Dessert Solutionss. Guide

Transcription

1 Dessert Solutionss Guide

2 Smmer Spring Winter Autumn Chocolate and Banana Cheesecake Apple and Blackberry Crumble, Pear and Chocolate Frangipane Tart, 5 served with Custard 6 served with Crème Anglaise 7 Apple Pie with Winter Spices, Sultanas and Custard Sticky Toffee Pudding with Vanilla Ice Hot Chocolate Fondant and Madagascan 9 Cream Vanilla Ice Cream 11 Orange Panna Cotta with Caramelised Orange Segments Carrot Cake with Cream Cheese Icing and Pears Poached in Red Wine and Cassis with 13 Toasted Hazelnuts 14 Crème Anglaise 15 Strawberry and Butterscotch Smoothies Eton Mess Summer Berry Pavlova for Two

3 Introduction Welcome to Premier Foods Desserts Solutions Guide. Following the recent success of our Menu Solutions Guide, and with 40% of consumers eating dessert after a meal at least twice a week 1, we aim to highlight the huge opportunity in offering a satisfactory sweet menu all year round. We have created this helpful guide to provide you with costed dessert recipes to aid inspiration for making the most of key seasonal ingredients throughout the year. It will also provide useful hints and tips suitable for kitchens across the UK, looking to boost your dessert selection. The different seasons provide the perfect opportunity to upgrade menus and offer customers something new, in order to boost both uptake and sales. Refreshing your menu is the most important form of marketing an outlet can engineer. Updating a menu in accordance with the changing seasons will promote that your outlet is focused on using the freshest ingredients of the highest possible quality. This guide has been designed with every type of caterer in mind, from cost-effective value options tailored towards cost sector caterers, to profit sector recipes that will encourage your customers to go that extra mile and splash out on dessert. All of the recipes included in this guide have been made using our most popular products from our extensive range, including Bird s Ice Cream and Cheesecake Base Mix, Ambrosia Custard, McDougalls Flour based mixes and Angel Delight. We hope that you find this guide useful and inspiring when it comes to designing a dessert menu that is suitable for your outlet and customers. Please let us know your thoughts and how you are using this guide by tweeting 1 Technomic Blog

4 Autumn Desserts Our Top Tip for a Margin Boosting Autumn As the weather turns cooler, consumers will be looking for stews, roasts and pies to fill their plates. There are two key events that lend themselves to offering something special for dessert during the autumn months; Halloween and Bonfire Night. Halloween is a fantastic opportunity for chefs and caterers to be playful with dessert offerings as consumers seek something surprising and innovative. Halloween encourages family celebrations with adults and children looking to spend time together. This is the time to serve indulgent desserts and tempt your customers to spoil themselves with delicious treats. Bonfire night is also a great way to celebrate the beginning of winter. A Sunday roast with all the trimmings is something your customers will also be looking forward to as the summer months come to an end. They will be searching for somewhere to indulge in an indoor feast, dessert included. This is the perfect opportunity to upsell desserts and dessert accompaniments. Serving side orders of handmade ice cream, custard and toppings will add to your dessert offering and tempt consumers to choose a third course. Traditional puddings are a key element of a Sunday lunch. Most autumn desserts can be prepared in advance and simply heated through when required. Fruit tarts for example are a classic autumnal staple; serving custard, cream or ice cream on the side with desserts such as these will help boost sales. 4

