Glam Living

Chill out with a refreshing treat – or three! Here, we have fabulous cool desserts for any mood or occasion. Grilled peaches with frozen yoghurt and bourbon glaze

Wether you’re having supper with friends or are looking for a fun project with a delicious pay off, dig into these three chilled-out desserts for warmer days.

Each with their own vibe, from simple grilled peaches with a sweet kick to showstopping popsicles, these impressive dishes are tasty and easy to toss together. Choose your own dessert adventure for a relaxed picnic or to cap off a great night with company. What you’ll need The how-to Heat a grill on high. Lightly brush the flesh side of the peaches with olive oil and grill with the cut side down for 10 minutes or until lightly charred and cooked through.

In a small saucepan over a low heat, melt the butter and slowly stir in the syrup. Whisk in the bourbon, increase the heat to medium and simmer, whisking occasionally for 15 minutes or until the mixture reduces to a thick syrup.

Place frozen yoghurt scoops into bowls and add to each a grilled peach. Drizzle with the bourbon glaze, sprinkle a pinch of sea salt, garnish with mint and serve.

Watermelon granita

What you’ll need The how-to Freeze a glass baking dish for one hour.

In a blender, pureé the watermelon, lime juice, mint and honey until smooth. Pour through a fine-mesh sieve and discard any solids. Pour the juice into your chilled baking dish and freeze for 45-60 minutes until the consistency is slushy.

Rake the surface with a fork to break into ice crystals, then freeze for 30 minutes. Repeat this process for 90-120 minutes until completely frozen. Then scoop the granita into bowls and serve.

Blackberry, vanilla and cocoa popsicles

What you’ll need The how-to In a medium-sized pan over a medium heat, combine the blackberries, water, 2 tbsp honey and half the vanilla seeds. Simmer for 3-5 minutes, stirring gently. Mash the berries with a spatula as they cook.

Remove from the heat and strain through a fine-mesh sieve into a large jug or bowl, pressing hard with a spatula to extract all of the liquid. Discard any solids. Set the liquid aside and leave to cool.

In a small pan over a medium heat, combine 160ml coconut milk with the remaining vanilla seeds and 2 tbsp honey. Simmer, stirring constantly for 2-3 minutes or until thoroughly blended. Remove from heat and leave to cool.

In a small pan over a medium heat, combine the remaining coconut milk, cocoa and remaining 2 tbsp honey. Simmer for 2-3 minutes, stirring constantly. Remove from heat and leave to cool.

Fill popsicle holds ¹/ 3 full with the blackberry mixture and freeze for 30 minutes. Fill another ¹/ 3 with the vanilla-coconut mixture and freeze for 30 minutes more. Fill to the top with the chocolate-coconut mixture, insert the sticks and freeze for 3-4 hours or until hardened.

Run the holds under hot water to loosen popsicles before serving.

THE GIRL ON THE TRAIN

It was only a matter of time before the New York Times bestseller was turned into a film, and the result is an epic psychological thriller. Emily Blunt plays Rachel Watson, an alcoholic divorcee who obsesses over the neighbourhood couple she spies on daily from the train. Then, after a night of binge drinking, she wakes up bruised, dazed and possibly caught up in a crime.