Cool summer desserts

Panna Cotta

Visiting the US in September when daytime temperatures hovered around the high 30Cs reminded me how refreshing the most simple of desserts can be when temperatures soar.

What better way to end a meal on a high than with the refreshingly simple combination of panna cotta and summer fruits.

So here is one of my favourite summer recipes.

Ingredients:

75ml full cream milk

30g caster sugar

1/2 vanilla bean (including scraped seeds)

2 gold-strength gelatine leaves (4g) (soaked and drained)

175ml thickened cream

Method:

Heat milk, sugar and vanilla in a saucepan over medium to low heat.

Bring to the boil then remove from the heat.

Stir in soaked gelatine.

Add cream. Stir. Strain mixture into a small container and leave to set in the refrigerator (about 2 hours or overnight).

To serve:

Using a hot spoon, form quenelles of panna cotta.

Place two quenelles in each bowl, add a selection of summer berries and serve. I usually use a combination of sliced strawberries, blueberries, raspberries, small pineapple wedges or small balls of watermelon. But any fruit selection can be used, including poached peaches, apricots, pears and apples.

What is a quenelle?

A quenelle is an oval-shaped scoop. Quenelling is simply a neater way to present soft desserts that will hold their shape, such as panna cotta, mousse and icecream. Plain old-fashioned scoops with a spoon taste as good but quenelles done well look more elegant. A bit like the difference between dishing up icecream with a spoon and an 'icecream scoop'.

To form a quenelle, warm a dessert spoon in hot water, hold it upside down just above the panna cotta that has been refrigerated for at least 2 hours. Then in one movement scoop and twist the spoon through the set dessert to form an oval scoop the size and shape of two spoons joined.
For larger quenelles use a tablespoon.

A blueberry twist on Eton Mess

Sometimes the best desserts are a combination of serendipity, history and inspiration. Unexpected visitors brightened the day pre-Christmas but upset the cooking schedule. I had promised to bring a berry dessert to a family get-together and decided to make a blueberry cheesecake.
By the time the visitors left it was too late to bake a cheesecake so I decided to try a blueberry version of something resembling Eton Mess instead.
I recently discovered a vanilla bean grinder at my local supermarket - a bit like a bottle of peppercorns that is also a grinder but this one contained vanilla pods/beans - so this recipe proved a good one for putting the grinder to use.
This recipe was enough for about 8-10 people but it can easily be reduced for a smaller number.

Ingredients:
1 punnet of blueberries
1 punnet strawberries
1 punnet raspberries
250g creme fraiche
250g mascapone
2 tablespoons caster sugar
vanilla bean (grated) or vanilla extract (about 1 teaspoon)
1 packet of chocolate ripple biscuits (a crisp shortbready type of commercial biscuit - 1 packet = about 200-250g)

Method:
Crush biscuits (can be done in a blender but I prefer the rougher texture obtained by crushing them with a rolling pin or similar after placing them inside a folded piece of baking paper)
Wash berries. Hull and slice strawberries (keeping a few aside for decorating the top of the completed dessert).
Mix creme fraiche, mascapone and caster sugar well. Add a sprinkling of ground vanilla bean (see above) or teaspoon of vanilla essence (or to taste). Combine well - a good brisk stir will help make the creamy mixture light and fluffy.

Now comes the fun bit. I combined the ingredients in a large glass bowl (salad dish) but they could also be layered in individual dishes/glasses instead, in the following order:
Place 1/4 of the crushed biscuits in the bottom of the large bowl (or small bowls/glasses)
Top with 1/3 of the berries, then 1/3 of the creamy mix.
Repeat as above, ending with the last 1/4 of the crushed biscuits.
Swirl the top biscuit and creamy layers together slightly and top with a few whole berries.
Refrigerate.

The dessert is delicious on the day it is made but even better the next day, when the tastes and textures have had a chance to meld a bit more.

Beautiful following a barbeque on a hot summer's night.

PS Next time I make it I'll try to take a photo before it's all gone!

Choc-orange creme caramel

Anything chocolate goes down a treat in this kitchen, particularly at dessert time.
This recipe combines two favourites - chocolate and baked custard. It's not quick to make - but it is simple if you follow the steps carefully and take you time and the results are worth waiting for.
What could be better on a hot summer's day. Come to think of it, this creamy delight makes a cool treat in winter as well. When is not the right time for chocolate?

Ingredients:
1 orange (including finely grated zest)
160g good dark chocolate
600ml milk
250g caster sugar - plus another 3 tablespoons
120ml water
4 large eggs
3 egg yolks

Preheat oven to 160C (fan-forced) or 180C (conventional oven)

Method:
Combine orange zest and chocolate (broken) in a small bowl.
Bring milk to a simmer in a small saucepan and pour over chocolate. Stir until the mixture is smooth then set aside for 5 minutes. (Note: This step can be done in a microwave - place milk and chocolate in a microwave-proof bowl. Heat on medium until chocolate melts, checking and stirring every 30 secs or so to avoid overcooking the chocolate. When the mixture is smooth, stir in the orange zest and set aside for 5 minutes, then proceed as below).

Combine 250g caster sugar and water in medium saucepan. Stir over low heat until sugar dissolves. Bring to boil and cook without stirring until mixture turns a caramel colour.

Pour caramel into 20cm ovenproof dish (I prefer to use a Pyrex glass dish) and swirl to cover the sides of the dish with caramel.

Whisk egg yolks and 3 tablespoons caster sugar in a medium bowl until well combined.
Add milk mixture, stir until smooth and pour into the caramel-lined dish.
Place dish on a baking tray and pour hot water in the tray until it comes halfway up the sides of the dish (forming a bain marie).
Bake for about 75 minutes or until the creme caramel is just set.
Remove from oven. Cool then refrigerate for at least six hours or overnight.

To serve, run a warm dry knife around the edge of the dish and invert onto a plate.
For a stronger orange flavour, try replacing some of the water with orange juice.