5 AUTUMN DESSERTS Chocolate and Banana Cheesecake This indulgent cheesecake incorporates the traditional flavour combination of banana and chocolate and its versatility allows you to add your own twist. 49p 20 mins CHILL TIME 2 hours 0g Bird s Cheesecake Base Mix 20g Dark chocolate (melted) 35g Unsalted butter (melted) 850ml Semi skimmed milk 350g Bird s Cheesecake Filling Mix 200g Bananas (pureed) To serve 150ml Double cream (for decoration) 1 Banana (sliced and caramelised; see hints & tips) 1. In a bowl, mix the Bird s Cheesecake Base Mix with the melted butter and chocolate. 2. Place to one side and allow to cool slightly. 3. Using a mixing bowl with a whisk attachment, place the milk in the mixing bowl, followed by the Bird s Cheesecake Filling Mix and mix for 30 seconds on a slow speed. 4. Scrape down, add the banana purée and whisk for 1 minute on a medium speed. 5. Pipe the cheesecake mixture into suitable glasses, leaving space for the base and chill for a minimum of 2 hours. To serve 6. Top with the biscuit crumb mix, then a rosette of cream and a slice of caramelised banana. To caramelise the banana slices, dust with icing sugar and caramelise with a gas gun Add Butterscotch Angel Delight for a Banoffee cheesecake and top with caramel Add a dash of rum or coffee liqueur for a more adult pudding Presenting the filling at the bottom and then topping it with a traditional cheesecake base will ensure the cheesecake is consistently presented time after time 5

6 AUTUMN DESSERTS Apple and Blackberry Crumble with Custard This simple dessert is packed full of the freshest autumnal ingredients. Bramley apples are just coming into season and perfectly complement blackberries, which reach their peak during these months. The use of unrefined dark brown soft sugar to bind the filling, offsets the tang of apple and the sharp but sweet juicy blackberries p mins COOKING TIME 25 mins Mix the apples, blackberries and sugar in a bowl (be careful not to break down the blackberries). Place into individual ramekins or dishes and sprinkle with McDougalls Crumble Mix. Bake at 175 C for approximately 25 minutes or until golden brown. Dust with icing sugar and serve hot with Bird s Custard. For a more indulgent crumble: add oats, muesli, nuts or mixed spice to the crumble mix For a speedy crumble: sprinkle crumble mix on top of prepared fruit and heat under the grill until golden brown You can also sprinkle McDougalls Crumble Mix onto a variety of other baked goods, prior to baking, such as muffins, sponges or tray bakes 1kg Bramley apples (peeled, cored and chopped into 1cm pieces) 200g Blackberries (washed) 0g Unrefined dark brown soft sugar 300g McDougalls Crumble Mix To serve 5g Icing sugar for dusting 1kg Bird s Custard (ready to use) 6

7 AUTUMN DESSERTS Pear and Chocolate Frangipane Tart with Crème Anglaise Shortcrust pastry can be used to create both sweet and savoury dishes. It works especially well when making desserts as it contrasts the sweetest of the ingredients. Shortcrust is also a more forgiving pastry in terms of its handleability. In this recipe we combine classic flavours of chocolate and pear, baked in a rich almond frangipane and served with an Ambrosia crème anglaise. 500g McDougalls Pastry Mix (made as per on-pack instructions) 220g Unsalted butter, softened 220g Caster sugar 60g Golden syrup Vanilla to taste 220g Eggs 180g Ground almonds 40g McDougalls Plain Flour 40g Cocoa powder Pear halves (canned and drained) For the glaze Apricot Jam (boiled with a little canned pear juice and passed through a sieve) For the Crème Anglaise 400ml Ambrosia Custard 400ml Single cream 0ml Semi skimmed milk 1 Vanilla pod (split and deseeded) 94p 1 hour 20 mins COOKING TIME 50 mins 1. Roll out the McDougalls Shortcrust Pastry Mix into 2 rounds, approximately 3mm thick. 2. Line 2 pre-greased tart cases with the pastry and pierce the base with a fork. 3. Pre-heat the oven to approximately 170 C. 4. Cover the pastry with cling film and rest in the fridge for at least 15 minutes. 5. Remove from the fridge and blind bake (see hints and tips below), then allow to cool. 6. In a mixing bowl with a beater attachment, cream together the butter, sugar, golden syrup and vanilla. 7. Gradually beat in the eggs and fold through the almonds, flour and cocoa powder until well dispersed. 8. Pipe or spread the mixture into the tart cases (ensure the tart cases have cooled). 9. Place the pears at an equal distance around the tarts and gently press into the frangipane mix.. Bake for approximately 35 minutes or until a skewer runs smoothly through the frangipane. 11. Cover with the apricot glaze, whilst hot. For the Crème Anglaise 12. Simply combine the Ambrosia custard with the single cream, milk and vanilla seeds. To Serve 13. Serve the tart at room temperature with a small jug of crème anglaise. McDougalls flour is pre-sieved so you will not need to sift this again There are a number of ways to blind bake. A simple technique is to press foil into the pastry, taking the foil over the edges. The foil then prevents the pastry from moving and shrinking as it bakes and firms up in the oven. Once firm and part baked, remove from the oven, remove the foil and allow to cool For a more indulgent crumble: add oats, muesli, nuts or mixed spice to the crumble mix For a speedy crumble: sprinkle crumble mix on top of prepared fruit and heat under the grill until golden brown (you can also sprinkle McDougalls Crumble Mix onto a variety of other baked goods, prior to baking, such as muffins, sponges or tray bakes) 7

