-30mls Freshly Squeezed Lemon Juice

4 Large Free Range Egg Yolks

1tsp Cornflour – I use Doves Farm

5tbsp Caster Sugar

300mls Double Cream

300mls Whole Milk

1tsp Vanilla Extract

Method:

For full step by step instructions with photos on how to make the custard ice cream base, please see Very Vanilla Ice Cream

  • Start by placing the prepared strawberries into a heavy bottom, medium sized saucepan. Sprinkle over 3 tablespoons of sugar and 4 tablespoons of tap water.
  • Place the pan over a medium heat and cook the strawberries until the liquid starts bubbling.
  • Swirl the pan to ensure that the sugar is dissolved and then let the strawberries cook for a further 5 minutes.
  • While the strawberries are cooking place a sieve over a heatproof bowl.
  • Once cooked pour the strawberries and liquid on to the sieve.
FF Strawberry Rose Ice Cream
Cooking and sieving the strawberries.
  • Using the back of a dessert spoon gently press the strawberries into the sieve. Their juices and flesh will pass through the sieve. Keep running the back of the spoon over the pulp until all that’s left are seeds and the remaining strawberry fibres.
  • Scrape the underneath of the sieve with a clean spoon. This will ensure all of the strawberry that’s passed through the sieve goes into the bowl underneath.
  • Discard the seeds and pulp left in the sieve.
  • Cover the bowl with cling film and chill.
FF Strawberry Rose Ice Cream
Preparing the ice cream base prior to churning.
  • To make the ice cream base, first place the cream and milk into a heavy bottom saucepan over a medium heat. Heat to scalding point, where little bubbles form around the rim prior to boiling.
  • While the cream mix is heating place the egg yolks, cornflour, sugar and vanilla extract into a large heatproof bowl. Whisk together until thickened.
  • As soon as the milk and cream have reached scalding point remove from the heat.
  • With the whisk on slow gently pour the hot liquid into the egg mix, increasing the whisk speed to medium.
  • Pour the custard base back into the saucepan over a medium heat. Stir until the custard is thickened and coats the back of a wooden spoon.
  • Once cooked pour the custard through a sieve into a heatproof bowl.
  • Place cling film directly on to the custard to stop a skin from forming.
  • Leave the custard to cool before placing in the fridge to chill.
  • Once the strawberry juice has cooled add the Rose extract. Take care not to add more than the recipe indicates, as the finished result will taste soapy. Also add the juice of a small lemon 20-30mls and stir.
  • As soon as the custard base is chilled, remove the cling film and add the strawberry mix, then stir.
FF Strawberry Rose Ice Cream
Churning and storing the Strawberry Rose Ice Cream
  • Set up the ice cream maker as per manufacturer’s instructions.
  • With the machine switched on pour in the flavoured custard base and churn until softly frozen. Similar in consistency to whipped ice cream in a cone.
  • When the right consistency has been reached switch off the ice cream maker, dismantle, then the ice cream can be removed.
  • Spoon the churned ice cream into a freezer proof container with an airtight lid. I used a clean loaf tin to store the ice cream. This was purely for the photos, having seen similar images on Pinterest! The tin was then double wrapped in freezer proof cling film.
  • Place the container into the freezer and leave overnight, or for at least 12 hours, to allow the ice cream to fully freeze.
  • To serve, remove the ice cream from the freezer 10-20 minutes prior. As there are no artificial, only natural selection ingredients, this allows the ice cream to soften, so that it can be easily scooped.
FF Strawberry Rose Ice Cream
Strawberry Rose Ice Cream easy to scoop.
FF Strawberry Rose Ice Cream
Strawberry Rose Ice Cream served as dessert in a tea cup.

Serve in tea cups for dessert or afternoon tea. Likewise, scoop into cones for a delicious fun treat. Also, by using a certified gluten free cornflour, the ice cream is naturally gluten free.

If you have enjoyed this recipe for Strawberry Rose Ice Cream you may also like these:

Amaretto Creamy Ice Cream

FF Strawberry Rose Ice Cream
Amaretto Creamy Ice Cream

Lemon Ripple Ice Cream

FF Strawberry Rose Ice Cream
Lemon Ripple Ice Cream

Triple Chocolate Chunk Ice Cream

FF Strawberry Rose Ice Cream
Triple Chocolate Chunk Ice Cream

Creating ice cream at home is a fun and rewarding experience. Combining flavours, changing textures, the possibilities are as endless as your imagination. By controlling the use of certain ingredients, homemade ice cream can easily be made gluten free. Personally, I would not be without an ice cream maker now, having made countless different flavours.

Whatever you are making, baking and creating in your kitchens, have fun!

Sammie xx

Please note that no part of this post may be reproduced or replicated without the specific, written permission of the owner. Please see my Disclosure Policy.

Note: The Ice Cream Maker used is from Andrew James it is now over one year since I received it and is as good as the day it was first used.

 

 

 

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Lime Ripple Luxury Ice Cream

Hi to all my fabulous readers. I hope that you are enjoying the current spell of warm weather here in the south of England? I appreciate that not everybody does. While it is so hot, a no churn ice cream recipe is what’s called for. Also, this Lime Ripple Luxury Ice Cream can be made in the morning, ready to enjoy by the evening. So what’s stopping you?

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream no churn.

Yes, I am currently in the middle of a full blown love affair with limes. I make no apology, since they taste so good. Having a softer, less sour flavour than lemons, they work well in many savoury dishes such as Lime Couscous . While in sweet dishes limes add a rounder, less tart, more subtle flavour. The kitchen is never without lemons or limes.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream refreshingly good.

This ice cream recipe uses homemade lime curd. The flavour of which is sublime. Since lime curd is readily available online and in the shops, feel free to substitute. My recipe for lime curd will be posted on here in the next week or so. As a food blogger I always double check a new recipe before sharing it. Resulting in a reliable and consistent recipe that you may then follow in confidence.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream with homemade lime curd.

Since I am aware that not everyone owns an ice cream maker, this no churn recipe enables you to make great ice cream at home, without the need for an ice cream maker. Easily made with three main ingredients, a delightful dessert, to share with family and friends.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream quick and easy to make.

A quick note before starting. Depending on what the flavour is to be added to the base, has a direct impact on the quantity of condensed milk used. The lime curd used in this recipe is reasonably tart, as it is homemade. Shop bought curds should be similar. Yet if making, for example milk chocolate ice cream, the condensed milk should be reduced. Otherwise the result may well be an overly sweet ice cream. This is not a one size fits all recipe.

Recipe: Lime Ripple Luxury Ice Cream makes 1L approx.

600ml Double Cream

250g Condensed Milk – I use Carnation

1tsp Vanilla Extract – I use Nielsen-Massey

150g Lime Curd

Method:

This recipe forms part of a review for Andrew James and uses their Set of Five Stainless Steel Mixing Bowls With Air Tight Lids. The largest bowl holds 4500ml and has a splatter proof lid, meaning that a handheld whisk can be placed through the central hole where part of the lid is removed. This bowl proved excellent for whisking this ice cream.

FF Lime Ripple Luxury Ice Cream
Largest of the nest of 5 bowls with splatter proof lid.
  • Firstly, pour the cream into a large bowl and then weigh the condensed milk directly into the bowl. Add the vanilla extract.
  • Whisk the ingredients in the bowl. For this bowl the lid was attached with the centre removed and the ingredients were whisked until thickened. The thickness of the cream mixture should easily hold a figure of eight.
FF Lime Ripple Luxury Ice Cream
Making the no churn base for this ice cream
  • The splatter guard on this bowl only let through the tiniest spots of cream. Whereas usually there is a massive kitchen clear up, wiping cupboards and floors!
  • Next add in 50g of lime curd and give the mixture a quick mix, so that it is fully incorporated.
  • Pour the ice cream base into a freezer proof container, which has a secure fitting lid.
  • Now pour over the remaining 100g of lime curd and ripple it through the whipped cream. The handle of a wooden spoon swirls through the mixture with minimal spillage.
FF Lime Ripple Luxury Ice Cream
Creating the Lime Ripple Luxury Ice Cream ready for the freezer.
  • Snap the lid on to the ice cream container and place in the feeezer. If made in the morning ready for eating later in the day, switch the freezer to fast freeze mode and the ice cream should be frozen after 6 hours. The fast freeze setting is not required if freezing overnight.
FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream ready to serve.

