There’s nothing better than a delicious seasonal dessert to finish a meal, especially when it’s homemade! Why not try these quick, easy recipes this weekend and impress your family and friends.
Michel Roux Jr: Poached White Peaches Scented With Rose Petals and Wild Strawberries
This recipe is simple to make and makes the most of seasonal spring ingredients.
8 ripe white peaches
600g caster sugar
Juice of 1 lemon
2 tbsp of dry edible rose buds or 3 tbsps of fresh untreated rose petals from highly scented flowers Or 4 tsp or more to taste of edible rosewater available from healthfood shops or chemists
5 leaves gelatine, softened in cold water
Rose petals for decoration
400g wild strawberries
Blanch the peaches in boiling water for 15 seconds. Plunge them into iced water, drain and peel. Mix the sugar and lemon juice in a large pan with 600ml of water and bring to the boil.
Add the peeled peaches, cover and simmer for 10-15 minutes until tender, turning the peaches around occasionally. Add the rose flavouring and leave to cool.
Take 100ml of the syrup and bring back to the boil. Add the gelatine that has been softened in coldwater and squeezed dry. Whisk until the gelatine has completely melted, then add further 400ml of the syrup. Cool again.
Cut the peaches into 8 slices each and arrange in bowls, plates or glasses. Cover with the cold, but not yet syrup, and decorate with rose petals, wild strawberries and a dusting of icing sugar.
Recipe from MATCHING FOOD AND WINE by Michel Roux. You can see Michel cooking live this Spring at BBC Good Food Show Spring, HIC Harrogate 8th -10th April. Tickets on sale here.
For your chance to win a set of tickets, head over to our Twitter page to enter our competition: https://twitter.com/SauceComms
CRU Kafe Simple Mini Chocolate Coffee Mousses
Makes 4 mini mousses
220g 70% dark chocolate
200ml double cream
2 short shots of espresso (90ml) Intense blend
Make the coffee and put the cream in a pan and bring to the simmer, Add the coffee and pour it over the chocolate, incorporate all the ingredients.
Allow the mousse to cool for 2-3 minutes then pour it into your glasses, set aside to set in the fridge. They will be perfect after an hour. If you make them the day before, get them out of the fridge at least 30 mins before you eat them.
Garnish with marshmallows and the grated chocolate. Simples
Tip. You you want to add more flavour you could add a chilli or a cinnamon stick to the cream as you bring it up to heat. Allow it to sit for 5 minutes to infuse then strain then add the coffee and pour over the chocolate.