8 Winter Desserts Did You Know As days become colder consumers will begin to seek warmer desserts, therefore it is important that your menu provides a wide range of hot puddings. The key occasion during winter is Christmas and outlets can increase the amount of desserts on offer in the run up, and during, the busy festive period, in order to make the most of this occasion. Adding a festive twist to classic desserts is a great way to keep costs down and ensure that your existing customers are provided with tastes they are familiar with. It is important to use reliable products that create consistent results time after time. McDougalls Flour Based Mixes deliver the best quality possible for chefs and caterers requiring assistance when preparing a huge variety of desserts for a range of different occasions from breakfast through to dessert. The mixes provide a staple ingredient for any caterer when preparing pastry, cakes, muffins or cookies. McDougalls has recently reformulated its flour-based mix range across its top 13 SKUs, to offer caterers new and improved products. These mixes are now all FSA 2012 salt compliant, making McDougalls the only brand to achieve this standard of product. The mixes also contain no artificial colours, preservatives or hydrogenated fats, delivering provenance and full traceability. 8

9 WINTER DESSERTS Apple Pie with Winter Spices, Sultanas and Custard For this winter warming classic, we have added a little mixed spice and sultanas and wrapped it in shortcrust pastry with a golden sugar crust. Slicing the apples allows this recipe to contain more delicious apples than when baking with chunks. 1kg McDougalls Pastry Mix (made as per on-pack instructions) 140g Golden caster sugar 2g Mixed Spice 30g McDougalls Plain Flour 1.1kg Bramley apples (peeled, cored and sliced approximately 3mm) 0g Sultanas For the glaze 30g Whole egg (beaten) 40g Unrefined golden caster sugar p 15 mins COOKING TIME 25 mins Pre-heat the oven to approximately 170 C. Roll out 4 large rounds of McDougalls Shortcrust Pastry Mix to approximately 3mm thick. Line 2 pre-greased pie dishes with pastry and allow the pastry to hang over the edge (do not trim it at this stage). Mix the sugar, spice and flour together, mix with the apples and sultanas. Fill the pie dishes with the apple mix, then brush the edges of the pastry with water. Place the second round of pastry over the apples and seal the edges. Now trim both pastry edges and crimp. Cut holes in the pastry lids so the steam can escape and decorate as required. Glaze with egg and then dust with golden caster sugar. Bake in the oven for approximately 25 minutes or until golden brown. Serve with Bird s Custard. To serve 1kg Bird s Custard McDougalls flour is pre-sieved so you will not need to sift this again When peeling and cutting the apples, put them back into a bowl of water with lemon juice to prevent the apples browning, but make sure you drain and dry them well before mixing with the rest of the ingredients Once the sugar is added to the apples, place the finished pie in the oven as quickly as possible as the sugar draws the moisture from the apples and will make the pastry soggy For a darker glaze on top of the pie, use egg yolks only 9