If the ice cream has been frozen overnight or for longer, remove it from the freezer 10-20 minutes prior to serving. As there are not any preservatives or additives added, it needs a little time to soften up, before scooping.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream served with extra lime curd drizzled on top.

Since coconut, lime chocolate, extra lime curd all compliment the lime beautifully, have fun and play around with toppings. Or simply enjoy it as it is!

If you have enjoyed the recipe for Lime Ripple Luxury Ice Cream you may also like these:

Dark Chocolate Chip Vanilla Ice Cream

FF Lime Ripple Luxury Ice Cream
Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

FF Lime Ripple Luxury Ice Cream
Lemon Ripple Ice Cream

Triple Chocolate Chunk Ice Cream

FF Lime Ripple Luxury Ice Cream
Triple Chocolate Chunk Ice Cream

Since creating recipes and sharing them is the heartbeat of Feasting is Fun. Each recipe is double checked, ensuring you have a consistent and reliable recipe to follow.

Whatever you are making, creating and baking in your kitchens, have fun creating your feast.

Sammie xx

As a secial thank you to my readers  Andrew James are offering my readers a 10% discount on this range of bowls. A fantastic offer on a great set of bowls. they are dishwasher safe and have a non slip base. Perfect for making this delicious ice cream. Simply add SAMMIE10 at the checkout to recieve your discount.

Please do not copy any part of this post without my specific written agreement. See my Disclosure Policy

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Cherry Chocolate Ice Cream

Are you a fan of ice cream? I am and I absolutely love making it myself. The reason for that is, firstly I own an awesome ice cream maker from Andrew James and secondly any flavour combination is possible. Welcome to my Cherry Chocolate Ice Cream.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream where’s the spoon?

In truth, yesterday I was going to make a batch of Strawberry Ripple Ice Cream. Yet while foraging around in the cupboard for ingredients I came across a bar of Lindt Cherry Chocolate. An idea started to form. Further rummaging and the second ingredient was found. A can of tinned cherries. Not sure if they would make it to the final recipe I hooked them out anyway. It was time to start experimenting!

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream sparkling in the sunshine

Cherry and chocolate are a classic combination. In truth, during cherry season I may try this recipe with gorgeous, glossy fresh cherries. Especially as we have a cherry tree in our garden. Instead their flavour is imparted firstly through the cherry chocolate bar. Resulting in a pleasantly mild flavour. However, once frozen the flavours dull. Resulting in the decision to use a full can of cherry pie filling (please don’t hate me) with the additional dark chocolate chunks added as well.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream perfect on a sunny day

Taste, an important part of developing a recipe, is key. Once churned, frequent tastings were made as more cherries were added. It’s a hard life! Eventually the balance was perfect using the entire can. Dark chocolate chunks transform any ice cream, with both flavour and texture. Here they provide deep chocolate flavour within the silky, mild chocolate ice cream. Resulting in this incredible Cherry Chocolate Ice Cream, my hubby’s all time favourite.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream a delightful dessert

Recipe: Cherry Chocolate Ice Cream makes approx. 1L

300ml Double Cream

300ml Whole Milk

1tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Egg Yolks – the whites can be frozen for up to 1 month

1tsp Corn Flour – I use Dove’s Farm as it is certified gluten free

4tbsp Caster Sugar

100g Bar Lindt Cherry Chocolate

1 x 410g Can Cherry Pie Filling

100g Dark Chocolate Chunks/Bar

Method:  Place the bowl of the ice cream maker in the freezer at least 8 hours/overnight or follow the manufacturer’s instructions, prior to making this ice cream.

For step by step instructions and photos please see Very Vanilla Ice Cream .

  • First of all pour the cream and milk into a heavy based saucepan placed over a medium heat.
  • While the cream is heating place the egg yolks, sugar, vanilla extract and corn flour into a large heatproof bowl.
  • Whisk the ingredients together until pale and frothy, keeping an eye on the heating cream.
  • Heat the cream and milk to scalding point. That is when a ring of bubbles appear around the rim of the saucepan, just prior to the liquid boiling. Remove from the heat once scalding point has been reached.
  • With the whisk on slow, gently pour in the heated cream, increasing the speed once it is all added.
  • Pour the custard mixture back into the pan and place over a medium heat. Stir to ensure that the base doesn’t burn. Continue until the custard is thickened and coats the back of a wooden spoon. Remove from heat.
  • While the custard is cooking break up the cherry chocolate bar and place into a heatproof bowl. Place a sieve over the bowl.
  • Next, pour the thickened custard through the sieve into the bowl.
  • Stir the custard until all of the chocolate has melted. Cover the custard with cling film placed directly on to the top of the hot, thick liquid.
  • Set the bowl to one side to cool.
FF Cherry Chocolate Ice Cream
The hot custard melts the cherry chocolate.
  • When the ice cream base has cooled place in the fridge to chill.
  • While the ice cream base is chilling prepare the chocolate chunks. If using a bar chop into pieces.
  • Set up the ice cream maker once the ice cream base is cold.
  • Pour the base into the ice cream maker and churn until softly frozen.
  • Decant the ice cream into a freezer proof container with a tight fitting lid.
  • Add the cherries and chopped chocolate.
FF Cherry Chocolate Ice Cream
Creating the Cherry Chocolate Ice Cream
  • Using the handle of a wooden spoon swirl the ingredients together.
FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream swirled together and ready for the freezer.
  • Clip on a tight fitting lid and place in the freezer for 6 hours or ideally overnight.
  • Remove the ice cream 10-20 minutes prior to serving to allow it to soften, which will allow easy scooping.
FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream ready to serve

Serve generous scoops of this utterly scrumptious ice cream in bowls or cones. Watch the smiles on faces as they discover whole cherries, nuggets of dark chocolate and enjoy feasting.

FF Cherry Chocolate Ice Cream
Cherry Chocolate Ice Cream Sundae

Why not turn this delicious ice cream into a Cherry Chocolate Ice Cream Sundae?

If you have enjoyed this recipe for Cherry Chocolate Ice Cream there are many other ice cream recipes on Feasting is Fun, here are a few:

Triple Chocolate Chunk Ice Cream

FF Cherry Chocolate Ice Cream
Triple Chocolate Chunk Ice Cream

Lemon Ripple Ice Cream

FF Cherry Chocolate Ice Cream
Lemon Ripple Ice Cream

Chocolate Rolo Ice Cream

FF Cherry Chocolate Ice Cream
Chocolate Rolo Ice Cream

Nothing beats homemade ice cream, especially on a hot, sunny day. The flavour combinations are limitless. Since you are in control you can simply make flavours that aren’t available in the shops. I could not be parted from my ice cream maker. The bowl has a permanent place in our freezer, ready for whenever the need for ice cream arises. And yes sometimes it is a need!

Whatever you are making, baking and creating this weekend have fun.

Sammie xx

No part of this post may be copied without my specific written agreement. Please see my Disclosure Policy.

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Strawberry Topped Chocolate Heart Pavlova

Strawberry Topped Chocolate Heart Pavlova a delicious crisp outer shell, with a deep, brownie-like inner, topped with whipped cream and chocolate dipped strawberries. The perfect dessert to share with those you love.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova perfect for sharing.

I adore pavlova. Both making and eating it! This chocolate heart pavlova is so pretty and also easy to make. Simply follow the recipe and instructions and you too can bake this beautiful dessert.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova ideal for Afternoon Tea.

Last week Valentine’s Day was celebrated, I wanted to create something that would be perfect to share with those I love. That said, everything posted on Feasting is Fun, is designed to be shared! Since, hearts, strawberries, chocolates and flowers are all associated with February 14th, I wanted to incorporate as many of these as possible. Resulting in a beautiful and tasty dessert that should not be confined to one day of the year, in my opinion!

