Gluten free dessert – Feasting Is Fun

Winter Fruit Topped Pavlova

Finally December is here, heralding the start of Winter. And with it we celebrate a month of festive planning, carols by candlelight and sellotape everywhere! While, here at home, there are also two birthdays during December, the celebrating can seem never ending. Since there’s only so much cake you can eat, fear not, because this gluten free Winter Fruit Topped Pavlova is the perfect celebratory dessert.

Tips For The Perfect Pavlova:

For me, Pavlovas always feel like such an elegant dessert. Since they are simple to make as long as you follow a few basic rules. And they cannot, must not and should not be rushed. Either during the whisking or baking stage. While whisking, all of the sugar must be given time to dissolve in the egg white, otherwise it will leak out during cooling and the meringue will collapse. Likewise, after baking it is important to leave the Pavlova to cool slowly, preferably in the oven. Rushing this stage can cause the meringue structure to badly crack.

FF Winter Fruit Topped Pavlova — Winter Fruit Topped Pavlova

Please do not let the previous advice discourage you from making a pavlova. Rather I hope it has the opposite effect and encourages you. Because, taking an extra five minutes (that’s 5 minutes not forever!) to ensure the meringue is properly mixed will improve your bake.. Another tip is to bake the Pavlova in the evening, leaving it in the oven overnight to cool. Since this allows the meringue to cool slowly overnight without tying up the oven. Resulting in a quick assembly job the next day and easy your festive workload!

And if the meringue does crack, it will be covered with whipped cream and fruit. While no one ever need know!

Recipe: Winter Fruit Topped Pavlova serves 8

4 Large Free Range Egg Whites

200g/7oz Caster Sugar

Juice of half a Lemon

400ml Double Cream (Heavy Cream)

1tsp Vanilla Bean Paste – I use Nielsen-Massey

4 Fresh Figs – cut into quarters

300g Frozen Blackberries – I buy them from Waitrose

1-2 Fresh Pomegranates – seeds removed

Optional – Fresh Mint to garnish

Preheat the oven to 180C/160C fan, 350F, gas mark 4

Making the meringue base:

First of all draw an 8in/20cm circle on to a piece of baking parchment. Turn the paper over and place on to a baking tray.
Wipe around the inside of a very clean, large bowl with half a lemon.
Add four eggs white to the bowl and the juice of half a lemon.
Whisk the egg whites until they form a stiff peak.
Continue whisking on a medium speed, slowly adding one tablespoon of sugar at a time to the egg whites.
When all of the sugar is added the mixture should be thick and glossy. Rub a little of the meringue between your finger and thumb, if it feels gritty continue to whisk. Check again after a couple of minutes. As soon as it feels smooth and silky it is ready.
Remove a small amount of the meringue and use it as glue to stick the baking parchment to the baking tray.
Spoon the meringue mixture on to the baking parchment, inside the circle.
Use a palette knife to shape the meringue into a disc, building up the outside edge.

Baking the meringue:

Place the meringue into the centre of the oven and bake at the preheated temperature for 5 minutes.
Reduce the oven temperature to 120C/100C fan, 250F, gas mark 1/2 and continue to bake for 1 hour.
Do not open the oven during baking.
As soon as the baking time has elapsed turn off the oven and leave the meringue to cool completely in the oven.
Once cooled remove the meringue from the oven.

Filling and decorating the Pavlova:

Pour the cream into a large bowl. Add the vanilla bean paste.
Whip the cream until it is thick but not stiff.
Carefully run a palette knife between the meringue and baking parchment.
Place the meringue on to a plate or cake stand.
Spoon the whipped cream on to the meringue.
Add the figs and blackberries. Finally sprinkle over with pomegranate seeds.
Garnish with fresh mint.
Alternatively, sprinkle over a dusting of icing sugar to create an extra festive feel!

Fill and decorate the Pavlova 1-2 hours prior to serving. So that the blackberries have time to defrost.

To serve, cut the Pavlova into slices and use a cake knife to transfer to a dessert plate.

The meringue pavlova base can be made a day in advance. After filling and decorating keep the Pavlova refrigerated and away from strong smells. The Pavlova will keep for up to 2 days in the fridge.

If you have enjoyed this recipe for Winter Fruit Topped Pavlova you may also like these:

Raspberry Chocolate Pavlova

Blackberry Nectarine Tart

Dark Chocolate Drizzle Pear Ginger Pavlova

With a crisp outer shell and marshmallow centre Pavlovas are a delicious dessert. Since they can be filled with many different combinations of fruit they are perfect for using seasonal or frozen fruit. While this recipe uses a whipped cream filling, see my Raspberry Topped Lemon Curd Pavlova for an alternative filling. Also, all Pavlova recipes here on Feasting is Fun are gluten free (please see individual recipes for recommendations). As a result this dessert is a festive winter feast that more people can enjoy.

So, whatever you are making, baking and creating in your kitchens at this festive time, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Raspberry Topped Lemon Curd Pavlova

Spring and Summer for me are all about fresh berries. While, there is little that compares to a ripe, sun warmed, freshly picked Strawberry, their shop bought counterparts can be a disappointment. Whereas raspberries, have a more intense flavour that is rarely dulled, even when frozen. Being both tart and sweet, they add extra fruit intensity to this Raspberry Topped Lemon Curd Pavlova.

