BY AMANDA CUMMINS So many of our favourite puddings in the summer have one ingredient in common. Cream. Specifically, double cream. Fools, mousses, possets, syllabubs. And luscious, seductively moreish homemade ice-cream. The idea of homemade ice cream might seem a bit of a faff if one lacks an ice-cream maker but, frankly, an ice-cream maker is one of those kitchen gizmos which seem a good idea … Continue reading Glorious Cream
BY CECILIA NAYLOR A slight twist to a traditional English dessert replacing the strawberries with tropical fruit: Serves 4 Ingredients: 300ml double cream 200ml Greek-style yoghurt 4 shop-bought meringue nests 1 ripe mango, skin and stone removed, flesh cut into 1cm pieces 3 passion fruits halved 4 fresh mint sprigs, to decorate (optional) Method: Gently whip the cream in a large bowl until soft peaks … Continue reading Tropical Eton Mess
Ingredients for Eton Mess 150ml light double cream 200g crème fraiche light 8 meringue nests, crushed 300g fresh strawberries, hulled and quartered Method for Eton Mess Whip the cream until it forms soft peaks. Fold in the crème fraiche, crushed meringue and strawberries. Divide between 6 individual serving glasses and serve at once. You can use double or whipping cream in this recipe, but it … Continue reading Eton Mess
