Recipes

Berries, meringue truffles and fools: Yotam Ottolenghi’s recipes for summer season desserts | Meals

Summer at all times feels a bit like playtime, which is why summer season desserts – primarily an excuse to devour fruit and berries, booze and cream – at all times appear so very proper. The nice and cozy climate calls for that they’re gentle by nature – thanks, whisked egg whites! – which additionally makes them not possible to withstand. Preserve the playtime theme going with the components, too, swapping out the fruit steered with no matter you must hand.

Hazelnut and cherry meringue cake (pictured prime)

My colleague Jens Klotz is from the Black Forest area of southern Germany, the place the well-known gateau of the identical identify originates. This completely scrumptious meringue cake is impressed by his love for cherries and macaroons, in addition to the cake he is aware of so very effectively. Get forward by making the meringue layers the day earlier than and maintaining them effectively wrapped, however don’t assemble the cake till the day you need to serve it. And you’ll want to let the cake sit for not less than an hour earlier than serving, as a result of this helps soften the meringue and improves its texture.

Prep 20 min
Prepare dinner 2 hr, together with maceration
Relaxation 1 hr+
Serves 8

For the macerated cherries
600g contemporary cherries, pitted and halved (530g)
40g caster sugar
1 tbsp lemon juice

For the hazelnut and chocolate meringue
230g caster sugar
130g egg whites
(from 4 giant eggs)
100g darkish chocolate (70% cocoa), melted and stored heat
220g blanched hazelnuts, effectively toasted, 150g finely blitzed, the remaining roughly damaged

For the whipped cream
500ml double cream
20g icing sugar
2 tsp finely grated lemon zest

For the hazelnut unfold
120g chocolate hazelnut unfold
½ tsp flaked sea salt

Warmth the oven to 190C (170C fan)/375F/fuel 5. Put the cherries and sugar in a medium bowl and put aside to macerate for 2 hours when you get on with every thing else.

To make the meringues, put the sugar on a small baking tray lined with greaseproof paper, then put within the oven to heat up for 5 minutes (you don’t need it to soften in any respect). Put the egg whites within the bowl of a stand mixer fitted with the whisk attachment and whisk on medium-high for a minute or two, till they make tender peaks. Take away the sugar from the oven and switch down the temperature to 145C (125C fan)/280F/fuel 1½. With the mixer operating on medium-low, slowly tip the nice and cozy sugar into the whipped egg whites and, as soon as it’s all added, flip the velocity again as much as medium-high and whisk for 5 minutes till the meringue combine varieties stiff peaks and has turned shiny. Utilizing a spatula, gently combine within the melted chocolate and the 150g blitzed hazelnuts.

Line two giant oven trays with greaseproof paper and use a pencil to mark out three 20cm circles – you’ll have two circles on one tray and one on the opposite. Divide the meringue combination between the three circles and unfold it out evenly so it fills the circles. Bake for 40 minutes, till crisp and barely overvalued, then take away from the oven and depart to chill.

Tip the cherries right into a sieve set over a small saucepan to catch the juice – you’ll have about 80ml cherry juice – and set the cherries apart. Put the juice pan on a medium-high warmth and prepare dinner, stirring often, for six to eight minutes, till thick, syrupy and diminished by two thirds (take the pan off the warmth if it reduces extra rapidly). Off the warmth, stir within the lemon juice and reserved cherries, and put aside.

Put the cream and icing sugar within the bowl of a stand mixer fitted with the whisk attachment and whisk for 3 to 4 minutes, till the combo varieties medium peaks that maintain their form (alternatively, whisk it by hand). Fold within the lemon zest and put aside.

Put the hazelnut unfold and salt in a small saucepan on a medium warmth and heat gently for 2 to 3 minutes, till melted and spoonable.

To assemble, put one meringue on a cake stand or spherical platter. Drizzle with a 3rd of the hazelnut unfold, then spoon on a 3rd of the whipped cream adopted by a 3rd of the cherries and a tablespoon of their syrup. Sprinkle over a 3rd of the damaged hazelnuts, then prime with one other meringue and repeat twice with layers of meringue, unfold, cream and cherry combine. Scatter the remaining nuts on prime, then depart to take a seat for an hour earlier than serving, or for as much as three hours.

Blackberry, yoghurt and orange blossom idiot

Berries, meringue truffles and fools: Yotam Ottolenghi’s recipes for summer season desserts | Meals

That is a simple, easy summer season pudding that’s fairly fast to place collectively. Get forward by making the crumble as much as three days prematurely (hold it in a well-sealed container). Be happy to swap the berries for one more fruit, and use creme fraiche as a substitute of yoghurt, in case you like.

