While desserts are an essential part of most meals, one often hankers for something that is sweet but at the same time light and refreshing during summers. Thus, desserts that involve fruits and berries are ideal for summers as chocolate desserts, even chilled ones, are often too heavy, especially during the day.
LEMON PUDDING
This is a light, spongy summer pudding which is very quick and easy to make. An important point to remember when baking is that it is best to have all the ingredients at room temperature, unless stated otherwise, this really helps incorporate them well.
Ingredients:
* 50 gm butter, room temperature
* 170 gm caster sugar
* 1 tbsp lemon zest, finely grated
* 3 eggs, separated
* 330 ml milk
* 80 ml lemon juice
* 35 gm flour
* ½ tsp baking powder
* Boiling water, as needed
* Icing sugar, for dusting
* Ice cream to serve
Method:
Preheat the oven to 180°C and lightly grease 6 large ramekins. Combine the butter, sugar, lemon zest and egg yolks and beat on high speed, with an electric egg beater, for 3-4 minutes, till light and creamy. Clean and dry the beater.
Now, stirring with a wire whisk, gradually add in the milk, then the lemon juice. Sift the flour over the mixture and gently mix. Beat the egg whites in another bowl using the clean beater until soft peaks form. Fold into the batter using a large metal spoon.
Spoon the mixture into the ramekins, and place in a baking dish with high sides. Pour boiling water into the dish so that it comes halfway up the side of the ramekins. Place in the oven and bake for 20 minutes, or until they spring back when gently touched. They should be pale to look at. Dust with icing sugar and serve immediately with ice cream, or a dollop of cream in the centre.
MIXED BERRY CHEESECAKE
Cheesecakes are surprisingly not that difficult to make. Once one gets the ingredients together, which is really the most strenuous part, making it takes under half an hour and then one can relax while the fridge does all the work.
Ingredients:
* 125 gm digestive biscuits
* 3 tbsp melted butter
* 2 tsp powdered gelatine
* 250 gm cream cheese, chopped, room temperature
* 115 gm caster sugar
* 1 tsp vanilla extract
* 300 ml thickened cream
* 250 g fresh blueberries and raspberries
* Icing sugar, for dusting
Method:
Lightly grease a cake tin and line with baking paper. Place the biscuits in a freezer bag, or any plastic bag and gently crush them with a rolling pin. Place in a bowl and mix in the butter till well combined.
Spoon the biscuit mix into the cake tin and press firmly to even it out over the base of the tin. Refrigerate while making the filling.
In a small bowl, mix the gelatine with 2 tablespoons of boiling water, whisk until dissolved. Let cool. Using an electric egg beater, beat the cream cheese, sugar and vanilla in a bowl until smooth. Add the cream and gelatine and beat briefly to combine. Pour the mixture over the biscuit base and top with the berries. Refrigerate for 4 hours. Sprinkle with icing sugar before serving.