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova with added chopped strawberries for extra decoration and flavour.

For this pavlova the heart is piped, with swirls around the outside, defining the heart shape. It is not difficult to do and creates a different, yet pretty finish, once baked. Also, this heart pavlova contains only cocoa, not chunks of chocolate, making it possible to pipe. The resulting meringue mixture resembles a light, airy mousse. Which, once baked keeps its shape perfectly.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova each layer distinct.

Lightly whipped double cream tops the chocolate pavlova, rather like a down duvet covers a bed. Moulding and fitting to the contours. Creating a soft, velvety contrast to the crisp and fudgey pavlova. Chocolate dipped strawberries add the final touch of decadence, crowning this dessert with their contrasting colours.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova served on heart embellished china.

One mouthful of this delightful dessert and you are lost to the complimenting flavours and contrasting textures. Fortunately, one serving provides plenty of time to fully appreciate this beautiful pavlova. However, I wont tell if you go back for seconds!

Recipe: Strawberry Topped Chocolate Heart Pavlova serves 6-8

4 Large Free Range Egg Whites

200g/7oz Caster Sugar

1tsp Balsamic Vinegar

50g/2oz Cocoa – I use Callebaut

1tsp Corn Flour – I use Doves Farm

300mls/ 1/2 pint Double Cream

400g Fresh Strawberries

100g/4oz Milk Chocolate

50g White Chocolate

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

Prior to starting ensure the bowl used to mix the meringue is scrupulously clean. Wipe around the inside of the bowl with half a lemon to ensure no fat is present. The presence of fat, or oil will stop the egg whites from whipping up and incorporating air.

Also line a large baking tray with baking parchment. Draw a large heart on the reverse of the parchment with pencil, approximately 25cm wide by 27.5cm high, 10″w x 11″h.

  • Pour the egg whites into the large clean, prepared bowl.
  • Whisk until the egg whites hold a stiff peak.
  • Continue whisking on high, adding the sugar one tablespoon at a time until it is all incorporated. The meringue should be white and glossy, holding a stiff peak. Rub a little of the meringue between your finger and thumb, it should feel smooth. If at all gritty, continue whisking, as not all of the sugar is dissolved into the egg white. Continue until the mixture is smooth.
  • While the egg whites are whisking fit a large piping ba with a large, open star nozzle, I use Wilton  #1M.
  • Once the meringue has been whisked sift in the corn flour and cocoa. Then add the balsamic vinegar.
  • Using a large, clean, metal spoon fold all of the ingredients together carefully. Taking care not to knock out the air that has been whisked into the egg whites.
  • Place four dots of meringue in the corners of the baking tray, then place the baking parchment on top. This will hold the baking parchment in place.
  • Place a large spoonful of chocolate meringue into the centre of the heart. Spread the meringue with a palette knife, so that it fills the heart outline. There is no need to be too precise as it will be piped over.
  • Fill the piping bag with the remaining chocolate meringue.
  • Pipe swirls around the outline of the heart, leaving the bottom point and the top dip until last. Pipe a swirl at the bottom of the heart and then the top dip. Next pipe stars, inside the heart, on the base.
FF Strawberry Topped Chocolate Heart Pavlova
Making and creating the chocolate heart pavlova.
  • Place the pavlova into the centre of the oven and immediately reduce the heat to 160C/140C gas mark 3. Do not open the oven door whilst baking!
  • Bake for 1 hour exactly. After the baking time has elapsed turn the oven off and open the oven door a fraction, so that the pavlova cools slowly. I place a wooden spoon between the door and the oven.
  • While the pavlova is cooling the strawberries can be prepared. Into separate, small heatproof, microwaveable bowls, break up and add the milk and white chocolate, separately. Heat for 20 seconds at a time, stirring in between, until the chocolate has melted. Spoon the melted white chocolate into a small piping bag.
FF Strawberry Topped Chocolate Heart Pavlova
Preparing and decorating the strawberries.
  • Select 10 of the biggest strawberries and leave their tops on. Dip 5 of the large strawberries into the milk chocolate, using a teaspoons to help fully cover them. Place the dipped strawberries on to some baking parchment. Tip – if the strawberries are kept in the fridge until needed they will be chilled. This will help the chocolate set quickly.
  • Next pipe lines across the 5 chocolate covered strawberries and also the 5 un-dipped ones, this gluten free recipe also uses chocolate strawberries. Leave to set on the baking parchment. In warm weather place in the fridge for a couple of minutes.
  • When the pavlova has completely cooled it can be removed from the oven.
  • Pour the cream into a bowl and whisk until it has thickened but is not stiff.
  • Gently run a palette knife under the pavlova to loosen it from the baking parchment. Place the pavlova on to a flat plate, or stand from which it is to be served.
  • Spoon the cream inside the shell of the pavlova.
FF Strawberry Topped Chocolate Heart Pavlova
Preparing the cream and filling the pavlova.
  • Arrange the chocolate dipped strawberries on the top of the cream, removing the tops if necessary.
  • If liked, chop the remaining strawberries into fairly small pieces and sprinkle around the whole strawberries.
FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova ready to be served.

Now all that is needed is someone to share this stunning dessert with!

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova served with a hot cup of tea.

Serve sliced, ensuring each portion has a chocolate strawberry.

This Strawberry Topped Chocolate Heart Pavlova is at its best eaten on the day assembled. The pavlova can be made the day before and left to cool, overnight in the oven. The strawberries can be prepared 4 hours ahead and left in a cool place. Likewise the cream can be prepared at the same time as the strawberries and left in the fridge, it may need a quick whisk to bring it back to the consistency required.

The Pavlova will last, covered in foil, in the fridge for 2 days after assembly.

If you have enjoyed this recipe for Strawberry Topped Chocolate Heart Pavlova you may also like these:

Raspberry Coulis Drizzled Mixed Berry Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova

Lemony Strawberry Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Raspberry Chocolate Pavlova

All of the pavlova recipes on this blog are gluten free. Making them a suitable dessert for more people. Ensure that the corn flour used in each recipe is certified gluten free.

Since it is in my nature to be as inclusive as possible, serving a naturally gluten free dessert to friends and family ensures that everyone feels special. Likewise, no one can feel that they have been ‘too much bother’ due to any dietary limitations they may have. Resulting in a relaxed, enjoyable meal and atmosphere.

Have fun creating, making, cooking and baking in your kitchens.

Sammie xx

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Amaretto Creamy Ice Cream

Winter and ice cream. Can they really hold hands and be friends during the coldest months? I say absolutely! My Amaretto Creamy Ice Cream scooped into a bowl and topped with hot, toasted, flaked almonds is perfect any day of the year. Ice cream is for every season, we just have to get creative!

FF Amaretto Creamy Ice Cream
Amaretto Creamy Ice Cream topped with toasted almond flakes.

Amaretto is an Italian Almond Liqueur. It’s flavour is of warm, toasted almonds which, when sipped, produces a warming feeling throughout the body. Add it to ice cream and two different things happen. First of all, due to the alcohol content, this ice cream does not need to wait around, warming up before it can be scooped. Furthermore, the ice cream becomes dreamily creamy. Creating a dessert that stands alone on its own merits, the toasted flaked almonds adding a crunchy texture to the smoothness of the ice cream.

FF Amaretto Creamy Ice Cream
Amaretto Creamy Ice Cream scooped into a glass.

However, the Italians have a wonderful dessert called Affogato. A scoop or two of ice cream, drowned in a shot of hot, intense, espresso . The coffee drowns the ice cream. The resulting effect being a meeting of ice cold, ice cream and scalding hot coffee. If you love coffee, then this is an incredibly stylish way to end a meal.

FF Amaretto Creamy Ice Cream
Amaretto Creamy Ice Cream with a shot of espresso poured over.

The combination of opposites; hot and cold, sweet and bitter, dessert and drink, create an exciting, enticing, taste experience. Most of all, that tastebud sensation is completely homemade. Because the dessert is created from scratch, the control of flavours is in your hands.