After receiving some Raspberry Vinegar to try, my immediate thought was to include it in a Pavlova. Since white wine or balsamic vinegar are used in my other Pavlova recipes such as this Raspberry Chocolate Pavlova, it seemed ideal. And with the addition of freeze dried raspberries it adds a subtle raspberry flavour to the baked meringue. While also creating the marshmallow inner to this meringue’s crispy, outer shell.

FF Meringue With Lemon Curd And Raspberries — Raspberry Topped Lemon Curd Pavlova

Since I personally do not have a very sweet tooth the tart raspberries, along with the golden lemon curd balance perfectly with the Pavlovas sweetness. And as the meringue whites are used for the Pavlova I wanted to come up with a fresh lemon curd recipe that only needed yolks. Following research online I cobbled together half a dozen different recipes and came up with my own. Resulting in a tart lemon curd that just holds it’s shape.

FF Raspberry Topped Lemon Curd Pavlova — Raspberry Topped Lemon Curd Pavlova

I have made this Pavlova four times. Because of the fresh raspberries in the vinegar it colours very quickly if baked at the usual fan oven temperature of 140C. So, you will find in the method that this Pavlova is baked at a much lower temperature than you might normally expect. Since baking at a lower temperature results in a crispy outer and marshmallow inner for this Pavlova, without it browning on the outside.

Recipe: Gluten Free Raspberry Topped Lemon Curd Pavlova serves 6-8

For the Pavlova Base:

4 Large Free Range Eggs – yolks separated from whites

200g/7oz Caster Sugar

1 tsp Raspberry Vinegar – I use Womersley Foods alternatively use 1 tsp White Wine Vinegar

1 tsp Cornflour (corn starch) – I use Doves Farm it is certified gluten free

Optional – 3 tbsp Freeze Dried Raspberries – available online and from Waitrose

For the Lemon Curd:

4 – 6 Large Unwaxed Lemons – if waxed scrub with brush in hot soapy water, rinse and dry – finely zested and then squeezed to yield 200mls fresh lemon juice

200ml Tap Water

125g/4.5oz Caster Sugar

100g/4oz Unsalted Butter cut into cubes

3tbsp Cornflour dissolved in 2tbsp Tap water

4 Egg Yolks from separated eggs

Topping:

400-500g/1lb Fresh Raspberries

Optional – 2tbsp Freeze Dried Raspberries

Method: preheat oven to 140C/120C, 275F, gas mark 1

Making The Pavlova

First of all, make sure the mixing bowl is scrupulously clean. I always wipe around the inside with half a cut lemon.
Pour the egg whites into the bowl and whisk at high speed until they hold a stiff peak. See the first image below.
While the whisk is still running add sugar slowly, one tablespoon at a time. Continue until all the sugar is added. Stop the whisk and rub a little of the meringue mixture between your finger and thumb. It should feel smooth not gritty. Continue whisking until the mixture is smooth and glossy.
Line a baking sheet with baking parchment. Draw a 20cm/8in circle on the reverse of the paper. Use small dollops of meringue to stick the parchment to the baking sheet.
As soon as the meringue is ready stop the whisk. Add the raspberry vinegar, cornflour and freeze dried raspberries. Fold the ingredients carefully into the meringue using a large metal spoon.
Scoop all of the meringue on to the baking sheet. Use a palette knife to create a disc that is slightly higher around the edge than the centre.

Baking And Cooling The Pavlova

Place the Pavlova into the lower part of the oven and bake for 10 minutes.
Reduce the oven temperature to 120C/100C fan, 250F, gas mark 1/2. Continue to bake for a further 1 hour 50 minutes. Switch the oven off and leave the Pavlova to cool in the oven.
While the Pavlova is baking make the lemon curd.

Making The Lemon Curd

Place the lemon zest, juice and sugar into a heavy bottom saucepan over a medium heat. Stir until the sugar is dissolved.
Next add two cubes of butter to the pan, whisking gently until dissolved. Repeat as before until all of the butter has been used.
Pour the cornflour slurry into the pan and whisk to incorporate. Cook until the mixture is thickened and starts to bubble gently.
Remove the pan from the heat. Whisking continuously add one egg yolk at a time. Heat from the pan will cook the yolks.

Place a sieve over a jug or bowl and pour the lemon curd through the sieve. Any lumps or remnants of egg white will be removed leaving a velvety, smooth curd.
Put cling film direct on top of the curd to stop a skin from forming as it cools.
Place the lemon curd in a cold place to cool. Refrigerate

Assembling The Raspberry Topped Lemon Curd Pavlova

As soon as the Pavlova is cooled remove from the oven.
Do not attempt to assemble the Pavlova until the lemon curd is cold.
Pour the cold lemon curd on to the centre of the Pavlova. Not all of the curd may be needed. Pour any excess into a clean jar and store in the fridge for up to two weeks.
Place raspberries on top of the lemon curd so that it is covered generously.

Finally sprinkle freeze dried raspberries around the edge of the Pavlova.