10 WINTER DESSERTS Sticky Toffee Pudding with Vanilla Ice Cream Sticky toffee pudding has become an English classic and it was made famous at the Sharrow Bay Hotel in the 1970 s, although its origins date back a lot further. For this recipe we use the McDougalls Carrot Cake Mix as the spice base, add dates and serve with a rich toffee sauce and Bird s Vanilla Ice Cream. 62p 20 mins (excluding freezing time for ice cream) COOKING TIME 40 mins 1. In a mixing bowl with a whisk attachment, add the milk and the Bird s Ice Cream powder. Whisk on a slow speed for 30 seconds, scrape down and then whisk on a high speed for 5 minutes. Place mix in a suitable container, with a lid and freeze (for a minimum of 12 hours). 2. Pour boiling water over the dates and add the bicarbonate of soda. Leave to soak for 15 minutes. 3. Blitz the softened dates, liquid and oil in a food processor. 4. Add the McDougalls Carrot Cake Mix and the McDougalls Self Raising Flour and mix until blended. 5. Divide the mix between dariole moulds. Cover each tightly with foil and steam for minutes or until a skewer runs cleanly through the batter. For the toffee sauce 6. Cook the butter and sugar in a pan until it is a nice rich deep brown and then carefully add the cream and reduce slightly. To serve 7. Turn out the puddings onto a plate, cover with the toffee sauce and serve with Bird s Ice Cream. For Bird s Ice Cream 90g Bird s Ice Cream powder 180ml Semi skimmed milk (chilled) For the pudding batter 350ml Water (boiling) 0g Diced dates 5g Bicarbonate of soda 50ml Vegetable oil 300g McDougalls Carrot Cake Mix 0g McDougalls Self Raising Flour For the toffee sauce 300g Unsalted butter 300g Dark brown soft sugar 400ml Double cream Place finely chopped nuts or biscuit crumbs under the ice cream on a plate to stop it from melting or slipping on the plate This mix can also be baked but bake well in advance and then warm through for service; this will allow the outer crust to soften For a softer ice cream add a touch of stock syrup

11 WINTER DESSERTS Hot Chocolate Fondant and Madagascan Vanilla Ice Cream It is claimed the chocolate fondant was invented by Jean-Georges Vongerichten by mistake in the late 1980 s. He removed a chocolate sponge from the oven that was not fully cooked in the centre but was warm, runny and tasty! This recipe follows that tradition using McDougalls flour and is served with Bird s Ice Cream, enriched with cream and Madagascan vanilla. For Bird s Ice Cream 90g Bird s Ice Cream powder 90ml Semi skimmed milk (chilled) 90ml Double cream (chilled) 1 Madagascan vanilla pod (split and deseeded) For the fondant 30g Butter (to line the moulds) 5g Cocoa powder (to line the moulds) 220g Dark chocolate (melted) 200g Butter (melted) 2g Caster sugar 4 Whole eggs and 4 egg yolks (medium size eggs) 2g McDougalls Plain Flour 64p 35 mins (excluding freezing time for ice cream) COOKING TIME 12 mins 1. In a mixing bowl with a whisk attachment, add the cream, milk, vanilla seeds and Bird s Ice Cream Powder. Whisk on a slow speed for 30 seconds, scrape down and then whisk on a high speed for 5 minutes. Place the mix in a suitable container, with a lid and freeze (for a minimum of 12 hours). 2. Pre-heat the oven to 200 C. 3. Brush the melted butter inside pudding moulds. Place the moulds in the fridge to set. Then repeat to get a good coating. 4. Pour cocoa powder in each mould to completely cover the butter and then repeat in each mould. 5. In a bowl with a whisk attachment, mix the eggs, yolks and sugar, until thick. 6. Fold in the flour, then gradually pour in the melted chocolate until you have a smooth batter. 7. Divide the batter between the moulds and chill for 20 minutes. 8. Bake for 12 minutes (from chilled). Remove from the oven and leave to stand for 1 minute. To serve 9. Carefully tip out onto a plate and serve with Bird s Ice Cream. McDougalls flour is pre-sieved so you will not need to sift this again For a softer ice cream add a touch of stock syrup or alcohol You can also freeze the fondants; these will keep for 3 months and bake them from frozen (add an extra 5 minutes to the baking time) For a more indulgent crumble: add oats, muesli, nuts or mixed spice to the crumble mix For a speedy crumble: sprinkle crumble mix on top of prepared fruit and heat under the grill until golden brown (you can also sprinkle McDougalls Crumble Mix onto a variety of other baked goods, prior to baking, such as muffins, sponges or tray bakes) 11

