Summer Desserts

Serves 6

ORANGE POSSET

+ Zest & Wild Borage Flowers

Ingredients: • 600ml Double Cream • 150gr. Caster Sugar • 2 Oranges Zest and Juice

Method: Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for 3 minutes, then remove from the heat and allow to cool. Add the orange juice and half the zest and whisk well. Sieve the cream into a jug and pour the orange cream mixture into six bowls or one large one. Refrigerate for 3 hours and serve with the orange zest and wild borage flowers.

Serves: 8-10 – Prep time: 1 hour 30 minutes

ORANGE BLOSSOM MERINGUE Whipped Mascarpone + Orange Curd

Ingredients:

5 eggs 200g Caster sugar 2 tsp Corn starch 2 tsp Cider vinegar 2 tsp Orange blossom water

Method: In a large dry bowl, seperate the whites from the yolks. Prepare a small bowl with the starch and cider vinegar mixed together, and another with the sugar.

Using an electric whisk, whisk the egg whites to stiff peaks. Then gradually add the sugar, a tablespoon at a time, alternating between adding the sugar and the starch/vinegar mix. Take this stage as slowly as you can, in all it should last about 10 minutes. Finally, add the orange blossom water at the end and mix through.

Preheat your oven to 180 degrees Celsius on convection. Line an oven tray with baking paper, and spoon your meringue into fist sized portions gently so as to keep some height to them and not paste it down. Keep each portion a few inches apart.

Place into the oven and reduce the heat down to 100 degrees Celsius. Bake for 2 hours and then turn the heat off, leaving the meringues to cool completely inside the oven, with the oven door cracked open.

For orange curd by Gabriella De Gaetano

Ingredients:

3 orange juice and zest 70 grams sugar 3 tbsp rice flour 3tbsp water 1 tbsp olive oil

Method:

Zest and squeeze the oranges and add to a pot including the Sugar and cook on low heat till the sugar melts. In a separate bowl add the water, olive oil and rice flour and make a paste. Whisk the paste into the pot and keep and boil on high heat whilst whisking for 5 minutes. Bottle in a sterilised jar and seal. Leave to cool and store in fridge for 2 weeks.

Flourless Orange and Almond Drizzle Cake

Serves: 12 portions Prep time: 1 hour 15 minutes

Ingredients:

2 large oranges 3 eggs 3/4 cup caster sugar 3 cups ground almond 1 tsp baking powder

For the Glaze 2 tbsp icing 1 blood orange, juiced

Method:

Put the oranges in a pot of cold water and bring to the boil. After 10 minutes of boiling, pour out the hot water, and fill with cold water and repeat the process. Do this 3 times in total to help remove the bitterness from the peel.

Finally, once cooled, roughly chop the oranges, and place them (skin and all) into a food processor with the remaining ingredients and mix to combine. Grease a cake tin, and pour the mix in. Bake at 170 degrees Celsius for 1 hour.

In a small bowl, whisk the sugar and juice together to form a glaze. Pour over the cake to serve.

Yoghurt parfait with a berry compote

Serves 4 – 6 Prep time : 30 minutes Cooking time : 2 minutes

Ingredients:

Natural or Greek yoghurt 200g Fresh cream 250g Milk 50g Sugar 150 g Gelatine leaves (Bronze grade) 2 leaves Salt Pinch Frozen berries 100g Honey 2 tbsp

Method:

Start off by soaking the gelatine leaves in some cold water. In a small pot add the milk and the sugar and bring to a boil. Remove from the heat once the sugar has dissolved

Remove the gelatine from the water and squeeze to release any extra water. Add the gelatine to the pot and whisk in. leave to cool to room temperature.

Separately whisk the cream to stiff peaks and add the yoghurt to the mixture. Do not whisk too hard as it will separate. Next add the milk/sugar mixture and whisk in well.

Place this mixture in a container of your choosing and place in the freezer for 12 hours.

Mix the honey and frozen berries together and leave them to defrost - the honey will dissolve naturally.

Remove the parfait from the mould and slice evenly, serve with a generous helping of the berry compote. Note the parfait will keep in the freezer for up to 3 months.