When summer does eventually get here, I wonder if you might like to try one or two of these delicious recipes including a couple of simple ice cream recipes, a classic fruit flan and some soft fruit recipes. Depending on what time of year you read this, they will either conjour up a vision of summer or provide a mouth-watering temptation. There are two different methods. One is made with cream and the other is made with a custard. The simplest method for Ice cream is the cream method
Ice Cream - The Cream Method
This is basically whipping cream, adding sugar, finally adding your flavourings, then pop it in the freezer. The cream that you can use can either be double, single, whipping, Crème fraiche, soured cream or a mixture! This one is particularly good for the soft summer fruits, e.g., raspberries, loganberries or blueberries. Your choices are endless.
300ml cream, (again whichever one you want to use or a combination of any one!) 100g caster sugar 225ml - 300ml pureed fruit [To do this just gently simmer whatever fruit you fancy in a drop of water and a tablespoon of caster sugar. Simmer till soft. Then pass it through a sieve, if you want a smooth ice cream.]
In a cold bowl whisk the cream until soft peaks. Fold in the sugar making sure it has dissolved Fold in the fruit. No beating is necessary for this, just freeze. Take it out of the freezer to soften about 30 minutes before you want it.
Ice Cream - The Custard Method
he custard method may take a little more time and care, but don't be put off from having a go.
4 egg yolks (use the whites for a meringue) 100g caster sugar 375ml milk 125ml cream 1tsp vanilla essence or one pod. (Optional)
Whisk the egg yolks and sugar in a bowl until almost white Boil the milk (with the vanilla if you're using it) Whisk the milk onto the egg and sugar mix and mix well Return this into a clean saucepan, place on a low heat Stir continuously with a wooden spoon until the mixture coats the back of the spoon, then add the cream and your flavourings Freeze in your ice cream maker if you have one, otherwise freeze in your freezer. Don't forget to give it a good stir after about 1 hour to break up any ice crystals, just so it doesn't get too hard. Once again you can add whatever you like. In the past I've made coffee ice cream, raspberry ice cream, chocolate ice cream, strawberry ice cream. I've even used marmalade. Let your imaginations run riot!
Summer Fruit Flan
This is a classic recipe, and once you have mastered the method, it can be used for a million dishes! For the flan case you will need: 200g plain flour 125g butter 50g sugar 1tbs water For the filling: - (Crème Patissiere) 2 eggs 100g caster sugar 50g flour or 25g cornflour 10g custard powder ½ ltr milk Vanilla pod or essence
Method to make the flan case Rub the butter into the flour till it resembles fine breadcrumbs. Add the sugar and mix well Then add the water, just enough to combine the pastry, then pop into the fridge to chill After about an hour, roll out the pastry and line your flan dish, then blind bake for about 15 20 minutes until golden brown. Leave to cool Method to make the Crème Patissiere Mix the eggs and sugar in a bowl till almost white. Mix in the flour and custard powder, or cornflour. Bring the milk to the boil, then pour over the egg and flour mixture and whisk well Return to the pan and bring to the boil till thickened, then add a few drops of vanilla essence or a vanilla pod. Remove from the heat and pour into a bowl. Sprinkle the top with caster sugar or cover with cling film, making sure the film is in contact with the pastry cream to prevent a skin forming. Allow to cool
Now take your cool flan case and pour in your cold pastry cream. It may need spreading out because it would have thickened up. On the top of your flan decorate with whatever fruit you fancy. I recommend that you glaze the top of you fruit with some melted jam to hold everything in place! To do this put about 1 tablespoon of jam into a small saucepan and 'let it down' with a tablespoon of water. Warm it through enough to make it runny, not boiling. Then brush it over the top and let it set.
Fruit Salad
This is a simple fruit salad which you can serve with ice cream, Pannacotta or fold through some lightly crushed meringues.
Puree the raspberries with a stick blender, then pass it through a sieve into a bowl to remove all the pips. Add enough icing sugar to make it taste nicely sweet but with a hint of tartness. At this stage you could also add a little shredded basil or finely chopped up mint. Thickly slice the strawberries and toss them into the raspberry sauce. Then add the blueberries. Leave to stand in a cool place, NOT in the fridge for about an hour to macerate. Then serve with your favourite topping.
Strawberry and Elderflower Cocktail
250g strawberries, plus a few extra to garnish 150ml elderflower cordial Ice cubes to your taste, about 30! 200ml Vodka!
Roughly chop up the strawberries add the cordial, or puree them with the cordial in a blender. This can be smooth or a little coarse depending upon you taste. Put you ice cubes in a strong plastic bag and then wrap that up in a tea towel and give it a real good bash with a rolling pin! Alternatively blitz them in a good strong blender. Divide the crushed ice between 4 glasses, ideally chilled. Put yourself a good slug of vodka into each glass then top up with the strawberry and elderflower puree. Give it a good stir and garnish with a couple of slices of strawberry or even a sprig of elderflower.Warning this is quite Moorish and it goes down so easily! But if you think it could be a little too strong, dilute the vodka with a little soda water or sparkling water, or you could replace the alcohol with apple juice. Either way it's delicious!
Gooseberry and Elderflower Cobbler
Ingredients 2 tablespoons of elderflower cordial 750g gooseberries. Topped and tailed 25 caster sugar 2 strips of lemon zest or 3 tablespoons lemon juice For the Cobbler Topping 100g plain flour 2 teaspoons baking powder Pinch of salt 35g cold butter diced 75g ground almonds 35g caster sugar 1 large egg 75ml milk 25g flaked almonds
Place the gooseberries, cordial, lemon juice and 1 tablespoon of water into a pan and bring to the simmer and cook slowly for about 5 minutes until the juices flow. For the crumble mix together all the crumble ingredients except the flaked almonds, to resemble coarse breadcrumbs. Put the gooseberry compote into a wide shallow dish. Have a little taste at this stage. If it's too tart add a little more sugar. You want it sweet but with a hint of tartness. Scatter the crumble topping over the top then scatter over the flaked almonds and bake in the oven at gas 5/190c for about 30 minutes serve with double cream, custard or ice cream. Delicious!
Mix all the crumble ingredients together with your fingertips until you have a crumbly dough. Sprinkle this onto a greased baking tray and pop into the oven, gas 4/ 180c for about 25 minutes until golden brown. Then let it cool.
For the filling: Crush about ¼ of the raspberries to get the juices flowing. Put it into a bowl with the uncrushed raspberries, the sugar and the thyme. Again, let it macerate for about an hour. Divide the raspberries into 4 glasses and top with a good dollop of the yoghurt. Sprinkle the crumble over it and serve.
