Tag Archives: cream

Tiramisu Recipe

I actually only made two of these with leftovers from tomorrow’s dessert, which I will be posting tomorrow, so I’m making a rough guess at quantities for this.  I love Tiramisu, even though it took me a long time to come round to coffee as a flavour, now I’m a caffeine addict!  I do like to splash out on really good quality Amaretti, preferably from Italy, I think it makes a big difference. 


Makes 6

250ml whipping cream
250g marscapone
1/2 tsp vanilla essence
3 tbsp icing sugar
2 tbsp Kahlua
Approximately 60 Amaretti biscuits
6 squares plain chocolate. 

For the syrup:
1 tbsp instant coffee
1 tbsp sugar
1/2 cup boiling water
1 tbsp Kahlua

– Whip the cream in a medium sized bowl. 
– In a small bowl combine all of the syrup ingredients and stir well until everything is dissolved. 
– In another bowl mix together the marscapone, vanilla, icing sugar, kahlua and 3 tbsp of the syrup. 
– Mix together the cream and marscapone mix a bit at a time until fully combined. 
– Dip each Amaretti in the syrup for a second and put in a layer at the bottom of your serving glass.  Pour 1 tsp of syrup over them. 
– Spoon the cream mixture on top and smooth down. 
– Grate the chocolate over the top of the cream. 
– Once again dip the biscuits and arrange on top of the cream then drizzle 1 tsp syrup on top.
– Cover with cream again and then grate chocolate over the top. 
– Chill for at least 3 hours. 
If you like serve with a strawberry half or a raspberry for a shot of colour. 


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Lemon Posset Recipe

As I type this I am so full I may actually rupture something.  I can feel my arteries clogging by the second!  My sister came out of hospital early today and so we had fish and chips for dinner as that was what she wanted.  I love fish an chips!  I’m lucky in that there are several excellent chippies in the area when the urge does strike. 
However, before I knew we were having fish and chips I had prepared dessert.  As you will see from the ingredients it’s basically cream.  My brain must have been elsewhere this afternoon because I put it in the big serving glasses.  Big mistake!  It is lovely and light while you’re eating, an absolute dream, but once you’ve finished the richness hits you right in the stomach!  Take heed and don’t put it in anything bigger than a ramekin to serve.
Lemon Posset
Makes 4 large ramekins, 6 smaller (I made 3 portions!)
600ml double cream
140g caster sugar
2 lemons
– Zest the lemons and juice them, straining out the pips and pulp. 
– Put the cream and sugar in a heavy bottomed pan and bring to a simmer but do not let it boil.  (The cream will change colour and little bubbles will rise.)  Cook it for 3 minutes at this stage, stirring gently. 
–  Remove the pan from the heat and add the lemon juice.  Use a whisk to combine it thoroughly.*  
– Allow to cool slightly then pour into individual serving glasses or ramekins. 
– Sprinkle the tops with lemon zest.
– Chill for at least 3 hours or overnight.

*If you by any chance forget to juice your lemons first and just juice them straight into the pan, pips and all, like I did then just pour it through a sieve into a jug and then pour straight from the jug into the serving dishes, easy!

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Banoffee Meringue Recipe

In my family we don’t make banoffee pie.  We make it on a meringue base.  It adds a whole extra dimension, not only do you have the banoffee flavours but the crisp, chewy meringue really adds something and the caramel melds beautifully with it.   Normally I would make this in a pavlova sized meringue base but today I cheated and bought individual meringue nests on the way back from the hospital for a dessert treat. 

Banoffee Meringue

Makes 1 individual serving, just multiply by however many people you want to feed or make one big one. 

1 meringue nest
2 tsp Carnation Caramel*
1/2 a banana
2 tsp whipped cream
chocolate sprinkles

– Spoon the caramel into the base of the meringue, spreading it out with the back of the spoon. 
– Place banana slices on top of the caramel. 
– Dollop the cream on top and lightly shape with the back of the spoon. 
– Dust with chocolate sprinkles. 
– Place one banana slice on top and a pair of mint leaves if you like. 
– You can assemble these to serve immediately or do them in advance and put on a plate in the fridge for a few hours.  If left overnight the meringue will go a bit soft but that too is enjoyable!

* You can make your own caramel by putting a tin of condensed milk in a pan of boiling water and simmering it for 3 hours, which I have done on occasion, or you can just buy a tin of Carnation Caramel, simples!

