A classic chocolate cupcake, summertime ice lollies, and a no-bake honey cheesecake – simple candies to thrill family and pals
Rory O’Connell, Jeremy Lee, Yotam Ottolenghi, Anna Jones, Simon Hopkinson
Mon 27 May 2019 08.00 BST
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Rory O’Connell’s roast peaches or nectarines with almond praline cream. Photograph: Romas Foord/The Observer
Rory O’Connell’s roast peaches or nectarines with almond praline cream
This is a straightforward recipe to reward you substantially as long as the fruit you pick is ripe. I don’t serve the fruit immediately from the oven; however, permit it to chill barely – in case you serve the fruit roasting warm, you don’t get the full flavor it has to provide. It might also seem strange to make a heated dish to serve all through the warmer months of July and August when those results are in season. However, that is a dreamy dish, and when served with the chilled praline cream, it’s perfect.;
Peaches and nectarines should be flawlessly ripe for this dish. Look out for unblemished fruit with a strong aroma. A ripe peach will smell of peach and will maintain the print of the top of your thumb if gently pressed. This need to simplest is performed in case you are unsure approximately the ripeness of the fruit.
Serves 8
peaches or nectarines 8
butter 25g
runny honey 2 tbsp
lemon juice 2 tbsp
For the almond praline cream
almond praline 2 tbsp, coarsely beaten
Every day, double or whipping cream 300ml, softly whipped
Preheat the oven to 220C/gas mark 7.
Halve the fruit and cast off the stones. Place the fruit, cut side up, in a tightly fitting ovenproof dish. Melt the butter and stir in the honey and lemon juice. Spoon over the fruit and place it within the preheated oven for about 20 minutes, or until the fruit is soft. A skinny metal skewer must pierce the fruit without resistance.
Fold the praline into the cream, ensuring now not to combine it too much. In any other case, the cream may additionally over-whip and end up grainy. Chill until wanted. Once the fruit is cooked, allow it to cool for 10 minutes or so earlier than serving. Pass across the praline cream one at a time, and make sure to serve some of the cooking juices with the fruit.
This tradition belongs to the bankruptcy of ice-cream puddings known together as coupes. The maximum famous and the maximum vulgar is the almighty knickerbocker glory. Coupe dänemark is a greater fashionable and simple affair. I first served this when working as an apprentice chef, and it has featured on maximum pudding menus I have served for a reason. Needless to say, the better the ice cream and the better the chocolate, the higher the coupe.
For all and sundry
double cream 1 coffee cup
chopped bitter chocolate 1 coffee cup
vanilla ice-cream 2 scoops
chopped roasted almonds 1 heaped teaspoon
Boil the double cream in a pan, take off the heat, tumble within the bitter chocolate and stir until smooth. Then pour this over the ice cream in a dish and sprinkle with almonds. No ovens, no bain-marie, no cracks: that is the simplest of cheesecakes. You can make this up to two days before serving if you want, topping with the honey and thyme simply earlier than serving. It will preserve in the fridge; however, the base will melt with time.
Serves 8
Greek-fashion yogurt 500g
Hobnobs 200g
unsalted butter 60g, melted
picked thyme leaves 1½ tbsp
full-fat cream cheese 400g
icing sugar 40g, sifted
Lemon 1, finely grate the zest to get 1 Tsp
white chocolate 150g, broken into 1-2cm portions
honey 60g
Line a 23cm springform cake tin with parchment paper; set aside.
Line a sieve with an easy tea towel and set it above a bowl. Spoon within the yogurt, then draw up the sides of the tea towel. Squeeze the yogurt into a ball, urgent out as a lot of liquid as you can. You want to come with approximately 340g of thickened yogurt. Set apart until required. The liquid may be thrown away.
Place the Hobnobs in a clean plastic bag and weigh them down finely with a rolling pin. Mix with the butter and 1 tablespoon of the thyme and spoon into the cake tin, pressing it down to form a fair layer. Set apart in the refrigerator. Whisk the cream cheese, strained yogurt, icing sugar, and lemon zest collectively until smooth and mixed: this may be completed in a free-standing mixer or the usage of a hand-held mixer.
Next, melt the chocolate. This is to be finished over a pan of barely simmering water, in a heatproof bowl which sits over the pan with the bottom properly clean of the water. Stir the chocolate regularly for 2-three mins, taking care not to get any moisture into the chocolate as this can cause it to seize. Spoon the melted chocolate into the cream cheese mixture and whisk until blended. Spread the cream cheese aggregate over the biscuit base evenly, then refrigerate for at least 2 hours, till set. When prepared to serve, heat the honey in a small saucepan with the ultimate ½ tablespoon of thyme leaves till thin and runny. Remove from the warmth and drizzle over the cheesecake.
