Ice cold from the fridge, picked half an hour before and rinsed under the cold tap. Fresh from the garden fence (growing through from the neighbours garden), we had a bit of chocolate icecream in the freezer so we added that to the berries. Lots of our fruit plants have been profligate this year. Except for the plum trees? I think the blossom might have got blown off because they are not in a sheltered part of the garden.
The pear tree is almost horizontal, held up with a piece of wood. There are lots of pears set. Maybe I could make a Perry? I could do with a recipe. Mmm getting ideas…
Sunday tea. Trifle. Raspberry jelly with cherries and blueberries, raspberry blancmange, whipped double cream.
I made up a pack of sugar free raspberry jelly with half a pint of boiling water. Then I added almost half a pint of cold water (you can substitute a small amount of sherry) and mixed it up. I washed and pitted the cherries and put about a mug full of them into the jelly liquid so they covered the base of an ornate glass bowl I use to make trifles. I added about the same amount of washed blueberries, spreading them out with a spoon to give an even coverage. I put the bowl in the fridge to let the jelly set fully. (there are alternatives that don’t contain gelatin). This afternoon I made up a pint of raspberry blancmange (you could use custard instead). I left it to cool in the pan rather than putting it directly onto the jelly as it’s heat would melt the set jelly. Once the blancmange cooled I spooned it onto the jelly. After a couple of hours in the fridge I whipped up a tub of double cream. I added a bit of sweetener before I whipped it. That goes on top
Serve in a glass bowl if you want to be posh. I just got the breakfast bowls out. In this case the cream slid off the blancmange and the jelly broke up because I’d put too much fruit in. So beware spooning it!
The result was delicious. Yum
I’m making a trifle (my favourite food). I use sugar free jelly in the base, making up about a pint. Usually I add a little sherry to the mix. This time I used a stale scone cut into pieces to give the jelly a bit more strength. I put them in the base of a nice glass bowl. You can get trifle sponges but I couldn’t find any. Once the jelly has cooled but not set I poured it into the glass bowl covering the scone pieces. This goes into the refrigerator. Later I will make a pint of chocolate blancmange, I use sweetener instead of sugar to sweeten it. (I don’t like custard, but some use it instead). That gets poured on the jelly once it has cooled but is still liquid so that it doesn’t melt the jelly. The bowl goes back into the fridge. Finally I whip double cream till its stiff and spoon it over the trifle. Serve with cherries and chocolate shavings. Enough for six large portions.
It doesn’t look much but I wanted to use up some blackberries and I also wanted to get some vitamin C. I rolled up the blackberries in the Staffordshire Oatcakes. I added a sprinkle of sweetener that I cook with. Then I drizzled honey and lemon juice over the top and heated them in the microwave for a couple of minutes. Topped with half a tub of lemon mousse which needed using up. I’m used to Oatcakes with savoury fillings like cheese but these were sweet and tasty!
I decided I wanted to make my own Tiramisu with no sugar.
5 or 6 tablespoon fuels amaretto liqueur,
1 small tub of mascapone cheese,
1 teaspoon of granulated sweetener – the sort you can cook with (sucralose type)
1 tablespoon of cocoa powder
1/2 teaspoon of coffee powder.
Layered on top of bananas ( per person)
Chop the bananas into slices and put in bowls.
Put mascapone cheese in a seperate bowl, add 4 or 5 tablespoonfulls of amaretto liqueur. Drizzle half a tablespoon of it onto each bowl of bananas.
Stir the liqueur into the cheese then sprinkle the sweetener, the cocoa and the coffee into the mix. Stir in together.
Sprinkle a little cocoa over the bananas and place half the mascapone mix on each portion of bananas.
Sprinkle a little cocoa on top.
Hope this is OK, it’s totally made up, but I hope if you make it you enjoy it.