desserts, food blogging, food photography

Citrus and Coconut Ice Cream Dessert with Crunchy Chocolate Oat Cookies.

Citrus, coconut and pineapple dessert.
Citrus and coconut ice cream with a pineapple-lemoncello syrup. Served with toffee-pineapple and chocolate crunch cookies.

This is a great dessert to share – especially if you’re the one with the biggest spoon. 
With a, cream free, palette cleansing freshness it’s a wonderful way to end a spicy meal. For a little twist, scroll down to see the plated version served with a ‘Spiced Milk Curd’. The hint of chilli will surprise and delight your dinner party guests… a real winner.


Citrus and Coconut Ice Cream: (makes approx’ 600ml)
150ml skimmed milk or lactose free.
150ml Greek yoghurt.
150ml coconut milk – tinned, not fresh.
1 tsp vanilla extract.
1 tsp cardamon powder.
Juice and zest of two limes.
200ml water.
100g sugar.
1 tabls honey.
3 tabls lemoncello.
1 tsp ice cream stabiliser (optional)
Tip: When opening the tin of coconut milk, the creamy solids will usually have settled. Spoon out all the solids and make up to 150ml with some of the coconut liquid.

Crunchy Chocolate Cookies: (makes approx’ 14 cookies)
100g butter.
60g soft brown sugar.
1 dessert spoon of honey. (Use golden syrup or maple syrup if you like)
90g self raising flour – sieved.
100g porridge oats.
10g cocoa powder – sieved.
pinch of salt.
50g white chocolate for decoration.

Pineapple Syrup: (makes 120ml syrup)
200ml pineapple juice.
50g sugar.
4 tabls Lemoncello.

Spiced Milk Curd: (Optional, but this hint of spice works great)
200ml milk.
4-6 slices of fresh chilli, plus the seeds.
5 cardamon pods crushed.
1 tsp sugar.
1 tsp agar agar.

Citrus and coconut ice cream with spiced curd and pineapple syrup.
Citrus and coconut ice cream with spiced curd and a pineapple-lemoncello syrup. Served with chocolate crunch cookies.

Toffee Pineapple:
100g sugar.
2 tabls water.
Fresh pineapple cut into chunks – 4 chunks per person.

Zest of 2 lemons.
Drizzle of Lemoncello.
2 limes sliced and crystalised. (See below for recipe)


Citrus and Coconut Ice Cream:
Combine the skimmed milk, yoghurt, coconut milk, vanilla and cardamon. Set aside.
Add the lime juice, zest, water, sugar, honey and lemoncello to a pan. Bring to a boil. Once boiling, reduce heat and add ice cream stabiliser, simmer for 5 minutes or until liquid has reduced to 100ml.
Once reduced leave to cool and then combine with the milk mixture.
Churn in an ice cream maker until frozen.
Transfer to a plastic container and store in the freezer.

Crunchy Chocolate Cookies:
Set oven to gas 3 or 160°C / 325°F
In a pan, slowly heat to a simmer the butter, soft brown sugar and honey.
Once the sugar has melted remove from the heat.
Add the flour, oats, cocoa powder and salt.
Mix all the ingredients with a wooden spoon.
Take heaped dessert spoons of the cookie mix and form each spoonful into balls.
On a baking tray, lined with parchment, press each ball into flat rounds with the palm of your hand. (see image)
Bake on the middle shelf for 15-20 mins’
Once baked transfer cookies to cooling rack with a wide spatula/slice.
Once cooled drizzle with melted white chocolate.
Store cookies in an airtight container.

Pineapple Syrup:
Place all the ingredients into a pan.
Bring to a boil, then simmer until for 5 mins’ until reduced to 120ml.
Set aside to cool then chill in the refrigerator until ready to serve.

Spiced Milk Curd:
Place all the ingredients into a pan and bring to just boiling, then simmer for 5 mins’
Strain the mixture and pour into a shallow square container/dish lined with cling film. Leave to set.
Once set, turn out the curd and cut into cubes. Set aside in the refrigerator.

