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Silky chocolate mousse, tart cherries and a chocolate cookie crust layered into the perfect tart. https://kerrygoldusa.com/recipes/black-forest-mousse-tart/
Black Forest Mousse Tart @KerrygoldUSA #freshcherries
Apple 🍎 sponge 🧽 & Vanilla Ice Cream with a strawberry & cream 🥤@LoughRynnCastle
Avonmore Raspberry, Cream and Custard Trifles
Ingredients
- 1 x 135g packet rasberry jelly
- 100g raspberries
- 200g Avonmore Fresh Custard
- 180g Madeira cake, cut into small cubes
- 200ml Avonmore Fresh Whipped Cream
To decorate:
- flaked almonds
- Edible gold glitter
Directions
- Make the jelly according to the packet instructions and allow to cool slightly.
- Divide the raspberries between six decorative glasses and pour over the unset jelly until each glass is about one-third of the way full. Allow to cool slightly, then place in the fridge to set completely for 5-6 hours.
- Spoon a layer of custard over the jellies and add a layer of Madeira cake.
- Dollop the Avonmore Freshly Whipped Cream over the custard and smooth with a butter knife.
- Sprinkle with flaked almonds and edible gold glitter and refrigerate until ready to serve.
Meringues with blackberries,raspberries,strawberries @bordbia #foodaware
Serves 10
Ingredients
- 8 egg whites
- 500g caster sugar
- 1 teasp. white wine vinegar
- 1 teasp. vanilla extract.
Summer Fruits & Cream Filling
Summer Fruits
- 400g strawberries
- 200g raspberries
- 200g blueberries
- 200g blackberries
- 250g caster sugar
- Juice of 1 lemon
Cream Filling
- 500g mascarpone cheese
- 250g Compsey Greek-style yoghurt
- Grated rind of one lemon
To Cook
For the meringues
Set the oven to 100ºC and line 2 baking sheets with parchment. Combine the egg whites, sugar, vinegar and vanilla extract. In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks. Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets. Bake for about 2 hours. Cool to room temperature.
Summer Fruits
Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes. Process the fruit mixture. Set aside.
Cream Filling
Whisk the mascarpone, yoghurt and lemon rind together.
To serve
Tap the centre of each meringue to form a nest. Warm the coulis in a saucepan. Turn off the heat and add the remaining whole berries. Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.
Black Forest Mousse Tart @KerrygoldUSA #freshcherries
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Silky chocolate mousse, tart cherries and a chocolate cookie crust layered into the perfect tart. https://kerrygoldusa.com/recipes/black-forest-mousse-tart/
Chocolate Pear Pudding – @Nigella_Lawson
Dr Sarah Brewer Retweeted
Always good when #RecipeOfTheDay is Chocolate Pear Pudding! https://www.nigella.com/recipes/chocolate-pear-pudding …
Our Rhubarb Baked Alaska @OldePost
THIS IS CAVAN! liked
The Perfect combination of sweet and tart, warm and cold. Our Rhubarb Baked Alaska is back on the menu #TastetheIsland #seasonalfood #goodfood #FridayFeeling
Flahavan’s Oaty White Chocolate Cheesecake Tart ☘️ #homemade
This dessert is oat of this world!
Serves 10|Takes 60 minutes
INGREDIENTS:
For the base
1 & 2/3 cups of Flahavan’s Rolled Oats
1 cup of toasted hazelnuts
1/2 cup of butter, plus extra for greasing the tin
1/3 cup of soft brown sugar
1 tbsp honey
For the cheesecake topping
1 & 1/3 cups of good quality white chocolate, broken into pieces
1 & 1/4 cups of sour cream
1 cup of cream cheese
1 tbsp lemon juice
To decorate
2 tbsp Flahavan’s Rolled Oats
2 tbsp hazelnuts, roughly halved
3 tbsp soft brown sugar
½ tsp lemon juice
3/4 cup of berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries
1 ripe fig
A few thinly sliced grapes
METHOD:
Preheat the oven to 320°F. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment.
In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.
Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavan’s Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.
Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down.
Place the tin in the fridge to cool completely (this should take around 30 minutes).
When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes – the chocolate should be liquid but not too hot.
In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.
Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.
To decorate, start by toasting the remaining Flahavan’s Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool.
Remove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water – and slide the tart onto a serving plate. Gather together the berries, figs and toasted Oats and arrange as you please. Slice into wedges to serve, and enjoy
.
Flahavan’s Oaty White Chocolate Cheesecake Tart☘️ #homemade
This dessert is oat of this world!
Serves 10|Takes 60 minutes
INGREDIENTS:
For the base
1 & 2/3 cups of Flahavan’s Rolled Oats
1 cup of toasted hazelnuts
1/2 cup of butter, plus extra for greasing the tin
1/3 cup of soft brown sugar
1 tbsp honey
For the cheesecake topping
1 & 1/3 cups of good quality white chocolate, broken into pieces
1 & 1/4 cups of sour cream
1 cup of cream cheese
1 tbsp lemon juice
To decorate
2 tbsp Flahavan’s Rolled Oats
2 tbsp hazelnuts, roughly halved
3 tbsp soft brown sugar
½ tsp lemon juice
3/4 cup of berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries
1 ripe fig
A few thinly sliced grapes
METHOD:
Preheat the oven to 320°F. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment.
In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.
Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavan’s Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.
Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down.
Place the tin in the fridge to cool completely (this should take around 30 minutes).
When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes – the chocolate should be liquid but not too hot.
In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.
Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.
To decorate, start by toasting the remaining Flahavan’s Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool.
Remove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water – and slide the tart onto a serving plate. Gather together the berries, figs and toasted Oats and arrange as you please. Slice into wedges to serve, and enjoy
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.@Anahaugh poached rhubarb & custard @SaturdayKitchen
Poached rhubarb and custard
you can find
@Anahaugh‘s recipe here http://bbc.co.uk/food/recipes/rhubarb_and_custard_44173…#SaturdayKitchen
Foodaware 