SWEET TALK
Berries are ideal for whipping up decadent desserts for all occasions, be they frozen or fresh, says Angela Casley
BERRY BOMBES Makes 6
This dessert is often whipped up when I have egg whites left over from making mayonnaise. For convenience however, store-bought meringues will suffice. Once the bombes are in the freezer they will last for up to a month.
3 cups frozen mixed berries, thawed 3 cups crushed meringues 300ml cream, lightly whipped Fresh berries to serve
1. Line 6 x 8cm ring moulds or a 1 x 20cm cake tin with aluminium foil.
2. Place frozen berries in a food processor and whizz until smooth. Pour through a fine sieve, removing any pips. Reserve a third of a cup of puree for garnish.
3. Place meringues and cream in a large bowl and fold together gently. Slowly add puree, stirring just a little so it swirls rather than is completely mixed through.
4. Spoon mixture into the rings or cake tin, cover and freeze for a least four hours or overnight.
5. To serve, sit bombes on the bench for 10 minutes to soften before plating. Garnish with berries and a drizzle of reserved puree.
STRAWBERRY MOUSSE Makes 4
The best way to push fruit through a sieve is with the back of a metal spoon. Don’t overfill the sieve or it will splash over the sides. Gently folding the egg whites into the mixture will help keep the mousse light. The lemon juice will help retain the strawberry colour.
125g plain biscuits
50g butter
½ tsp cinnamon
300g fresh strawberries
2 tsp gelatine
2 Tbsp lemon juice
2 eggs, separated
½ cup caster sugar 100ml cream, lightly whipped Extra strawberries to garnish
1. Place biscuits in a bag and crush with a rolling pin. Place crumbs in a bowl, combine with butter and cinnamon. Divide between four elegant glasses.
2. Blend strawberries, then push through a sieve, discarding the pips. Reserve a quarter of the puree for garnish.
3. Sprinkle gelatine over lemon juice and let it stand for 5 minutes, then pour into a pot and warm to dissolve.
4. Beat egg yolks and sugar for 5 minutes until pale. Add strawberry puree and gelatine mixture while beating.
5. Beat egg whites until stiff peaks form, then gently fold through strawberry mixture, along with the cream. Divide mixture between the glasses. Place in the fridge for a few hours to set.
6. When ready to serve, top with a couple of slices of strawberry and the remaining puree.
RICH CHOCOLATE ICE CREAM Serves 4-6
Who can go past chocolate ice cream? This base recipe will accommodate any flavour you’d like to add to it. Leave out the chocolate and try adding liquorice, pumpkin, berry or vanilla. The process is the same.
500ml whole milk
300ml cream
4 egg yolks
140g brown sugar
200g chocolate, finely chopped 200g raspberries
Chocolate bowls
6 balloons
200g chocolate buttons
1. Place milk and cream in a saucepan and bring to the boil.
2. Beat egg yolks and sugar until light and creamy. Slowly pour in the cream and beat until combined. Place the mixture in a clean pot and stir over a low heat until it just coats the back of your spoon. Remove from heat and stir in the chocolate until smooth. Place in a bowl, cover and allow to cool completely, or overnight.
3. Puree half the raspberries and push through a sieve, discarding the pips. Keep the remaining raspberries for garnish.
4. To make the chocolate bowls, blow up balloons to about 15cm diameter. Wash, dry and lightly oil the outsides. Place each one upside down in a cup. Melt chocolate buttons in a bowl over a pot of simmering water. Drizzle over the balloons, creating a bowl shape. Refrigerate for 1 hour. Snip the balloons and slowly let the air out to free the bowls. Keep bowls in the fridge.
5. Churn the ice cream in a machine according to the instructions, or freeze it for 2 hours, beat and refreeze.
6. When ready to serve, roll ice cream into balls and place in the chocolate bowls. Serve immediately with a few raspberries and a drizzle of puree.
FOR MORE IDEAS, SEE VIVA.CO.NZ/RECIPES