Refrigerate the Pavlova for at least 30 minutes prior to serving. Unusually this Pavlova will sit in the fridge for a day and be perfect to serve. Making this an ideal make ahead dessert. Both Pavlova and lemon curd can be made the day before.

Slice to serve with a jug of pouring cream.

Alternatively, you can whip 300ml double cream, fold half the lemon through the cream and then use this to top the meringue. Keep the remaining lemon curd refrigerated in an airtight container for up to 2 weeks.

If you have enjoyed this recipe for Raspberry Topped Lemon Curd Pavlova you may also enjoy these:

Lemony Strawberry Pavlova

Raspberry Coulis Drizzled Mixed Berry Pavlova

Strawberry Topped Chocolate Heart Pavlova

I find that making and baking a Pavlova is easier than it may seem. And, as with anything, practice will improve technique and confidence. Since Pavlovas are incredibly easy to transport, they make an ideal dessert to take to friends or family. I take all the separate components, baked Pavlova, cream and fruit and then assemble on site. Because Pavlovas have an undeserved reputation for being tricky to make, sharing them with friends simply adds to the wow factor. Additionally this meringue is completely gluten free, enabling more people to enjoy this dessert.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Strawberry Topped Chocolate Heart Pavlova

Strawberry Topped Chocolate Heart Pavlova has a delicious crisp outer shell, with a deep, brownie-like inner, topped with whipped cream and chocolate dipped strawberries. Ultimately, this is the perfect dessert to share with those you love. And did I mention that it’s also Gluten Free!

I adore pavlova. Both making and eating it! Because this chocolate heart pavlova is as pretty as it is easy to make. So, simply follow the recipe and instructions and you too can bake this beautiful dessert.

Celebrating love

Last week we celebrated Valentine’s Day. So, I set about creating something that would be perfect to share with those I love. Although, every recipe posted on Feasting is Fun, is designed to be shared! Since hearts, strawberries and chocolates are all associated with February 14th, they are all incorporated in this recipe. Resulting in a beautiful and tasty dessert that should not be confined to one day of the year, in my opinion. It is definitely worth making anytime love is being celebrated.

FF Chocolate Heart Pavlova — Strawberry Topped Chocolate Heart Pavlova

For this pavlova I piped the meringue heart and added swirls around the outside, defining the heart shape. So, if I can make this pavlova, then so can you. Most importantly it really isn’t difficult to do, and it creates a pretty finish. Also, this heart pavlova contains only cocoa, not chunks of chocolate, making it possible to pipe. Resulting in meringue mixture that resembles a light, airy mousse. And once baked it keeps it’s shape perfectly. Yum!

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

I adore the way that whipped double cream tops the chocolate pavlova, rather like a down duvet covers a bed. Since it moulds and fills the pavlova’s contours. While creating a soft, velvety contrast to the crisp and fudgey pavlova. Finally, chocolate dipped strawberries add a touch of decadence, crowning this dessert with their contrasting colours.

FF Pavlova and tea — A slice of pavlova served on heart embellished china.

One mouthful of this delightful, gluten free dessert and your tastebuds are lost to the complimenting flavours and contrasting textures. And one serving provides plenty of time to fully appreciate this beautiful pavlova. Although I promise not to tell if you go back for seconds!

Recipe: Strawberry Topped Chocolate Heart Pavlova serves 6-8

4 Large Free Range Egg Whites – use the yolks to make lemon curd

200g/7oz Caster Sugar

1tsp Balsamic Vinegar

Scant 1/4tsp Salt – I use Maldon

50g/2oz Cocoa – I use Callebaut

1tsp Corn Flour – I use Doves Farm

300mls/ 1/2 pint Double Cream

400g Fresh Strawberries – I use British strawberries whenever possible

100g/4oz Milk Chocolate

50g/2oz White Chocolate

Method: Preheat the oven to 200/180C fan, gas mark 6, 400F.

Making the meringue:

Prior to starting this recipe 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. Because 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.

First of all, 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.
As soon as the meringue has been whisked sift in the corn flour and cocoa. Then add the balsamic vinegar and salt.
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.

Creating the heart shape and baking the Pavlova:

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.

Place the pavlova into the centre of the oven and immediately reduce the heat to 160C/140C gas mark 3, 325F. 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.

Chocolate covered strawberries

While the pavlova is cooling the prepare the chocolate strawberries. Into separate, small heatproof, microwaveable bowls, break up and add the milk and white chocolate, separately. Zap for 20 seconds at a time in the microwave, stirring in between, until the chocolate has melted. Spoon the melted white chocolate into a small piping bag.

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. Also keeping the strawberries refrigerated helps the chocolate set quickly, especially during warm weather.
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.

Filling And Decorating The Strawberry Topped Chocolate Heart Pavlova

As soon as the pavlova is completely cooled remove 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.

Arrange the chocolate dipped strawberries on the top of the cream, removing the tops if necessary.

Chop the remaining strawberries into fairly small pieces and sprinkle them around the whole strawberries. Alternatively, use whatever berries are in season at the time of making.

Finally all that is needed is someone to share this stunning dessert with. Because all food tastes better when shared!

Serve sliced, ensuring each portion has a chocolate strawberry.