Toffee Pineapple:
Dry your fresh pineapple chunks on kitchen roll. Set aside.
Place the sugar and water into a pan and gently heat to make a caramel. Note: (do not stir the sugar as the sugar will crystalise)
Once the sugar has formed a golden caramel remove from the heat.
With a fork dip chunks of pineapple into the caramel, one chunk at a time.
Place your caramel coated pineapple onto parchment/silicon paper.
Note: The toffee pineapple chunks need to be prepared just before serving as the toffee will begin to melt due to the moisture in the pineapple.

Crystalised Limes:
2 limes sliced.
200ml water.
100g sugar.
Sugar for sprinkling on cooked limes.

In a pan, bring the sugar and water to a boil.
Add the lime slices. Pop on a lid.
Simmer the lime slice until rinds are soft – about 40-60 mins’
Once the limes are cooked, remove from the liquid and place on a tray with parchment/silicon paper.
Sprinkle both sides of the limes with a generous amount of granulated sugar.(see image)
Cover with cling film and leave in a cool place for several days. Note: don’t place in refrigerator.
After several days they are ready to eat. They add a nice contrast to sweet desserts as the rinds retain a touch of sourness.

Arrange your pineapple and curd on a serving plate. Serve a scoop or three of ice cream. Drizzle with the pineapple-lemoncello syrup and Lemoncello. Sprinkle with lemon zest and a slice of crystalised lime.
Place a cookie on the side.
Enjoy the tang.

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Fruit Tart with Liquorice Ice Cream and Blackcurrant Jelly.

fruit tart with liquorice ice cream
Fruit Tart with Liquorice Ice Cream. Served with Chocolate Cream and Blackcurrant Jelly

A melt in the mouth sweet pastry filled with a tangy fruit compote and topped with a dark chocolate cream. But it doesn’t stop there; Jelly and ice cream will take you back to your childhood…Mmm liquorice and blackcurrant.

Ingredients: Makes 6 tarts.

Liquorice Ice Cream: (makes approx’ 500ml)
3 egg yolks.
75g sugar.
300ml whole milk.
30ml double cream.
20g skimmed milk powder.
1/4 tsp salt.
1 tsp vanilla extract.
1 1/2 tspns liquorice powder.
1 tsp liquorice syrup.
1g ice cream stabiliser. (Optional)

Pastry for tart cases:
200g plain flour.
125g chilled butter.
50g caster sugar.
1 beaten egg.
Pinch of salt.

Blackcurrant Jelly:
100ml blackcurrant cordial (50% juice).
100ml summer fruit juice.
1 level tsp Agar Agar or jelling agent you prefer.
Note: I prefer agar agar as it sets to a gel at room temperature and makes wonderful soft jellies.

Fruit Compote:
180g Frozen summer fruits.
3 dessert spoons sugar.
Juice of 1/2 lemon.
3 tbls of cold water.
1 heaped tsp of cornflour.

Chocolate Cream:
150g Dark chocolate (70% cocoa)
110ml skimmed milk.
35ml double cream.
1 1/2 tsps sugar.
1 tsp vanilla extract.

6 fresh strawberries
6 sprigs of mint.
Zest of 1 large orange.
Or use fresh fruits of your choice.


