It started with lemon posset, and made its way through orange, then raspberry and then to blackberry. I picked some while out dog walking and by the evening some of them had become a lovely dessert.
And I just so happened to decide on an orange and lemon one too as they are so nice!
(c) K Wicks
After lemon, then orange, I turned my thoughts to raspberry.
(c) K Wicks
Moving on from the lemon posset recipe, I thought why not try orange…
And it didn’t stop there.
(c) K Wicks
A creamy lemony treat. Makes 2 ramekins.
185ml Double cream
54g cast sugar
1 small lemon – rind and juice
Method – melt the cream and sugar together on a low heat and slowly bring to the boil, stiring with a whisk and add some rind (peeled and grated in this case), then simmer for 2-3 minutes.
Take off the heat and strain out the rind, then slowly add the lemon juice and keep whisking until smooth. It will starrt to thick fairly quickly, so you may not need all the lemon juice if it’s starting to feel too thick.
Then pour into chilled ramiken dishes (this recipe makes 2) – and let them set for at least 4 hours, or overnight. Then enjoy the lemony goodness.
Above is just made, below is after setting overnight.
(c) K Wicks
Decided to try peach cheesecake l have wanted too for a while, so took the plunge.
For the base
65g crushed homemade Orange Biscuits (or digestives)
20g melted butter
For the topping
110g peaches tinned
45g caster sugar
5g cornflour
Small bit of water for cornflour
For the filling
125g double cream
75g cream cheese
25g caster sugar
1/4 tsp vanilla extract
Method:
Melt butter and add crushed biscuits, put some in ramekins (this makes 3). Leave to cool.
Pour the peaches and syrup in a pan, add the sugar and simmer for about 5 minutes. Mix the cornflour with water, and add to the pan. Keep on low heat for a few more minutes until it thickens. Then leave to cool, put about 1/3 to one side for topping. (I pushed a bit through a sieve to get some smooth for mixing through as well).
Mix the cream cheese to soften and stir in the vanilla extract, whip the cream and sugar until stiff. Fold the peaches and whipped cream through the cream cheese until combined. Then add to the ramekins, add some peaches amd syrup on top and put in thr fridge for a few hours. Then eat and enjoy.
(c) K Wicks
Not sure why I hadn’t tried this previously, easy and delicious. Bananas, melted butter and sprinkle brown sugar over while they are lightly frying, turn over after a few minutes and cook on both sides. I put a little coconut on as well and had with vanilla ice-cream.
Use a banana that’s still a touch green as they hold better, and about 1 tbsp of butter per banana.
(c) K Wicks
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