This Strawberry Topped Chocolate Heart Pavlova is at its best eaten on the day assembled. Although the pavlova can be made the day before and left to cool, overnight in the oven. Also, the strawberries can be prepared 4 hours ahead and left in a cool place or placed in the fridge. 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

Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

Creating recipes that are accessible to as many people as possible is important to me. So, all of the pavlova recipes on this blog are gluten free. Therefore, serving a naturally gluten free dessert to friends and family ensures that everyone feels special. And hopefully no one feels that they have been ‘too much bother’ due to dietary limitations they may have. Resulting in a relaxed inclusive meal that everyone can share in and enjoy.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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!

The Benefits Of Adding Almond Liqueur

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.

Frozen dessert scooped into a glass mug served on a white plate with a silver spoon. — Amaretto Creamy Ice Cream, 2 scoops into a glass mug.

Two Dessert Options

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.

Affogato dessert made using Amaretto Creamy Ice Cream and freshly brewed coffee, served in a glass mug. — Amaretto Creamy Ice Cream with fresh, hot coffee poured over, creating Affogato.

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.

Almond liqueur bottle alongside a bowl of frozen dessert made use the liqueur. — Amaretto Creamy Ice Cream topped with toasted, flaked almonds.

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:

Most importantly, 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.

Making The Amaretto Ice Cream Base

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.
Also, 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.

Smooth Ice Cream Is The Result Of Being Churned

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.

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.

Affogato Italian Dessert. — Affogato, using 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

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.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Raspberry Coulis Drizzled Mixed Berry Pavlova

A very Happy New Year to all of my readers. And I hope this coming year brings good health, peace, love, lots of fun and feasting. So, 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. And, with that in mind I have a beautiful dessert recipe for you that is a complete knock-out. Why not celebrate with my Raspberry Coulis Drizzled Mixed Berry Pavlova?

This pavlova has a delicious combination of textures and flavours. First of all, the crunchy meringue shell hides a marshmallow inner, which is draped in thickened cream, topped with tumbling, assorted, fresh berries and drizzled with a tart raspberry coulis. Resulting in a tastebud sensation with each mouthful. A truly elegant dessert that is light and also fulfills that need for something sweet at the end of a meal.

Fruit topped meringue dessert with indoor sparklers for celebrating. — Indoor sparklers add a celebratory element.

Pavlova And Mixed Berries – Dessert Heaven:

While beautifully adorned with fresh, ripe berries, the sweetness of this pavlova is complimented by the raspberry coulis, which is quick and easy to make, and utterly transforms the flavour of the finished dessert. As well as adding to the aesthetic of this stunning pavlova. While the coulis cuts through the richness of the cream, providing balance against the sweetness of the dessert.

Making Pavlovas is not difficult, requiring only a whisk and patience. Yet, the reward they give, in return for effort, is outstanding. And, any cracks that may develop are easily covered with cream and the meringue can be topped with any fruit desired such as my Winter Fruit Topped Pavlova. 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, ensures this is 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

Berry Topping

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, 350F

Making The Pavola:

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 medium – high until the meringue is shiny and glossy. Rub a little of the meringue 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, while 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.
Using a clean, metal spoon, scoop the meringue on to the centre of the circle marked baking parchment.
Continue with a pallet knife, spreading 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.

Baking The Pavlova Base:

Place the meringue into the centre of the oven and immediately reduced the heat to 160C/140C gas mark 3, 325F.
Bake for 1 hour and 15 minutes and DO NOT open the oven door while baking.
As soon as the baking time has elapsed the oven off and allow the pavlova to cool completely in the oven. Also, cooling the meringue slowly in the oven helps reduce any cracking.
Tip: Make the pavlova the night before it is needed, then cool overnight in the oven.

Making The Raspberry Coulis:

To make the coulis, 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. As soon as the mixture has bubbled to a boil, turn the heat off.
Strain the raspberry mixture into a heatproof bowl, through a sieve. And then press the raspberries with a spoon to extract all of the juice. Set the bowl aside to cool.

Assembling The Raspberry Coulis Drizzled Mixed Berry Pavlova:

Note: For best results, assemble the Pavlova no more than 3 hours ahead and keep chilled in a refrigerator.

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.
And then 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!

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

Raspberry Chocolate Pavlova

Strawberry Eton Mess

Pavlovas are a favourite of mine, because they are extremely forgiving as a dessert. And, even if they crack and crumble beyond repair, switch to making an Eton Mess as pictured above or, alternatively make Raspberry Chocolate Ice Cream Sundae.

And as this recipe is easily made gluten free, it is a great way of serving dessert, without excluding people who have dietary restrictions. Most importantly at Feasting is Fun, the aim is to create recipes that more people can share and enjoy. And, on that note, from experience, when transporting this dessert, it is easier to take the separate components and assemble once there.

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

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Camp Coffee Ice Cream

Camp Coffee Ice Cream with crunchy chocolate coffee beans.

It is mid September and here in the south of the U.K. the weather is still relatively warm. Not that you need it to be warm outside to enjoy my Camp Coffee Ice Cream.

Yes, ice cream is great to have during the hot, Summer months, but I happily eat it all year round. This particular ice cream with its inviting coffee flavour (without the caffeine) would be so good scooped on top of a warm chocolate brownie.

