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.

Light Chocolate Pudding

Light Chocolate Pudding

Ingredients
4 egg yolks
6 egg whites
5 tab caster sugar
3 tab cocoa
2 tab Grand Marnier or brandy
butter
icing sugar

Method
Preheat oven to 180C (place 23cm shallow casserole or cake pan in oven to heat while making mixture)

Beat egg yolks and 2 tab caster sugar until fluffy.
Sift cocoa on top and mix through with brandy or liqueur.
Beat egg whites until stiff then gradually add remaining 3 tab caster sugar, beating after each addition.
Put a quarter of egg white mixture into yoke mixture then fold through half the remaining white mixture, then the rest of the white mixture.
The aim is to retain the air incorporated into the whites - as you would for a souffle.
Grease the hot casserole or cake pan with butter. Pour in the chocolate mixture, leaving the top rough.
Return pan to the oven and cook for about 12-15 minutes until it is puffy and just firm to the touch.
Quickly sift icing sugar on top and spoon into serving bowls.

This pudding needs to be served as soon as it comes out of the oven, to retain its light texture.
Serve with a scoop of ice-cream or whipped cream.

Quick Chocolate Pudding

Quick Chocolate Pudding

Makes 6 puddings

Ingredients
185g dark chocolate (break into small pieces)
1/2 cup milk
1 cup day-old cake crumbs
60g butter
2 tab caster sugar
3 eggs (separated)
1/3 cup chopped walnuts (optional)
1/2 teas vanilla essence

Method
Preheat oven to 170C.
Melt chocolate (in a bowl over hot water or in a microwave, stirring every 10 secs or so), stirring until it melts.
Place cake crumbs in basin and pour over melted chocolate. Set aside for about 30 minutes to allow crumbs to absorb chocolate.
In a separate bowl, cream butter and sugar until light and fluffy. Add egg yolks, mix well.
Stir in chocolate crumb mix, nuts (if using) and vanilla.
Beat egg whites until stiff and fold through chocolate mixture.
Grease 6 small oven-proof dishes (about 3/4 cup capacity) with butter.
Spoon chocolate mixture into greased dishes.
Place dishes in baking dish and add water to come halfway up sides of pudding dishes.
Cover loosely with foil and bake in oven for 40-45 minutes or until puddings puff up and are set on top.
Cool for about two minutes then run a knife around the edge of each pudding and invert onto plates.
Serve with chocolate sauce and a scoop of ice-cream or whipped cream.

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.

Blueberry delight with berry sauce

Summers in Victoria can be scorchers, with the combination of heat and dry air making the state one of the worst spots on earth for bushfire.
But we are also blessed with an abundance of fresh summer berries so the season is my favourite despite the fire threat.
For a refreshing summer dessert, nothing comes close to a bowl of summer berries, with a dollop of creamy fraiche.
Most summers I combine strawberries, raspberries and blueberries, adding a few balls of watermelon and maybe the pulp of a passionfruit or two - with a splash of Grand Marnier for consenting adults.
But this season I have fallen in love with blueberries and come up with a simple dessert using frozen fruit so I can whip up a berry treat in a flash whenever unexpected visitors arrive.
Blueberries freeze well so I have been buying half a dozen punnets whenever they are reasonably priced and storing them in their punnets in the freezer.
To use them, take the punnet straight from the freezer, rinse the frozen berries briefly, put them straight into a serving bowl and top with your choice of creamy topping, berry sauce, or both.
Blueberry delight
Ingredients (for 6):
2 punnets of frozen blueberries
125g Mascapone
125g vanilla Fruche (or similar creme fraiche)
1 tab caster sugar

Creamy ``delight''
Whisk the mascapone, creme fraiche and caster sugar until smooth.

Place frozen blueberries in individual bowls and serve with a generous dollop of the creamy ``delight''.

How simple is that.

If I have a bit more time I like to top the dessert with a sweet berry sauce.

