Summer

 

 
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Caramelised Orange TrifleServes 8-10

Caramelised Orange Trifle

I have been making the same Christmas trifle for years on end – but recently I decided to experiment with something new, without totally sacrificing the traditional qualities we've grown to love. This fits the bill perfectly.

 
 
Chilled Rum SabayonServes 8

Chilled Rum Sabayon

Serve this lovely, light sauce with mince pies or Little Mincemeat Souffle Puddings for a true taste of France...or Italy, where it's known as zabaglione. Either way, it will soon become a firm favourite.

 
 
Lemon Meringue Ice CreamServes 8-10 – makes 2½ pints (1.5 litres)

Lemon Meringue Ice Cream

This is sharp, very lemony and most refreshing, truly an ice cream for summer. We have found that the shop-bought meringues actually work better than home-made ones for this as they retain their crunchiness.

 
 
Tropical Fruit Salad in Planter's PunchServes 8

Tropical Fruit Salad in Planter's Punch

Fruit salad with a kick, based on a Caribbean cocktail of rum, fruit juices and spice: a mouthwatering way to end a summer meal and a good recipe when entertaining.

 
 
Strawberry Cheesecake Ice CreamServes 8-10 – makes 2½ pints (1.5 litres)

Strawberry Cheesecake Ice Cream

This is what I'd call half dessert and half ice cream. My niece Hannah and nephew Tom are chief ice-cream tasters in our family and this one gets very high ratings indeed. It differs from most other ice creams in that it needs 2 hours in the main bod

 
 
English Gooseberry CobblerServes 6

English Gooseberry Cobbler

This is a classic English version of a fruit cobbler, but speeded up with the aid of a food processor – which makes it one of the fastest baked fruit desserts imaginable.

 
 
Blackcurrant Ice CreamServes 6-8

Blackcurrant Ice Cream

If you find blackcurrants a bit too strong, or can't track them down, use other fruit such as raspberries or loganberries. Either way, you'll need to eat this within three weeks of making it, but that's no hardship!

 
 
Strawberry GranitaServes 8

Strawberry Granita

This is the recipe to make when there's a real glut of ripe strawberries. It's a much nicer way to conserve them than simply freezing them. The granita looks like sparkling jewels when you serve it in tall glasses.

 
 
Summer Fruit CompoteServes 6

Summer Fruit Compote

This wonderful summery compote is a great way to use up a glut of fruit if you grow your own or find some reduced in the shops. The joy of it is that you can use any fruit you like.

 
 
Champagne Jellies with Syllabub Cream and Frosted GrapesMakes 6

Champagne Jellies with Syllabub Cream and Frosted Grapes

If you really want to splash out you can make this with champagne, but sparkling white wine works very well, too. This is a lovely light dessert that slips down easily after a rich main course. It looks beautiful served in stemmed champagne flutes

 
 
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