12 Spring Desserts Our Top Tip for a Margin Boosting Spring Similarly to the importance of having a wide selection of hot desserts on your winter menu, it is imperative to have a variety of tempting cold desserts on offer in the run up to spring. In Britain we have been extremely lucky with the weather in recent years and therefore, we can be cautiously optimistic about warmer temperatures during these months. Spring occasions include Valentine s Day, Mother s Day and Easter. Consumers are extremely likely to dine out of home on these special days, either to treat someone special or to be treated themselves. Dessert is still widely regarded as a treat and therefore it is important that your dessert menu reflects this. Offering desserts that consumers can share is a great way to offer diners a more manageable portion at the end of their meal whilst creating a unique dining experience that is a great USP for your outlet. 12

13 SPRING DESSERTS Orange Panna Cotta with Caramelised Orange Segments, Orange and Poppy Seed Shortbread 200g McDougalls Orange Jelly crystals 440ml Boiling water 560g Low fat natural yoghurt For the garnish 30 Orange segments 150g Granulated sugar 30ml Orange juice For the shortbread 0g Butter 150g McDougalls Plain Flour 50g Caster sugar Zest of 1 orange 20g Poppy seeds 30g Caster sugar (for dusting) Panna Cotta is traditionally a combination of cream, milk and sugar, set with gelatine. In our version we use low fat yoghurt and set it with McDougalls Orange Jelly crystals, served with caramelised oranges and poppy seed shortbread biscuits. 31p 25 mins COOKING TIME 15 mins 1. Dissolve the McDougalls Jelly crystals in the boiling water and allow to cool slightly. 2. Mix through the yoghurt and pour into suitable moulds, then place in the fridge until set. 3. Heat the sugar in a pan and cook to a caramel stage. Allow to cool slightly, add the orange juice, then place in the orange segments. Leave to one side. For the shortbread 4. Rub together all the ingredients until an even dough is formed. 5. Roll out the shortbread, cut into rounds and bake at 165 C for approximately 15 minutes or until they just begin to colour. 6. Remove from the oven, dust with caster sugar and cool. To serve 7. Carefully remove each panna cotta from the mould and place on a plate with 3 orange segments and 2 pieces of shortbread. This recipe also works really well using McDougalls lime and strawberry jellies For a more traditional style panna cotta, replace the yoghurt with double cream Make sure you dust the shortbread with the caster sugar as soon as these come out of the oven, to ensure the sugar sticks to the biscuits 13

14 SPRING DESSERTS Carrot Cake with Cream Cheese Icing and Toasted Hazelnuts It is believed the origins of carrot cake stem from Switzerland, where the cake was traditionally made for children s birthday celebrations. Since then, this cake has become hugely popular worldwide and we have served ours with toasted hazelnuts, a cream cheese frosting and a candied carrot garnish. COST PER PORTION 62p 25 mins COOKING TIME 45 mins 1. Follow the on-pack instructions to make the McDougalls Carrot Cake Mix. 2. Place the mix into a lined baking tin. 3. Bake at 170 C for approximately 45 minutes or until a skewer runs cleanly through the batter. 4. Remove from the oven, allow to cool slightly and turn out of the tin onto a cooling wire to cool fully. Then place on a suitable cake board (approximately 9 for a tin). 5. In a mixing bowl with a beater attachment, cream the butter, cream cheese, icing sugar and vanilla, until light and smooth. 6. Slice the cooled cake in 2, fill with the butter cream and then cover the entire cake with the butter cream (reserving a little for decoration on top). 7. Gently press the hazelnuts into the side of the cake, pipe buttercream rosettes onto the top and place the cake into the fridge to firm up. For the candied carrot 8. Cut the carrot into small circles and place in a pan with the sugar and a little water. Boil and part cook, then cool and soak in the syrup. To serve 9. Slice a portion of the cake from the fridge and place onto a serving plate; top with the candied carrot and serve. 500g McDougalls Carrot Cake Mix 50g Vegetable oil 225g Water 150g Grated carrot For the icing 150g Cream cheese 0g Butter (softened) 250g Icing sugar (sieved) Vanilla to taste For the garnish 0g Toasted hazelnuts (chopped) 1 Carrot 50g Granulated sugar For a banana cake, simply replace the carrots with bananas Try adding innovation to your menu by swapping carrots for apple or courgette The McDougalls Carrot Cake base is freeze thaw stable Do not over beat the icing as it can become too soft 14

