Summer, what a great time for quality fruits and berries. If you think like me and once your jam jars and preserves are full, use some of the fresh fruit and berries to accompany these 2 simple and delicious recipes. My kids love them and our guests want to know how to make them so …
HALVA FONDANT WITH BERRIES, serves 4
For the berries:
I use blueberries and strawberries, about 200g for 4 people.
Firstly make a syrup using 100g golden caster sugar, zest of 1 orange, 300ml orange juice put into a saucepan. Bring to a simmer, cook for a couple of minutes and take off the heat. Cool down and place in a bowl with the fruit. Set aside to infuse.
For the fondant:To buy halva go to your local oriental shop (in Cheltenham, the Lower High Street), Waitrose World Food Section or online. The fondant can be made in ramekins or a loaf tin and then spooned out.
100g vanilla halva
100ml double cream
1 egg yolk
2 egg whites
40g golden caster sugar
1. Set the oven to 200°C. Oil (vegetable oil) the ramekins and place onto a baking tray.
2. Use two bowls. Put the halva and cream in one and mix well to dissolve the halva. Add the egg yolk and cornflour and mix well. Place the egg whites and sugar in the second bowl and whisk to a medium peak.
3. Put ⅓ of the egg white mix into the halva and cream. Mix in to loosen the texture and then fold in the rest of the egg white. Pour into the ramekins so they are ⅔ full and bake for 18 minutes. Take out and leave to settle for 10 minutes. The fondant will reduce in size as it should do but will still be light and delicious.
4. Serve with the berries in syrup and some halva shavings.
MASCARPONE AND HONEY SORBET, serves 6-8
Very refreshing with preserved or fresh fruit (my choice is apricots, nectarines, or figs).
100g granulated cane sugar
500g mascarpone cheese
60ml lemon juice (1 large lemon)
1. Make a short thread syrup from the sugar and water.
2. Place the mascarpone and honey in a deep bowl. Add the syrup and lemon juice and use a hand blender to mix. Place into an ice-cream machine and churn to a ribbon stage (takes 30-40 minutes). Alternatively place into a well sealed tub and put in the freezer for at least 6 hours before serving.