5 delectable summer desserts to delight your guests

Summer is a season of vibrant colours, balmy evenings and delightful gatherings. It’s also a busy time. You may be planning a trip, looking for new outdoor furniture or checking out the Frenchie puppies for sale. But you should always make time for guests to come over. When it comes to entertaining guests, serving refreshing and indulgent desserts is a wonderful way to elevate any gathering. From fruity delights to frozen treats, the options are endless. In this post, we’ll explore five of my favourite summer desserts that are sure to impress your guests and leave them craving more.

Tropical fruit tart: There’s nothing quite like the luscious flavours of ripe, juicy fruits to celebrate the summer season. A tropical fruit tart brings together the best of nature’s bounty in a visually stunning and palate-pleasing dessert. Start with a buttery, flaky tart crust as the base, and fill it with a velvety custard or cream cheese filling. Top it off with an array of tropical fruits such as mangoes, kiwis, pineapples, and passion fruit, arranging them in an eye-catching pattern. The combination of sweet, tangy and refreshing flavours will transport your guests to a tropical paradise. Serve chilled and watch as the vibrant colours and tantalising aroma captivate everyone’s senses.
Lemon blueberry trifle: When life gives you lemons and blueberries, make a delightful lemon blueberry trifle! This classic dessert is a perfect balance of zesty and sweet flavours, making it an ideal treat for hot summer days. Layer tangy lemon curd, fluffy whipped cream, and juicy blueberries in a clear glass trifle dish. For an extra touch of indulgence, add crumbled pieces of buttery pound cake or ladyfingers in between the layers. The vibrant yellow of the lemon curd and the deep blue hues of the blueberries create a visually appealing dessert that will have your guests reaching for seconds. Serve chilled and garnish with fresh mint leaves for a pop of colour.
Watermelon granita: Beat the summer heat with a refreshing watermelon granita. This icy treat is incredibly simple to make yet delivers a burst of natural sweetness. Blend fresh watermelon chunks until smooth, then strain to remove any seeds. Add a squeeze of lime juice to enhance the flavours and pour the mixture into a shallow dish. Place it in the freezer and use a fork to scrape the mixture every 30 minutes until it forms icy crystals. The result is a light and slushy dessert that captures the essence of summer. Serve the granita in chilled glasses or hollowed-out watermelon bowls for an extra touch of whimsy.
Coconut mango popsicles: Popsicles are the quintessential summer treat, and this coconut mango version is a tropical delight. Blend ripe mangoes with coconut milk and a touch of honey or sugar until smooth. Pour the mixture into popsicle moulds and insert popsicle sticks. Freeze for a few hours or overnight until fully set. The combination of creamy coconut and sweet, juicy mango creates a harmonious flavour profile that will transport your guests to a sunny beach. These vibrant and refreshing popsicles are a perfect way to beat the heat and make for an Instagram-worthy dessert option.
Grilled peaches with honey and mascarpone: Summer is grilling season, and why limit it to savoury dishes? Grilled peaches with honey and mascarpone is a delightful dessert that combines the smoky flavours of grilling with the natural sweetness of ripe peaches. Halve fresh peaches and brush them with a bit of oil. Grill until slightly caramelised and tender. Serve the warm peaches with a dollop of luscious mascarpone cheese and a drizzle of golden honey. The warmth of the grilled peaches contrasts beautifully with the cool, creamy mascarpone, while the honey adds a touch of sweetness. This dessert is simple yet elegant, offering a delightful combination of flavours and textures that will leave your guests craving more.

This summer, treat your guests to a memorable dining experience with these five delightful desserts. From the vibrant and fruity tropical fruit tart to the refreshing watermelon granita, each dessert offers a unique and satisfying flavour profile that embodies the essence of summer. Whether you prefer the zesty tang of lemon blueberry trifle, the tropical goodness of coconut mango popsicles or the smoky sweetness of grilled peaches with honey and mascarpone, these desserts are sure to impress and leave a lasting impression. So go ahead, indulge your guests with these delectable treats and create unforgettable moments of joy and delight.

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Liquorice pudding

I was intrigued when I discovered this liquorice pudding in Nigella Lawson’s Nigellissima cook book. I love the flavour of liquorice; in ice cream, in All Sorts… and now in a creamy pudding.

Nigella recommends you use Amarelli Rossano liquorice pellets (which were out of stock when I tried to buy some), but there are a few other brands available such as Simpkins Nipits, Barkleys pure liquorice pellets and Bel Canto imps (which are little rounds rather than pellets).

Liquorice pellets were originally produced as aids to clear the throat; natural liquorice is a mucoactive agent, which means that it helps to clear mucus from the airways. Perfect little cough & cold sweets!

The recipe quantities make two little puddings – perfect for Justin and me. It’s easy to up the amounts if you’re making it as a family or dinner party dessert. It’s a quick dish to make, it can be prepared in advance and chilled and is just gorgeous. Don’t forgo the addition of the sprinkling of salt flakes as you eat – it really does lift the flavour – like salted caramel.