Ice Cream:
Mix 2 dessert spoons of the sugar with the ice cream stabiliser. Set aside.
In a thick bottomed pan heat the milk, cream, milk powder, salt vanilla, liquorice powder and syrup to 82°C / 180°F. Note: Bring to a simmer if you don’t have a thermometer.
When the milk mixture has reached the required temperature, remove from the heat, and leave to cool for 3 mins’. Stir in the sugar and stabiliser mix.
With a whisk, cream together your egg yolks and remaining sugar in a heat proof bowl.
Now add your hot milk mixture to the egg yolks and sugar to create a custard – combine with a hand whisk.
Note: Make sure that your milk mixture isn’t to hot as it will scramble the egg.
Pour the custard back into your thick bottomed pan, and on a low heat, stir until the custard thickens. When the mixture coats the back of a spoon remove from the heat.
Note: If you have a thermometer. Heat and stir the custard to 60°C / 140°F and cook until the custard has thickened, about 5 mins’.
Strain the custard into a clean bowl and leave to cool.
Once cool refrigerate until chilled.
Once chilled, churn your custard in an ice cream maker.
Store your finished ice cream in a suitable container in the freezer.
Note: You can make this ice cream without the stabiliser but it will freeze to a firmer texture.

Heat all the ingredients to just boiling.
Pour the hot fruit liquid into an oblong mould or dish, lined with cling film. Pop any bubbles that may form. Set aside to set. (See image)

Tart Pastry cases:
Rub the chilled butter into the flour and salt.
Combine the sugar and the beaten egg.
Make a dough by combining the the egg mix to the flour mix.
Wrap in cling film and chill until pastry is firm.
Note: Initially this pastry mix is quite sticky. Have some extra flour ready to sprinkle over your hands when combining into a dough. Refrigerate the dough overnight, if you can, as it will help when it comes to rolling out.
When the dough has chilled divide into 6 equal portions and roll each piece into a circle – large enough to line 10cm tart cases.
Line six 10 cm tart cases with pastry. Bake blind for 10 minutes at gas 6 or 200°C/400°F
After 10 mins’ remove tart case from the oven. Remove parchment and baking beans and bake for a further 5 mins’ at gas 3 or 160°C/325°F.
Once baked remove from oven and leave to cool.
Note: Baking blind – line uncooked pastry tarts with parchment and weight down with baking beans, dried peas or rice. This stops the bases of the tarts rising (See image)

Fruit Compote:
Except for the cornflour, in a pan, heat all the ingredients to a simmer.
Mix the cornflour with 2 tabls of water and add to the simmering fruit mixture.
When fruit mixture thickens remove from the heat and set aside to chill.
Note: Don’t be tempted to add extra sugar to the compote. A slight tang or sourness is required to balance out the overall sweetness of the final dish.

Chocolate Cream:
Put all the ingredients into a pan and heat gently. As the chocolate melts whisk all the ingredients together until smooth.
Place in a clean receptacle to cool. Once cooled, place in refrigerator to firm to a piping consistency.

To serve:
Dust the edge of each tart case with icing sugar.
Half fill the tart cases with fruit compote. Top with a swirl of chocolate cream.
Turn out the jelly and cut into cubes. Arrange on the plate with slices of strawberry.
Tip: Slices of strawberry will stick to the sides of the moist jelly cubes – it gives a little height and interest to the dish.
Pipe more chocolate swirls around the plate.
Place a scoop of ice cream topped with orange zest with your finished dish.

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Ginger and Apricot Steamed Sponge with Irish Liqueur Ice Cream

Ginger and Apricot Steamed Sponge Pudding
Ginger and Apricot Steamed Sponge with Irish Liqueur Ice Cream.

Who doesn’t love a warm steamy pudding?  Not sure about you, but there are no hands up in our house. I do like a thick English custard with my steamed pudding, but ice cream seems more befitting for the time of year.

Ingredients: (Makes 6 – 8cm x 5cm puddings)

175g softened butter.
175g caster sugar.
175g self raising flour – sieved.
1 tsp bicarbonate of soda – sieved.
3 large eggs – room temperature.

6 individual pudding moulds – 8cm x 5cm.
Butter for greasing.
8 fresh ripe apricots.
50g stem ginger – chopped. (See recipe below or buy ready made)
12 heaped tsps golden syrup.