If you want to make your own meringue base then you can use this recipe here but instead of piping it out into individual rounds just use a large spoon to shape it into one big meringue and bake for about  2 hours on Gas mark 1.

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Petit Pots de Creme au Chocolat with Orange Blossom Cream Recipe

I don’t have a photo yet as my camera died over dinner but I will be having this again tomorrow night and get a photo then. 

ETA:  Oops!!  I did have another chocolate pot for dinner but I ate it.  Ah well, I’ll just have to make then again some time.  Have a blurry unfocused photo for now just trust me when I say these are divine!

Petit Pots de Creme au Chocolat

Petit Pots de Creme au Chocolat Recipe

Makes 6 average ramekins

600ml single cream
225g plain chocolate
1/2 tsp vanilla essence
1 whole egg
5 egg yolks
40g caster sugar

– Heat the oven to Gas mark 2. 
– In a large heavy bottomed pan place the cream, the vanilla and the chocolate, broken into pieces, and gently heat while stirring until the chocolate is melted and the mixture smooth.  Then remove from the heat. 
– In a separate jug mix together the whole egg, the yolks and the sugar. 
– Mix the eggs and sugar into the chocolate while stirring constantly. 
– Pour the mixture into ramekins and cover with individual caps of tin foil. 
– Place the ramekins in a roasting tin filled with water to half way up the ramekins. 
– Bake for 1 hour then remove and chill before serving with Orange Blossom Cream. 

Orange Blossom Cream Recipe20g icing sugar
1 tbsp orange flower water (I found mine in Sainsburys)
100ml whipping cream (although double will do)

– Mix together the icing sugar and orange flower water until all the lumps are gone. 
– Add the cream and then use an electric whisk to beat the cream until it holds soft peaks.

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Brandy Mushrooms in Cream Recipe

Makes 4 portions

350g chestnut mushrooms
4 tbsp brandy
2 ml double cream
2 tsp corn flour dissolved in a splash of cold water

– Chop the mushrooms into quarters.
– Heat a splash of olive oil in a pan, then add the mushrooms with a pinch of salt.
– Stir until slightly browned and reduced then add the brandy. 
– Simmer for about 5 minutes. 
– Take off the heat and then add the cream and a bit of pepper and stir. 
– Return to the heat and then bring to the boil.  The cream should thicken.  Add the corn flour in water and stir thoroughly for 2 minutes until the cream thickens further. 
– Spoon into warm ramekin dishes and serve with warm bread rolls.

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Summer Fruit Cheesecake Pots Recipe

Makes 6 average or 4 well filled ramekins

250g tub marscapone
5 tbsp cream or creme fraiche
5 tbsp icing sugar
8 digestive biscuits, crushed
250g summer fruits (Take frozen summer fruits, sprinkle with sugar and leave for a few hours til defrosted)
Fresh fruit to garnish

– Mix together the marscapone, cream and icing sugar in a small bowl. 
– Put the crushed digestive biscuits in the bottom of the ramekin dishes.  
– Top the biscuit with a few spoons of fruit, including the juices, dividing it evenly between the bowls.  
– Spoon the marscapone mix on top of the fruit layer. 
– Smooth down and garnish with a few pieces of fresh fruit.  
– Chill for at least 30 minutes.  

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Chicken Liver Pate Recipe

I love this recipe as it’s a delicious way of getting liver into my diet.  How something so gross looking makes something so delicious is beyond me!  It’s also exceedingly cheap as presently a 227g tub of frozen chicken livers costs around 44p.  Can’t argue with value like that!

Makes 4 ramekins

2 bacon rashers, chopped
225g chicken livers
1 clove garlic, crushed
150g butter
1 tbsp mixed herbs
generous pinch ground pepper
1 tbsp dry sherry
1 tbsp cream

– Put the bacon in a medium sized microwavable bowl, cover and microwave on full power for 1 minute. 
– Add the livers, garlic, 100g of the butter, the herbs and the pepper.  Microwave for 2 1/2 minutes, stir and then cook for another 2 1/2 minutes.  
–  Add the sherry and the cream, blend either in a liquidiser or with a hand blender until smooth. 
– Divide the mixture between 4 ramekins or other containers of your choice. 
– Melt the remaining 50g of butter and pour on top or each serving of pate. 
– Allow to cool completely then chill for at least 2 hours. 

Serving suggestion: Goes very well with Easy Overnight White Bread


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