November Recipes – Dessert
1 November 2019
- Superior Fruit, November Recipes – Dessert
Lemon Curd Tartlets
2 teaspoons finely grated lemon rind
1/4 cup (60ml) lemon juice
1/2 cup (100g) caster sugar
40g butter, chopped
2 eggs, lightly whisked
36 bought canape pastry cases
Fresh raspberries, to decorate
Combine the lemon rind and juice, sugar, butter and eggs in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until curd thickens. Remove from heat and strain through a fine sieve into a bowl. Cover with plastic wrap and place in the fridge for 1 hour to chill.
Spoon the lemon curd evenly among the pastry cases. Top with a raspberry and arrange on a serving platter to serve.
Baked Choc Raspberry Ricotta Cake
3/4 cup (165g) reduced-fat ricotta cheese (see note)
2 cups self-raising flour
1/4 cup cocoa powder
1 cup caster sugar
100g butter, melted
1 cup hot water
1 cup frozen raspberries
1/4 cup caster sugar
1 cup frozen raspberries
Preheat oven to 160°C. Grease and line base and sides of a 6.5cm-deep, 22cm (base) round cake pan with baking paper.
Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Mix well. Gently fold through raspberries. Pour mixture into pan. Bake for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto wire rack to cool.
Make raspberry sauce: Combine sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup thickens slightly. Add raspberries. Remove from heat and set aside for 15 minutes.
Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.
If using fresh, wet ricotta: Place ricotta in a sieve over a bowl. Cover and refrigerate for 3 hours or overnight, if time permits (this allows excess moisture to drain from ricotta).
Self-Saucing Orange Pudding
1 cup self-raising flour, sifted
1/3 cup caster sugar
1 orange, rind finely grated
60g butter, melted, at room temperature
1/2 cup freshly squeezed orange juice
ice-cream, to serve
2/3 cup caster sugar
1 1/4 cups freshly squeezed orange juice
Lightly grease an 8cm deep, 6-cup capacity, heatproof, microwave-safe dish.
Combine flour, sugar and orange rind in a bowl. Whisk together butter, juice and egg. Stir into flour mixture until well combined. Spoon into prepared dish. Smooth surface
Make sauce: Place sugar and orange juice into a heatproof, microwave-safe bowl or jug. Cook on MEDIUM (50%) power for 3 minutes, stirring every minute, or until sugar dissolves. Cook on HIGH (100%) power for 1 to 2 minutes or until sauce comes to the boil. Pour hot sauce over the back of a large metal spoon to evenly cover pudding.
Place pudding onto a microwave-safe rack or upturned dinner plate. Cook, uncovered, on MEDIUM (50%) power for 8 to 9 minutes or until a skewer inserted around edges comes out clean but centre is still a little sticky. Cover tightly with foil. Stand for 5 minutes or until centre is no longer sticky. Serve with ice-cream.
Limoncello Popsicles with Lime Zest Snow
Grated zest of 2 limes, plus 2 teaspoons lime juice
1/2 cup (110g) caster sugar
1/2 small pineapple, peeled, cored, sliced
1/4 honeydew melon, peeled, sliced
1/4 rockmelon, peeled, sliced
2 kiwifruit, peeled, sliced
LIMONCELLO & LIME POPSICLES
1/2 cup (125ml) thickened cream, whipped
395g can sweetened condensed milk
1/4 cup (60ml) limoncello (see note)
1 lime, zested
1/2 cup (125ml) lime juice (about 6 limes)
For the popsicles, combine all the ingredients in a bowl, whisking gently to combine. Pour into 12 ice-block moulds, then freeze for 1-2 hours until firm but not completely frozen. Insert a popsicle stick into each mould. Freeze for at least another 2 hours or overnight until firm.
To make the sugared lime zest, pound zest, sugar and 1/2 teaspoon salt with a mortar and pestle, or blend in a mini food processor, until combined.
To serve, dip the bases of the moulds in warm water and slide out the popsicles. Place fruit on a platter and drizzle with the lime juice. Serve the popsicles immediately with the fruit, and sugared zest to sprinkle.
Note: You will need 12 x 1/3 cup (80ml) ice-block moulds and 12 popsicle sticks for this recipe.
Pina-Mango-Colada Fridge Cake
1/4 cup (55g) caster sugar
2 tablespoons lime juice
1 1/2 cups (375ml) thickened cream
1/2 cup (125ml) passionfruit pulp, strained
1/4 cup (60ml) Malibu coconut rum (optional – see note)
1/4 cup (60ml) pineapple juice
12 savoiardi sponge finger biscuits
1 mango, peeled, coarsely chopped
120g fresh raspberries
1 mango, extra, thinly sliced, to serve
Passionfruit pulp, extra, to serve
Mint leaves, to serve
Line the base and sides of a 7cm-deep, 9cm x 21cm straight-sided loaf pan with plastic wrap, allowing sides to overhang.
Place mascarpone, sugar, lime juice, half the cream and half the passionfruit pulp in a large bowl. Whisk until well combined and mixture thickens slightly.
Combine rum, pineapple juice and remaining passionfruit pulp in a shallow bowl. Dip 1 biscuit in the rum mixture and turn to coat. Place in the prepared pan. Repeat with rum mixture and 3 of the remaining biscuits. Spoon over half of the mascarpone mixture and top with half the chopped mango and raspberries.
Repeat with the rum mixture, 4 of the remaining biscuits, remaining mascarpone mixture and remaining chopped mango and raspberries. Soak remaining biscuits in the remaining rum mixture. Arrange over the top. Cover with plastic wrap and place in the fridge for 6 hours to set.
Carefully turn the cake onto a serving platter and remove plastic wrap. Use a small palette knife to smooth the sides.
Use an electric mixer to whisk the remaining cream in a bowl until firm peaks form. Spoon over the top of the cake. Arrange the sliced mango on top. Drizzle with extra passionfruit pulp and sprinkle with mint leaves to serve.
MOCKTAIL FRIDGE CAKE: This celebration cake is inspired by tropical cocktails and Italian tiramisu, which often contains a small amount of alcohol. To make a mocktail version, just omit the rum and increase the pineapple juice to 1/2 cup (125ml).