Berry sauce
Ingredients:
150g frozen blueberries
150g caster sugar
Method:
Combine frozen blueberries and caster sugar in a heatproof bowl, cover with lid or foil, place over a saucepan of simmering water and cook for about 2 hours, until the berries are a deep purple.
Squash the berries lightly to release the liquid and strain through a sieve to remove remaining skins.
Refrigerate until required.
The sauce should keep, refrigerated, for several days.
But I can't confirm this because I have never had any left after more than a day.
The sauce would be great over cake or icecream and works well with any berry fruits.

Chrismas pudding in a basin

My aunts and Nanna always made their Christmas puddings with suet and tied them in a cloth.
The first time my mother tried to make a traditional pudding she ended up with a soggy mess, with more fruit in the saucepan than in the cloth.
I know now the secret is to boil the cloth first to close up the weave but Mum solved the problem by making her next pudding in a basin.
The Davis pudding has been made in a basin ever since and I have continued the tradition.
But being more time poor than my Mum I have simplified her recipe to make a Christmas pudding that tastes good and is a whiz to make.
The quantities below are enough for one very large pudding or two smaller ones.
I follow Mum's tradition and make two smaller puddings, one for Christmas dinner (it serves 10-12); the other for New Year's Day. Leftovers van be eaten cold for breakfast at any time during the Christmas holiday break.
I cook my puddings in stainless steel pudding basins with clip-on lids but Mum always made hers in two crockery basins (the white or cream ones that most kitchenware shops or discount department stores usually have).
If using a crockery basin you will need to put two layers of foil over the top of the pudding, after covering it with two layers of baking paper and tie tightly with string to stop any water getting into the pudding while it cooks.

Here is my simple recipe for a Christmas pudding in a basin:

1 x 1kg pack of mixed fruit (choose one with lots of raisins and sultanas and not too much mixed peel)
1 x 750gm pack of fruit medley mix (Coles and Safeway usually have it at this time of year)
250g plain flour
1 level teaspoon nutmeg
1 level teaspoon mixed spice
pinch of salt
250gm white sugar
250gm soft breadcrumbs (turn slices of bread into crumbs in a whiz or using a fine grater - the bread is easier to grate if it is a few days old but whatever you have available will be fine)
300gm butter or margarine
6 eggs
6 tablespoons brandy or whisky
300ml milk

Grease a large pudding basin (or two small ones).
Sift flour with spices and salt.
Rub in the butter until the mixture resembles fine breadcrumbs.
Add fruit, breadcrumbs and sugar.
Beat the eggs, add the milk and brandy (or whisky) and pour the mixture into the dry ingredients.
Mix well (the mixture looks a bit like sloppy porridge).
Place in the prepared basin (or basins). The mixture should be a couple of centimetres below the top of the basin to allow it to rise a bit while cooking.
Cover with two layers of baking paper (gently push it down to the surface of the pudding).
Then add the lid (or a couple of layers of foil tied down with string).
Place each basin in a saucepan with enough boiling water to reach halfway up the side of the basin.
Cover the saucepan with a lid and boil gently for 6 hours (if one large pudding) or 5 hours (if two smaller ones), checking the water level regularly and topping up with more boiling water when necessary to keep the level about halfway up the basin.
The pudding will keep in its basin in the fridge for at least a year but can be used as soon as you want.
I usually make mine about a month before Christmas but this year I am totally disorganised and will start making it later tonight, just in time for Christmas.
On the day you want to eat the pudding, place the basin in a saucepan as before and boil gently for another two hours.
Serve with brandy custard, brandy cream, brandy sauce or all three, with a dollop of vanilla icecream to make it truly decadent.
Any leftover pudding can be sliced and heated in a microwave, or in a colander over simmering water, or served cold with cream or icecream.
Happy Christmas!
(I will put my recipes for brandy cream, brandy sauce and brandy custard on my blog later in the week, time permitting).