SUMMER BERRY & LIME JELLIES
This stunning make-ahead dessert is a stress-free way of wowing your guests
Provided by James Martin
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 7
Steps:
- The day before serving, make the jelly by bringing 1 litre of water to the boil with the sugar, lime zest and juice. Soak the leaves of gelatine in a bowl of ice-cold water. When the sugar has dissolved, remove the pan from the heat. Squeeze the excess water from the gelatine, then add to the pan. Pass the syrup through a sieve into a bowl, then allow to cool to room temperature.
- Ladle a layer of jelly into six ramekins or little jelly moulds, scatter in a layer of raspberries, then leave in the fridge for 1 hr or so to set. Top up with a bit more of the jelly, then leave to set. Continue with a layer of strawberries and then blueberries, remembering to set each layer before the next is started. Once the moulds are full of fruit, top with a drizzle more jelly, then place in the fridge. Leave overnight to set.
- To serve the jellies, briefly dip the moulds in hot water, then loosen from the sides and turn out onto small plates. Serve with clotted cream and shortbread.
Nutrition Facts : Calories 365 calories, Carbohydrate 88 grams carbohydrates, Sugar 88 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.09 milligram of sodium
SUMMER BERRY STACK
I created this recipe after having a similar cake in the cafe of a local bookstore I worked at years ago. I never forgot how delicious the dessert was, with the tartness of berries and citrus that complemented perfectly with the sweetness of the cake, the cheesecake layer, and white chocolate, so I decided to recreate it myself. The dessert from the cafe was actually mass-produced and shipped in frozen, so this is a fresh, homemade version that tastes even better than the original, if I do say so myself (haha).This elegant cake mix cheesecake stacks tart summer berries and lemon curd against creamy lime whip.
Provided by Brandi Rose
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h36m
Yield 22
Number Of Ingredients 25
Steps:
- Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
- Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan.
- Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on.
- Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan.
- Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool.
- Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping.
- Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top.
- Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.
Nutrition Facts : Calories 549.3 calories, Carbohydrate 57.9 g, Cholesterol 119.9 mg, Fat 33.2 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 17 g, Sodium 413 mg, Sugar 44.2 g
OLD-FASHIONED ENGLISH SUMMER BERRY JELLY AND ICE CREAM!
Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies "English" summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...............plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set.
Provided by French Tart
Categories Gelatin
Time 2h
Yield 6 Little SUmmer Berry Jellies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the leaf gelatine in a shallow dish and pour over just enough raspberry juice to cover the surface. Leave to soften for 5 minutes.
- Heat the remaining raspberry juice and caster sugar in a saucepan until piping hot. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
- Halve the strawberries and mix with the other berries and soft fruits, crushing them slightly.
- Rinse 6 small jelly moulds or one large jelly mould, but do not dry as a wet mould will make it easier to remove the jelly when set.
- Distribute the fruit around the mould/s. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge.
- To turn out the jelly, dip the mould/s into a bowl of hot water and run a knife around the edge of the mould. Invert them onto the serving plate/s, give them a quick shake and the jelly should slide out easily.
- Serve the jellies with vanilla ice cream or cream.
Nutrition Facts : Calories 95.9, Fat 0.1, Sodium 1.8, Carbohydrate 24.1, Fiber 1.1, Sugar 10, Protein 0.8
SUMMER FRUITS TERRINE OR BODACIOUS BERRIES IN WINE JELLY!
This is one of my favourite recipes, when the soft fruit season arrives, I try to make this at least once......and it is STUNNING if served as the finale to a dinner party. This is an unashamed copy of a recipe by Delia Smith, with very few modifications of my own, as she gives such great ideas and suggestions on how to make this elegant and LOW fat dessert. The directions may seem long-winded, but they are really just useful tips on how to weight the terrine down overnight. Serve this in slices with a red berry coulis and crème fraîche or cream. Fruit juice can be used if this is being served to children or to anyone who does not drink alcohol - I suggest a red fruit juice.
Provided by French Tart
Categories Gelatin
Time P1DT5m
Yield 1 Fruit Terrine, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In addition to the ingredients, you will also need two 2 lb (900 g) loaf tins, 7½ x 4¾ inches x 3½ inches deep (19 x 12 cm x 9 cm deep), preferably non-stick but anyway with a good surface.
- First, prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail's egg. Then mix the fruits together in a large bowl, being very gentle to avoid bruising them.
- In a small saucepan heat half the rosé wine until it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that is happening, lay the mixed fruit in one of the loaf tins - and it is worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.
- Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.
- When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with red berry coulis, chilled pouring cream, crème fraîche or Greek yoghurt.
Nutrition Facts : Calories 90.1, Fat 0.5, Sodium 5.1, Carbohydrate 20.7, Fiber 2.8, Sugar 10.6, Protein 2.8
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