Chocolate and Amaretto Semifreddo

Now please don’t send the dessert police round if this is not really an authentic semifreddo. I’ve just looked at the Wikipedia definition and it seems like it should have ice cream mixed in with the whipped cream.  Oh dear, Chica taking shortcuts again.

Regular readers of this blog will probably have already noticed that I don’t post a huge number of dessert recipes. Mainly because I’m not very sweet toothed, and secondly because Big Man and I don’t really need to be eating too many naughty treats and generally stick to fruit and yogurt at the end of a meal.

But sometimes, yes sometimes, life calls for pudding and with some new pals round recently for supper, this was such an occasion. Obviously, after a long day of house renovation, I needed a meal which I could prepare in advance so that I could relax and enjoy the food and company.

The main course was Pollo Cacciatore, made the day before. Dessert was made the evening before, inspired by part of a programme presented by Nigella Lawson. I missed the detail of the recipe, so this is my version and it worked out perfectly. I am my own Domestic Goddess.

Semifreddo (4)

Ingredients (serves 6-8….well 4-6 in my house)

  • 600ml of double or whipping cream
  • 100g of your favourite chocolate which you need to put into the fridge for an hour or so
  • 2-3 tablespoons of amaretto (or your favourite liqueur)
  • 4 ready-made meringue nests (or you could be a complete Domestic God or Goddess and make your own)
  • A loaf tin or plastic ice cream tub lined with cling film

Beat the cream until is softly whipped (but not stiff). Finely chop the cold chocolate and add it to the cream with the liqueur then crumble in the meringue (break it up into small pieces). Mix gently with a large spoon until combined and then spoon it into your container. Cover with cling film and freeze until you are ready to serve. Take it out of the freezer a few minutes before you want to eat and slice it (I found it easiest with a bread knife) into portions.

I served mine with fresh raspberries, a raspberry coulis (made with one cup of raspberries and half a cup of icing sugar, cooked then sieved) and some flaked almonds. It’s not the most beautiful photo in the world, I apologise, but it was taken as I served it up after an evening of food and wine conviviality, at about 10pm in an underlit kitchen.

Easy, delicious and very little effort. Perfect!

Advertisements

Spiced Poached Peaches

Well, it´s peach season here, and mostly my favourite way to eat them is “au naturel”.  Sometimes though, it´s fun to do something a little more exciting with them.

Here´s a simple little recipe for those of you who want to make a light dessert using the best of the season´s fruit. Oh, and wine. Not sure how it would taste using an alternative, grape juice perhaps, but if anyone gives it a go, I´d love to hear how it turns out.

I made the recipe for three, but the spices are enough for about half a dozen pieces of fruit.

Ingredients

  • 1 peeled peach (or nectarine per person) left whole but scored as if you were going to cut it in half
  • About half a dozen red grapes and raspberries per person
  • Red wine
  • Water
  • 3 tsp of sugar per person
  • 1 bay leaf
  • 1 stick of cinnamon
  • 1 clove per person
  • 1 vanilla pod, sliced in half lengthways (you can reuse to make vanilla sugar afterwards)
  • A good grind of fresh black pepper

Put the peaches or nectarines and grapes into the snuggest pot they will fit in, then cover completely with half water and half wine. Add the sugar, vanilla and spices (including the black pepper) and bring to the boil. Simmer until tender then remove the fruit.  Taste and add more sugar if necessary or a little squeeze of lemon juice if you prefer it less sweet.

Turn up the heat, and boil it hard until you have a pouring syrup.

Arrange the fruit on a serving plate, strain the syrup over (you don´t want the spices now) and garnish with fresh raspberries (rose petals and mint leaves are optional). Chill and serve as is or with single (pouring) cream.

And if this has set you thinking, check out Greg´s fantastic post which features an amazing range of ideas for using peaches in recipes. Yummy!

Beautiful Bakewell Cake

The 23rd April, the day before we left for our whirlwind trip to the UK, was St George´s Day. Yes, he who slayed the dragon and is the Patron Saint of England despite not having a very clear connection to my place of birth. Although this is not typically celebrated as special day in England, I decided to make something to remind me of it in honour of the day.

A traditional Bakewell Tart consists of a pastry base with a jam and sponge filling with almonds and may well have originated in the town of Bakewell in England. I´d be happy to be enlightened. The version of this delicious dessert is a cake and was inspired by a BBC Good Food recipe. As ever, I had to adapt!

Ingredients

  • 140g finely ground almonds
  • 140g softened butter
  • 140g caster sugar (the recipe calls for golden caster sugar)
  • 140g self raising flour
  • 2 eggs
  • 1 teaspoon vanilla essence
  • About 5 tablespoons of strawberry jam (this was my main change as the recipe calls for 250g fresh raspberries)
  • 2 tbsp flaked almonds
  • Icing sugar to decorate

Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.

Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over (I spooned over the jam) , then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool in the tin then remove and dust with icing sugar to serve.