Mango & lime mousse

Ingredients:

• grated zest and juice of 2 limes
• 8g/1?3oz powdered gelatine
• 3 eggs plus 2 egg yolks
• 50g/2oz caster sugar
• 300ml/10fl oz mango purée
• 100ml/4fl oz double cream,
• lightly whipped

• Put the lime juice in a small heatproof bowl, sprinkle in the gelatine and leave to soak for10 minutes.

• In a large bowl, whisk together the whole eggs, egg yolks and sugar for 4–5 minutes until thick and mousse-like. Gently fold the mango purée, whipped cream and the lime zest into the mousse mixture.

• Put the heatproof bowl over a pan of simmering water to dissolve the gelatine and lime juice mixture. Lightly fold into the mango mixture, making sure that everything is evenly combined.

• Pour the mousse into glasses, put in the freezer for 20 minutes, then transfer to the refrigerator for at least 1 hour before serving chilled.

Chocolate cream pudding

Ingredients:

• 25g/1oz cornflour
• 75g/3oz unsweetened cocoa
• 125g/41⁄2oz Demerera sugar
• 750ml/11⁄4pt milk
• 2 teaspoons vanilla essence

• Sift the cornflour with the cocoa and sugar, and put in a saucepan.

• Gradually stir in the milk over a low heat until the mixture is free of lumps. Add the vanilla when slightly cooled, then pour the pudding mixture into a serving dish and refrigerate until needed

Glazed nectarine tart

Ingredients:

• 175g/6oz ready-to-roll
• puff pastry
• 25g/1oz butter, melted
• 600g/11⁄4lb nectarines,
• quartered, stoned and sliced
• 2 tablespoons apricot jam

• Preheat the oven to 230°C/ 450°F/Gas mark 8.

• Roll out the pastry thinly to a 28cm/11in round. Put on a nonstick baking sheet ,and prick well all over with a fork. Bake for 8–10 minutes until well browned and cooked through.

• Brush some of the melted butter over the pastry, and arrange the fruit slices on top, right to the edges of the pastry. Drizzle with the remaining butter and grill for 5 minutes or until the fruit is just tinged with colour. Cool slightly.

• Warm the apricot jam with a little water, and brush over the fruit to glaze. Serve warm or cold.

Frozen egg nog

Ingredients:

• 2 egg yolks
• 3 tablespoons caster sugar
• 2 tablespoons dark rum
• 1 tablespoon brandy
• 300ml/10fl oz double cream

• Put the egg yolks, rum and brandy in a pan over simmering water and whisk until the mixture is thick and
creamy. Remove from the heat and continue whisking until the mixture has cooled slightly. Transfer to a
freezerproof container.

• Whip the cream until it stands in soft peaks, then fold carefully into the egg mixture.

• Freeze for a minimum of 4 hours before serving.

Redcurrant filo baskets

Ingredients:

• 3 sheets filo pastry
• 1 tablespoon sunflower oil
• 175g/6oz redcurrants
• 250ml/9fl oz Greek-style yogurt
• 1 teaspoon icing sugar

• Preheat the oven to 200°C/400°F/Gas mark 6. Cut the sheets of filo pastry into 18 squares measuring 10cm/4in.

• Brush each filo square very thinly with the oil, then arrange 3 squares in each hole of a six-hole muffin tin, placing each one at a different angle so that they form star-shaped baskets. Bake for 6–8 minutes until crisp and golden. Lift the baskets out carefully. Leave to cool on a wire rack.

• Set aside a few redcurrants for decoration, and stir the rest into theGreek yogurt. Spoon the mixture into the filo baskets. Decorate with the reserved redcurrants, and sprinkle with the icing sugar to serve.

Chocolate fluff

Ingredients:

• 3 egg whites
• 3 tablespoons caster sugar
• 1⁄2 teaspoon vanilla essence
• 150ml/5fl oz cream
• 2 tablespoons melted dark
• chocolate (at least 70%
• cocoa solids)
• chopped nuts

• Beat the egg whites until stiff, then gradually stir in the sugar and vanilla essence.

• Whip the cream until firm. Fold into the egg whites. Gradually fold in the chocolate

• Put into individual glasses, chill until needed and serve sprinkled with chopped nuts.

Brandy trifle

Ingredients:

• 20cm/8in sponge cake, cut into
• small cubes
• 150g/5oz apricot jam
• 125ml/4fl oz brandy
• 75g/3oz apricot jelly crystals
• 600ml/1pt boiling water
• 2 bananas
• 450ml/3⁄4pt prepared custard
• 225ml/8fl oz double cream,
• whipped
• 50g/2oz toasted almonds,
• chopped
• pulp of 2 passion fruit

• Put the sponge cubes in a large serving bowl. Combine the jam, brandy and 50ml/2fl oz water, and sprinkle over the sponge.

• Add the jelly crystals to the boiling water, and stir until dissolved. Pour into a rectangular dish and refrigerate until set.

