It is almost summer which means it is the perfect time for sweet treats and tasty desserts. Sitting out the back on a hot summer day with one of these refreshing ice poles, a tasty lemon pavlova, and a light raspberry moose, between all of these summer treats you will be right in the mood to go to the beach, have a summer picnic, these deserts are going to give you the summer feeling!
They are all super fun to make, super easy and super quick, and the outcome is amazing! What is keeping you back! So, let’s get cooking!
Homemade summer berries and cream ice poles- summer desserts 1!
For this recipe, you will need 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. You will also need wooden ice lolly sticks if the ice lolly moulds do not come with sticks. Local supermarkets sell these for very cheap.
There is so little ingredient’s needed for this recipe and it is so easy, yet it is still bursting with flavour! Here is the list of ingredients that you need.
Ingredients;
300g/ 10½oz blackberries
100g/ 3½oz icing sugar
400g/ 14oz double cream
1 tsp vanilla extract
That is literally all of the ingredients that you need to make these amazing ice poles, and the method is even easier.
Step 1
Place the blackberries and icing sugar in a food processor or blender and blend it all together until smooth. Sieve out the seeds using a fine metal sieve and pop it in a wide bowl. Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marble effect.
Step 2
Spoon the mixture into 8 plastic 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours or they are even better left overnight, until they are firm.
Step 3
Your ice lolly desserts are almost ready we now just need to unstick it! To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and enjoy!
Tasty lemon pavlova- summer dessert recipe 2!
Ingredients;
6 free-range egg whites (feel free to use egg whites from a carton if wished)
375g/13oz caster sugar
2½ tsp cornflour
2 unwaxed lemons
300ml/10½fl oz double cream
325g/11½oz jar lemon curd
50g/1¾oz flaked almonds, toasted
Method;
First thing is first we are going to start by preheating our ovens. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Grab your eggs and beat them using an electric whisk until your mixture peaks, then gradually beat in your sugar to the egg until your meringue mixture has turned shiny and stiffer.
Sprinkle the cornflour over the meringue, then grate in the zest – a fine micro plane on a grater is best for this – of 1 lemon and add 2 teaspoons of lemon juice. Fold the mixture until everything is mixed in. Pour the mixture onto the baking tray in the shape of a fat circle, smoothing the sides and the top with a knife or spatula. Place in the oven, and lower the temperature to 150C/130C Fan/Gas 2, and cook for 1 hour.
Once the hour is up, leave the pavlova to cool in the turned off oven with the door open, this will prevent it from cracking in an area too cool. Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a moment, pop your lemon curd into the bowl and add in some lemon zest.
Carefully spread the lemon curd on the meringue base, top with the whipped cream and sprinkle with lemon zest, and your next summer desserts ready!
Raspberry moose- summer deserts 3!
The final summer desserts is a light, raspberry moose! Again it is super easy and super tasty, just click on this link here for the recipe!
For more recipes and articles like these summer desserts , click on this link here!
