You don’t need to use fancy fizz for this dessert as the addition of the rose water impacts on the taste.
Sparkling raspberry and rose jelly (Serves 4)
1. Divide a small punnet of raspberries between 4 nice glasses, such as champagne glasses.
2. Pour 500ml of sparkling wine into a pan. Add 2-3 drops of rose water – be cautious as it’s a very strong flavour and you don’t want it to be overpowering.
3. Sprinkle over 1 packet of Asda Vegetarian Gel. Turn the heat on under the pan and then thoroughly whisk the powder into the liquid. Heat for 3 minutes.
4. Pour the liquid into the glasses over the raspberries. Allow the jelly to set (you can do this at room temperature, they don’t need to go into the fridge).
I’m really proud of myself for sticking with the ‘Blog Everyday in September’ challenge so far. It’s not been easy, but I’ve enjoyed pushing myself. Today’s theme was Holiday Essentials, which is another subject that doesn’t fit easily with a cooking blog. I haven’t cooked anything exciting today to tell you about either, so I’m going to share some cake recipes I’ve enjoyed over previous months. (And of course eating cake when on holiday is on my essential list of things to do!)
Raspberry and lemon polenta cake
Amaretto cake from The Clandestine Cake Club cookbook
Spiced Sweet Potato Cake
They are all delicious and I’ll be making them all again.
The first cook book I ever bought was ‘How to be a Domestic Goddess’ by Nigella Lawson and I’ve been a fan of her books ever since.
Now, what could be better than a Nigella Lawson recipe? – two recipes rolled into one!
The recipes in question are Chocolate Brownie Bowls from ‘Kitchen’ and Iced Berries with Limoncello White Chocolate Sauce from ‘Nigellissima’.
I have a lovely friend who lives in Switzerland and on a recent visit I was lucky enough to find a cavity shell dessert tray at a bargain price (and considering how expensive everything usually seems to be in Switzerland it was definitely a sign that I needed to buy it!).
Now, I have to confess, that the brownie mix came out of a packet. It was part of a gift from a friend, and to be fair the brownies were pretty delicious. I’m sure you don’t need me to provide a brownie recipe anyway – use your favourite go-to recipe, or borrow Nigella’s ‘Kitchen’ from the library and use hers. I didn’t add the Limoncello for the white chocolate suace to smother the iced berries. I’m going to say it’s because I wanted to keep the flavours simple, but it’s really more to do with the fact that I didn’t have any in the house. I’m sure a good splash of Limoncello or your favourite tipple wouldn’t go to far amiss in this dish.
Brownie Bowls with Iced Berries and White Chocolate Sauce (makes 6)
6 Brownie Bowls
250g frozen mixed berries
200g white chocolate
200ml double cream
1. Gently heat the white chocolate and double cream togther in a pan until the chocolate is melted and you have a luscious creamy sauce.
2. Arrange your brownie bowls on serving plates.
3. Take your frozen berries from the freezer and arrange them as generously as you can in the brownie bowls.
4. Top with the hot chcolate sauce and serve immediately.