Apple Sorbet with Mint Recipe

Ingredients : Serves 4

4 eating (dessert) apples, peeled, cored and finely chopped
250 ml/8 fl oz/1 cup white wine
100 ml/4 fl oz/0.5 cup water
75 ml/5 tbsp clear honey
Juice of 1 lemon
6 mint leaves, finely chopped

Method :

Puree the apples, wine and water in a food processor or blender, then stir in the honey and lemon juice. Freeze for 1 hour. Stir well, then freeze again and continue to stir the sorbet occasionally while it is freezing. Just before it sets, stir in the mint. Whisk the sorbet and serve in individual glasses.

Pineapple Ice Recipe

Ingredients : Serves 4

1 pineapple, halved lengthways 175 g/6 oz/0.75 cup granulated sugar 450 ml/0.75 pt/2 cups water 1 egg white

Method : Remove the core from the pineapple and scoop out the flesh, keeping the shells intact. Chill the shells in the fridge. Puree the pineapple flesh in a food processor or blender. Dissolve the sugar in the water in a saucepan, then bring to the boil and boil for 5 minutes to make a syrup. Leave to cool. Mix the pineapple pulp into the syrup, pour into a freezer container and freeze for 3 hours. Whisk the egg white until stiff, then whisk in the ice cream. Return to the freezer container and freeze until firm. Transfer to the fridge 10 minutes before serving to soften the ice cream, then scoop into the pineapple shells to serve.

Lemon Fridge Cake

Ingredients : Serves 4

6 eggs
150 g/5 oz caster (superfine) sugar
15 ml/1 tbsp water
100 g/4 oz self-raising (self-rising) flour
1 egg yolk
175 g/6 oz icing (confectioners') sugar
15 oz/0.5 oz/1 tbsp powdered gelatin

Grated rind and juice of 1 lemon
150 ml/0.25 pt double (heavy) cream

Method :

Cream three of the eggs with the caster sugar until pale and thick, then add the water and fold in the flour. Spoon into two greased 20 cm/8 in round cake tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 12 minutes until springy to the touch. Turn out on to a wire rack and leave to cool.

Whisk the remaining eggs and the egg yolk with the icing sugar until frothy. Soften the gelatin in the lemon juice in a small bowl. Stand the bowl in a pan of hot water and leave until dissolved. Whisk the cream until stiff. Stir the gelatin and lemon rind into the egg mixture, then fold in the whipped cream. Return one of the sponge cakes to its tin, then spoon the cream mixture over the top. Cover with the other cake and chill before serving.

Cheesecake Torte Recipe

Ingredients : Serves 4

150 ml/0.25 pt double (heavy) cream, whipped 25 g/1 oz cornflour (cornstarch) 450 g/1 lb/2 cups cottage cheese, sieved (strained) 4 egg whites 175 g/6 oz caster (superfine) sugar 5 ml/1 tsp vanilla essence (extract) 25 g/1 oz/2 tbsp butter or margarine 100 g/4 oz digestive biscuits (graham crackers), crushed 2 kiwi fruit, sliced 50 g/2 oz flaked (slivered) almonds, toasted 150 ml/0.25 pt whipping cream, whipped

Method : Mix the double cream with the cornflour and cheese. Whisk the egg whites until stiff, then whisk in the sugar and continue to whisk until it holds soft peaks. Fold into the cheese mixture with the vanilla essence. Rub the butter or margarine over the base and sides of a 23 cm/9 in loose-bottomed flan tin (pie pan) and sprinkle with the biscuit crumbs. Pour in the cheese mixture and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour. Allow to cool slightly, then remove from the tin and leave to cool completely. Arrange the kiwi fruit over the top, sprinkle with the almonds and serve with the whipped cream.

Chocolate Cream Tart Recipe

Ingredients : Serves 4

50 g/2 oz butter or margarine
50 g/2 oz caster (superfine) sugar

15 ml/1 tbsp golden (light corn) syrup

175 g/6 oz/1.5 cups plain (semi-sweet) chocolate
3 eggs, separated
10 ml/2 tsp brandy
150 ml/0.25 pt double (heavy) cream, whipped
25 g/1 oz walnuts, chopped.

Method :

Melt the butter or margarine, sugar and syrup and stir in the biscuit crumbs. Press into a 20 cm/8 in flan tin (pie pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes. Chill until firm and crisp. Melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat and stir in the egg yolks and brandy. Leave to cool, then fold in the cream. Whisk the egg whites until stiff, then fold them into the mixture. Pour into the crumb case and chill until firm. Sprinkle with the walnuts before serving.

Honey Meringues Recipe

Ingredients : Serves 4
6 egg whites350 g/12 oz caster (superfine) sugar30 ml/2 tbsp clear honey100 g/4 oz/1 cup hazelnuts (filberts), chopped10 ml/2 tsp brandy300 ml/0.5 pt double (heavy) cream, whipped
Method :
Whisk the egg whites until stiff, then whisk in half the sugar and fold in the remainder. Pipe or drop 5 ml/1 tsp quantities of the mixture on to a lightly greased baking (cookie) sheet. Bake in a preheated oven at 140°C/ 275°F/gas mark 1 for 50 minutes, then leave to cool. Fold the honey, hazelnuts and brandy into the cream and sandwich the meringues together with the cream filling.

Apricot Cream Meringue Recipe

Ingredients : Serves 4
3 eggs, separated225 g/8 oz/1 cup caster (superfine) sugar400 g/14 oz/1 large can of apricots
150 ml/0.25 pt milk5 ml/1 tsp cornflour (cornstarch)2.5 ml/0.5 tsp vanilla essence (extract)
Method :
Whisk the egg whites until stiff, then whisk in 175 g/6 oz of the sugar. Spoon or pipe into a circle on wetted greaseproof (waxed) paper on a baking (cookie) sheet and build up the edges to form a case. Bake in a preheated oven at 140°C/275°F/gas mark 1 for 1 hour until the meringue is crisp, then turn off the oven and leave the meringue in the oven until it cools. Mix the milk with 150 ml/0.25 pt juice from the can of apricots, stir in the cornflour and heat gently. Whisk the egg yolks and remaining sugar and pour on a little of the hot liquid. Return to the pan and stir over a low heat until creamy. Leave to cool, then stir in the vanilla essence. Just before serving, arrange half the drained fruit in the meringue case, cover with the custard and top with the remaining apricots.

Banana and Ginger Cheesecake Flan Recipe

Ingredients : Serves 4

75 g/3 oz butter or margarine

225 g/8 oz gingernut biscuits (cookies), crushed
225 g/8 oz/1 cup cottage cheese, sieved (strained)
150 ml/0.25 pt plain yoghurt
30 ml/2 tbsp clear honey
3 bananas, mashed Juice off lemon
15 ml/1 tbsp powdered gelatin
30 ml/2 tbsp water
6 slices of preserved ginger
150 ml/0.25 pt whipping cream, whipped

Method :

Melt the butter or margarine, remove from the heat and stir in the biscuit crumbs. Press into the base and sides of a 20 cm/8 in flan tin (pie pan). Leave to cool. Mix together the cottage cheese, yoghurt, honey, bananas and lemon juice. Dissolve the gelatin in the water, then stir it into the mixture, pour it into the flan case and leave to set. Arrange the slices of ginger on top and decorate with piped stars of whipped cream. Chill before serving.