Britain 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.
I’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.
The 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.
Atop 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.
Okay 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 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
Chilled 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.
It 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.
A 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.
Black 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.
Most 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.