Ice Cream:
150ml semi skimmed milk.
320ml double cream.
50g sugar.
50ml Irish Cream Liqueur.
Tip: If you want a stronger alcohol taste add more liqueur and reduce the milk by the same amount – ie: extra 20ml liqueur reduce milk by 20ml.

Stem Ginger recipe and stock syrup:
260g peeled fresh ginger – sliced.
400ml water.

Stock Syrup:
500ml water.
200g sugar.
1 slice of orange.
1 slice of lemon.
1 bay leaf.
3 cardamon pods.
3 cloves.
5cm cinnamon stick.


Ice Cream:
Bring all the ingredients to a simmer – leave to cool.
Once cooled add the mixture to ice cream maker to churn.
After approx’ 50 minutes it will form a soft ice cream.
Transfer soft ice cream to a plastic container – with lid – and pop in the freezer for several hours.
Note: Ice cream made with ice cream makers still need to be popped into a freezer – don’t expect the ice cream maker to give you a finished product. Once the ice cream reaches an almost frozen state the mixing paddle will stop turning, but not all the mixture is frozen. Add this extra freezing time to your timings. Ice cream makers with integrated compressor are best.

Stem Ginger:
In a pan, with a lid, simmer the sliced ginger in the 400ml of water until soft – 40-60 mins’. Be careful that the pan doesn’t boil dry.
While the ginger simmers make the stock syrup.
Put all the stock syrup ingredients into a pan. Bring to the boil and simmer for 30 minutes.
When the ginger is soft add the stock syrup and simmer until liquid is reduced by half and syrup thickens.
Store in sterilised jam jars.

Firstly prepare the pudding moulds.
Grease each mould with butter.
Pop a small amount of chopped stem ginger into the bottom of each mould.
Add a 2 heaped teaspoon of golden syrup to the bottom of each mould.
Slice 6 apricots and line each mould. (See image)

Once the moulds are lined, prepare the sponge mix.
Crack the eggs into a dish and beat with a fork until well mixed. Set aside.
Seive the flour and bicarb’ of soda together. Set aside.
Cream butter and sugar with an electric whisk – or use a wooden spoon if you feel that you need a work out.
Once the butter and sugar are well creamed add the beaten egg a little at a time.
Once all the egg has been incorporated fold in the sieved flour and bicarb’ of soda.
Divide sponge mixture between the 6 moulds. (see iamge)
Note: Chilled eggs will cause the mixture to split, so use eggs that have been stored at room temperature. If the mixture splits before all the egg has been added, mix in a dessert spoon or two of the sieved flour – this should fix it.
Cover each pudding with parchment paper and then a piece of tin foil. Secure with elastic bands. (see images)
Note the fold in the parchment paper – this is to allow the sponges to rise during steaming.

Steam the sponges for 30-35 mins.
To steam the sponges, line the base of a large pan with baking beans or a wire trivet.
Just cover the beans or trivet with water and bring to a simmer.
Add the sealed puddings to the simmering water and top up with boiling water so the level reaches half way up the pudding moulds. (see image)
Put a lid on the pan and steam the puddings for 35-40 minutes on a low flame.
Once cooked, remove parchment paper and foil. Turn out onto plates and serve with the ice cream, fresh apricot slices and fresh cream.

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Honeycomb Dessert

Rich and sweet – as a dessert should be.  A great looking pud’ that can be made several days in advance, saving you time and effort.

Honeycomb / cinder toffee dessert.
A crisp brandy snap basket filled with honeycomb ice cream. Served with mini chocolate sponge squares, chocolate sauce and raspberries topped with lemon sugar.

Enjoyed this today after dinner – just having a lie down.

Honeycomb / cinder toffee:
100g caster sugar.
2 full tbls golden syrup.
1 heaped tsp bicarbonate of soda.
Oil for greasing

Ice Cream:
Recipe will make approx’ 2.4 liters of ice cream – when combined with honeycomb.
900ml of double cream.
150g sugar.
3 tbls cold water.
5 large egg yolks.
1 tsp vanilla extract/flavouring.
Juice of half a lemon.

