Strawberry & Elderflower Gateau - Summer Desserts

Make this stunning strawberry and elderflower gateau in just 30 minutes. As well as looking amazing, it tastes as good as anything from a top-end patisserie.

Ingredients

• 2 x 200g sponge flan cases (25cm)
• 6 tbsp strawberry jam or conserve
• 400g strawberries (look for ones that are a similar size), halved
• 600ml double cream
• 2 tbsp icing sugar , plus 150g
• 5 tbsp elderflower cordial
• 5-6 raspberries or some pink food colouring gel
• small handful pistachios (optional), slivered or roughly chopped (see tip)
• strawberry coulis or cream, to serve.

Method

STEP 1

Remove the base of a 20cm loose-bottomed cake tin (make sure it’s a deep one) and use it as a template to cut out a circle from each flan case. Chop the offcuts from the flans into small pieces and set aside. Reassemble the tin and line it with a couple of sheets of cling film, leaving enough overhanging to wrap up once the tin is filled.

STEP 2

Put one flan disc in the base of the tin and spread over half the jam. Arrange the strawberries around the outside with the cut surface facing outwards. If you have any particularly large or small strawberries, put them to one side.

STEP 3

Whip the cream, 2 tbsp icing sugar and 3 tbsp elderflower cordial together in a bowl until the mixture holds its shape. Chop the reserved strawberries, then fold them into the cream mixture. Use half of the cream to fill the centre of the gateau, spreading right to the edges so it holds the strawberries in place.

STEP 4

Push a single layer of the chopped flan offcuts into the cream (you may have some leftovers to nibble on), and drizzle over the remaining elderflower cordial. Stir the remaining jam through the rest of the cream, spread it over the flan pieces, and top with the final piece of flan. Fold over the cling film and give the gateau a gentle press down to compact the layers. Chill while you make the icing. Can be chilled for up to 24 hrs.

STEP 5

Crush the raspberries with the back of a fork and stir in the 150g icing sugar to make a thick icing. Add a splash of water if it’s too thick. Alternatively, add enough water to the icing sugar to make a thick icing, then stir in a few drops of pink food colouring.

STEP 6

When you’re ready to serve, remove the cake from the tin and discard the cling film, then transfer to a cake stand. Spread the icing right to the edges, then scatter the pistachios in a ring around the top, if using, and serve with a little strawberry coulis or cream on the side, if you like.

Coffee Ice Cream Terrine - Summer Desserts

Try this twist on a favourite childhood ice-cream dessert with coffee and chocolate layers. Made with just five ingredients, it's a great make-ahead pud.

Ingredients

• 300g coffee ice cream
• 300g vanilla ice cream
• 1 tbsp vegetable oil , for the tin
• 300g dark chocolate , roughly chopped
• 50g coconut oil
• 50g honeycomb or Maltesers, crushed

Method

STEP 1

Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool.

STEP 2

Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice cream and another quarter of chocolate sauce. Repeat with the remaining chocolate sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling film and freeze for at least 2 hrs, or ideally overnight.

STEP 3

Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering water. Lift the terrine out of the tin and turn out onto a plate. Drizzle with the melted chocolate and top with the crushed honeycomb or Maltesers. Cut into thick slices to serve.

Easy Mexican Lemon Icebox Cake - Summer Desserts

This Carlota de Limón recipe is a classic Mexican no-bake dessert recipe that is easy to make and so delicious! With layers of galletas maria, this is a sweet and tangy icebox cake we guarantee you will love.. Perfect for summer time! This cake is usually a sophisticated dessert. This Mexican variation is a simplified, easy variation.

 

Easy Mexican Lemon Icebox Cake

Ingredients:

• 2 (14.5 ounce) cans evaporated milk
• 2 (14.5 ounce) cans sweetened condensed milk
• ¾ cup lemon juice, or more to taste
• ⅔ (20 ounce) package Mexican Maria cookies (galletas Maria)

Directions:

Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.

Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.

Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving. 

Boston Cream Ice Box Cake - Summer Desserts

Scrumptious layers of creamy custard and crispy cookies/biscuits, topped with a luscious and fudgy chocolate icing; a perfect no-bake, egg-free, make-ahead dessert! Boston, USA is known for it’s every popular Boston Cream Pie with 2 layers of yellow cake sandwiched with some vanilla custard and topped or glazed with a luscious chocolate icing/glaze. I decided to make a BOSTON CREAM ICE BOX CAKE with layers of graham crackers, homemade eggless custard and a luscious layer of chocolate icing on top!

Boston Cream Ice Box Cake 

Ingredients:

FOR THE VANILLA CUSTARD:

• 3 1/2-4 cups milk
• 8-10 tsp custard powder (or more if needed)
• 1/2-3/4 cup sugar
• 1 large box of Honey Made Graham Crackers (or any other biscuit/cookie you like)

FOR CHOCOLATE ICING/GLAZE:

• 1 cup semi-sweet chocolate chips, divided
• 1/2 cup unsalted butter
• 1/2 cup sugar
• 1/4 cup milk
• 1 teaspoon vanilla essence/extract

 

Directions:

Heat milk until just beginning to boil. Make a smooth paste of custard powder with a little milk. When the milk comes to a boil, add the sugar and let dissolve. Stir in the custard mixture and stir continuously on medium heat until the custard is thick and smooth.

To make the chocolate ganache, to a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.
Add the vanilla and whisk to combine.

Now to layer the Boston Cream Pie Icebox cake, line a 13 x 9 inch pan with foil; leave an overhang on two sides for easy lifting of cake. Make sure the foil covers the bottom as well as the sides of the pan.

Cover the bottom of the pan with a layer of crackers/biscuits, breaking them to fit the bottom completely.

Pour half of the custard over this and spread evenly over the crackers using an offset spatula or spoon.

Add another layer of the crackers and top with the remaining pudding mixture, spreading to cover evenly. Gently place the final layer of crackers over the custard.

Pour chocolate glaze over the last layer of crackers and spread to cover all over. Top with more chocolate chips.

Cover the whole pan tightly with aluminum foil and freeze at least 4 hours or best overnight.
Just before serving, let stay at room temperature for about 5 minutes for easy slicing.
Using a sharp, heavy and sturdy knife, cut into squares and dig in!

Store leftover cake in the freezer.

Enjoy!

Notes: Use enough custard thickened to form a lovely layer on the crackers. Adjust the amount of sugar according to personal taste. You can use any kind of cookie/biscuit instead of graham crackers. Just make sure it is sturdy enough to hold the custard topping and does not dissolve into the dessert! Enjoy frozen or slightly thawed to a slight, soft texture. 

Jelly & Custard Trifle Squares - Summer Desserts

Create this retro jelly and custard trifle using cheat’s ingredients. It’s a completely make-ahead dessert, so ideal for a stress-free get together.

Ingredients:

• 2 x 300g shop-bought madeira cakes
• 5 tbsp sweet sherry
• 2 gelatine leaves
• 500g tub fresh custard
• 2 x 135g blocks raspberry jelly
• 150g frozen berry mix
• 150ml double cream
• 1 tbsp golden caster sugar
• toasted flaked almonds and sprinkles, to serve

Directions:

STEP 1

Line a deep 20 x 25cm baking tin with a sheet of baking parchment so it goes along the bottom and up the sides to make it easy to lift the trifle out. If you’re using a loose-bottomed tin, tightly wrap the base in foil. Cut the cakes horizontally and use to fit the base of the tin, drizzle with 3 tbsp of the sherry and set aside.

STEP 2

Soak the gelatine in cold water to soften and heat the custard gently in a saucepan or in the microwave until hot. Drain and squeeze the gelatine, then stir it into the custard until completely dissolved. Leave to cool slightly, then spread it evenly over the sponge. Put in the fridge for 30 mins to set.