• Cut the jelly into cubes. Scatter over the sponge. Peel and slice the bananas. Top the jelly with the
sliced bananas and the custard.

• Decorate the trifle with the whipped cream, almonds and passion fruit. Chill until needed.

Rum & raisin ice cream

Ingredients:

• 250g/9oz raisins
• 100ml/31⁄2fl oz dark rum
• 4 large egg yolks
• 3 tablespoons golden syrup
• 1 tablespoon treacle
• 600ml/1pt double cream,
• whipped

• Put the raisins in a pan, add the rum and bring to the boil. Remove from the heat and leave the mixture to steep.

• Put the egg yolks, syrup and treacle in a small bowl. Whisk with an electric mixer for 2–3 minutes until it has a mousse-like consistency. Pour into the cream, and whisk for 3–4 minutes until thick.

• Pour the mixture into a large roasting tin, and freeze for 1 hour or until it begins to harden around the edges.

• Add the soaked fruit and any remaining liquid to the ice cream, and mix well. Put back in the freezer for 45 minutes, then spoon into a sealable container and freeze for at least 21⁄2 hours

Tiramisù

Ingredients:

• 500ml/18fl oz strong espresso
• coffee, cooled
• 50ml/2fl oz Marsala wine
• 2 eggs, separated
• 50g/2oz caster sugar
• 225g/oz mascarpone cheese
• 225ml/8fl oz double cream
• 16 large savoiardi (sponge finger
• biscuits)
• 2 tablespoons dark cocoa powder

• Combine the coffee and Marsala in a bowl, and set aside. Beat the egg yolks and sugar in a bowl with an electric mixer for 3 minutes or until thick and pale. Add the mascarpone and mix. Transfer to a large bowl. Whisk the cream in a separate bowl until soft peaks form, then fold into the mascarpone mixture.

• Whisk the egg whites in a small clean dry bowl until soft peaks form. Fold quickly and lightly into the cream mixture.

• Dip half of the biscuits into the coffee mixture, drain off any excess and arrange in a large glass serving dish. Spread half of the mascarpone cream mixture over the biscuits.

• Dip the remaining biscuits into the remaining coffee mixture, and repeat layering. Smooth the surface, and dust liberally with the cocoa powder. Chill in the refrigerator overnight before serving.

Lemon syllabub

Ingredients:

• 100g/4oz caster sugar
• zest and juice of 2 lemons
• 3 tablespoons brandy
• 600ml/1pt double cream

• Whisk together the caster sugar, lemon juice and zest, and brandy.

• In another bowl, whisk the double cream until thick, then slowly whisk in the lemon mixture. Pour into wine glasses, and refrigerate overnight before serving.

Raspberry sorbet

Ingredients:

• 450g/1lb raspberries
• 175g/6oz sugar
• 50ml/2fl oz freshly squeezed
• lemon juice

• Purée the raspberries in a blender or food processor, and strain through a sieve.

• Put the sugar and 300ml/10fl oz water in a heavy saucepan, and boil for 5 minutes. Remove from the heat and allow to cool. Add the lemon juice and 100ml/31⁄2fl oz water and the raspberries.

• Freeze the mixture overnight in a shallow freezer container, occasionally breaking up any large crystals with a fork if necessary.

Quick apricot whip

Ingredients:

• 400g/14oz canned apricot
• halves in juice
• 1 tablespoon Grand Marnier
• 175ml/6fl oz Greek-style yogurt
• 1 tablespoon flaked almonds,
• toasted

• Drain the juice from the apricots, and put the fruit and Grand Marnier in a blender or food processor. Purée until smooth.

• Spoon alternate layers of fruit purée and yogurt into four tall glasses. Top with almonds and chill until ready to serve.

Chocolate brandy cream

Ingredients:

• 175g/6oz dark chocolate (at
• least 70% cocoa solids),
• broken into pieces
• 300ml/10fl oz whipping cream
• 2 tablespoons brandy
• 1 teaspoon coffee essence
• 1 egg white

• Put the chocolate in a heatproof bowl placed over a saucepan of simmering water, and leave to melt slowly, stirring occasionally. Allow to cool slightly.

• Pour the cream into a small bowl and whip until soft peaks form.

• Gently stir the brandy and coffee essence into the chocolate. Mixtogether gently until blended, then fold in the whipped cream using a metal spoon.

• Briskly whisk the egg white in a small bowl until stiff, then gently fold into the chocolate mixtureusing a metal spoon.

• Spoon the mixture into four tallglasses, and chill for at least 2 hours before serving.

Tapioca pudding

Ingredients:

• 50g/2oz tapioca
• 125ml/4fl oz cold milk
• 600ml/1pt hot milk
• 2 eggs, separated
• 75g/3oz granulated sugar
• pinch of salt
• 1 teaspoon vanilla essence

• Soak the tapioca in the cold milk for 10 minutes. Transfer to a saucepan, add the hot milk and cook until transparent.

