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Baked custard with summer berries

My version of custard is thick and sweet. The texture of chilled dessert resembles creme brulee. Baked with a a handful of summer berries, it's a perfect treat for the end of summer. I went for a mixture of raspberries, blueberries and blackberries to break the sweetness of the cream.

Recipe: Baked custard with summer berries

Serves: 2
Ingredients
  • 250 ml heavy cream
  • 3 egg yolks
  • 4 tbsp sugar
  • a handful summer berries (raspberries, blueberries, blackberries)
Method
  • Heat cream and sugar in a small saucepan until almost boiling. Set aside and let cool slightly.
  • With an electric mixer, beat the eggs with sugar until thick and pale, but not fluffy.
  • Gradually whisk cream into egg mixture. Again, try not to incorporate too much air into the mixture. It should be smooth and glossy
  • Divide the batter between two shallow baking dishes.
  • Bake at 100C for 20 minutes.
  • Top with berries and bake for another 30 minutes.
  • Remove from the oven, let cool and refrigerate for at least and hour before serving. You can also enjoy the dessert hot or warm.

Summer berries meringues

The perfect dessert: quick, pretty and delicious. Ideal for garden parties and rooftop dinners. Meringues and summer berries are a match made in heaven - in terms of looks as well as taste. Trust me and invite your friends for this delectable meringe pots.

Recipe: Summer berries meringues

Serves: 4
Ingredients
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • tsp cane sugar
  • 1/2 tsp ground cardamom
Method
  • Preheat the oven to 180C.
  • Combine berries with sugar and cardamom.
  • Place them in four ramekins.

Recipe: Meringue

Ingredients
  • 2 egg whites
  • 100 g sugar
  • tsp corn starch
  • tsp white wine vinegar
Method
  • Beat the egg whites until stiff.
  • Beating, gradually add sugar.
  • Add vinegar and potato starch and continue beating for 2-3 minures.
  • Pile the meringue on top of the fruit and swirl on top.
  • Bake for about 15 minutes, until the meringue is puffy and golden.
  • Serve with fruit.

Summer meringue with red fruit

Having been born in early January, I sincerely sympathise with anyone who celebrates a winter birthday. After the splurge of holiday season and the carouse of New Year's Eve people are left with neither the will to make whoopee, nor funds or ideas for great gifts. Let alone the fact that I will never have a meringue with seasonal berries as my birthday cake. It would be perfect for my party, as it is light, delicate and graceful. And so am I.

Luckily for me, I don't need birthday to make myself some cake.

Recipe: Summer meringue with red fruit

Serves: 8

Recipe: Meringe

Ingredients
  • 7 egg whites
  • 1 1/2 cup of fine sugar
  • one tsp. of vinegar
  • one tsp. of potato starch
Method
  • Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
  • Place the mixture on a parchment-lined baking sheet and form a circle.
  • Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
  • Let cool completely.

Recipe: Cream

Ingredients
  • 1/4 cup of raspberries
  • 150 g of mascarpone
Method
  • Blend raspberries and drain the mixture.
  • Combine with mascarpone, using a mixer.

Recipe: Fruit

Ingredients
  • raspberries
  • red currant
Method
    • Top cooled meringue with cream. Arrange fruit on top of the cream.
    • Refrigerate unless serving immediately.

    summer fruit tart

    Recipe: Crust

    Ingredients
    • 1 cup of flour
    • 125 g of butter
    • 1 egg, whisked
    • 1 tbsp. of white wine vinegar
    • a pinch of salt
    Method
    • Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs.
    • Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.
    • Roll the dough into a circle and set it on a pie plate. Bake the crust (with baking beans) for about 25 minutes at 180C. Set aside and let cool.

    Recipe: Creme patissiere:

    Ingredients
    • 5 egg yolks
    • a cup of fine sugar
    • 1 1/2 cup of milk
    • 2 tbsp. of corn starch
    • one vanilla pod
    Method
    • Using electric mixer, combine yolks and sugar until light and fluffy. And corn starch and combine.
    • Heat the milk with a vanilla pod. As soon as it starts to boil, pour the milk onto the egg mixture, whisking continuously
    • Transfer to a skillet and cook over low heat until the cream thickens. Set aside and let cool.

    Recipe: Summer fruit tart

    Method