Chocolate soufflé

SOUFFLÉS ARE GENERALLY LOWER IN FAT THAN MOST DESSERTS, AND ALWAYS AN IMPRESSIVE THING TO SERVE UP TO YOUR FRIENDS. USING CHOCOLATE WITH A HIGH COCOA CONTENT MEANS YOU GET A MORE INTENSE CHOCOLATE FLAVOUR – AND MORE OF THE ANTIOXIDANT BENEFITS OF THE CACAO BEAN.

Preheat the oven to 180°C. Lightly butter four 250 ml ramekins and dust them with icing sugar. Roll the ramekins around to make sure the sugar completely covers the insides. Place the ramekins on a baking tray.

Put the chocolate and milk in a large heatproof bowl set over a saucepan of simmering water. Stir until the chocolate melts and the mixture is glossy. Remove from the heat and allow to cool slightly, then stir in the egg yolks until well combined. Don’t be concerned if the mixture looks curdled.

Beat the egg whites in a clean glass or ceramic bowl until soft peaks form. Begin to add the caster sugar gradually and continue to beat until just before you have firm peaks. Take a large spoonful of the egg whites and beat them into the chocolate with a wooden spoon to loosen the mixture. Then, use a spatula to gently fold the remaining egg whites into the chocolate in three batches.

Spoon the mixture into the prepared ramekins, filling to the top. Use a spatula to wipe across the top of each ramekin to flatten the surface. Run your index finger around the inside lip of the ramekins to create a gap between the soufflé mixture and the ramekin. Bake for 10–12 minutes. The soufflés should be well risen above the ramekins. Serve immediately.

Serves 4

icing sugar

200 g dark chocolate with 70% cocoa solids

3 tablespoons milk

2 egg yolks, lightly beaten

6 egg whites

3 tablespoons caster sugar

COOKING WITH A LITTLE CREAM OR BUTTER

YES, CREAM IS HIGH IN FAT, BUT I THINK A SMALL AMOUNT SPREAD OUT AMONG A FEW PEOPLE IS FAIRLY INSIGNIFICANT FOR THE FLAVOUR THAT IT ADDS. I USE A TOUCH OF CREAM OR BUTTER WHEN I THINK IT IS REALLY WORTHWHILE IN A DISH, AND WITH CREAM, I DON’T MIND IF IT IS REGULAR THICKENED CREAM, PURE CREAM OR EVEN DOUBLE CREAM – JUST WHATEVER I HAVE IN THE FRIDGE AT THE TIME. JUST REMEMBER TO CHECK THE DATE BEFORE ADDING IT (ONE OF MY DISASTERS, OOPS!).

Seasonal friands

THE USE OF EGG WHITES IN FRIANDS REDUCES THEIR FAT CONTENT, AND YOU CAN USE ANY FRUIT YOU LIKE – PEACHES, PLUMS, PEARS, BERRIES AND SEGMENTS OF MANDARIN ALL WORK REALLY WELL. JUST VISIT YOUR LOCAL FRUIT MARKET AND CHECK OUT WHAT’S IN SEASON.

Preheat the oven to 180°C. Butter 16 friand or small muffin holes.

Combine the melted butter, almond meal and egg whites in a large bowl. Sift on the icing sugar and flour and stir until just combined. Spoon into the friand or muffin holes and arrange the peach slices on top. Bake in the oven for 30–35 minutes until a skewer inserted in a friand comes out clean. Leave to cool in the tin for 5 minutes before turning out onto a wire rack.

Makes 16 friands

80 g butter, melted

200 g (2 cups) almond meal

12 egg whites

125 g (1 cup) icing sugar

75 g (½ cup) plain flour

8 peaches, finely sliced (or the equivalent of another fruit)

Mandarin cake

THIS CAKE HAS NO FLOUR OR SUGAR – JUST EGGS, ALMOND MEAL AND PUREED COOKED MANDARINS. A LITTLE SWEETNESS COMES WITH THE ROSEWATER SYRUP THAT IS POURED ONTO THE CAKE.

Put the mandarins in a saucepan, cover with water and weight down with a small plate. Bring to the boil, then reduce the heat and simmer for 45 minutes. Drain and allow to cool slightly, then blend until smooth in a food processor.

Preheat the oven to 180°C. Grease a 22 cm round cake tin and line with baking paper.

Put the mandarin puree, eggs and egg whites, almond meal and baking powder in a large bowl and mix well. Pour into the tin and bake for 40 minutes to 1 hour until a skewer comes out clean.

Meanwhile, combine the syrup ingredients other than the rosewater in a small saucepan and simmer for around 20 minutes, until thickened and syrupy. Remove from the heat and strain out the spices. Add the rosewater.

Pour the hot syrup over the hot cake and leave to cool in the tin. Turn out, scatter the pistachios over the top and serve.

Serves 8

6 mandarins, whole

4 eggs plus 2 egg whites

300 g (3 cups) almond meal

1 tablespoon baking powder

½ cup chopped unsalted pistachios

SYRUP

80 g sugar

1 cinnamon stick

1 star anise

2 cloves

1 cardamom pod, cracked

125 ml water

2 teaspoons rosewater

Vanilla pannacottas with berry coulis

THIS IS MY ABSOLUTE FAVOURITE DESSERT. FOR ME, IF THERE IS PANNACOTTA ON THE MENU, I FIND IT HARD TO GO PAST, EVEN THOUGH THERE IS NOT MUCH ABOUT IT THAT IS GOOD FOR YOU (EXCEPT IN THIS CASE THE ACCOMPANYING BERRY COULIS AND FRESH BERRIES ARE HEALTHY). SO, JUST ENJOY IT! I BELIEVE EVERYONE SHOULD ALLOW THEMSELVES AN INDULGENCE, BUT SHOULD JUST MAKE SURE IT’S NOT TOO OFTEN!