FF Camp Coffee Ice Cream — **Camp Coffee Ice Cream** great all year round.

Chocolate and coffee are a classic combination, which is why I decided to add a good measure of chocolate coffee beans to this ice cream.

The delicious chocolate/coffee crunch against the smooth, silky, coffee flavoured ice cream, keeps this interesting on the palette.

Camp Coffee Ice Cream with chocolate coffee beans.

Making your own ice cream at home gives you complete control over the intensity of flavours. This Camp Coffee Ice Cream is how I’d drink my coffee, medium strength. You, however, can put as much, or as little Camp coffee as you like!

Churning this ice cream, in an ice cream maker, ensures it is silky smooth. If you like your ice cream just like that, leave out the chocolate coffee beans. Again, what you add is completely in your control.

So let’s show you how to make this delicious dessert, or fun treat.

Recipe: Makes 750ml Camp Coffee Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

2tsp Camp Coffee – widely available in stores and online

4 Large Free Range Egg Yolks – the whites can be frozen for a month

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Corn Flour – I use Doves Farm as it is certified gluten free

5tbsp Caster Sugar

100g/4oz Chocolate Coffee Beans – mine were from Waitrose

Method: Ensure the ‘Frozen’ container part of your ice cream maker has been in the freezer for 8 hours, overnight, or according to the manufacturer’s instructions.

Note: For a step by step guide, with photographs, on making ice cream please see Very Vanilla Ice Cream.

Making the ice cream base

Pour the cream and milk into a large, heavy bottomed saucepan and place over a medium heat.
Heat the liquid until scalding point is reached – a rim of small bubbles will appear around the outside edge of the liquid – remove from the heat.
Whilst the liquid is heating place the egg yolks, corn flour, sugar and vanilla extract into a large, heatproof bowl. Whisk until the eggs are pale and have increased in volume.
With the whisk still running on low, slowly add the scalded cream mixture to the eggs, continually whisking.
Whisk thoroughly until all the ingredients are combined.
Tip the custard ice cream base back into the saucepan and place back over a medium heat, stirring constantly.
Before putting the pan back on the heat I quickly wash and dry the original bowl used.
When the custard has thickened and coats the back of a spoon remove from the heat.
Pour the custard through a wire sieve into the large heatproof bowl.
Add the Camp coffee and stir thoroughly.
Place cling film directly on top of the ice cream base, to prevent a skin from forming.
Allow the custard to cool slightly before placing in the fridge to chill thoroughly.

Churning the ice cream

Once chilled, set up your ice cream maker according to its manufacturer’s instructions.
Remove the cling film, stir the ice cream base and taste. If you wish to have a stronger coffee flavour add more Camp coffee, stirring and tasting until the desired strength is reached.
With the ice cream machine switched on and churning, pour the ice cream base through the opening into the bowl.
Churn for 15-20 minutes until the ice cream is thick, but not frozen solid.
Switch off the machine and remove the top and the paddle.

Scrape as much ice cream as possible from the paddle (and then lick the rest off 😉).
Using a deep silicone spatula transfer the rest of the ice cream to a freezer proof tub.
Add the chocolate coffee beans and swirl through the ice cream using the handle of a wooden spoon.

Clip on a tight fitting lid and place the Camp Coffee Ice Cream into the freezer for at least 4 hours, longer if it is very hot weather, so that the ice cream completely freezes.

To serve, remove the ice cream from the freezer 15-20 minutes before scooping. As your ice cream is homemade and therefore does not contain any artificial softeners, preservatives or additives, it will take a little while to soften.

I like to serve Camp Coffee Ice Cream in a pretty bowl for dessert, or in a cone if we are eating in the garden and enjoying the sun. It’s not unheard of to be handing cones full of ice cream, over the fence to our neighbours either!

It’s definitely more fun to share.

If you have enjoyed this recipe for Camp Coffee Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

Chocolate Orange Ice Cream

Strawberry Ripple Ice Cream

I have a thing for hot and cold food together. So my Vanilla Fudge Chocolate Brownies with a scoop or two of Camp Coffee Ice Cream and hot custard poured over, would be my idea of pudding heaven!

That is exactly why I enjoy cooking and baking so much at home. The flavours and combinations are limitless, plus it’s usually a lot cheaper to make it yourself and tastes a lot better. Why? Because you can make it exactly how you want it to taste.

Whatever to are making, baking and creating in your kitchens, have fun creating you feast. Also if you have the means to share some of your bakes, it is so rewarding. Seeing someone smile as you hand them a slice of cake, knowing they have not been forgotten about, simply because the can’t get out and about. We live in communities. Let’s make someone’s day with a surprise treat?

Sammie xx

Camp Coffee Club provided me with the Camp coffee to make this recipe. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

Blueberry Bloom Ice Cream

Today I have a visually beautiful treat to share with you. It tastes as good as it looks and so I present my Blueberry Bloom Ice Cream. This dessert definitely has a grown up feel about it. Smooth blueberry flavour, layered with subtle, floral flavours that come from the addition of Bloom Gin. Also, as with most of the ice cream recipes on this blog, this dessert is gluten free. Resulting in more people, with restricted diets, being able to enjoy thisdelightful dessert.

