header
31st, July 2014

Lemon Green Tea Posset

Lemon Green Tea PossetBritain is a nation of tea drinkers. Tea for breakfast, mid morning, evening. Every other so often the phrase do you want a cuppa or shall I stick the kettle on pops up and to be honest I can’t see what the huge admiration with tea is to be honest. Don’t get me wrong I love a good cup of tea with a homemade slice of cake but I’m not about to drink my way through six cups of everyday tea. 3 is the most I can manage and that is when it’s really cold and i’m not even gonna allow everyday tea to pass my lips everyday. Instead I put tea in baked good and desserts such as this lemon green tea posset.

Lemon-Green-Tea-Posset-BerryI’m all about the green tea baby. Plain green tea, fruity green tea with honey or a flavoured syrup with a little sprinkle of lemon juice. Yup that’s what I be drinking. Fruit tea, chamomile, red bush I’m also accustomed to but green tea always wins.

Lemon Green Tea PossetThe lemon green tea posset is one of the easiest desserts I have made.  It’s beautifully creamy and zesty and is a perfect summery no bake dessert. I love finding ways to incorporate tea into my desserts. So far I’ve made cakes and shortbread infusing tea into them one way or another but this was before my blogging days.

Lemon Green Tea PossetAtop the lemon green tea posset is two very easy no fuss topping. The first is a peach compote made by mixing diced peaches with apricot jam and warming in the microwave to hep the jam coat the peaches. The second requires no fuss and is basically frozen mixed berries place on top. Told you it was easy.

Lemon Green Tea Posset
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Yields: Serves 6
 
Delightful Lemon Green Tea Posset is a perfect summery and light dessert. Full of zesty lemon and undertones of green tea topped with fruity peaches or frozen berries.
Ingredients
For the posset...
  • 350ml double cream
  • 2 green tea bags
  • 100g caster sugar
  • zest & juice of 2 lemons
For the topping
  • 2 peaches, diced
  • 1 tbsp apricot jam
  • ½ tsp water
  • Frozen berries
Instructions
For the posset...
  1. Simmer the cream with the tea bags over a low heat for 1 minute. Add the sugar and bring to the boil.
  2. Add the lemon juice and zest to the cream and whisk in. Strain the mixture and divide between glasses, leaving space for the topping.
  3. Chill for at least 4 hours or overnight
For the topping...
  1. Combine the jam, peaches and water together. Warm in the microwave for 30 secs. Stir and allow to cool slightly before spooning on top of the posset and chilling for 5-10mins
  2. Place frozen berries on top of a few possets.
  3. Serve with shortbread for creamy/crunchy textural combo
Oh So Sweet Baker's Notes
- There is no gelatin in this recipe. The lemon juice is the setting agent in the posset.
- I used Twinings Green Tea

 

Pin It
0 comments so far. Want to leave yours ?
postfooter
25th, July 2014

Peach Melba Ice Cream

Peach Melba Ice CreamOkay something else Peach Melba inspired for you. I just can’t help it. I go through phases where I can’t get enough of a particular thing. First it was citrus fruits and now it’s peaches. I’m peach/ Peach Melba crazy right about now.  I’ve already made this Peach Melba Bellini Cake and way back when a Peach Melba breakfast parfait and now this crazy good, you have to make it now Peach Melba ice cream.
Peach Melba Ice CreamPeach Melba is one of my favourite flavour combos, peaches are in season and cheap and the marriage of sweet peaches, sharp raspberries and fragrant vanilla is just heavenly. I bring all of that heavenly goodness into an even more heavenly Peach Melba ice cream. Continue Reading

Pin It
0 comments so far. Want to leave yours ?
postfooter
23rd, July 2014

Black Forest Shloer Cheesecake

Black Forest Shloer CheesecakeChilled no bake cheesecakes in my opinion are the best kinds of cheesecakes there are. I haven’t come across a no bake chilled cheesecake that I haven’t enjoyed and this black forest shloer cheesecake is no exception.

