Desserts

Baked coconut custard

 

Fruit Fool

*Part of the delicious 'edible insults' series. You can find them all in the september 2017 blog*

Do not add a name to this one. But do offer second helpings to any who deserve it, or even the recipe, in neat calligraphy on parchment paper. ​

You'll need:

1¾ cups SR flour

2 large beetroot, cooked and peeled, and either puréed or grated (or substitute carrots or pumpkin)

1/3 cup cocoa powder

1 cup brown sugar, well pressed down

2 eggs

1/3 cup buttermilk

1/3 cup canola or safflower oil – some blandish oil

Method:

Whip all ingredients till the cream is thick.
Make layers of fruit and cream (as many as you can fit in) ending with the cream, in a glass – a wine glass or champagne flute works well.
Keep in the fridge, covered with a plate so the cream doesn’t absorb the scent of rockmelon, cheese or last year’s Thai take-away. Serve within 2-3 hours.

.

An (insert memorable debacle here) Mess

*Part of the delicious 'edible insults' series. You can find them all in the september 2017 blog*

 

A mess – the culinary kind – is a fool with extra layers of crunched meringues in between the cream and fruit, or layers of fruit and meringue with the cream on top. Commercial meringues work surprisingly well for this, as they are usually harder than home-made delicate ones.

Red berries – raspberries, strawberries, bramble berries – or rhubarb make the best colour contrast, or fresh blueberries.

The berries can be fresh and the strawberries chopped, or fried on low heat, scattered with caster sugar, for about two minutes till the sugar dissolves and the juice just begins to run. Cool before making the mess, or it may be a mess indeed.  

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