FF Amaretto Creamy Ice Cream
Amaretto Creamy Ice Cream a delightful dessert.

Recipe: Amaretto Creamy Ice Cream makes 750ml

300ml/ 1/2 pint Double Cream

300ml/ 1/2 pint Whole Milk

1tsp Vanilla Bean Extract I use Nielsen-Massey

4 Large Free Range Egg Yolks

5tbsp Caster Sugar

1tsp Corn Flour I use Doves Farm  as it is 100% gluten free

5tbsp Amaretto Liqueur

Method:

Ensure the freezing compartment of the ice cream machine has been in the freezer overnight, or as per manufacturer’s instructions.

For step by step photographs, showing the making of an ice cream base, please see Very Vanilla Ice Cream.

  • First of all, pour both the cream and milk into a large, heavy based saucepan and place over a medium heat. Allow to heat until small bubbles form around the rim of the saucepan – this is known as the scalding point. Once reached, remove the saucepan from the heat.
  • While the milk/cream mixture is heating, add the egg yolks, sugar, corn flour and vanilla bean extract to a large, heatproof bowl. Whisk until pale and frothy.
  • As soon as the eggs are mixed and the milk/cream have reached scalding point, continue with the following:
  • With the whisk still on slow, gradually pour the hot milk mixture into the bowl containing the egg mixture. Keep pouring until all of the hot, creamy liquid is mixed in.
  • Next pour the contents of the bowl back into the saucepan and place over a low heat. Keep stirring to ensure the custard base does not catch. Continue heating until the custard has thickened and coats the back of a wooden spoon.
  • Remove the saucepan from the heat.
  • Place a sieve over a large heatproof bowl and pour the custard base through.
  • To ensure a skin does not form on top of the custard, place cling film on to the custard. So that it is in direct contact.
  • Set the bowl aside to cool and then place in the fridge to chill thoroughly.
  • When the custard has fully chilled remove from the fridge. Now is the time to add the Amaretto Liqueur. Stir to mix.
  • Set up the ice cream machine as per manufacturer’s instructions.
  • With the machine turned on, pour the deliciously scented custard base into the churning bowl.
  • Continue churning until the ice cream has a thick consistency.
  • Stop the machine and remove the lid and paddle. Scrape the ice cream from the paddle into a suitable freezer proof, airtight container. Then, using a silicone spatula, decant the rest of the ice cream into the container. Wipe away any splashes, clip on the lid, label and finally place the container into the freezer to finish freezing.
FF Amaretto Ice Cream
Amaretto Creamy Ice Cream ready to scoop straight from the freezer.

To serve, remove the ice cream from the freezer and scoop straight away. Since the ice cream contains a good slug of alcohol, which freezes at a much lower temperature, it is ready to serve immediately.

FF Amaretto Creamy Ice Cream
Amaretto Creamy Ice Cream one scoop or two?

To create an Amaretto Affogato, simply scoop one or two balls of ice cream into a heatproof glass. Immediately pour over a steaming, hot shot of espresso and serve.

Please make sure any dinner guests who are driving have an alternative. My Very Vanilla Ice Cream works very well in an Affogato. Likewise if you want the almond flavour, without the alcohol, you could add 2 teaspoons of good quality almond extract, instead of the Amaretto. The ice cream will need to sit for 20 minutes once removed from the freezer to soften.

If you have enjoyed this recipe for Amaretto Creamy Ice Cream you may also like these:

Chocolate Orange Ice Cream

FF Amaretto Creamy Ice Cream
Chocolate Orange Ice Cream

Dark Chocolate Chip Vanilla Ice Cream

FF Amaretto Creamy Ice Cream
Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

FF Amaretto Creamy Ice Cream
Lemon Ripple Ice Cream

Investing in an ice cream machine, need not only be for the warmer summer months. Cold ice cream melting over a warm Chocolate Fudge Brownie is my idea of comfort food heaven. I love the taste sensation of hot and cold together.

Whatever you are making, baking and creating in your kitchens, make sure 2017 is the year you really do have fun.

Sammie xx

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Raspberry Coulis Drizzled Mixed Berry Pavlova

A very Happy New Year to all of my readers. May this coming year bring good health, peace, love, lots of fun and feasting. I’d like to take this opportunity to thank you for taking the time to read this blog and for trusting the recipes that have lovingly been created to share with you. With that in mind I have a beautiful dessert recipe for you that is a complete knock-out. What better way to celebrate than with my Raspberry Coulis Drizzled Mixed Berry Pavlova!

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova a refreshing dessert.

A delicious combination of textures and flavours. Starting with the crunchy meringue shell that hides a marshmallow innner, it is draped with thickened cream, topped with tumbling, assorted, fresh berries and drizzled with a tart raspberry coulis. Creating a tastebud sensation with each mouthful. This elegant dessert is light and yet fulfills that need for something sweet at the end of a meal.

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova perfect for a celebration.

Beautifully adorned with fresh, ripe berries, the sweetness of the pavlova is offset by the raspberry coulis. Quick and easy to make, it utterly transforms the finished dish. As well as adding to the aesthetic of this stunning pavlova. The coulis cuts through the richness of the cream, while providing balance against the sweetness of the dessert.

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova piled high with fresh fruit.

Pavlovas are not difficult to make, requiring only a whisk and patience. The reward they give, in return for effort, is almost embarrassing! Any cracks that develop are easily covered and the cream covered meringue can be topped with any fruit desired. Since the pavlova shell can be made up to 2 days in advance, they are perfect for entertaining.

This Raspberry Coulis Drizzled Mixed Berry Pavlova was made to celebrate New Years Eve, which also happens to be the night before my hubby’s birthday. Using cake sparklers to add fun, fizz and sparkle, ensured this was no ordinary dessert. A fabulous celebration of the year passed and the new year to come.

Recipe: Raspberry Coulis Drizzled Mixed Berry Pavlova serves 8

For the Pavlova:

4 Large Free Range Egg Whites at room temperature

1tsp Lemon Juice

200g/7oz Caster Sugar

1tsp White Wine Vinegar

1tsp Cornfour – certified gluten free I use Doves Farm

400ml Double Cream

1tsp Vanilla Bean Paste – I use Nielsen-Massey

450g/1lb Mixed Berries – I used strawberries, blueberries and raspberries removing stalks and leaves as necessary

For the Coulis

200g/7oz Raspberries

1tbsp each of Fresh Lemon Juice and Tap Water

1tbsp Caster Sugar

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

  • First of all line a baking tray with baking parchment. Using pencil draw a 20cm/8″ circle on one side. Flip the paper over so that the pencil mark is underneath.
  • Next in a scrupulously clean large bowl add the 4 egg whites.
  • Whisk until they are light and airy. While whisking at medium speed gradually add the caster sugar one spoonful at a time. Continue whisking on high until the meringue is shiny and glossy. Rub a little of the mixture between your thumb  and forefinger, when it feels smooth and there are no signs of grittiness, the sugar is completely dissolved into the egg white.
  • Next, whilst still whisking, add the lemon juice, vinegar and cornflour. Continue whisking for a further minute.
  • Stop the whisk and using the beater, place 4 dots of meringue on to the baking tray. Place the parchment on top, the meringue acts like glue and will stop it from moving around.
  • Use a clean metal spoon to scoop the meringue on to the centre of the circle marked baking parchment.
  • Now use a pallet knife to spread the mixture evenly to form a disc, building up the sides so they are slightly raised.
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Creating the Pavlova shell.
  • Place the meringue into the centre of the oven and immediately reduced the heat to 160C/140C gas mark 3.
  • Bake for 1 hour and 15 minutes – DO NOT open the oven door whilst baking.
  • Once the baking time has elapsed the meringue then needs to cool slowly. This will help avoid cracking. Turn the oven off and allow the pavlova to cool completely in the oven.
  • Tip: it is handy to make the pavlova the night before it is needed, as it can cool overnight in the oven.
  • Making the Coulis:
  • While the meringue is cooling, tip the raspberries, lemon juice, water and sugar into a small saucepan.
  • Place the pan over a high heat, stirring with a wooden spoon to mash the raspberries up. Once the mixture has bubbled to a boil, turn the heat off.
  • Strain the raspberry mixture into a heatproof bowl, through a sieve. Press the raspberries with a spoon to extract all of the juice. Set the bowl aside to cool.
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Making the Raspberry Coulis.
  • Assembling the Pavlova: Note assemble the Pavlova no more than 3 hours ahead for best results.
  • Place the cream into a bowl with the vanilla bean extract. Whisk until it just starts to thicken, but will still slowly drop from a spoon.
  • Peel the pavlova carefully away from the baking parchment. Place on a plate or cake stand.
  • Spoon over the thickened cream so that it fills the central well in the pavlova.
  • Add the prepared berries, arranging so they look attractive.
  • Finally, drizzle over the raspberry coulis, encouraging it to drip  down the sides of the Pavlova.
  • Serve the Raspberry Coulis Drizzled Mixed Berry Pavlova sliced, with a smile and on special occasions a glass of bubbly!
FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova sliced and ready to serve.