Chocolate Genoise Sponge Squares:
4 eggs.
115g caster sugar.
90g plain flour.
25g cocoa powder.
55g melted butter.
1tsp vanilla extract/flavouring.

2 tbls apricot jam/marmalade.
1 tbls water.
50g grated dark chocolate.
raspberry liqueur or brandy.

Brandy Sanps:
50g brown sugar.
50g butter.
1 dessert spoon/50g golden sryup.
50g plain flour.
1/2 tsp ground ginger.
1tsp lemon juice.
1tsp brandy (optional).
Vegetable oil for greasing baking tray.

Chocolate Sauce:
100g dark chocolate – 70% cocoa.
160ml milk.
50ml double cream.
1 tsp sugar.

Raspberries and Lemon Icing:
Small punnet of Raspberries.
3 level tablespoons sugar.
Juice of half a lemon.


Plan ahead when making this dessert as the ice cream will need twelve hours in a freezer before it’s… well, ice cream. The great thing about this ice cream is that you don’t need an ice cream maker. Just follow the method and pop it in the freezer. In the words of Gordon Ramsey, “Ice cream, done.” Best not mention some of his other colloquialisms.

The chocolate sponge, brandy snaps and honeycomb can all be made several days in advance. Store in air tight containers, put your feet up and have a coffee.

The chocolate sauce can be made the day before and kept in a refrigerator. Go to the pub for an hour. Just heat up the sauce and serve when needed.

The Raspberries with lemon icing, just make on the day you plan to serve.

One – Honeycomb:
Grease and line a 25cm x 20cm non-stick baking tin with good quality grease-proof paper. Extend the greaseproof paper beyond the edges of the tin by 2.5cm or 1 inch.
Have ready a balloon whisk.
Have ready a heaped teaspoon of bicarbonate of soda.
Put the sugar and syrup in to a thick bottomed pan. Place on a low heat and stir. Slowly melt the sugar and syrup until the grains of sugar have melted.
Turn up the heat slightly and cook the sugar mixture to a light caramel.
Remove from the heat and immediately add your bicarbonate of soda and quickly whisk.
Pour mixture into your greased and lined baking tin.
Leave to cool for 1 hour and 30 mins’.
When cold remove from tin, peel off greaseproof paper and store in an airtight container. Set aside to add to the ice cream later.
Note: I usually double the ingredients and save half of the cooked honeycomb as a treat – when I have been good.

Two – Ice Cream:
Note: Jam/sugar thermometer not essential for making the ice cream but handy if you happen to own one.
Whip the double cream until it turns thick and creamy – don’t over whip – set aside in refrigerator.
Put sugar and cold water into a thick bottomed pan. Place on hob on a low heat. Do not stir, let the sugar slowly melt to a syrup. While the sugar melts go to next step.
Add the five egg yolks, lemon juice and vanilla extract to a heat proof mixing bowl.
Place mixing bowl with egg yolks and lemon and vanilla over a pan of simmering hot water and whisk for 5 minutes with a electric whisk. Take care not to scramble the eggs. The mixture should turn a pale cream colour and thicken to ribbon stage. Remove from the heat and whisk for two more minutes – set aside.
Check your sugar. If you have a sugar/jam thermometer place in the pan with melted sugar and bring heat up to 230°f/110°c. If you don’t have a sugar thermometer turn up the heat to medium and cook the sugar syrup for 2 minutes – don’t let the sugar syrup colour.  The syrup should be clear and starting to produce surface bubbles as it simmers.
When sugar syrup is ready let it cool for two minutes then whisk sugar syrup into your egg yolk mixture. Whisk for 5 minutes until the mixture thickens.
Add your whipped double cream to the egg yolk and syrup mixture, and using a balloon whisk, thoroughly fold the mixture together.
Take your previously made honeycomb and crush into small peices. Fold crushed honeycomb into the cream mixture.
Pop the mixture into an airtight container and freeze for 12 hours.
Pat yourself on the back and have a cup of tea.

