Monday, January 7, 2008

Catch Up - Delicious Desserts

I have finally found some time to catch up on some of the food I made for Christmas as I wanted to share my experience with the recipes and more photos!

I made these two desserts for the tasting plates for Christmas Day. I made double of the Rhubarb crumble icecream and still have some hiding in my freezer, although I am nightly scoffing it! This was a fab recipe, super easy and stunning. The crumble with its hint of ginger gives interest and texture and I will be making this one again! I have lifted the recipe here straight from Delias site, to be honest, I was so impressed with Nigellas no churn method that I kind of used that method rather than Delias whisking malarchey. It turned out fine so I will be sticking with it! It comes from her book Delia Smith's Summer Collection: 140 Recipes for Summer

I also didnt process the rhubarb as I quite like the idea of chunks through it, so left it in its pieces (albeit small ones!)

Rhubarb Crumble Ice Cream

Ingredients
For the ice cream:
1 lb (450 g) trimmed rhubarb

½ level teaspoon ground ginger


Pre-heat the oven to gas mark 5, 375°F (190°C).
You will also need a shallow, 11 x 7 inch (28 x 18 cm) baking tin and a 3½ pint (2 litre) polythene freezer box, 8 x 8 inches x 2½ inches deep (20 x 20 cm x 6 cm deep).

First of all, make the crumble by combining all the ingredients together in a bowl and using your hands to rub the butter into the flour, so that the mixture comes together to form small, pea-sized balls of dough (rather as if someone had made a half-hearted attempt to make breadcrumbs from very fresh bread!). Now sprinkle this evenly into the baking tin and leave on one side.
Now cut the rhubarb into ½ inch (1 cm) lengths and place them in a large, shallow baking dish along with the sugar and lemon juice. Place the dish on a lower shelf in the pre-heated oven and put the tin containing the crumble mixture on the shelf above. The crumble needs to be baked for 10 minutes, then removed from the oven and left to cool. The rhubarb may need a further 15-20 minutes' cooking before it is completely tender: when it's cooked, take it out and leave it to cool a little before pouring it into a food processor or blender. Process until you have a smooth purée, then pour it into a measuring jug, cover and transfer to the fridge to chill.
Before making the ice cream, use your hands to break up the cooled crumble and restore it to small, pea-sized pieces (if they're too big, the pieces are unwieldy to eat in the ice cream; if they're too small, they disappear). Next, stir the cream into the rhubarb purée, pour into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream. Quickly spoon it into the polythene freezer box and stir in the crumble pieces. Put the lid on, then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve.
To make without an ice-cream maker, freeze the cream and rhubarb mixture (without the crumble) in the box for 3-4 hours, then whisk and return to the freezer. Re-freeze for a further 2 hours, then whisk again and stir in the crumble before the final freezing.
If frozen solid, the ice cream will need to be transferred to the main body of the fridge for about 25 minutes before serving to allow it to become soft enough to scoop.
This recipe is taken from Delia Smith’s Summer Collection

Here is the icecream on top of the Slut Red Raspberry Chardonnay jelly, the other recipe I am raving about here!

I have never made my own jelly before!!!!!!!! Shock horror, I actually can't believe it myself, especially now that I know how flipping easy and impressive it is! This recipe has been beckoning to me for some time and it was great to finally give it a go. This is fron Nigellas Forever Summer book, which has so many fab recipes!
I was a bit concerned that this jelly would be bland and was even more worried when I was simmering the chardonnay and it smelt acrid! Fortunately by the end of the process a finger dip revealed the yummiest flavour, mellow and rounded and divine! I used a fairly good chardonnay which I think is a must, and the vanilla pod gave it a lovely depth. The only thing that I was surprised by was that it didnt turn red, the picture in the book made it look a gorgeous red, but mine certainly wasnt. I didn't have enough fresh raspberries so used some frozen and they bled nicely into the jelly which made it look quite cool! I loved this jelly and given how easy it was to make I will give other variations a go. I used standard powdered gelatine and just used the guide on the packet as to how much to put into the liquid, it set perfectly.

Slut Red Raspberries in Chardonnay Jelly

Ingredients
1 bottle Chardonnay, choose a good fruity variety
300g Raspberries
1 vanilla pod, split lengthways
5 gelatine leaves
250g caster sugar
1 carton double cream, to serve

Method
1. Place the wine and berries in a bowl and allow to steep for half an hour.
2. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with vanilla pod until nearly boiling and leave to steep on one side for 15 minutes. 3. Soak the gelatine leaves - which you can find in the supermarket these days - in cold water for about 5 minutes.
4. Remove the vanilla pod and reheat the wine stirring the sugar in until it dissolves; allow to boil if you want to lose the alcohol.
5. Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug. 6. Place the raspberries, equally, into 6 flattish, clear glass serving bowls, and pour the strained wine over the top.
7. Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving. Serve with some double cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.

6 comments:

annauk said...

What a lovely blog Linda!
I have bookmarked you and will try and look in regularly - well done!
Anna xxx

Linda F said...

Thanks Anna!

HOTTIE said...

Linda, that looks festive and oh so yummy.
Your blog is looking very professionable. Well done Linda.
And I promise to leave a comment each time I come here.

Linda F said...

Thanks Hottie, it is always nice to see peoples feedback!

Kerry said...

This dessert looks great, and contains some of my favourite things, will be giving it a go. You have inspired me to try making jelly now.

Laura said...

Linda, that Rhubarb Crumble stuff looks so unbelievably delicious!! Those were some lucky people that got to eat with you at Christmas :)