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Peach Jelly

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Peach jelly is a light and delicious Japanese inspired dessert that is easy to prepare. Serve it as is or top it with ice cream or whipped cream to give it more flair.

For this recipe we used agar, which is a type of seaweed used to make gelatin. If you are not comfortable with this ingredient, you may use any type of unflavored gelatin instead. We also used fresh white peaches, but if they are not available, canned peaches in syrup will do just fine.

 

Serves 4

Ingredients:

4-5 strips of agar –agar

2 cups water

1 1/2 cups sugar

1/2 cup fresh white peaches, cubed

Juice of 1/2 a lemon

2 egg whites

 

Rinse the agar-agar with cold water. After, place it in a pan and pour the 2 cups of water over them. Let it soak for 20-30 minutes.

Place the pan over high heat and bring it to a boil. Reduce the heat to low and cook it until the agar is dissolved. Stir in the sugar until it is dissolved.

Add the peaches and the lemon juice in the pan. Remove from heat and let it cool.

Beat the egg whites until stiff and then fold it into the cooled peach mixture.

Pour the peach jelly mix into a shallow dish or individual cups. Refrigerate it for at least an hour or until it is set. Serve chilled.

 

Photo Courtesy Of: kimubert

Raspberry Tiramisu

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Instead of layers of Chocolate, the bright layers of berries in this dish are very light (light enough for a summer treat) and fruity to go with many dishes as a dessert.

Raspberry Tiramisu

Try experimenting with different soft fruit in place of the Peaches and Raspberries – you can use a whole range instead, just to keep the meal fresh and interesting.

To serve 6
5 Trifle Sponges
2tbsp Raspberry Jam
6tbsp Sweet Sherry or Marsala
213g Can of Peaches in Juice
225g Fresh Raspberries
250g Mascarpone
500g Custard, cold
300ml Double Cream
Dark Chocolate, shaved or grated

1. Split the Sponges, and fill with the Jam. Cut each into three wedges, and place into a large dish. Mix the Sherry (or Marsala) with four tablespoons of the Peach Juice, then spoon over the Sponge and leave to soak for fifteen minutes.
2. Put the Peaches and most of the Raspberries into a serving dish, then place the Sponges on top.
3. Mix the Mascarpone in with the Custard until creamy and smooth, then spoon over the top of the Sponge and level the top.
4. Whip the Cream, then spread on top. Decorate with the Chocolate Shavings and remaining Raspberries, before chilling until ready to serve.

Photo Courtesy of: stevendepolo

Raspberry and Peach Muffins

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A great way to start the day – soft, sticky and full of superb tastes. These are great as a treat, but may take a bit too much time for a hectic morning – but they are so easy to make, and make your house smell like a bakery – which can’t be a bad thing!

Raspberry Muffins

To make 12
2 Eggs
100g Granulated Sugar
100g Soft Brown Sugar
275ml Milk
120ml Vegetable Oil
375g Plain Flour
4tsp Baking Powder
Pinch of Salt
120g Raspberries
2 Peaches, skinned, stoned and diced

1. Heat the Oven to 180C, and grease a Muffin Tray with a small amount of Oil to help remove any Muffins that expand more than you expected
2. Place the Eggs, both of the Sugars, Milk and Oil into a large mixing bowl, and begin to whisk until fluffy. The fluffier the mixture you make, the lighter the muffins will be.
3. Sift the Flour, Baking Powder and Salt into a different bowl, then use a metal spoon to fold the Egg mixture in, trying to fold as much air into the mixture as possible, before adding the fruit to the bowl.
4. Fill a twelve hole muffin with paper cases, and fill each with the Muffin mixture almost until the top. Place in the Oven and cook for around twenty to twenty five minutes. To check they are cooked, pierce one with a sharp knife, and remove the blade. If it comes out clean, they’ll be ready. If not, put back on a lower heat for five minutes, and re-check.

Leave to cool slightly before serving.

Photo Courtesy of: Leszek.Leszczynski