STEP 3

Make up 1 pack of jelly following pack instructions, then leave to cool for 30 mins. Pour half over the custard, scatter over the berries, pour over the rest of the jelly and put in the fridge for 1 hr. Make up the remaining jelly, leave to cool, then pour over and put back back the fridge to set for at least 1 hr more. Can be made up to two days ahead and kept in the fridge.

STEP 4

Before serving, whisk the cream with the sugar and the remaining sherry until it holds its shape. Tip the cream into a piping bag fitted with a star nozzle. Carefully lift the trifle out of the tin and cut into 12 squares. Lift onto plates and pipe a big splodge of cream onto each square, and scatter with almonds and sprinkles to serve. 

Cookies & Black Sesame Cream - Summer Dessert Recipes

A dream came true: Cookies and cream meets black sesame ice cream. It’s nutty, textured, and not-too-sweet.

 

Ingredients:

• ½ cup (70 g) black sesame seeds
• 1 14-oz. can sweetened condensed milk
• 1 tsp. kosher salt
• 2 cups heavy cream
• 3 oz. chocolate wafer cookies, crushed into large pieces (about 1 cup)

Directions:

Step 1

Toast sesame seeds in a dry large skillet over medium heat, stirring often, until fragrant and just starting to crackle, about 2 minutes. Transfer to a food processor or blender and pulse, scraping down sides as needed, until seeds are finely chopped but haven’t formed a paste, about 3 minutes in a food processor, and about 2 minutes in a blender.

Step 2

Mix together ground sesame seeds, condensed milk, and salt in a medium bowl.

Step 3

Using an electric mixer, beat cream in a small bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 5 minutes.

Step 4

Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream and fold in, running spatula down sides and along bottom of bowl and lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain. Fold in crushed cookies; scrape ice cream base into a loaf pan that’s at least 8½x4½". Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.

Step 5

To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.

Step 6

Do ahead: Ice cream can be made 1 week ahead. Keep frozen.

2 Steps for Elote Mexican Street Corn - Summer Recipes

Elote (aka Mexican Street Corn) is an unbelievably popular antojito (little craving or street food) that you can find all over Mexico and the US. It's often served on a stick, though you could skip the skewer and make it right on the grill.

Ingredients:

• 6 ears corn, shucked and cleaned
• 1/2 c. mayonnaise
• Chili powder 1/3 c.
• Grated cotija cheese
• Freshly chopped cilantro
• Lime wedges, for serving

Directions:

1. Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.
2. Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.

 

Baron's Blackberry Cobbler - Summer Recipes

 Easy blackberry cobbler. My father-in-law grows huge blackberries and always has tons. I tried a number of recipes and none really hit the spot. So created this one and it worked so well that my fiance said it was the best she had ever had. Serve warm with heavy or whipped cream.

Ingredients

• ½ cup white sugar
• 2 tablespoons cornstarch
• 6 cups fresh blackberries
• ¼ cup melted butter
• 2 ½ cups all-purpose flour
• 1 ½ cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups milk
• 1 tablespoon vanilla extract
• ¼ cup melted butter 

 

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.

Step 2

Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.

Step 3

Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour. 

Strawberry-Melon Summer Salad - Summer Recipes

This salad is perfect for summer BBQs. The fruit makes it tasty.

Ingredients

• 1 cup lemon yogurt
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 2 cups watermelon balls
• 2 cups cantaloupe balls
• 2 cups halved fresh strawberries

 

Directions

Step 1

In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.

Best Lemonade Ever - Summer Recipes

Best Lemonade Ever - Summer Recipes | This is a very refreshing drink! 

Ingredients

• 1 ¾ cups white sugar
• 8 cups water
• 1 ½ cups lemon juice

Directions

Step 1

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
 

Step 2

Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.