Scoops of frozen fruit dessert served in a martini glass. — Blueberry Bloom Ice Cream.

Gently cooking the blueberries with a little sugar results in them keeping both their distinct flavour and colour. And a dash a of Bloom Gin adds floral notes to the delightful, fruity ice cream flavour, while also complimenting the sweetness of the blueberries. Creating an elegant and delightful dessert.

When freezing food the flavour naturally becomes duller. So foods to be eaten while very cold usually need to have a stronger flavour base. Yet here, the vivid purple Blueberry Bloom Ice Cream comes alive on the palette. Because the cooked blueberries are left whole, the ice cream has a texture, not dissimilar to rum and raisin, which I absolutely adore. Resulting in the blueberries providing interest against the smooth, silky ice cream.

A tub of purple frozen fruit dessert with a martini glass to the side containing scoops of the dessert. — Blueberry Bloom Ice Cream

Since using an ice cream maker results in a much creamier ice cream than other methods, it is my preferred choice. Because the churning action stops a large volume of fruit from creating large ice crystals. Similar to champagne, where the smaller the bubbles, the creamier the champagne tastes, in ice cream making, the smaller the ice crystals the smoother the finished ice cream.

Recipe: Makes 1L Blueberry Bloom Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

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

4 Large Free Range Egg – freeze the whites for up to 1 month

1tsp Corn Flour – I use Doves Farm

as they are certified gluten free

5tbsp Caster Sugar

300g Fresh Blueberries

1tbsp Caster Sugar

1tbsp Tap Water

2tbsp Bloom Gin – optional. Alternatively leave the gin out and you still have a delicious blueberry ice cream.

Method: Ensure the freezing compartment/bowl of your ice cream maker has been in the freezer overnight, or according to manufacturer’s instructions.

Note: For step by step instructions with photographs, on how to make the ice cream base please see Very Vanilla Ice Cream.

Preparing The Blueberries

First of all, place the blueberries in a small saucepan. Add 1 tablespoon of both sugar and water. Place over a medium heat and cook until the blueberries just start to burst, giving up their precious juice. Remove the pan from the heat and transfer the contents to a bowl. Allow to cool and then add 2 tablespoons of Bloom Gin if using and set to one side.

Cooked fruit in a bowl with a bottle of gin to the side. — Cooked and cooled blueberries with a dash of gin.

Making The Ice Cream Base

Into a large heavy bottomed saucepan add both the milk and cream. Place over a medium heat and cook until scalding point is reached – this is the point before the liquid boils. Small bubbles will appear around the edge of the cream mixture, once scalding point is reached remove the pan from the heat.
In a large, heatproof bowl, add the eggs, sugar, vanilla extract and corn flour.
Whisk the eggs until they are pale and creamy.
With the whisk still running on slow gently pour the hot cream mixture into the whipped eggs. Whisk until well combined.
Tip the ice cream base back into the saucepan and cook over a medium heat, stirring until the custard has thickened and coats the back of a wooden spoon. Remove the saucepan from the heat.
Pour the hot custard through a sieve into a heatproof bowl – I usually quickly wash up and dry the original bowl I’ve used.
Most importantly, place the cling film directly on top of the custard as this will stop a skin from forming.
Allow the custard to cool a little on the worktop and then transfer both it and the prepared blueberries to the fridge to chill.
When both are chilled assemble your ice cream maker, as per the manufacturer’s instructions.

Churning The Blueberry Bloom Gin Ice Cream

Pour the blueberry mixture into the cold custard ice cream base and stir.
Tranfer the Blueberry Bloom Ice Cream mixture to a large jug.
With the ice cream maker switched on (in my case) pour the ice cream mixture into the churning ice cream maker.
Churn until the ice cream is softly frozen – about 20 minutes.
Switch of the machine, remove the paddle and scoop the softly frozen ice cream into a freezer proof tub.

A tub of churned semi frozen fruit dessert — Blueberry Bloom Ice Cream ready for the freezer.

Clip on a tight fitting lid and place in the freezer to firm up. Ideally it should be left for 6 hours or overnight, depending on the ambient temperature.

To serve, remove the Blueberry Bloom Ice Cream from the freezer 15 minutes prior to scooping. Doing so allows the ice cream to soften slightly making it easier to scoop. Although there is a small addition of alcohol it is not enough to affect the freezing of this ice cream.

Scoops of Blueberry Bloom Ice Cream in a martini glass. — Blueberry Bloom Ice Cream

This stunning looking ice cream looks elegant scooped into martini glasses.

Why not serve with a glass of Bloom Gin, tonic water and lightly crushed blueberries, over ice?

Unusual, unique and utterly delicious, this delightful ice cream needs to be tasted to be truly appreciated.

