Archive for fruit

Strawberry Pavlova

// January 3rd, 2008 // No Comments » // Desserts, Recipes, fruit

This summery desert is delicious. One of our favorites that we thought we would share here!

3 large fresh egg whites
6 oz (175 g) caster sugar
For the topping:
10 fl oz (275 ml) whipping or double cream, whipped
12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants
a little icing sugar

You will also need a lightly oiled baking sheet, lined with silicone paper (baking parchment), which peels off very easily.

Pre-heat the oven to gas mark 2, 300°F (150°C).

Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it’s very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse). When they’re ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in.

Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter. Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks.

Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour. Then turn the heat right off but leave the Pavlova inside the oven until it’s completely cold. It is always best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out. The secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly.

To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges.

This recipe is courtesy of www.gardenworld.co.uk

Strawberry Daiquiri

// January 3rd, 2008 // 1 Comment » // Cocktails, Recipes, fruit

This drink is awesome in the summer, so get the hang of it during the Winter for a summer you will remember! We like to use golden rum as it has a better taste however the colour will change somewhat.

Juice of 2 Limes
2 tables of icing sugar
125ml of white rum
6 strawberries
dash of strawberry liqueur
approximately 250ml of crushed ice

In a blender, add all of the above ingredients until they are nice and frothy. Pour into a daiquiri glass (preferably enormous) and share with your friends!

Strawberry Soup

// January 3rd, 2008 // No Comments » // Desserts, Recipes, fruit

We thought that we should offer some wisdom about how to actually make Strawberrysoup – so here you are. This dessert is delicious with some cream drizzled on top!

1/2 cup fresh strawberries, chopped coarsely
1/2 cup strawberry ice cream, use a good quality
1/4 cup whipping cream, divided
1 teaspoon powdered sugar
1/2 teaspoon fresh lemon juice
2 Mint Sprigs
2 champagne glasses
Easter grass for garnish, optional
a fresh stemmed flower for garnish, optional

Place the strawberries, ice cream, 1 tablespoon whipping cream and lemon juice in a blender or food processor; blend until smooth; pour into a pitcher with a spout to make it easy for pouring into the glasses. This can be done ahead of time, covered and refrigerated.

Whip the remaining whipping cream with the powdered sugar. Carefully pour the soup into the glasses being careful not to disturb the chocolate on the rim. Add a dollop of whipped cream and a mint sprig. Place on a plate and garnish with Easter grass and a flower if desired, and serve.

Wine Recommendation: a light sparkling wine such as Moscato d’Asti

This recipe is courtesy of finedinings.com