A delicious, refreshing dessert, that is a wonderfully light way to celebrate and makes a great change from cake.

Store any remaining Pavlova in the fridge and eat within 24 hours.

If you have enjoyed this recipe for Raspberry Coulis Drizzled Mixed Berry Pavlova you may also like these:

Lemony Strawberry Pavlova

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Raspberry Chocolate Pavlova

Strawberry Eton Mess

FF Raspberry Coulis Drizzled Mixed Berry Pavlova
Strawberry Eton Mess

Pavolvas are extremely forgiving. However, if they should crack and crumble beyond repair, simply make an Eton Mess as pictured above or, alternatively make Raspberry Chocolate Ice Cream Sundae.

Since this recipe can easily be made gluten free, it is a great way of providing dessert, without excluding people who have dietary restrictions. At Feasting is Fun the aim is to create recipes that more people can share and enjoy. On that note, from experience, when transporting this dessert, it is easier to take the separate components and assemble once there.

Whatever the past year held for you, my hope is that the coming year will be one of love, peace and reconciliation

Sammie xx

 

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Snowy Black Forest Roulade

Gluten Free – Snowy Black Forest Roulade, kirsch whipped cream and cherries rolled into an elegant dessert that is topped with chocolate trees.

Joining in with the #GBBOTwitterBakeAlong has, so far, proved to be a lot of fun. The challenges stretch my baking skills and my creativity. Wanting to create a gluten free bake that more people can make and enjoy, I came up with this Snowy Black Forest Roulade.

FF Snowy Black Forest Roulade
Snowy Black Forest Roulade kirsch whipped cream and cherries all rolled up together.

While never having made a gluten free genoise sponge before, I had to try. Genoise sponges are made without the use of any type of fat. Generally they are made from eggs and sugar, whipped until at least tripled in size, with flour folded in at the end. When folding in the flour, extra care is taken to keep as much air in the mixture as possible.

FF Snowy Black Forest Roulade
Snowy Black Forest Roulade with hand piped chocolate chocolate trees.

Knowing that cocoa can have a drying effect on the taste of the sponge, I also wondered if the cake would hold up to being rolled. A good sponge roulade should withstand rolling, without cracking. The possibilities of just how wrong this sponge could go, seemed endless. Maybe this bake would fail. The only way to know, was to try.

FF Snowy Black Forest Roulade
Snowy Black Forest Roulade an elegant dessert.

So, the gluten free chocolate genoise sponge was made and baked. As you can see from the photos, it did indeed roll, without cracking and the flavour is utterly delicious. Light, soft, chocolate sponge, filled with kirsch flavoured whipped cream and soft, sweet cherries. One mouthful of this Snowy Black Forest Roulade and I was completly lost in one of my favourite flavour combinations.

Since nobody could tell that it was gluten free, I took that as a positive sign. Having baked quite a few gluten free recipes, on occasion I have found them to have a slight gritty texture. Not this luscious dessert. Soft, yielding sponge, that tastes just like a sponge should. As a result of this bake I have plans to make another gluten rolled sponge, that is simply flavoured with vanilla or lemon.

The proof of the pudding is in the eating! When plates and bowls are left empty, I am satisfied that whatever I have made is a hit. Our children can be brutally honest, especially Snugs, our youngest daughter. She scored this Snowy Black Forest Roulade at 9 out of 10. Another success for the Feasting kitchen.

Recipe: Snowy Black Forest Roulade

1tbsp Unsalted Butter

4 Large Free Range Eggs

80g Caster Sugar

50g Gluten Free Plain White Flour – I use Doves Farm

50g Cocoa Powder plus an extra 2tbsp – I use Callebaut

1tsp Baking Powder – I use Waitrose as it is gluten free

Small Pinch of Salt – I use Maldon

300ml Double Cream

1tsp Vanilla Extract – I use Nielsen-Massey

4tsp Icing Sugar

1 Tin Cherry Pie Filling

Optional 2tbsp Kirsch Liquer

100g Dark Chocolate

50g White Chocolate

Optional – White Edible Glitter

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

Note: To bake the sponge for this Snowy Black Forest Roulade you will need a baking tray that measures 38cm x 25cm x 3cm (15″ x 10″ x 1″).

  • First, grease the baking tray with butter and line the base with baking parchment.
  • Sift the gluten free flour, cocoa, baking powder and salt into a bowl.
  • Next, in a large bowl, or if you have a stand mixer use the bowl with the whisk attachment, add the sugar and eggs. Whisk continuously for at least 5 minutes, until the egg/sugar mixture has more than tripled in size. The mixture will be a pale cream colour that is very light and airy. It should leave a ribbon trail, that lasts a few seconds, after you remove the whisk.
  • Tip the sifted ingredients into the whisked egg mixture and using a large metal spoon, carefully fold the sifted ingredients in. The aim is to retain as much air within the finished cake batter as possible.
  • Once the ingredients are completely combined pour the mixture in to the prepared baking tray. Use a palette knife to ensure that the cake batter is evenly spread, ensuring that it reaches all of the corners.
FF Snowy Black Forest Roulade
Making the sponge batter and filling the baking tray.
  • Now place the baking tray into the centre of the preheated oven and bake for 15-20 minutes.
  • To test if the sponge is baked press lightly in the centre, when baked the sponge will spring back. Note – be careful not to over bake as this will cause the sponge to be dry and it will then be harder to roll without cracking.
  • Finally, when the sponge is baked, remove it from the oven.
  • Next, allow the sponge to cool in the tin for 2 minutes.
  • While the sponge is cooling, lay a large, just bigger than the sponge, piece of baking parchment on the work top.
  • Dust the baking parchment with the extra 2 tablespoons of cocoa, so that it is evenly covered.
  • Now run a palette knife around the edge of the sponge and then turn it out on to the baking parchment.
  • Very carefully remove the parchment that lined the baking tray.
  • Starting at one side and using the baking parchment to help, gently roll the sponge, while it is still warm.
  • Once rolled, set to one side until completely cooled.
FF Snowy Black Forest Roulade
Please use baking parchment, my brain wasn’t working and I used a pastry mat. It worked absolutely fine but next time I will turn the sponge out on to parchment!

Making the Chocolate Trees:

  • While waiting for the sponge to cool, the chocolate trees can be made.
  • First you will need 2 small disposable piping bags to pipe the trees with.
  • Next break up both types of chocolate and place in heatproof, microwaveable bowls.
  • Heat the chocolate, individually, on medium until it has started to melt.
  • Remove the bowl from the microwave and stir until the chocolate has completely melted.
  • Now fill each piping bag with melted chocolate. Leave the chocolate to cool, until it is still liquid, yet warm, not hot, in the piping bag. As a result of leaving the chocolate to cool, it will be thicker and easier to control whilst piping the trees.
  • Starting with the dark chocolate, pipe tree shapes on to a non stick silicone mat, or baking parchment. The trees should be about 3 inches (7.5cm) high, please see the photo below.
FF Snowy Black Forest Roulade
Pipe the main trunk down then up and then pipe the branches.
  • Allow the dark chocolate to set and then pipe white chocolate on the top of each branch. Leave the trees to completely set before attempting to remove them.
  • It is inevitable that some trees will break as they are removed. This is great as most forest floors have fallen/broken branches on them. So they can be used to add further decoration to the roulade.