Blueberry Bloom Gin Ice Cream scoops in a martini glass with a bottle of Bloom gin to one side. — Blueberry Bloom Ice Cream

If you have enjoyed this recipe for Blueberry Bloom Ice Cream you may also like these:

Amaretto Creamy Ice Cream

Scoops of almond liqueur frozen dairy dessert topped with flaked almonds in a glass bowl with a bottle of Amaretto to one side. — Amaretto Creamy Ice Cream

Strawberry Rose Ice Cream

Lemon Ripple Ice Cream

Scoops of Lemon Ripple frozen dairy dessert served in a pretty glass dessert bow. — Lemon Ripple Ice Bream

There are lots of other iced recipes here on my blog, including my Refreshing Tropical Fruit Sorbet . When you put your mind to it there are endless flavour combinations availed to you if you own an ice cream maker. I prefer not to be limited by what’s available in store. It is important to remember that each make of gin has their own unique mix of botanicals. So for the fragrant floral notes unique to this recipe I highly recommend using Bloom gin.

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

Sammie xx

I was gifted a bottle of Bloom Gin for the purposes of a review. All opinions, views, content and photography are my own. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Orange Ice Cream

Finally, Summer is finally here. And I hope the sun shines throughout the day and any necessary rain falls at night! I’m loving using my new Which Best Buy Andrew James Ice Cream Maker to create as many different flavoured ice creams as I can think of. Because there are lots and lots of them. This Chocolate Orange Ice Cream is my son’s idea of food heaven.

Our not so little man, more teenage strapping lad, adores Jaffa Cakes, so when Sugar and Crumbs sent me some of their Jaffa Twist Icing Powder as a gift, with an order I’d placed, I knew exactly what I was going to make with it. Can you imagine how great it felt to have my son hug me and say “Mum this ice cream tastes just like Jaffa Cakes”?

He had absolutely no idea what ingredients I’d used, which is rare as he loves being in the kitchen cooking alongside me. So 10 out of 10 for Sugar and Crumbs in the flavour department. Also, I used a Lindt Intense Orange Chocolate Bar to create a chocolate ganache ripple that runs through the Chocolate Orange Ice Cream.

Pinterest sized image. — Chocolate Orange Ice Cream

Why An Ice Cream Maker Is Worth The Space In Our Kitchens

Making the chocolate orange custard was simple, I simply switched the caster sugar for Jaffa Twist Icing Sugar. Churning the Chocolate Orange Ice Cream in an ice cream maker ensures that the finished product is silky smooth, the result of smaller ice crystals forming during the churning process. For around £25 it really is a worthwhile investment.

I am thrilled with the Which Best Buy Ice Cream Maker from Andrew James. It’s really straightforward to use & more importantly, from past experience, clean! It’s actually faster at freezing the ice cream than my old model & the freezing bowl takes up very little space in our freezer. If you are looking to purchase an ice cream machine, I thoroughly recommend this one.

FF Chocolate Orange Ice Cream — **Chocolate Orange Ice Cream** elegant enough for entertaining.

If you wanted to add a splash – tablespoon or two of your favourite orange liquer, the result would be a slightly softer set ice cream that is perfect served in pretty bowls, for dessert, when entertaining. Or alternatively you could reserve the chocolate ganache and pour whilst still warm over the cold Chocolate Orange Ice Cream. See with homemade ice cream the possibilities really are limitless!

Scoops of ice cream in a decorative glass bowl. — Chocolate Orange Ice Cream

Served in bowls or scooped into cones this Chocolate Orange Ice Cream is sure to be a huge hit with all Chocolate Orange lovers.

Recipe: Makes 750ml Chocolate Orange Ice Cream

400ml Double Cream

300ml Milk – whole or semi-skimmed

4 Large Free Range Egg Yolks – the whites can be frozen for 1 month – ideal to make my Lemony Strawberry Pavlova

6tbsp Jaffa Twist Icing Sugar by Sugar and Crumbs alternatively use 6tbsp of caster sugar (super fine sugar) and add 3tbsp Cocoa Powder 1/2tsp orange extract

1tsp Corn Flour – I use Doves Farm as it is certified gluten free

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

100g Bar Lindt Intense Orange Chocolate Bar

Method: Place the freezing compartment of your ice cream maker into the freezer 24 hours prior to making this recipe.

Note: For photographic step by step instructions please see Very Vanilla Ice Cream

Making The Chocolate Orange Ice Cream Base

In a large heavy bottomed saucepan add the milk, 300mls of the double cream and the vanilla extract. Heat on medium until the milk is scalded – it has not yet boiled and little bubbles appear around the rim – remove from the heat at this stage.
In a large bowl whisk together the egg yolks, flavoured icing sugar (or cocoa powder and orange extract) and corn flour, until pale and thickened.
As soon as the cream mixture has reached scalding point, pour the hot cream slowly down the side of the bowl, with the whisk on, into the egg mixture. Continue whisking until everything is combined. This is now a custard base for the ice cream.
Pour the custard base back into the saucepan and heat on low, stirring continuously until the custard has thickened and coats the back of a wooden spoon.
Remove the saucepan from the heat and pour the custard, through a sieve into a large bowl.
Cover the custard with with cling film to stop the surface forming a skin.

Set the custard to one side to cool and then place in the fridge to chill completely.

Making The Chocolate Orange Ganache

Set a small saucepan with 5cm/1″ of water on to a medium heat.
In a heatproof bowl add 100mls of double cream and the chocolate orange bar, broken into pieces.
Place the bowl on top of the saucepan ensuring that the base of the bowl does not come into direct contact with the water – this is called a double boiler.
Stir the chocolate and cream continuously until the chocolate has completely melted and mixed in with the cream.
Remove the bowl from the saucepan and set to one side to cool.

