5 Summer dessert recipes Nigel Slater early

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Posted by: Newswalle

Five Easy Summer Desserts that make most marriages perfect season strawberries and cream and mango and lemon, vanilla and caramel and rhubarb and custard.

Strawberries with cream saffron

Riding in the last minute to maintain a perfect contrast between the crispy crackers and soft cream. I suspect that this is also good with raspberries

Serves 3-4
For saffron cream
300 ml cream
12 strands saffron
2 tbsp icing sugar

For the cookies
90g butter
90g icing sugar
2 egg whites
75 g of wheat flour
Vanilla extract 1 teaspoon
Pinch of salt
Almonds rolled out a handful of

4:03 strawberries per person

Heat the cream and saffron in a small pan, turn the heat just before it reaches the boil, allow to cool. Transfer to the refrigerator.

Make cookies: Set the oven at 200C/gas mark 6 power the butter in a small saucepan until it begins to melt .. In a large bowl, mix powdered sugar, egg, flour, vanilla extract and a pinch of salt, then the soft butter. Show generous tablespoon of the mixture on lightly greased baking paper or floured baking sheet sprinkle in the almonds then rolled for about 8 minutes to cook until they have spread and are pale biscuit color. Remove from the oven and transfer with a spatula.

If the cream has cooled, strain through a tea strainer or small sieve to remove the saffron, then whip thick and soft hills, but not so stiff that it will remain in the tips. Stir gently sieved icing sugar 2 tbsp.

Hull and halve the strawberries. Drop-in saffron cream, and then double-click cookies and decay in berries and cream. Serve mixed 15-20 minutes, otherwise your cookies soggy.

Pies Cream Pie Cream Rhubarb Crumble. Photo: Jonathan Lovekin Observer Food Monthly

More like this crisp Portuguese cream tarts, these little friends are full of rhubarb and vanilla flan.

Before 12
Two short sticks of rhubarb
2-3 tbsp icing sugar
1 orange
300 g puff pastry

For the cream filling
350 ml milk
a vanilla pod
60 g of powdered sugar
3 egg yolks
Corn flour 15g

Make the custard: Pour the milk into a saucepan. Cut the vanilla pod in half lengthwise, scrape out the seeds with the tip of a knife and add them together with the gondola to the milk. Bring to a boil, then remove from the heat immediately and leave to draw the vanilla.

Beat powdered sugar, egg yolks and cornstarch, then pour in the milk and mix well, remove the vanilla pod empty. Clean the pan, then pour the hot cream over medium heat, stirring almost constantly, until the sauce is thick and feels heavy in the spoon. Remove from heat and reserve.

Chop the rhubarb into short, long cork pieces, place them in a shallow pan, add the powdered sugar and orange and then let simmer until they hold soft but still retain their shape for 10 minutes or. If you want, you can bake.

Shape the dough into a rectangle approximately 40cm long and 30cm wide, making it the longest side visible. Under the right edge, roll the dough on a short to form tight roll, then cut into 12 slices. Place each piece of dough on the work surface and press or to deploy with a little flour if necessary, making it perfect to cover the base and sides of the individual muffin pans.

Set the oven at 200C/gas mark 6 Coat muffin tins with the dough, then fill each with a square of paper and baking beans, fat or with a ball of crumpled aluminum foil and bake for 12-15 minutes, until the dough is dry and slightly crispy. Lower the oven temperature to 160C/gas mark 3.

Remove the paper and beans or foil, fill each case with pudding then add 2 or 3 slices of cooked rhubarb to each. Put the cake back in the oven and bake for 30-35 minutes until the custard easily adjusted. Remove from heat, let stand for a few minutes and then carefully remove the can with a spatula, spoon scoop on all ofrhubarb syrup and let cool.

Caramel salted caramel ice cream and salty and sweet bread sweet bread ice .. Photo: Jonathan Lovekin Observer Food Monthly

Sticky, salty and sweet. The pleasure of the first order.

Makes 2
For the sauce
50g light muscovado
125ml cream
Vanilla extract a few drops
Sea salt flakes 1 tsp
Toast
150g Panettone
2-4 scoops of vanilla ice cream

Make the caramel sauce: Put sugar and cream in a small saucepan, add the vanilla extract and sea salt, and bring to a boil, then turn off and remove from heat.

Cut cut the dough into slices and then to deliver, until browned on both sides. Dip the bread in the sweet caramel sauce, and divide between two plates. Place a scoop of ice cream or two, if desired, on each piece of toast, dripping over each caramel sauce that was not absorbed by the Panettone and serve.

Mango Mango in Muscat in Muscat. Photo: Jonathan Lovekin Observer Food Monthly

This will leave you with half cold half bottle of sweet wine: not bad. I like this served friands withthe then very cold.

Serves 2-3
2 mangoes
2 cups sweet nutmeg moderate prices

Mango peel and remove the flesh from the stone in the thicker parts as possible. Cut put the meat into large pieces and placed in a freezer-proof container, even a zip-lock bag will do.

Muscat casting with handle then very cold, but not frozen in the freezer for an hour or two to set up. Serve with poppy seed cake below.

Poppy seeds and lemon friands

You can also smaller versions with thinner doses Madeleine, who produce 16 and require a cooking time will be a little shorter. I took 9 minutes and they were perfect.

Before 12
Butter 180 g
50 g of wheat flour
180g icing sugar
100g ground almonds
Peel of one lemon
3 tablespoons poppy seeds
5 egg whites

Set the oven at 200C/gas mark 6 Light Butter 12 muffin tins flat.

Melt the butter in a small saucepan and reserve. Flour and icing sugar in a large bowl. Add the ground almonds and lemon zest. Add the poppy seeds.

In a separate bowl beat egg whites until frothy. You must be pretty sloppy and not to stand in peaks.

Form a flat pour into the center of the flour mixture and the sugar and egg whites and melted, but not hot, butter well. Mix carefully so that no pieces of foam floating egg, then. Spoon into the molds with butter

Bake for 12 minutes remove from the oven, let it rest before then carefully lower the cans with a knife APalette.

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