Three – Chocolate Genoise Sponge:
Grease and line a 20cm x 25cm baking tin with greaseproof paper.
Set oven to gas mark 6 or 400°f/200°c
Sieve the flour and cocoa powder together into a bowl – set aside.
In a small dish mix together the melted butter and vanilla – set aside.
Crack the eggs into a heat proof bowl, add the sugar, and whisk over a pan of simmering hot water, with a electric whisk, for 5 minutes.
When the egg and sugar mixture has thickened and increased in volume, to ribbon stage, remove from the heat.
Using a balloon whisk, gently fold half of your sieved flour and cocoa powder, and half of your melted butter mix into the egg mixture.
Fold the remaining flour, cocoa and melted butter into the egg mixture.
Pour sponge mix into prepared cake tin.
Bake at gas mark 6 or 400°f/200°c for 20-30 minutes on middle shelf.
When the sponge has cooled wrap in cling film and store in the fridge.

To make the sponge squares:
Cut as many squares of sponge that you will need – approximately three to five 2cm squares per person will be enough. Freeze any sponge that you don’t use.
Place your sponge squares on greaseproof paper and pour a teaspoon of raspberry liqueur/brandy over each one. Set aside.
Gently heat your apricot jam/marmalade and water until jam is melted.
Brush your sponge squares, on all sides, with the melted jam.
Roll your sponge squares in grated chocolate. Set aside in refrigerator until ready to use.

Four – Brandy Snaps:
Preheat oven to gas mark 4 or 350°f/175°c
Lightly grease, with oil, two upturned ramekin dishes.
Add Butter, sugar and syrup to a pan. Place on a low heat and stir until sugar grains have melted. Remove from the heat.
Add the brandy and lemon juice to the sugar mixture and stir.
Add the sieved flour and ground ginger.
Heat your greased baking tray in the oven for 3 minutes.
Once tray is heated, remove from the oven, and place two, separate, heaped dessert spoons of the brandy snap mixture on the tray. The mixture spreads as it cooks so place each spoonful far enough apart so that they don’t run into each other.
Place tray in oven to cook the brandy snaps – approx 15 mins’.
When the mixture has spread and turned to a golden brown, remove from the oven.
Leave the brandy snaps to cool for 30 seconds before attempting to lift them from the tray.
Using a palette knife, or wide metal scraper, carefully slide under the brandy snap. Lift brandy snap off the tray and drape over an upturned ramekin dish – mold the brandy snap over the ramekin to create the basket shape.
Once cooled and set remove the brandy from ramekin and store in an airtight container.

Tip: Loosen around the edges of the brandy snap first before sliding palette knife all the way under.
Tip: If the brandy snap becomes crisp before you have had the chance to mold it over the ramekin – place brandy snap back on the tray and put back in the oven for a minute to soften.
Tip: Use two trays and cook four brandy snaps at a time.

Five – Chocolate Sauce:
Break the chocolate into small pieces and place all the ingredients into a small pan.
Heat over a gentle heat until all the chocolate has melted into the milk and cream.
Simmer and lightly hand whisk until smooth. ( Don’t boil.)
Serve hot or cold.
When left to cool the chocolate sauce can be stored in the refrigerator in a covered receptacle.

Six – Raspberries and Lemon Icing:
Place 3-5 raspberries per person on greaseproof paper.
Place sugar and lemon juice into a pan.
Heat on a low heat while stirring.
The sugar will go opaque and start to crystalise. Add a touch of water if sugar hardens.
Spoon a small blobs of the sugar mixture on each of the raspberries. The sugar icing should be thick enough not to run off the raspberry and will set to a hard crust on the outside.


With all your prep done it’s time to plate up, serve and enjoy.

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