• Beat the egg yolks, sugar and salt together. Add the hot milk mixture gradually, stirring constantly. Cook until it begins to thicken.

• Beat the egg whites until stiff, flavour with the vanilla essence, and fold into the hot mixture.Chill and serve.

Fruited rice ring

Ingredients:

• 75g/3oz short-grain rice
• 900ml/11⁄2pt milk
• 1 cinnamon stick
• 175g/6oz mixed dried fruit
• 175ml/6fl oz orange juice
• 50g/2oz caster sugar
• finely grated zest of
• 1 small orange

• Put the rice, milk and cinnamonstick in a large pan, and bring to the boil.

• Cover and simmer, stirring occasionally, for about 11⁄2 hours until no free liquid remains.

• Meanwhile, put the dried fruit and orange juice in a pan, and bring  to the boil. Cover and simmer very gently for about 1 hour until tender.

• Remove the cinnamon stick from the rice, and stir in the sugar and orange zest.

• Tip the fruit into the bottom of a lightly oiled 1.5-litre/21⁄2pt ring mould. Spoon the rice over, smoothing down firmly. Chill for 1 hour before serving.

Yogurt ring with tropical fruit

Ingredients:

• 175ml/6fl oz tropical fruit juice
• 1 tablespoon powdered gelatine
• 3 egg whites
• 150g/5oz low-fat Greek-style
• yogurt
• jinely grated zest of 1 lime
• For the filling
• 1 mango
• 2 kiwi fruit
• 12 cape gooseberries
• juice of 1 lime

• Put the fruit juice in a saucepan and sprinkle the gelatine over. Heat gently until the gelatine has dissolved.

• Whisk the egg whites in a bowl until they hold stiff peaks. Continue whisking hard, while gradually adding the yogurt and lime zest. Continue whisking hard, and pour in the hot gelatine mixture. Mix in well, and quickly pour the mixture into a 1.5-litre/21⁄2pt ring mould. Chill the mould iuntil set. The mixture will separate into two layers.

• For the filling, halve, stone, peel and dice the mango. Peel and slice the kiwi fruit. Remove the outer leaves from the gooseberries and cut in half. Toss all the fruits together, and stir in the lime juice.

• To serve, run a knife around the edge of the ring to loosen the mixture. Dip the mould quickly into cold water, then invert onto a serving plate. Spoon all the fruit into the centre of the ring, and serve immediately

Coeurs à la crème

Ingredients:

• 225g/8oz cottage cheese
• 25g/1oz caster sugar
• 300ml/10fl oz double cream
• 1 teaspoon lemon juice
• 2 egg whites, stiffly whisked
• 150ml/5fl oz single cream

• Press the cottage cheese through a nylon sieve into a bowl. Add sugar and mix well.

• Whip the cream until stiff, then add the lemon juice. Mix into the cheese and sugar mixture. Fold in the stiffly whisked egg whites.

• Spoon the mixture into four or six individual moulds. Refrigerate overnight. Serve with the single cream and/or fresh fruit.

Amaretti

Ingredients:

• 300g/11oz blanched almonds
• 300g/11oz caster sugar
• 5 egg whites

• Preheat the oven to 180°C/ 350°F/Gas mark

• Put the almonds in a mortar, and add 100g/4oz of the sugar little by little, pounding constantly with the pestle.

• Beat the egg whites until stiff. Fold in the remaining sugar, and add the almonds.

• Cut ribbons of greaseproof paper 5cm/2in wide, and put on a baking tray. Spoon teaspoonfuls of the mixture on, about 2cm/3⁄4in apart. Sprinkle with sugar and bake for 20 minutes.

• Allow to cool slightly, then lift off the greaseproof paper and cool on a wire rack. Serve with espresso coffee at the end of a meal.

Port & orange jellies

Ingredients:

• 450ml/3⁄4pt ruby port
• 6 tablespoons powdered gelatine
• 125g/41⁄2oz granulated sugar
• 8 oranges, segmented

• Splash cold water into eight 150ml/5fl oz fluted moulds and chill.

• Pour the port into a bowl, and sprinkle the gelatine into it. Set aside.

• Put the sugar in a large pan with 600ml/1pt cold water. Heat gently to dissolve, then bring to the boil and simmer until the liquid has reduced by half. Stir in the soaked gelatine until completely dissolved.

• Put the orange segments in the flutes of the mould so that they stand up, pressed against the sides of the mould. Pour in enough of the port and orange liquid to come halfway up the sides. Chill to set, then pour in the rest of the liquid and chill again before serving.

Banana lassi

Ingredients:

• 250g/9oz Greek-style yogurt
• 200g/7oz banana, peeled and
• cut into chunks
• 125ml/4fl oz milk
• 4 teaspoons granulated sugar

• Put all the ingredients in a blender or food processor, and whiz for 2 minutes.

• Pour the lassi into individual glasses and serve straight away, or cover and store in the refrigerator for up to 24 hours.