best RECIPES
Delicious recipes to cool down on hot days
Blackcurrant Ripple Honey Semifreddo
Not an ice cream as such, more a frozen dessert. Many recipes include whipped egg whites, but we’ve added air by beating the cream. Remember to factor in the softening time as it’s solid straight from the freezer.
Hands-on time 20min, plus cooling, (overnight) freezing and softening. Cooking time about 5min. Serves 8
• ½tbsp cornflour
• 40g caster sugar
• 150g blackcurrants, fresh or frozen
• 500g mascarpone
• 300ml double cream
• 125g runny honey, plus extra to drizzle
• Finely grated zest and juice 1 lemon
1 Line a 900g loaf tin with baking parchment or clingfilm, making sure there is excess hanging over the sides. For the ripple, in a small pan, mix the cornflour, sugar and 25ml water. Add the blackcurrants and cook over low-medium heat, until the blackcurrants have softened and the sauce around them has thickened, about 5min. Set aside to cool.
2 For the semifreddo, using a handheld electric whisk, beat all the ingredients until the mixture is smooth and holds soft peaks.
3 Dollop alternate spoonfuls of the blackcurrant ripple and semifreddo mixture into the lined tin, then marble lightly with a knife or skewer. Wrap in foil and freeze until solid, about 5hr, or ideally overnight.
4To serve, allow to soften at room temperature for 30- 40min. Transfer to a serving plate or board and drizzle with extra honey, if you like. Serve in slices.
PER SERVING 530cals, 4g protein, 48g fat (32g saturates), 21g carbs (20g total sugars), 1g fibre
TO STORE Freeze for up to 1 month. Complete recipe to serve.
Strawberry Daiquiri Sorbet
Use coconut rum for a tropical twist, or coconut water for an alcohol-free version.
Hands-on time 20min, plus cooling, freezing and softening. Cooking time about 5min. Makes about 1 litre
• 100ml white rum
• Finely grated zest and juice 3 limes
• 125g caster sugar
• Large handful mint sprigs
• 900g strawberries, hulled weight, chopped
1 In a small pan, heat the rum, lime zest and juice and sugar, stirring until the sugar dissolves. Remove from heat, add the mint and cool.
2 Once cool, lift out and discard mint. Whizz rum mixture in a blender with the strawberries. Pass through a fine sieve into a bowl, working the mixture well (discard seeds).
3 Churn mixture in an ice cream machine until frozen (see Tip). Empty into a freezer-proof container, cover and freeze.
4 Allow to soften at room temperature for 15min before serving in scoops.
PER SCOOP: 53cals, 1g protein, 1g fat (1g saturates), 9g carbs (9g total sugars), 2g fibre
• If you don’t have an ice cream machine, empty the mixture into a freezer-proof container, cov
