COOKS IN1H 30M
260 g cherries , plus extra to serve (see tip)
3 tablespoons kirsch
150 g sugar , plus 2 tablespoons extra
200 ml milk
3 tablespoons single cream
3 large free-range eggs
2 free-range egg yolks
100 g sugar
Preheat the oven to 175ºC
For the caramel, place the sugar and 60ml of water in a pan and bring to the boil.
When the syrup starts to colour, reduce the heat and continue to cook until the caramel turns golden brown.
Remove from the heat and divide between 6 x 150ml ramekins or metal tins, swirling it around the sides. Set aside.
Destone the cherries, then place in a pan with the kirsch and the 2 extra tablespoons of sugar. Cook over a low heat for 5 to 7 minutes, or until the cherries are soft, then set aside.
Place the milk, cream and lemon zest in a pan over a medium heat and bring to a simmer.
Remove from the heat and stir in the sugar until it has dissolved. Set aside for 10 minutes to allow the flavours to infuse.
Beat the eggs and egg yolks together in a bowl, then whisk in the cooled milk mixture. Strain the liquid into a bowl then gently stir in the cherries, reserving half the cherry liquid.
Pour the cherry mixture into the caramel-lined ramekins and place in a deep roasting tin.
Add enough boiling water to the roasting tin to come halfway up the sides of the ramekins. Carefully place the tin in the preheated oven and cook the ramekins for 45 minutes, or until a skewer inserted in the centre comes out clean.
To serve, run a sharp knife around the edges, invert onto plates and serve with the remaining cherry syrup and any extra cherries.
Raw lemon cheesecake
PREP: 15 MINS
EASY SERVES 12
An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert the family will love
For the base
30g coconut oil, plus extra for greasing
100g blanched almonds
100g soft pitted date
For the topping
300g cashew nuts
2 ½ tbsp agave syrup
50g coconut oil
150ml almond milk
2 lemons, zested and juiced
Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.
Dairy-free coconut cheesecake WITH STRAWBERRY DRIZZLE
COOKS IN35 MINUTES PLUS SOAKING AND SETTING
NUTRITION PER SERVING
300 g cashew nuts
dairy-free margarine , for greasing
2 tablespoons desiccated coconut
200 g medjool dates , pitted
150 g almonds
100 g blanched hazelnuts
4 lemons , juice of
250 ml runny honey
165 ml coconut oil
2 vanilla pods
FOR THE STRAWBERRY DRIZZLE
400 g fresh strawberries
1½ tablespoons caster sugar
½ lemon , juice of
Place the cashew nuts in a bowl, cover with cold water, then set aside to soak for at least 4 hours, or preferably overnight.
Grease a 20cm springform cake tin with margarine, sprinkle in the desiccated coconut, then give the tin a good shake so that it's evenly distributed.
Place the dates in a bowl, cover with warm water, then leave to soak for around 10 minutes, or until softened. Drain and add to a food processor, then blitz to a rough paste. Add the almonds and hazelnuts, then blitz to a chunky crumb consistency. Spoon the mixture into the prepared cake tin, patting and smoothing it out evenly with wet hands.
Give the food processor bowl a quick rinse, then drain and add the cashew nuts along with lemon juice, honey and coconut oil. Halve the vanilla pods lengthways, scrape out the seeds, then add to the processor, discarding the pods. Blitz until smooth and combined, then have a taste and add more honey if you think it needs it.
Carefully pour the cashew mixture on top of the crumb base, smoothing it out evenly. Place the tin onto a tray, then gently tap it on a work surface to get rid of any bubbles. Pop in the freezer for around 2 hours, or until set.
Meanwhile, make the strawberry drizzle. Hull and roughly chop the strawberries, then place into a bowl with the sugar and lemon juice. Leave for around 5 minutes to soak, then place in a liquidiser and blitz until smooth.
When you’re ready to serve, remove the cheesecake from the freezer, then allow to thaw slightly for around 10 minutes. Serve the strawberry drizzle alongside the cheesecake, then tuck in!
Chocolate, cardamom & hazelnut torte
PREP: 30 MINS
COOK: 40 MINS
EASY SERVES 8
Nutrition: per serving
150g blanched hazelnuts
8 green cardamom pods
150g gluten-free dark chocolate
6 eggs, separated
125g golden caster sugar
1 tbsp cocoa powder, plus extra for dusting
crème fraîche, to serve
Toast the hazelnuts in a dry pan until golden, then leave to cool slightly and blitz to a fine consistency in a food processor. Remove the cardamom seeds from their pods and grind using a pestle and mortar.
Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 23cm spring-form cake tin. Use a microwave to melt the chocolate with the butter in 30-sec bursts until glossy and smooth. Leave to cool slightly.
Using an electric whisk, in a very clean bowl whisk the egg whites until they reach stiff peaks. Then, without cleaning the beaters, whisk the yolks with the sugar in a separate bowl until pale and voluminous.
Combine the chocolate with the egg yolk mixture, then incorporate the cocoa powder, a pinch of salt, the cardamom seeds and hazelnuts. Add a spoonful of egg white to the batter, stirring it through to loosen the mix, then fold in the rest, taking care to keep in as much air as possible. Gently pour into the tin and bake for 35 mins. Leave to cool in the tin, then dust with cocoa powder and serve with crème fraîche.