Put the cream, milk, sugar and vanilla pod and seeds in a saucepan over medium heat and stir until the sugar dissolves. Bring to a simmer and cook for 3 minutes, then remove from the heat and sprinkle over the powdered gelatine (or add the softened sheets). Whisk the gelatine in well. Strain the mixture into a large jug.

Pour into six 125 ml moulds and leave to cool, then refrigerate for 3 hours, or until firm.

Place half the raspberries and blueberries in a food processor and blend until smooth, forming the berry coulis.

To serve, briefly dip the moulds into hot water and turn the pannacottas out onto plates. Serve with the berry coulis and remaining fresh berries.

Serves 6

375 ml cream

185 ml milk

110 g (½ cup) sugar

1 vanilla pod, seeds scraped

3 teaspoons powdered gelatine (or 2 sheets softened in cold water)

250 g raspberries

125 g blueberries

Berries almost seem like cheating, as they are so good for you and everyone loves the flavour. They contain some of the highest levels of antioxidants and are a fantastic source of fibre, vitamin C, folate and zinc.

Figs with rosewater and goat’s cheese

THIS MAY BE THE QUICKEST DESSERT EVER – IT IS RATHER LIKE PUTTING OUT A CHEESE PLATE, BUT THE EMPHASIS IS ON THE FRUIT. BE WARNED, IT IS VERY MORE-ISH.

Preheat an oven grill to medium–high. Line a tray with baking paper.

Put the honey and rosewater in a small saucepan and heat gently until the honey is soft and runny.

Place the fig halves on the tray. Season with pepper and top with the slices of goat’s cheese. Drizzle over the honey mixture. Grill for 5–6 minutes, or until the cheese is starting to melt. Sprinkle with the pistachios and serve.

Serves 4

2 tablespoons honey

1 tablespoon rosewater

8 figs, cut in half

freshly ground black pepper

40 g fresh goat’s cheese, finely sliced

2 tablespoons pistachios, chopped

Rosewater and rose oil are both made from steam-distilling rose petals. Rosewater has a subtle yet distinct floral flavour, and is used in many Middle Eastern desserts, whether Turkish or Iranian. Look out for it in Middle Eastern stores.

Cherry pudding

CHERRIES ARE MY FAVOURITE FRUIT, AND I AM LUCKY THAT MY NAN STEWS AND PRESERVES THEM FOR ME SO I CAN HAVE THEM ALL YEAR ROUND. OF COURSE, STEWING FRUIT MEANS IT’S NOT AS GOOD FOR YOU AS FRESH FRUIT WITHOUT THE SUGAR, BUT IT’S ALSO MAKING GOOD USE OF SOMETHING SEASONAL AND NOT LETTING IT SPOIL.

IF YOU DON’T HAVE STEWED CHERRIES, THEN CHERRIES FROM A TIN OR JAR WILL DO. THE RECIPE IS BASED ON A CLAFOUTI, BUT WITH EXTRA FRUIT. IT IS ALL ABOUT THE FRUIT, AS THERE’S NOT MUCH SUGAR OR FLOUR IN IT.

Combine the cherries and kirsch in a bowl and leave to macerate for 30 minutes.

Preheat the oven to 220°C. Lightly butter a shallow round ceramic dish, about 25 cm in diameter.

Whisk the eggs, vanilla and sugar in a medium bowl until pale. Sift over the flour and gently fold in until just combined. Fold in the cherries and their juices. Pour the batter into the dish and bake for 40–45 minutes, or until golden and set (you can test it with a skewer). Dust with icing sugar and serve warm.

Serves 10–12

800 g preserved pitted cherries

100 ml kirsch

6 eggs

1 teaspoon vanilla extract

3 tablespoons caster sugar

100 g ( cup) plain flour

icing sugar to dust

Mango and berry soup

THIS IS A GREAT SUMMER DESSERT THAT IS ALL FRUIT AND NO SUGAR. THE MANGOES AND BERRIES ARE PUREED SEPARATELY, THEN POURED INTO BOWLS CREATING BRIGHT BURSTS OF YELLOW AND RED – IT PRESENTS BEAUTIFULLY AT A DINNER PARTY. LEMON JUICE TAKES OUT SOME OF THE SWEETNESS OF THE MANGO SO IT DOESN’T OVERPOWER THE BERRIES.

Put the mango and lemon juice in a food processor and blend until smooth. Pour the mixture into a jug. Rinse and dry the food processor, then blend the strawberries and raspberries together. Pour into another jug.

Select wide, shallow bowls to serve. Carefully pour the berry mixture into half of one bowl while at the same time pouring the mango mixture into the other half. The aim is to have two neat semicircles of yellow and red. Continue pouring the soup into the remaining bowls. Decorate with the spearmint leaves and chopped pistachios.

Serves 8

flesh of 3 mangoes

3 tablespoons lemon juice

450 g strawberries, hulled

125 g raspberries

¼ cup fresh spearmint (or mint) leaves

2 tablespoons pistachios, finely chopped

If there is a fruit that you love that you know you can only get for part of the year, such as mangoes, then why not freeze the flesh so you can have a healthy treat whenever you want?