Summer has finally arrived. This month you might like to try some summer fruit recipes.
For the vanilla cream
For the strawberry cream
Serves 6. Make the vanilla cream: bring the milk and vanilla pod slowly to the boil. Whisk the egg yolks and sugar until thick; stir a little milk into the egg mixture to blend, then stir the egg mixture into the milk. Cook, stirring, over a medium heat until thickened; do not allow to boil. Add the gelatine and stir until dissolved. Transfer to a large bowl and leave to cool.
Make the strawberry cream: dissolve the sugar in 175ml/6floz water, then simmer for 4 minutes without stirring. Stir in the gelatine, then halve the strawberries; place them in a food processor or blender with the syrup and blend until smooth.
Place the two bowls over iced water. Stir occasionally to test if they’re setting; if one is setting faster than the other, remove it from the ice for a while — they must reach setting point at the same time.
Lightly oil a 1.2 litre/2 pint jelly mould. When the creams reach setting point, mix the fromage frais and cream and foId half into each bowl. Transfer to separate jugs, then pour into the mould simultaneously to give a swirling effect. Put in the fridge for 2 hours or until set.
Dip mould in hot water for a few seconds, then invert on to a chilled plate, giving one good shake. Decorate with the strawberries and leaves.
Serves 4. Using a mixture of yogurt and cream instead of all cream, slightly lowers the calories!
Divide the raspberries among four ramekin dishes, making sure that you leave sufficient room for the topping. Sprinkle over the orange rind and caster sugar.
Whip the cream until thick and stir into the yogurt. Spread over the raspberries and chill for 30 minutes.
Preheat the grill to high. Sprinkle the sugar over the cream to evenly cover. Place the ramekin dishes on a baking sheet, then place the sheet under the grill for a few minutes until the sugar is golden brown and just starting to caramelise. Allow the desserts to cool, then chill for at least 1 hour before serving.
Serves 4. A light extravagant treat!
In a bowl, mix together the summer fruits (halve any large strawberries). In a wide pan, heat 150ml/¼ pint water, the sugar and orange rind. Bring to the boil, stirring all the time, until the sugar has dissolved; then increase the heat and boil for 2 minutes.
Add the fruit and cook gently until just heated through. Before serving, pour over the liqueur and ignite. Serve with ice cream.