Strawberry and Mascarpone Gelato Slabs Recipe!

Hello bloggers!

A classic combination, and one of the easiest and most delicious ice creams you could possibly make.


Ingredients:
300g strawberries, hulled and chopped
2 tbsp. elderflower cordial
150g golden caster sugar
500g mascarpone
100g white chocolate

For the soft strawberries:
200g strawberries, hulled and quartered
1 tbsp. elderflower cordial
2 tbsp. golden caster sugar


Method:

1. Put the chopped strawberries in a bowl. Add the cordial and sprinkle over the sugar. Set aside to macerate for up to 1 hour.

2. Beat the mascarpone and white chocolate together, then fold through the strawberry mixture. Put in a cling film-lined, straight-sided freezer-proof box (about 1 litre) and freeze overnight.

3. For the soft strawberries, put the berries and cordial in a bowl, then sprinkle with sugar. Set aside for 15 minutes. Slice the ice cream and spoon over the strawberries to serve.

 

 

❤ Delicious! ❤

 

Lots of love,

Vikki x

 

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Tomato and Mozzarella Puffs Recipe!

Hello bloggers!

These sweet little puffs make a great canapé.


Ingredients:
375g puff pastry
A little beaten egg
270g cherry tomatoes
Drizzle of olive oil
Handful of thyme leaves
125g buffalo mozzarella
A bunch of fresh basil


Method:

1. Preheat the oven to 220°C/fan200°C/gas 7. Roll out a 375g pack puff pastry until 3mm thick. Use an 8cm cutter to stamp out 12 discs. Prick each disc and use to line a 12-hole tart tin. Brush with beaten egg, then chill for 10 minutes.

2. Spread 270g cherry tomatoes over a roasting tray, season, drizzle with oil and sprinkle with thyme leaves. Bake the pastry and tomatoes for 12 minutes. Remove and press the pastry centres down.

3. Divide 125g torn buffalo mozzarella among the pastry cases and return to the oven to melt. Remove and spoon over the roasted tomatoes. Scatter with fresh basil leaves and serve warm.

❤ Cute little dinner party bites! ❤

Lots of love,
Vikki x

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Healthy Pomegranate Sorbet Recipe!

Hello bloggers!

This is a light way to round off a rich, pasta dinner, or any dinner for that matter! Enjoy!


Ingredients:
200g caster sugar
½ cinnamon stick
1 tbsp. pomegranate molasses
Juice of about 6 pomegranates, or 600ml pomegranate juice, plus extra pomegranate seeds to decorate
2 large free-range egg whites


Method:

1. Combine the sugar, cinnamon, molasses and 100ml water in a small pan and heat gently until the sugar has dissolved. Cool completely, then combine with the pomegranate juice and taste.

2. Beat the egg whites to soft peaks in a bowl, then fold into the sorbet mix. Either churn in an ice cream maker or freeze for 2 hours in a metal bowl, beating the edges of the sorbet every 30 minutes until it is firm but has a lovely smooth, mousse-like texture.

3. Layer the pomegranate seeds and sorbet in dessert glasses or bowls.

 

 

❤ Delicious! Now you can enjoy a healthy dessert after a lovely meal! ❤

Comment what you'd like me to do next!

 

Lots of love,

Vikki x

 

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Twitter #2; http://twitter.com/topshopzoella