Trayfuls of treats
These fresh and sweet tray desserts will draw a crowd at any summer gathering. Full of creamy, fruity flavours, their generous size will feed the whole family with enough for seconds. Try a ginger and fig sabayon, icecold semifreddo with strawberry ribbons, and a pretty, raspberry- topped cheesecake slice. They’re the perfect treat for summer entertaining.
fig and ginger sabayon
5 egg yolks ¼ cup ( 55g) caster sugar ¼ cup ( 60ml) ginger- flavoured wine or liqueur
8 large green figs+, halved icing sugar, for dusting
Place the egg yolks, sugar and wine in a heatproof bowl over a saucepan of simmering water and, using a hand- held electric mixer, beat for 6- 8 minutes or until thick and pale. Remove from the heat and beat for 3- 4 minutes or until the mixture has cooled slightly. Pour into a 25cm deep- sided round tray. Arrange the figs, cut- side up, on top of the custard and cook under a preheated hot grill for 2- 3 minutes or until custard is golden. Dust with icing sugar to serve. Serves 6- 8.
+ Green figs hold their shape better when they are cooked.
strawberry swirl semifreddo
3 eggs 2 egg yolks, extra 1 teaspoon vanilla extract 1 cup ( 220g) caster sugar 2 cups ( 500ml) single ( pouring) cream redcurrants, to serve
strawberry puree 750g strawberries, hulled 2 tablespoons icing sugar
To make the strawberry puree, place strawberries and sugar in food processor and process until smooth. Place the eggs, extra yolks, vanilla and sugar in a bowl over a saucepan of simmering water and, using a handheld mixer, beat for 6- 8 minutes or until thick and pale. Remove from heat and beat for a further 6- 8 minutes or until cool. Whisk the cream until stiff peaks form. Fold cream through the egg mixture until combined. Pour into a 2- litre metal tin. Spoon over the puree and, using a spatula, fold it through the cream mixture for a swirled effect. Freeze for 6 hours or overnight. Top with redcurrants . Serves 6- 8.
raspberry and ginger cheesecake slice
375g store- bought ginger biscuits 115g butter, melted 3 teaspoons powdered gelatine ¼ cup ( 60ml) water 375g cream cheese 1 teaspoon vanilla extract 1 cup ( 220g) caster sugar 1 cup ( 250ml) single ( pouring) cream 375g raspberries
Place the biscuits in a food processor and process until the mixture resembles fine breadcrumbs. Place in a bowl with the melted butter and mix well to combine. Press into the base of a lightly greased 20cm x 30cm tin lined with non- stick baking paper. Refrigerate for 30 minutes or until firm. Place the gelatine in the water and set aside for 5 minutes or until water is absorbed. Place the cream cheese, vanilla and sugar in the bowl of an electric mixer and beat for 4- 5 minutes or until smooth. Add the cream and beat for 2- 3 minutes or until thickened. Gently fold through the gelatine and pour the mixture over the biscuit base. Smooth with a spatula and top with raspberries. Refrigerate for 2 hours or until set. Slice to serve. Serve 6- 8.