Prep 10 min
Prepare dinner 1 hr (together with maceration)
Serves 6

For the blackberries
540g blackberries, lower in half
45g caster sugar
1 tsp finely grated lime zest
1 tsp orange blossom water
(non-compulsory)

For the oat crumble
50g jumbo oats, 30g blitzed finely in meals processor
20g plain flour
40g wholemeal spelt flour
(or common wholemeal flour)
¼ tsp bicarbonate of soda
¾ tsp flaked sea salt
40g demerara sugar
45g unsalted butter
, melted
2 tsp golden syrup
2 tsp double cream

For the cream filling
255ml double cream
255g Greek-style yoghurt
45g icing sugar
1½ tsp vanilla bean paste
2 tsp finely grated lime zest

Put the berries in a bowl with the sugar, lime zest and orange blossom water, if utilizing, and depart to macerate for an hour when you get on with every thing else.

Warmth the oven to 170C (150C fan)/325F/fuel 3. Combine the primary six components for the crumble in a medium bowl. Pour over the melted butter, golden syrup and cream, and stir to mix. Switch to a medium oven tray lined with greaseproof paper, then bake for 18 minutes, till golden. Go away to chill, then roughly break right into a tremendous crumble with the again of a spoon.

In the meantime, make the filling. Put the cream, yoghurt, icing sugar and vanilla paste within the bowl of a stand mixer fitted with the whisk attachment and whisk for 3 to 4 minutes, till the cream combine has medium peaks that maintain their form (alternatively, whip it by hand). Fold in a teaspoon of the lime zest, then refrigerate till able to serve.

To assemble the dish, spoon 30g of the cream combine into six small 9cm excessive x 6cm extensive glasses. High every one with 30g macerated berries and 10g oat crumble, then repeat the layering twice extra, so you’ve three layers of every part, ending with the crumble on prime. Sprinkle over the remaining teaspoon of lime zest and serve directly.

Peach and grape flaugnarde with chilly vanilla cream

Yotam Ottolenghi’s peach and grape flaugnarde with cold vanilla cream.

A flaugnarde is the extra versatile relative of the clafoutis. It tends to deflate virtually the second it comes out of the oven, so serve it as rapidly as attainable.

Prep 10 min
Prepare dinner 1 hr 20 min
Serves 6-8

380g sable (black seedless) grapes
4 ripe yellow peaches
(400g), halved, stoned and every peach lower into 6 wedges
90g golden caster sugar, plus ½ tbsp additional
1-2 lemons, finely grated, to get 1½ tsp zest, and juiced, to get 1 tbsp
2 tbsp darkish rum, or brandy
Salt
50g unsalted butter
450ml double cream
2½ tsp vanilla bean paste
4 eggs
50ml entire milk
50g Greek-style yoghurt
½ tbsp demerara sugar

Warmth the oven to 220C (200C fan)/425F/fuel 7. Put the grapes and peaches in a 28cm x 7cm-high shallow cast-iron pan, add 20g of the sugar, the lemon juice, rum and a pinch of salt, combine to coat, then roast for 20 minutes, till the fruits launch their juices and they’re effervescent – the grapes and peaches ought to have softened, however nonetheless retained their form. Rigorously spoon the fruit right into a colander set over a big bowl, to catch all of their juices, then pour the juices right into a small bowl, and put aside together with the pan.

Flip down the oven to 190C (170C fan)/375F/fuel 5. Put the butter in a small saucepan on a medium warmth and prepare dinner for 5 to 6 minutes, till it’s beginning to brown and scent nutty. Tip right into a small bowl and depart to chill.

Combine 300ml cream with the additional half-tablespoon of sugar and a teaspoon of vanilla, then pour right into a jug and refrigerate.

For the custard, put the butter, remaining 70g sugar, lemon zest, eggs, a teaspoon and a half of vanilla, milk, yoghurt, the remaining 150ml cream and a quarter-teaspoon of salt in a blender and blitz till clean and pancake batter-like. Put aside or chill.

If you’re able to bake, pour the custard into the identical 28cm pan you used to prepare dinner the grapes and peaches, and thoroughly spoon the fruits on prime; some will sink, however that’s tremendous. Sprinkle over the demerara sugar, fastidiously switch the pan to the oven and bake for 35-40 minutes, till risen and uniformly golden on prime.

Drizzle half the reserved grape and peach juices on prime and serve the remaining on the facet with the bowl of chilly cream.

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