dessert

by

Grilled Pineapple with Coconut Ice Cream

Summer came to North Kessock for a few days and it was glorious.  It may return, it may not. We can at least be happy knowing that we made the most of it whilst it was here.  We lived outside, basking in the morning sun, watching the roof tiles steam and the bees buzzing in the clover.  There were long lazy bike rides in the afternoons and a few half hearted attempts at gardening.  With the evening came reading (me) and PacMan (D) on the patio with white wine (me) and local ales (D).  And interspersing all of this were as many barbecues as we could possibly fit into those lovely sun drenched days.

‘Twas grand.  🙂

If you are thinking of doing a spot of outdoor cooking/eating, can I warmly recommend the following dessert.  It’s very nice indeed and ridiculously easy if you buy the ice cream from the shop.  If you want a dessert that makes you moan expletives, however, make the ice cream yourself.  I used the wonderful David Lebovitz’s recipe (here) but replaced half the double/heavy cream with coconut milk.

It’s also a perfect recipe for the end of a BBQ meal as the pineapple cooks perfectly over cooling coals, meaning you can cook it slowly whilst you enjoy your main meal.

Grilled Pineapple with Coconut Ice Cream

Pineapple

Lime

Brown Sugar

Coconut Ice Cream (Bought or this recipe replacing half the cream for coconut milk)

Mint leaves

  • Cut the pineapple into 2cm rounds then cut into semi circles.  You may want to cut off the skin first – it’s easier to eat this way but less pretty.
  • Squeeze a little lime juice over each slice, both sides and rub with a little brown sugar.  Maybe 1/4 tspn per semi circle.
  • Place on BBQ over low heat for 20 mins, turning occasionally.  If your BBQ  is hotter, turn more frequently and reduce cooking time.
  • Serve warm with a scoop of coconut ice cream and some torn mint leaves.
Advertisement
by

Pretty Little Raspberry Soufflés

I’ve left this post rather late.  Raspberry season (and summer) is fast coming to an end.  There are still a few berries to be found in the raspberry hedges though and bramble time is just around the corner .  Brambles would work perfectly here too, I’m certain.

Light and fluffy, sweet and pretty, these little desserts are like a cross between a soufflé and a meringue.  Just make sure your serve them right away so their puffiness is at its best.  🙂

Pretty Raspberry Soufflés (adapted from Nigel Slater’s Real Fast Puddings)

(makes 4)

400g raspberries

25g caster sugar

4 medium egg whites

50g caster sugar

Butter

Icing sugar

Mint

  • Use a food processor to whizz together 350g of the raspberries and 25g of caster sugar.  Strain through a sieve.  Reserve juice and discard seeds.  Set aside.
  • In a clean bowl, whisk the egg whites until stiff peaks form.  Add the sugar a little at a time, whisking very briefly after each addition.
  • Pour half of the raspberry juice into the egg whites and fold gently.  Do not fully combine!  You want a ripple effect rather than a uniform raspberry flavour/colour.
  • Spoon the mixture into buttered ramekins and bake in a 180 oC oven for 10-15 mins until risen and golden on top.
  • Serve drizzled with the remaining juice and sprinkled with mint and the leftover raspberries.