15 SPRING DESSERTS Pears Poached in Red Wine and Cassis with Crème Anglaise This has been a classic dish in restaurants for many years and is extremely simple to achieve. The trick is to cook the pear perfectly by adapting the cooking time depending on how ripe the pears are. Add a touch of crème de cassis to give an added fruity note. Conference pears (just ripe) 1ltr Red wine 200ml Crème de cassis 200g Granulated sugar Juice of 1 lemon and a slice of rind 1 Stick of cinnamon For the Crème Anglaise 250ml Ambrosia Custard 250ml Single cream 50ml Semi skimmed milk 1 Vanilla pod (split and deseeded) 96p (based on using the cooking liquor twice) 15 mins COOKING TIME 45 mins 1. Peel the pears, leaving the stalks in place. 2. Core the bottom of the pear to remove some of the base and core. 3. Place the wine, crème de cassis, sugar, lemon and cinnamon stick in a deep pan and bring to a simmer. 4. Place the pears in the stock and allow to simmer gently for approximately 45 minutes, until you can run a knife easily into the pear. The pears must be covered with the stock and placing a small plate on top will help keep them submerged. 5. Once cooked, carefully remove the pears from the stock and place to one side. 6. Reduce some of the stock in a separate pan, then cool and place into a small dish and refrigerate (this will be for the garnish) and allow the remainder of the stock to cool. 7. Once the remainder of the stock has cooled, place the pears back in this stock and store in the fridge until required. 8. For the crème anglaise, simply combine the Ambrosia custard with the single cream, milk and vanilla seeds. To serve 9. Remove a pear from the stock and allow to drain slightly.. Place a spoonful of the reduced stock into the centre of a plate, surround this with some crème anglaise, then pipe a circle of the reduced stock around the anglaise and feather with a cocktail stick. 11. Finally, place the pear in the centre and serve. We have used conference pears as they are firm when ripe and will hold their shape. However, you can also try Bosc pears To stop the pear falling over on the plate, trim a very small amount off the bottom Do not throw the remaining cooking liquor away as you can use this for a second time to poach more pears and then reduce the remainder for a sauce Be careful not to break down the flesh of the pear during the cooking process 15

16 Summer Desserts Our Top Tip for a Margin Boosting Summer Summer signals the start of longer days, which will encourage people to gather together to soak up the sun and enjoy the lighter nights by eating out-of-home. Consumers will be looking to make the most of the warmer weather and so must chefs and caterers, as this is a great opportunity to introduce summer puddings that will increase uptake and overall sales. Desserts will become increasingly popular as consumers will be dining out for longer, making it more likely that they will stay and enjoy a dessert. The British climate is not always ideally suited to cooking outdoors and it will always be a gamble, but most consumers will relish the opportunity to eat outside. Everyone can enjoy alfresco dining, as the laid-back feel will appeal to all members of the family, including children who often struggle to remain entertained in formal dining settings. Nothing could be more symbolic of a British summer afternoon than strawberries and cream and a popular take on this is a classic Eton Mess, a delicious combination of meringues, strawberries and whipped cream. Serving a glass of something cold with your dessert offering will work to upsell the third course menu and tempt diners to stay longer. Especially those enjoying summer sporting events whilst eating out. Wimbledon and the Rugby World Cup, which is being hosted by England - in 2015, are some key summer occasions to take advantage of, by running special menus and meal deals whilst matches and games are being fought out on the nation s TV screens. 16

