Easter

Happy Easter
From 101lifeStyle.com

Easter Dessert Recipes:

1. Summer Pudding:
Materials Required: 750 gm mixed fruit (blackcurrants, redcurrants, blackberries, strawberries, raspberries); 150 ml water; 100 gm caster sugar; 8 slices slightly stale white bread, crusts removed;
You can also make the pudding by adding some tender stewed rhubarb with the early soft fruits, or add a higher proportion of stewed blackberries and some eating apples to make this pudding.
1. Place the fruit and water in a heavy pan with the sugar. If using strawberries or raspberries add them after the rest of the fruit has been cooked to prevent them disintegrating.
2. Strain the fruit, reserving the cooking juice until later.
3. Cut a circle from one of the slices of bread to line the base of a 900 ml pudding basin. Cut sufficient wedges of bread to line the sides of the basin. Use scraps of bread to fill any gaps in the bread lining.
4. Dip each piece of this bread into the reserved juice layer of bread on top, then pour in the rest of the fruit and top with another layer of bread.
5. Spoon over any remaining fruit juice.
6. Put a plate that just fits inside the basin’s rim on the pudding and put several heavy weights on top. Chill a jug of cream.

2. Mango And Lime Sherbet:
Materials Required: 1 large ripe mango; 2 tablespoons fresh lime juice; 150 ml soured cream; 2 egg whites; 50 gm caster sugar; Slices of lime, to decorate;
1. Holding it over the goblet of a liquidizer or processor to catch all the juice, cut the mango into quarters and cut away all the flesh from the stone. Scrape the flesh from the skin of the mango into the goblet.
2. Place the lime juice and the cream in the liquidizer goblet and blend to a puree. Transfer the mixture to a freezer container.
3. Put the egg whites in a bowl and whip them until they hold soft peaks. Add the sugar, 1 teaspoon at a time, beating hard all the time. Fold the egg mixture into the mango mixture and freeze until firm without further beating.
4. Serve in chilled glasses and decorate each one with slices of lime.

3. Rhubarb And Orange Ice Cream:
Materials Required: 450 gm rhubarb cut into 2.5 cm cubes; Juice and finely grated rind of 2 oranges; 75 gm caster sugar; 175 gm can evaporated milk, chilled;
Only use tender sticks of rhubarb for this ice. When rhubarb gets older, it becomes very acidic.
1. Place the rhubarb in a saucepan with the orange juice, cover, and cook gently until it is soft.
2. Stir in the sugar and cook for a further 2 minutes, uncovered. Leave to cool, then chill in the refrigerator.
3. Pour the evaporated milk into a bowl and whip to soft peaks. Beat in the orange rind. Fold in the rhubarb puree. Transfer the mixture to a freezer container and freeze until firm without further beating.

Easter Recipe Index

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