Black Forest Shloer CheesecakeIt could be that I once had a bad experience regarding a baked cheesecake that has made me never want to eat one again but I am tempted to give it a shot. Black forest gateaux is a traditionally 80s dessert which is where the black forest shloer cheesecake gets it’s inspiration. It also grabs it’s inspiration from fruits which can be found in the forest. Blackberries, blackcurrants, cherries, all deep and dark in colour.

Black Forest Shloer CheesecakeA lot of fruit cheesecake recipes, especially no bake cheesecakes always have the fruit flavour on top. Here I’ve mixed it in to the cream cheese mixture, turning the black forest shloer cheesecake beautiful shade of purple.

Red Grape ShloerBlack forest fruits are combined with the red grape shloer which adds a sharp and musky, note (similar to red wine) to the cheesecake with sits on top of a dark chocolate biscuit crumb. Shloer red grape is the perfect non alcoholic alternative to red wine. The flavour and notes are similar to that of red wine, which when used here rounds off the fruity flavour of the cheesecake.

Black Forest Shloer CheesecakeMost recipes require you to have a spring form pan making for easy release when making a cheesecake, but I managed just as well using an ordinary deep cake tin. After a long time in the fridge, flipping over on to a piece of parchment before decorating with dark chocolate shavings, whipped cream and cherries just like a traditional black forest gateau.

Black Forest Shloer Cheesecake
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 slices
 
Indulge in this Black Forest Shloer Cheesecake. Pack full fruity berries and red grape shloer that turns the cheesecake a beautiful shade of purple. Black forest fruit cheesecake on top a dark chocolate biscuit base garnished with whipped cream, dark chocolate and cherries.
Ingredients
For the crust...
  • 25g butter
  • 25g dark chocolate
  • 125g digestive biscuits
For the cheesecake...
  • 150g black forest fruits
  • 300ml Red Grape Shloer
  • 1 tbsp lemon juice
  • ½ tsp cornstarch
  • 2 leaves of gelatin
  • 250g cream cheese
  • 175ml double cream
  • 45g icing sugar
For the garnish...
  • 200ml double cream
  • 1 tbsp icing sugar
  • Cherries
  • Dark chocolate bar
Instructions
For the crust...
  1. Line the base and sides of a 6inch cake tin.
  2. Melt the butter and chocolate together. Combine together with the crushed biscuits and press into the tin. Allow to chill in the fridge.
For the cheesecake...
  1. Place the gelatin in cold water to soften.
  2. Combine the fruits, shloer and lemon juice together in a saucepan. Bring the mixture to the boil.
  3. Remove some of the liquid from the pan and mix with the cornflour. Add the cornflour mixture to the pan and reduce the heat to low. Cook the mixture until it thickens then add the gelatin and stir to dissolve.
  4. Set aside to cool.
  5. Whip the cream and icing sugar till it form soft peaks. Add the cream cheese and beat in gently.
  6. Combine the fruit mixture with the cream cheese and pour into the cake tin. Allow to chill for at least 5 hours or overnight.
  7. Place a piece of parchment on a plate. Flip the cheesecake over then flip it on a serving plate.
For the garnish...
  1. Using a peeler, scrape the chocolate to create chocolate shavings.
  2. Whip the double cream and sugar till it form soft peaks. Place in a piping bag fitted with a star nozzle. Pipe swirls on the cheesecake.
  3. Fill the space with chocolate shavings.
  4. Top each swirl with a cherry.
Oh So Sweet Baker's Notes
- Black forest fruits consist of cherries, blackcurrants and blackberries. If you can't find an already mixed pack use a combination of the fruits.
- Want an extra chocolatey base? Use chocolate biscuits instead of digestives.
- Feel free to use a spring form tin.

The Red Grape Shloer was provided to me by Shloer. All opinions are my own.

Pin It
2 comments so far. Want to leave yours ?
postfooter