Churning The Ice Cream Using Andrew James Ice Cream Maker

Set your ice cream maker up according to it’s instruction booklet.
With the Andrew James Ice Cream Maker, as with my previous model, the machine must be started prior to pouring the custard in – this prevents a thick layer of un-churned ice cream immediately freezing on contact with the freezer container.
Transfer the custard to a jug and then, with the mixer stirring pour through the open spout.

Churn the ice cream until it is a thick, but still slightly soft ice cream.

Turn the power off on the machine and at the plug. Remove the cover and then the paddle, scape as much ice cream off of the churning paddle as you can and then lick the rest off 😉.
Using a soft silicone spatula transfer the ice cream to a suitable, freezer proof tub.

Adding The Chocolate Orange Ganache

Pour over the cooled chocolate ganache.

Using the handle of a wooden spoon, or indeed the other end of the silicone spatula ripple the ganache through the Chocolate Orange Ice Cream.
Pop the lid on, label and place in the freezer to finish freezing.

Chocolate Orange Ice Cream a delicious dessert.

Remove the ice cream from the freezer 20 minutes prior to serving. Because there aren’t any artificial additives, homemade ice cream takes a little while to soften, ready to be scooped.

Serve scooped into bowls or cones. This is one very delicious and creamy ice cream, that should be savoured.

If the children are noisy during the summer holidays, give them a scoop full of this Chocolate Orange Ice Cream, not forgetting 2 scoops for yourself and buy yourself 10 minutes peace and quiet. Honestly nobody makes a sound when savouring this delicious treat.

Also, being homemade, you know exactly what ingredients have gone into your ice cream. In a consumer society that is increasingly interested in what goes into our food, making ice cream yourself removes any worries.

If you have enjoyed this Chocolate Orange Ice Cream Recipe, here are some others you may like too:

Strawberry Ripple Ice Cream

Blackberry Chocolate Chunk Ice Cream

Very Vanilla Ice Cream

Ice Cream is such a wonderful year round treat, yet during the Summer heat it is also very cooling. When it is very hot I quite often have just a cone with a couple of scoops of homemade ice cream. Knowing I have used fresh produce, including fruit, I am happy with my choice.

I have never believed in ‘good’ and ‘bad’ food. Preferring a balanced diet, with a heavy emphasis on homemade food, has ensured that over the years, not withstanding medication, my weight has always been fairly stable.

Do you struggle with guilt about food? I know a lot of people do and I am absolutely not here to judge you.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Andrew James provided me with this ice cream maker for the purposes of a review. All opinions, views, content and photography is my own. Sugar and Crumbs sent me a free sample of their Jaffa Twist Icing Sugar with an order that I paid for. I have not been paid or reimbursed for writing this post, please see my Disclosure Policy.

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. Also no extra additives are needed. Today I bring you Strawberry Ripple Ice Cream.

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. Because it’s so 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.

Loving My Ice Cream Maker

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. While I’ve 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. Since they are fairly small appliances and I keep the ‘frozen’ bowl part permenantly in the freezer, whilst the other parts stay in the box.

Because the ice cream custard base pretty much stays the same and then you can add whatever flavours. The flavour combinations are limitless! Therefore, having an ice cream maker in our kitchen for me, is essential.

Easy Gluten Free Dessert

For those of you on a gluten free diet, ensure the corn flour that you use is certified gluten free, then you can happily make these delicious, dreamy treats. 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.

Supporting British And Local Farmers

There is one thing that I do feel passionately about and that is good quality, seasonal produce. And 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.

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) – I use Dove Farm

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

First of all pour 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.
As soon as the cream/milk in the pan has reached scalding point, small bubbles appear around the edge of the milky liquid, 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.

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 (or apple juice) 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 Strawberry Ice Cream

First of all, set your ice cream maker up as per the instruction manual.
Pour the non concentrated strawberry coulis into the custard base and stir.
The 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.

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.

Finally clip on a lid and 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!

Keeping My Summer Cool With Fruity Ice Cream

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

Blackberry Chocolate Chunk Ice Cream

Raspberry Chocolate Ice Cream Sundae

Very Vanilla Ice Cream

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. As a result it is the perfect dessert for sharing with friends and family. Especially as I have yet to find someone who dislikes ice cream!

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

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

Blackberry Chocolate Chunk Ice Cream

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

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.

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

With this creamy, sharp, sweet and 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.

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.

One thing is certain, this ice cream is certainly one of 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 – I use Doves Farm as it is guaranteed gluten free

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.

Making The Blackberry Ice Cream Base

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.
As soon as 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.

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.

Churning Using An Ice Cream Maker

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.

Using a soft rubber spatula decant the softly whipped ice cream into a suitable, freezer safe, plastic tub.

Adding The Dark Chocolate Chunks

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.

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:

Lemon Drizzle Ice Cream

FF Lemon Ripple Ice Cream — Lemon Ripple Ice Cream

Very Vanilla Ice Cream

Strawberry Rose Ice Cream

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

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