Filling and decorating the Roulade:

  • In a large bowl add the cream, vanilla extract, 1 tablespoon of Kirsch and 2 teaspoons of sifted icing sugar – a tea strainer is handy for sifting small amounts.
  • Whisk the cream until it just holds a stiff peak.
  • Unroll the chocolate sponge and then, using a palette knife, spread half of the cream over the sponge.
  • Decant the cherry pie filling into a bowl. Add 1 tablespoon of kirsch and stir to mix.
  • Next, using a spoon, place cherries evenly across the sponge, then spoon the syrup in between the cherries.
  • Using the baking parchment roll the sponge into it a log, finishing with the seam underneath.
  • Transfer the Roulade to a suitable plate.
  • Fit a piping bag fitted with a large star tip, then fill the bag with the remaining whipped cream.
  • Pipe single flower stars along the top of the Roulade and then along the sides.
FF Snowy Black Forest Roulade
Building, rolling and piping the Roulade.
  • To finish the decoration, carefully peel the piped chocolate trees away from the non stick surface.
  • Place the trees evenly along the top of the Roulade, pushing them into the piped cream.
  • Use any broken tree parts as forest floor decorations, anchoring them to the roulade with the piped cream.
  • Finally finish the dessert by sifting icing sugar snow over the Roulade, sprinkling edible glitter for added sparkle!
FF Snowy Black Forest Roulade
Snowy Black Forest Roulade beautifully dusted with icing sugar snow.

Serve sliced with a smile!

FF Snowy Black Forest Roulade
Snowy Black Forest Roulade an elegant, incredibly tasty dessert or afternoon tea treat.

All the flavour of a Black Forest Gateaux rolled into a stunning Snowy Black Forest Roulade that is completely gluten free. A dessert that can be enjoyed by more people, without any loss of taste, texture or quality.

If you have enjoyed this recipe for this Snowy Black Forest Roulade here are some other gluten free recipes you may enjoy:

Chocolate Cherry Cupcakes

FF Snowy Black Forest Roulade
Chocolate Cherry Cupcakes gluten free.

Raspberry Chocolate Pavlova

FF Snowy Black Forest Roulade
Raspberry Chocolate Pavlova gluten free.

Strawberry Whipped Cream Giant Doughnut

FF Snowy Black Forest Roulade
Strawberry Whipped Cream Giant Doughnut gluten free.

Gluten free recipes can taste just as great as their regular, wheat based counterparts. Creating recipes that can be made and eaten by people on a restricted diet, is an important part of Feasting is Fun. So you can look forward to more recipes being added, especially with Christmas not very far away.

When a recipe tastes as good as this Snowy Black Forest Roulade, there is no need to bake separate desserts. That has to be a good thing, for both those on a restricted diet and the cook!

Enjoy making, baking and creating in your own kitchens.

Sammie xx

I am submitting this Snowy Black Forest Roulade to October’s We Should Cocoa over at Tin and Thyme

FF Snowy Black Forest Roulade

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Boozy Lemon Drizzle Bundt Cake

I adore lemons. They are used in both sweet and savoury cooking in my kitchen. So, in honour of our eldest daughter’s birthday and inspired by last week’s first Great British Bake Off episode, I bring you my 100% gluten free Boozy Lemon Drizzle Bundt Cake.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake moist, light with a great lemon tang.

This gluten free cake tastes no different to a regular cake made with ‘wheat’, which I am really pleased about, as it means more people can make and eat this delicious treat!

That said this Boozy Lemon Drizzle Bundt Cake can be made with regular, plain white flour if you do not need to make it gluten free.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake as beautiful to look at as it is to eat.

Such a delightfully light, moist cake, with the tang of limoncello spiked drizzle soaked through the entire cake.

My Boozy Lemon Drizzle Bundt Cake, is a true lemon drizzle cake, in the sense that it has hot lemon syrup poured over a skewer spiked cake. Using a Bundt pan means that the syrup soaks from the bottom to the top, creating a fabulously flavoured cake.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bunt Cake such a stunning design.

As this cake was made for my daughter, to be shared with family and friends, I was very restrained when it came to adding the limoncello. For adults you could easily double, or triple the amount stated. Remember though it is the lemon flavour that needs to hit the palette first. Don’t knock everyone out with too much vodka 😉.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake with a damp, drizzled crumb.

The colours used to decorate this cake are simply her favourite. I piped a line of thick, lemon icing along each ridge of the cake and then added sky blue sugar sparkles, pressing them in gently to the icing so they would stay. A finial dusting of white, edible glitter in the centre adds the necessary sparkle, even if it doesn’t show up in all of the photographs.

I chose to use the Heritage Bundt Pan by Nordicware.

Recipe: Boozy Lemon Drizzle Bundt Cake serves 10-12

I highly recommend Wilton cake release spray to grease the Bundt pan, alternitavely use melted butter and brush every part of the inside of the pan, then add 1 tablespoon of gluten free flour, tip the pan around until it is completely covered and tip out any excess flour – I cannot guarantee the same sharp edges using the butter/flour method.

For the Cake

275g/10oz Unsalted Butter softened to room temperature

275g/10oz  Caster Sugar

1/4tsp Salt – I use Maldon Sea Salt

275g/10oz Certified Gluten Free Flour – I use Doves Farm

2tsp Baking Powder – I use Waitrose as it is gluten free

1tsp Vanilla Extract – I use Nielsen-Massey extracts

1tsp Lemon Extract or juice of half a lemon

Zest of one lemon

6 Large Free Range Eggs

For the Drizzle

Approx 50ml Freshly Squeezed Lemon Juice – juice of 2 lemons

Approx 50ml of tap water to make up to 100ml with the lemon juice

100g/4oz Caster Sugar

2tbsp Limoncello – more can be added for a pronounced flavour if desired

Icing to Decorate the Cake

200g/7oz White Icing Sugar

Juice of one whole lemon – approx 30mls, make up to volume with water if needed

Optional – sprinkles and edible glitter – ensure they are gluten free

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

  • Prepare the Bundt pan by spraying or brushing on cake release, ensuring every part of the inside of the pan is covered.
  • Into a large bowl add the butter, sugar and salt. Whisk/beat until pale and creamy.
  • Weigh the gluten free flour and sift into a separate bowl with the baking powder.
  • Add the 6 eggs to the butter/sugar mixture and 2 tablespoons of the pre weighed, sifted flour – this will stop the mixture from splitting, which can lead to a denser cake. Whisk/beat the eggs into the butter and sugar until you have a fully combined, light mix.
  • Add the rest of the flour/baking powder, the lemon extract, vanilla and lemon zest.
  • Using a metal spoon fold all the ingredients together until they are fully combined.
  • Spoon the cake batter into the prepared Bundt pan.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake ready for the oven.
  • Place the Bundt pan in the centre of the preheated oven and bake for 50-60 minutes.
  • Whilst the cake is baking make the drizzle:
  • Squeeze the strained juice of 2 lemons into a measuring jug, make the volume up to 100ml with tap water. Place 100g of sugar into a small saucepan and add the lemon juice liquid to it. Swirl to mix and place over a medium heat. Do not stir! Swirl occasionally, until the sugar is fully dissolved and the liquid starts to bubble. Remove the saucepan from the heat. Add your desired amount of limoncello and place a lid on the saucepan.
  • The cake is cooked when it is golden in colour, coming away from the sides of the pan and an inserted skewer comes out clean.
  • Once baked remove the cake from the oven. Allow the cake to cool for 10 minutes in the Bundt pan.
  • After 10 minutes use a wooden skewer to create holes right through the cake. I poked approximately 25 holes in the cake, this will allow the syrup to moisten the entire cake, not just the bottom – remember the Bundt cake is upside down.
  • Drizzle over the warm, boozy, lemon syrup, making sure you cover the entire base of the cake.
FF Boozy Lemon Drizzle Bundt Cake
Piercing holes with a wooden skewer that allow the boozy lemon drizzle to soak through.
  • Leave the cake for a further 5 minutes in the pan, to allow the drizzle to soak right through to the top of the cake.
  • Now turn the Boozy Lemon Drizzle Bundt Cake out on to a cooling rack and allow to cool completely.
FF Boozy Lemon Drizzle Bundt Cake
Beautifully moist cake with clean, deep, swirling lines.

