This pudding can be assembled in 5 minutes max, so zero stress. I’ve never met anybody who didn’t think it was really amazing. It has that great combo of creamy and crunchy mixed with sweet from the meringues and ice cream and tart from the berries. It’s a visual and sensual feast. The recipe uses any vanilla ice cream, but I use Swedish Glace or the newly launched coconut ice cream from Coconut Collaborative which are delicious if you are going down the dairy free route. None of your guests would guess it’s dairy free and it’s perfect if you are following kosher.
Raspberry sorbet always reminds me of summer holidays in France with my family when I was little. And when I eat it now in all its jewel red gorgeousness I am transported back to places we visited there and adored. Anyway, ices have always been my favourite thing, my Italian grandfather made Gelato so it’s in my blood.
This raspberry sorbet doesn’t need an ice cream machine and is made with raw raspberries that have been frozen and the only other ingredients are lemon juice and maple syrup, so it’s raw and low glycemic and really easy to make. I usually get a punnet of raspberries and stick them on a plate so they are separated as much as possible from each other and them bung them in the freezer till rock hard or over night, alternatively you can buy a punnet or bag of already frozen raspberries.
This delicate pale green sorbet has all the freshness of cantaloupe with its soft melony perfume. It is so summery and delicious that Leon and Ralph (godson and godfather) think it’s amazing and tastes like the best melon snow. You can replace the vodka or gin with apple juice if you prefer it alcohol free.
Makes 1/2 litre approximately.
3 cups of ripe cantaloupe or any melon scooped out of the skin, deseeded and chopped into chunks
1/2 cup of sugar or maple syrup
Juice of half a lime
2 tablespoons of vodka or gin which gives it a lovely flavour
My challenge was to make an easy chocolate ice cream that was a proper hit of chocolate, rich and creamy and really healthy. You don’t need an ice cream maker and the ingredients are simple. The pears make the flavour and texture work really well. My friends really like it… and it’s delicious with strawberries or raspberries. Perfect if you want a chocolate fix and still want to fit into your bikini (or speedos). A lovely follower of mine on Instagram called Sue added a smashed up bar of good quality dark chocolate at the end and said it made it deluxe.
Makes 1/2 litre.
1 big pinch of salt
1 teaspoon vanilla extract
4 ripe pears
3 tablespoons maple syrup
½ cup soya milk (I use Bonsoy) or coconut milk/cream
¾ cup unsweetened cocoa powder
This sorbet tastes like the best watermelon you have ever tasted. It is really easy to make and doesn’t need an ice cream maker. My friends love it and if you love watermelon, you will too. I have taken David Lebovitz’s water melon sorbet recipe and tweaked it so it was quicker and easier to make, so you can spend more time on your sun lounger.
Makes half a litre.
3 cups approx. of fresh watermelon cut into pieces without the skin or black pips (white pips are okay)
½ cup of maple syrup or sugar
Big pinch of salt
1 tablespoon freshly squeezed lime juice
1-2 tablespoons vodka (or gin)
About 4 tablespoons of grape juice(might not be needed)