I know that the summer holidays are drawing to a close and that we'll all be heading back to school and work in just a matter of days, but it was still a bit of a shock to find Halloween and even Christmas recipes landing in my inbox ! Well, the summer's not quite done and dusted yet, so here are a couple of lovely dessert recipes that you might like to try, using the summery flavours of vanilla, rose water and pomegranate.
Nielsen-Massey Rhubarb and Vanilla Fool
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
400g Rhubarb, roughly chopped
2-3 tbsp Golden caster sugar
1 tsp Nielsen-Massey Vanilla Bean Paste
250g Greek yoghurt
1 -2 tbsp Icing sugar, sifted
250ml Double cream
2 tbsp Pistachios
Directions:
Heat the rhubarb and sugar together in a pan with a splash of water and bring to a gentle simmer. Cook
until the fruit softens. Stir in the Nielsen-Massey Vanilla Bean Paste and cool. Puree in a food processor.
Put the yoghurt in a bowl and mix in icing sugar. Gently whisk in the cream. Ripple through the rhubarb pulp and spoon into bowls to serve. Finish with a few chopped pistachios on top.
Nielsen-Massey Rose Water and Pomegranate Granita
Serves 4
Preparation time: 15 minutes
Ingredients:
2-3 large pomegranates, seeds removed and whizzed in a food processor before sieving (reserve
2 tbsp pomegranate seeds)
50g Golden caster sugar
Juice of 1 large orange
Juice of ½ small lemon
1 tsp Nielsen-Massey Rose Water
Directions:
Bring the pomegranate juice and sugar to a boil, then remove from the heat and stir. Set aside to
cool. Mix with the orange, lemon and Nielsen-Massey Rose Water, pour into a wide shallow
container and freeze. Leave for 1-2 hours. Break up the surface with a fork every 30 minutes until completely frozen. Serve with a few pomegranate seeds on top.
Recipes provided by Nielsen-Massey.
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