17 SUMMER DESSERTS Strawberry and Butterscotch Smoothies For a refreshing summer treat use Angel Delight to produce quick and tasty smoothies. 35p mins 375g Strawberry or Butterscotch Angel Delight 2.65ltrs Semi skimmed milk In a mixing bowl with a whisk attachment, pour in the milk, then add the Angel Delight and mix on a slow speed for 30 seconds. Scrape down and mix on a medium speed for 1 minute. Pour into glasses and serve. Add fresh fruit puree to the mix Mix the flavours by trying Chocolate and Banana Angel Delight For a yoghurt smoothie, simply replace some of the milk with yoghurt 17

18 SUMMER DESSERTS Eton Mess This English dessert has been traditionally served at Eton College for centuries during their annual cricket game against Harrow. We have mixed Bird s Custard with double cream to give ours a uniquely vanilla flavour. 55p 15 mins (excluding the making of meringue) 1. In a bowl with a whisk attachment, whisk the water and Meri White (ensure the Meri White fully dissolves). 2. Add the sugar and whisk at a high speed until the meringue begins to peak. 3. Pipe out meringue shells onto a suitable baking tray and dry out in a cool oven (50 C 90 C) for a few hours. 4. In a separate bowl with a whisk attachment, whisk together the double cream and Bird s Custard, to a soft peak. 5. In a serving dish, spoon alternate layers of Bird s cream, fresh strawberries and crushed meringue. If you ever over whip your cream, adding some custard will bring it back Make sure the bowl for whisking the meringue is clean and grease free, as this can affect the volume You can use the same cream to make a great Cranachan with raspberries, toasted oats, honey and whiskey You can buy in your own meringue pieces but it is much more cost effective to make your own For the meringue 7.5g McDougalls Meri White 50ml Water 0g Granulated sugar For the mess 700g Fresh strawberries (washed, drained and chopped) 500g Double cream 500g Bird s Custard (ready to use) 18

19 SUMMER DESSERTS Summer Berry Pavlova Sharing Dessert Pavlova is a meringue based dessert named after the Russian ballet dancer Anna Pavlova. The meringue is usually softer than most desserts, which can be achieved by cooking it for less time than a traditional meringue. 77p 25 mins (excluding the making of meringue) For the pavlova base 37.5g McDougalls Meri White 250ml Water 500g Granulated sugar For the filling 250g Fresh strawberries (washed, drained and chopped) 250g Raspberries 200g Blueberries 0g Redcurrants 5 Sprigs of mint 750g Double cream 750g Ambrosia custard 1. In a bowl with a whisk attachment, whisk the water and Meri White (ensure the Meri White fully dissolves). 2. Add the sugar and whisk at a high speed until the meringue begins to peak. 3. Pipe out 5 small pavlova bases onto a suitable baking tray and dry out in a cool oven (50 C 90 C) for a few hours. Ensure it stays chewy. 4. In a separate bowl with a whisk attachment, whisk together the double cream and Ambrosia, to a soft peak. 5. Pipe the cream into the pavlova base and top with the fresh fruits and a sprig of mint. You can turn the temperature up a little (approximately 0 C) to give the meringue a little colour and help cook the base a little quicker To stop the bases sticking, bake on either silicon paper or silicon mats For a little more indulgence, add vanilla seeds to the cream For a more indulgent crumble: add oats, muesli, nuts or mixed spice to the crumble mix For a speedy crumble: sprinkle crumble mix on top of prepared fruit and heat under the grill until golden brown (you can also sprinkle McDougalls Crumble Mix onto a variety of other baked goods, prior to baking, such as muffins, sponges or tray bakes) 19

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