To Decorate the Boozy Lemon Drizzle Bundt Cake:

  • Sift the icing sugar into a bowl. Add 30mls of lemon juice and stir.
  • Add extra water to create a thick icing, that can still be piped.
  • Spoon the thick icing into a disposable piping bag (or piping bag fitted with a 3-4mm piping nozzle). Snip the end off of the disposable bag to leave a 3-4mm opening.
  • Place the cooling rack over a large baking tray – this will catch all the drips.
  • Starting from inside of the Bundt hole pipe the icing, following the lines of the swirl.  Keep the pressure steady and pipe into the groove of the swirl, finishing when you reach the edge. Pull the bag away from the cake and any excess icing will drip through the cooling rack.
  • Continue working around each swirl until the cake is completed.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake looks perfect just like this.
  • If adding sprinkles, either follow my design, adding them just away from the centre of the cake, or let your imagination take over and create your own design!
  • Finally add a dust of (I used) white edible glitter, to give your cake some added sparkle.
  • Carefully transfer the cake to a board/stand/plate.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake simply stunning to look at!

Take photos of your beautiful creation.

Then serve it sliced with a cup of tea or coffee, or if it’s adults only, a shot of limoncello alongside 😉.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake definitely made for sharing.

I am so pleased our daughter chose the light blue sprinkles for this cake. To be honest, it isn’t a colour I would put with a lemon cake and yet it looks so beautiful. She has a brilliant eye for design and I regularly ask her opinion on colour schemes/layouts and photographs for Feasting is Fun.

Thank you Star and very happy birthday.

If you have enjoyed this recipe for Boozy Lemon Drizzle Bundt Cake you may also like these:

Lemon Blueberry Bundt Cake

FF Boozy Lemon Drizzle Bundt Cake
Lemon Blueberry Bundt Cake.

Lemony Strawberry Pavlova

FF Boozy Lemon Drizzle Bundt Cake
Lemony Strawberry Pavlova also gluten free.

Swirl Lime Drizzle Cake

FF Boozy Lemon Drizzle Bundt Cake
Swirl Lime Drizzle Cake

I have other gluten free cake recipes such as my Marshmallow Frosted Mango Cupcakes and my Strawberry Whipped Cream Giant Doughnut.

My aim is to make as many recipes as possible gluten free. Obviously this is going to take some time to retest recipes and make adjustments as needed.

Next on the agenda is cracking gluten free pastry. I’ve been asked many times for a recipe, so I will be working on that over the coming weeks.

Whatever you are making, baking and creating in your kitchens, remember food always tastes better when it’s shared. So why not invite your neighbours round for a cup of tea and a slice of something delicious?

Sammie xx

My Boozy Lemon Drizzle Bundt Cake has also been submitted for this weeks #GBBOTwitterBakeAlong on Twitter. Click on the hashtag on Twitter and join in the Baking Community fun!

 

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Refreshing Tropical Fruit Sorbet

The smell of Summer. Sun tan lotion, seaside air and luscious seasonal fruits. Ok, I accept that the fruits in this Refreshing Tropical Fruit Sorbet are not necessarily grown in this country, although they are cheaper and more readily available during the summer.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so good.

Making your own Refreshing Tropical Fruit Sorbet is so worth it. Forget about the adverts telling you that ‘you’re worth it’ this is a delicious, good for you treat, that tastes of fruit heaven!

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet will make your tastebuds come alive!

The marriage between the flavours will make your tastebuds sing in harmony.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet a delicious alternative to ice cream.

There are a couple of steps needed to prepare the fruit for this sorbet, but they are absolutely worth it to extract every drop of flavour from the fruit.

Once the fruit is prepped it is then cooked for a short time. This breaks down the pineapple and separates the passionfruit seeds from their surrounding juice. The cooked fruit mixture is then sieved, to remove the very crunchy seeds. A quick whizz with an immersion blender, or liquidiser, cool and your sorbet is ready to be churned.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so worth making.

This sorbet tastes of Summer. Light, intensely fruity, sweet – but not overly so and with a colour to brighten the dullest of days.

A light dessert or a delightful palette cleanser between courses for a more formal meal.

The mangos I bought for this recipe spent a few days on our sunny lounge window ledge ripening up, in fact they were warm when I prepared them. The passionfruit were smooth skinned when bought and ripened to a prune-like wrinkling of the skin. To test if a pineapple is ripe I suggest smelling it. If it smells of pineapple then it’s ripe.

Recipe: Makes 1L Refreshing Tropical Fruit Sorbet

6 Passion Fruit

2 Large Mango

1 Medium Pineapple

400mls Water

100g/4oz Sugar

Optional – see note at the end – Orange Blossom Water 1/4tsp – I suggest Nielsen-Massey

Method: Ensure the frozen compartment of your ice cream maker has been in the deep freeze overnight or according to manufacturers instructions.

  • Scoop the contents of the 6 passion fruit into a large heavy based saucepan. Squeezing the empty skins to ensure every drop of precious juice is used.
  • Next prepare the mangos. Cut down either side of the central stone, you will have three pieces. Take a fleshy side of the mango and score into three pieces using a sharp knife. With the blade flat to the skin, run the knife along each third, releasing a long slither of juicy, ripe mango. Repeat for the other side. Place the mango slices into the saucepan. Hold the central flesh and skin covered stone over the saucepan and squeeze as hard as you can. Scrape all of the pulp and juice from your hand into the pan.
  • Prepare the pineapple by cutting off the green spiky top and the flat base. Cut the pineapple into half and then divide each half into 3 sections. Cut down the outside of the central hard core – it will be the point of the pineapple. As with the mango, lay the blade flat between the fruit and the skin and slice to separate the two. Chop the pineapple into large chunks and add to the saucepan. Squeeze the skin and the hard core pieces over the saucepan to extracte as much juice as possible.
  • Pour the water over the fruit.
  • Add the sugar and turn the heat on to high under the pan.
FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet
  • Once the contents of the pan have started to bubble reduce the heat to medium, keep an eye on the fruit to ensure it doesn’t boil over.
  • Continue cooking for 20 minutes.
  • Carefully remove a spoonful of liquid from the saucepan, allow to cool and taste. The flavour should be pure fruit, not watered down and not super sweet – just as if you had eaten a slice of ripe mango. If the flavour is a little weak, continue cooking for a further 10 minutes and taste again.
  • When you are happy with the tropical fruit flavour, remove the saucepan from the heat.
  • Place a sieve over a large bowl.
  • Carefully pour the hot fruit mixture into the bowl through the sieve.
FF Refreshing Tropical Fruit Sorbet
This is going to become the most Refreshing Tropical Fruit Sorbet.
  • Using a strong dessert spoon press all of the fruit through the sieve. Occasionally clearing the underside of the sieve with a clean spoon, so that all the fruit pulp and juice goes into the bowl below.
  • This takes about 10 minutes to get it to this stage.
FF Refreshing Tropical Fruit Sorbet
Pips and pulp left in the sieve, all the flavour is in the bowl.
  • I did taste the remaining pulp and although crunchy it was pretty flavourless, that said you could still have it swirled through yoghurt for breakfast.
  • If you have an immersion blender or liquidiser, blend the resulting lumpy liquid until velvety smooth.
  • Place the bowl on a trivet, to aid cooling air circulation and cover with a net food tent, or cling film to stop flies having a taste!
FF Refreshing Tropical Fruit Sorbet.
Refreshing Tropical Fruit Sorbet cooling.
  • Allow the sorbet liquid to cool and then place in the fridge to chill.
  • Once chilled set up your ice cream maker according to manufacturers instructions.
  • Transfer the sorbet liquid to a jug, this makes pouring the liquid into the frozen chamber much easier.
  • With the machine churning pour the sorbet liquid into the ice cream maker and churn until slushy like.
  • Stop the machine, remove the paddle and scoop/pour the slushy mixture into a freezer proof, resealable tub.
FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so full of fruity flavour.
  • Pop the lid on and place in the deep freeze, generally I leave ice creams and sorbets overnight, until frozen through.

