Dessert The Winter Chills And Berry It

No matter the occasion or the poshness of the menu, my eyes always inadvertently seek out the desserts. You might think I'm the spitting image of Queen Victoria and that I don't succumb to my sweet tooth. I’ll skimp on starters and nibble on lettuce leaves, but don’t deny me dessert. We all enjoy the sweeter things in life.

Since I love these recipes, I want to share my new favourite desserts from Yotam Ottolenghi's book Plenty More, hoping they inspire you to try them. I've adapted them using ingredients we often have on hand, making them accessible to home cooks and food enthusiasts alike.

5 X-large egg whites
250g caster sugar
5ml vanilla extract or 1 vanilla bean scraped
5ml apple cider vinegar
5ml cornflour

CREAM

1 tub mascarpone
5ml icing sugar
1 vanilla bean, scraped, or 5ml vanilla extract (I used 30ml orange blossom water)
500ml whipping cream

 

FILLING AND FINISHING

2 tubs of fresh raspberries (or berries of your choice)
15ml pistachios or flaked almonds or grated chocolate

Preheat the oven to 160°C for a regular oven or 140°C for a thermofan oven

Line a baking tray with baking paper. A dab of meringue will prevent the paper from curling at each corner.

Using an electric whisk, beat the egg whites until stiff. Gradually add spoonfuls of sugar while beating continuously. The meringue should become glossy, with soft peaks forming. Gently fold in the vanilla essence, vinegar, and cornflour for best results. These tips help you achieve perfect meringue every time.

Remove from the oven and let cool completely.

In a bowl, mix the mascarpone with the icing sugar and vanilla until smooth. Add the whipping cream and whisk with an electric whisk until thickened.

Carefully tip the meringue onto a clean sheet of baking paper. The top side is now facing the paper.

Spread 2/3 of the cream over the underside of the meringue, leaving the edges clean (the cream will spread when it’s rolled). Spread half the berries on top. Fold the beginning of the roll with your fingers, then continue along the length of the meringue, using the baking paper as a guide.

Spread the remaining cream over the log, then garnish with the remaining berries, nuts, and a few shavings of lemon zest or orange blossom.

Do this 30 minutes before serving. Chill. Dust the log with icing sugar just before serving.

TIP: I have made this meringue using 125 ml lemon curd, 500 ml whipped cream and 30 ml lemon juice, all folded together as a filling. Delicious.

Enjoy all the oohs and aahs.

 

Prepare the chocolate the day before you need it. The chocolate ganache needs to cool down completely.

2 small slabs of white chocolate, grated (about 120g of chocolate)
500ml whipping cream
1 pack frozen mixed berries
40ml Gin
45ml icing sugar
Almond biscotti biscuits to serve.

(For those who prefer dark chocolate or milk chocolate, I’m sure an exception can be made.)

Place the grated chocolate in a small heat-resistant bowl.  Heat 160ml cream to boiling point.  Pour over the grated chocolate.  Stir until smooth.  Cover with cling wrap, cool, then refrigerate overnight.

On the day: Whip the remaining cream in a large mixing bowl until light but not stiff.  Add the chilled chocolate.  Whisk again, but do not overwork the cream. The cream might split.

Using a rolling pin, bash the frozen berries until they’re slightly crushed. If they’re not in a plastic bag, place them in a plastic bag before striking.  In a bowl, place the berries, icing sugar and Gin.  Stir through.

Swirl the berries through the cream. Do not mix; ONLY SWIRL lightly.  Pour the mousse into a large glass bowl and refrigerate it until needed.  Garnish with a few berries and some grated chocolate.

Serve the mousse chilled with crisp biscotti on the side for a delightful contrast, making the dessert more inviting and complete.

TIP:  I’ll dip some fresh strawberries in chocolate and serve those with this mousse next time.

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I had no leftovers to savour while doing the dishes after our guests had left. Both recipes will undoubtedly be on my Spring and Summer menus.