Dessert – Page 5 – The Food Wife

Easy Chocolate Truffles

29th March 202329th March 2023
by thefoodwife

Makes approximately 30 truffles

This is a fun recipe to try out with kids. Whilst itâ€™s a bit of a workout constantly mixing, rolling the truffles in bright sprinkles is just the thing to get everyone involved, whatever the age.

Great for a party treat!

Ingredients:

397g Condensed Milk

1 tsp finely ground instant coffee (or dissolve 1 tsp in a tablespoon of hot water) this is optional but will help intensify the chocolate and you wonâ€™t really taste coffee in the finished product.

150g cocoa powder

Sprinkles/cocoa powder for coating

Step 1: Set a heavy bottomed sauce pan over a low heat. Add the coffee and stir, then constantly stirring, add 1 tablespoon of cocoa powder at a time until each spoonful has blended into the gently warming condensed milk. As the mixture gently heats it will thicken and become smooth, very dark, and glossy. You will need to keep the heat very low to avoid burning and you will need to keep stirring to avoid it sticking. Once all combined, pour onto a lined baking tray or wrap in a sheet of cling film, and store in the fridge until cooled (about half an hour).

Step 2: use a teaspoon to take scoops of the mixture and roll in your hands into a ball. Toss in colourful sprinkles, or for an extra hit of intense chocolate, more cocoa powder.

Step 3: Store in a sealed container in the fridge until ready to serve.

No-Churn Lemon Curd Ice Cream

14th June 202216th June 2022
by thefoodwife

You will need a sealable tub large enough to hold approv 1.5-2L (or split into two smaller tubs).

Four ingredients (if you use shop-bought curd) and within a few hours you have delicious ice cream. Perfect served in a cone or as part of a dessert itâ€™s must for the summer.

Ingredients:

600ml double cream

397g condensed milk

40ml Limoncello/vodka

400g lemon curd (shop-bought or homemade)

Step 1: Whisk together the cream, condensed milk and alcohol.

Beat until you have reached semi-firm peaks.

Step 2: If the lemon curd is very stiff, put into a microwaveable bowl and heat for 20 seconds to loosen it slightly. Fold through the cream to create swirls and ripples of curd.

Step 3: Pour into your container(s) and seal tightly. Freeze over night.

Remove from the freezer five minutes before serving.

Eton Mess Ice Cream Slice

25th May 202225th May 2022
by thefoodwife

Serves 6

I still get a bit excited at the thought of a Vienetta. The pang of nostalgia when I see them still for sale in the supermarket. Yet I canâ€™t remember the last time I actually bought one.

This, however, is a homemade, grown up version. Featuring meringue, strawberries and cream it has to be called an Eton mess!

Ideally make this the day before you intend to devour it.

Ingredients:

300ml double cream

20ml elderflower liqueur (or you could use rum/vodka)

8 (shop bought) meringue nests

100g white chocolate chips

350g frozen strawberries, blitzed into a sauce and passed through a fine sieve to remove the seeds

Chocolate covered strawberries to serve

Step 1: Whip the cream and alcohol together until you have semi-firm peaks.

Step 2: Crush the meringues and sprinkle into the cream and add the chocolate chips. Stir through.

Step 3: Finally add four or five tablespoons of the strawberry sauce and lightly fold the mix so there are streaks of pink.

Step 4: Pour into a lined loaf tin (cling film or I used a loaf tin liner), and then wrap securely with tin foil. Transfer to the freezer and freeze overnight until solid.

Step 5: When ready to serve, unwrap and cut slices, drizzle with the remaining strawberry sauce and, if you like, garnish with a couple of (chocolate dipped) strawberries.

Caramelised Biscuit No-Churn Ice Cream

24th May 202224th May 2022
by thefoodwife

You will need a sealable tub large enough to hold approv 1.5-2L (or split into two smaller tubs).

Very happy boys here this evening when they had this for pudding. So easy. So delicious. A great make for summer!

Ingredients:

600ml double cream

397g condensed milk

40ml vodka/rum

400g smooth biscuit spread (microwaved for approx 40 seconds until runny and then left a couple of minutes to cool)

Step 1: Whisk together the cream, condensed milk and alcohol. Beat until you have reached semi-firm peaks.

Step 2: Pour in the cooled but runny biscuit spread, and lightly fold through to create a ripple.

Step 3: Pour into your container(s) and seal tightly. Freeze over night.

Remove from the freezer five minutes before serving.

Chocolate Dipped Stawberries

7th May 20227th May 2022
by thefoodwife

Iâ€™ve been thinking about homemade edible gifts, full marks if they are homegrown too! The strawberry plants on my allotment are in flower and Iâ€™m eagerly anticipating the arrival of the berries (~~Iâ€™m also anticipating the slugs will get to some of them before I do too).~~

So at the moment Iâ€™m relying on punnets of shop bought strawberries but it wonâ€™t be long before I can harvest my own or indeed you can visit a PYO.

These are super easy to make. Make and eat them fresh (within a day or two). Use them as a garnish on a dessert or as the dessert if you are hosting a dinner party or bring a box of them if youâ€™re the guest.

Ingredients:

Approx. 100g chocolate (white, milk or dark) per 300g strawberries

Step 1: Carefully wash the strawberries and dry them (gently!) using a clean tea towel.

Step 2: Melt your chosen chocolate (if making these gluten-free and/or dairy-free use an appropriate chocolate) either in a heat proof bowl over a pan of simmering water (donâ€™t let the bowl come in contact with the water) or in a bowl in the microwave in 30 second bursts, stirring after each time.

Step 3: Line a tray with baking paper, and then use the stalk to hold each strawberry as you dip it in the molten chocolate. Use a spoon to help cover then gently shake off any excess and carefully place on the paper. Leave a gap between each one so they donâ€™t stick together. Allow to set in the fridge and store in the fridge until ready to eat!