To serve, remove the sorbet from the freezer 15-20 minutes to allow to soften slightly.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet the perfect way to end a meal.

For me, this is the perfect dessert after a hot spicy meal such as a curry or my Chunky Chilli. The cool, fruity sorbet, soothing on your tastebuds.

This is the perfect sorbet to make if you happen upon marked down fruit in the market or shops. It will keep for 3 months in the deep freeze and brighten a dull Winter’s day.

If you have enjoyed the recipe for my Refreshing Tropical Fruit Sorbet here are some others you may also like:

Strawberry Ripple Ice Cream

FF Refreshing Tropical Fruit Sorbet
Strawberry Ripple Ice Cream

Dark Chocolate Chip Vanilla Ice Cream

FF Refreshing Tropical Fruit Sorbet
Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

FF Refreshing Tropical Fruit Sorbet
Lemon Ripple Ice Cream

 

I love creating, experimenting, tasting and testing different recipes. If you love mangos but aren’t a fan of pineapple, add more mango and leave the pineapple out.

Being allergic to oranges, means I always have to double check when I buy anything labelled ‘tropical’. Making my own Refreshing Tropical Fruit Sorbet means I know exactly what has gone into it. By all means adjust the sugar quantity if your fruit is sweeter, or riper. That’s why it is important to taste the liquid from the pan, remembering all the flavours will be dulled slightly by the freezing process.

I hope I have inspired you to get creative in your kitchens. Cooking should be fun. Combining flavours, adding a little something here or there, I hope that you take my recipes, try them and then change them to suit your tastes. I very much suspect a drop or two of orange blossom water would work very well in this recipe. But then I’ll never know 😉

Sammie xx

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Dark Chocolate Chip Vanilla Ice Cream

Dark Chocolate Chip Vanilla Ice Cream, perfect on it’s own or to accompany  sweet, hot, fudge brownies.

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream crowning a delicious homemade chocolate brownie.

Using Callebaut Dark Chocolate Belgian Chips ensures this ice cream has more than a touch of luxury to it.

Vanilla bean speckled ice cream, crammed full of dark chocolate chips is the perfect treat for those who enjoy a not-too-sweet-treat. It also is the perfect accompaniment for a sweet treat, such as my Vanilla Fudge Chocolate Brownies. Balancing out and complimenting the sweet, chocolate and vanilla fudge brownie with dark chocolate chips in a vanilla ice cream.

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream so delicious.

Ok so that’s the technical side to things, in my mind there is only one way to improve a brownie and that is by warming it slightly, 10 secs on medium, in the microwave and crowning it with one great big scoop of ice cream!!!!

The ultimate combination.

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream crunchy chocolate against the velvety ice cream.

So much so, I actually created this Dark Chocolate Chip Vanilla Ice Cream to go with Brownies. By all means serve it in a cone or bowl, but my recommendation is to serve it on top of a homemade Chocolate Macadamia Nut Brownies.

Just a quick note about the chocolate chips – I use chocolate chips that are designed for melting, that is they are not the chocolate chips you find in the baking isle with added stabilisers to make them bake stable. Alternatively use a couple of bars of good quality (70% cocoa) chocolate chopped up into chunks.

Recipe: Makes 750ml Dark Chocolate Chip Vanilla Ice Cream

300ml/ 1/2pint Double Cream

300ml/ 1/2pint Milk – Whole or Semi Skimmed – not skimmed

1tsp Vanilla Bean Paste – I use Nielsen-Massey

4 Large Free Range Egg Yolks – freeze the whites in bags for meringues, for up to one month in the freezer.

6tbsp Caster Sugar

1tsp Corn Flour – I used certified gluten free by – Doves Farm

250g/9oz Dark Chocolate Chips – I use Callebaut

Method: Ensure the freezing compartment of your ice cream maker has been in the freezer overnight, or according to the manufacturers instructions.

For step by step photographs showing how to make the ice cream custard base please see Very Vanilla Ice Cream

  • Place the cream and milk together in a large, heavy bottomed saucepan, over a medium heat. Heat to scalding point – this is just before boiling and you will see a ring of bubbles appear around the rim of the liquid. Once scalding point is reached remove from the heat.
  • Meanwhile in a large bowl whisk together the egg yolks, vanilla bean paste, sugar and corn flour until pale and creamy.
  • With the whisk running on slow, gradually add the hot cream mixture to the egg mixture in the bowl.
  • Once combined pour the custard base back into the saucepan and place over a medium heat.
  • Stir constantly with a wooden spoon, until the custard is thickened and coats the back of the spoon.
  • Pour the cooked custard, through a sieve, into a clean bowl.
  • Cover the top of the custard base with cling film, so that it is in direct contact with the liquid, this prevents a skin from forming.
  • Allow the liquid to cool on the work top, I place the bowl on a trivet to aid air circulation.
FF Dark Chocolate Chip Vanilla Ice Cream
The vanilla custard base cooling on the worktop.
  • When the liquid is just warm place the bowl into the fridge until chilled.
  • Set up your ice cream maker according to the manufacturers instructions.
  • With my Andrew James ice cream maker the machine must be churning as the liquid is poured in. If it is easier, transfer the custard base to a jug for pouring.
  • Pour the liquid into the ice cream machine and churn until you have a soft set ice cream.
  • Stop the machine, remove any paddle and scoop the contents into a freezer proof, sealable container.
  • Add most of the dark chocolate chips to the soft ice cream and swirl through using the handle of a wooden spoon.
  • Sprinkle the remaining dark chocolate chips on to the surface of the ice cream. Clamp on the lid and place in the deep freeze until fully frozen.
FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream needs a few minutes out of the freezer to soften.

To serve, remove the Dark Chocolate Chip Vanilla Ice Cream from the freezer 10-20 minutes before needed, so that it can soften and be easily scooped. One of the fantastic advantages of making your own ice cream at home, is, that no preservatives or additives are present. Yes this means waiting for the ice cream to soften a little prior to scooping. For me I’m willing to wait!

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream perfect in a cone as well as with a brownie.

The contrast between the clattering, crunchy chocolate chips and the smooth, velvety, vanilla ice cream simply creates one of the best ice creams I have tasted so far. Trust me, that says a lot.

I have made plenty of ice creams this year with my beloved Which Best Buy Andrew James Ice Cream Maker, some haven’t made it on to the blog yet as they either haven’t delivered on taste and texture, or simply need tweaking. I really am tough on the recipes that I’m willing to post. They have to be excellent, not just ok!

Trust me this Dark Chocolate Chip Vanilla Ice Cream is excellent.

If you have enjoyed this recipe for Dark Chocolate Chip Vanilla Ice Cream then you may also like these:

Strawberry Ripple Ice Cream

FF Dark Chocolate Chip Ice Cream
Strawberry Ripple Ice Cream

Chocolate Orange Ice Cream

FF Dark Chocolate Chip Vanilla Ice Cream
Chocolate Orange Ice Cream

Lemon Ripple Ice Cream

FF Dark Chocolate Chip Vanilla Ice Cream
Lemon Ripple Ice Cream

Making ice cream at home is so simple, the range of flavours are limitless and the cost of the ice cream maker justified by the quality of ice cream you can make at home.

I have put this Andrew James Ice Cream Maker, which has been awarded a Which Best Buy, through rigorous testing and I thoroughly recommend it.

Have fun, making, creating and baking in your kitchens.

Sammie xx

Andrew James provided me with the ice cream maker for the purposes of a review. All opinions, views, recipes, content and photographs are my own. please see my Disclosure Policy.

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