Click here or on the image below to save Nigella’s liquorice pudding to Pinterest

Liquorice pudding

Nigella Lawson

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Course Dessert

Cuisine Italian

Servings 2 people

Ingredients

60 ml/2 fl oz water
1 tsp pure liquorice pellets
2 tbsp light brown muscovado sugar
175 ml/6 fl oz double cream
2 tsp cornflour
1 tbsp milk
sea salt flakes

Instructions

Put the water and liquorice pellets into a small saucepan (such as a milk pan) and bring to the boil, stirring or whisking frequently to help the liquorice melt
Once it starts bubbling, turn off the heat and leave for 5 minutes, stirring or whisking every now and again
Turn the heat back on and whisk in the sugar, then the cream, and bring up to a bubble. Remove from the heat.
Spoon the cornflour into a little bowl, cup or ramekin and slake it with the milk: which is to say, whisk in the milk until you have a smooth paste
Pour this, whisking as you go, into the mixture in the saucepan. Still whisking, put the pan back on the heat and bring back up to a bubble, whisking all the while, for 20-30 seconds, or until thickened
Divide between 2 heatproof glasses or cups and - unless you want to eat this hot - cover, touching the surface of the puddings, with cling film or baking parchment that you've wet with cold water then wrung out (this is to prevent a skin forming) and put them in the fridge to chill for at least 2 hours or overnight.
Allow the puddings reach room temperature before serving. Remove the cling film/parchment and smooth the tops with the back of a teaspoon. Put the salt flakes on the table to sprinkle over as you eat, if desired

Keyword liquorice, pudding

Cakes & Bakes: Marzipan-stuffed prune flan

Every so often, I treat myself to a bag of Agen prunes. In my opinion, they’re far superior to the usual supermarket prunes. They’re great straight out of the packet and chopped up and added to a bowl of porridge or cereal. I also like cooking with them – like I did with this marzipan-stuffed prune flan.

I made a few little tweaks to the original recipe that I found in my Cordon Bleu Winter Puddings cookery book.

Special Agen prunes aren’t necessary for the dish; any dried, whole, pitted prunes are suitable. I used an equivalent quantity of Pedro Ximénez sweet sherry instead of the red wine stipulated. I also substituted the redcurrant jelly for some damson jam given to us at Christmas by a neighbour. Feel free to swap the original ingredients back in, if that’s what you’d prefer!

This dish, at first, may seem a bit of a convoluted one to make. Don’t be put off, just break things down into phases; it’s well worth the effort. If necessary, some stages can be done days in advance; soaking the prunes and making the almond pastry.

You could even make it the day before you plan to serve it. Be aware though, because of the cream and the egg white, the flan should be kept chilled in the fridge.

The flan is rich and decadent, a lovely dessert course for a dinner party. Serve a slice at the end of the meal accompanied by a glass of sweet sherry or other dessert wine such as Muscat or Madeira.

Click here or on the image below to save this prune flan recipe to Pinterest

Marzipan-stuffed prune flan

Cordon Bleu - Winter Puddings

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Course Dessert

Cuisine French

Ingredients

For the prune topping

350 g/¾oz prunes
¼ pt sweet sherry
3 tbsps damson jam

For the pastry

170 g/6oz plain flour
45 g/1½oz ground almonds
45 g/1½oz caster sugar
115 g/4oz butter cold, cubed
1 egg yolk
1-2 tbsps cold water

For the custard cream

1 rounded tbsp custard powder
150 ml/¼pt whole milk
150 ml/¼pt double cream
1 tsp caster sugar

For the almond filling

60 g/2oz ground almonds
1½ tsp caster sugar
1½ egg white beaten

Instructions

For the prune topping

Soak the prunes in the sherry for 2-3 hours
In a lidded saucepan, simmer the prunes in the sherry until tender
Lift the prunes our of the saucepan using a slotted spoon and set aside to cool
Cut the prunes carefully down one side and remove stones (ignore this step if you bought pitted fruit)
Add the damson jam to the liquor and set on a low heat to melt, whisking and straining at the end, if necessary, to get a smooth glaze

For the pastry

Using a food processor, pulse together the flour, ground almonds and caster sugar with the cold cubes of butter. When the mixture looks uniformly crumbly, add the egg yolk and sprinkle a tablespoon of cold water evenly over the top and continue to pulse until the mixture comes together into a ball. Add another tablespoon of water if necessary
Cool the ball of pastry, in a zip-lock bag, in the fridge for half an hour to an hour
Roll out the pastry and line a 18-20cm/7-8" diameter flan dish
Bake blind
Set aside to cool

For the custard cream

In a small saucepan, mix the custard powder and milk to a paste. Using a wire whisk, stir over a gentle heat until boiling
Tip into a steep-sided mixing bowl and whisk well
When well cooled, whip the double cream, sweeten with the sugar and fold into the custard

For the almond filling (marzipan)

Using a (mini) food processor, pulse together the ground almonds, caster sugar and egg white until it forms a ball
To bring everything together
Carefully stuff each prune with about a teaspoon of the marzipan
Fill the cooled flan case with the custard cream mixture, spreading it evenly
Arrange the filled prunes evenly over the top of the custard cream trying to cover it completely
Brush or spoon the glaze over the top
Slice and serve

Keyword flan, fruit tart, marzipan, prunes

Coconut ice cream

We’ve been craving light food at mealtimes in this run of hot summer weather. We’ve been eating lots of salads and having the odd barbecue too. I always have to finish a meal with something sweet; so this week, instead of baking a cake, I made some cooling and refreshing coconut ice cream.

The recipe I devised couldn’t be quicker or simpler; just 4 ingredients – half a carton of coconut drink, a tin of coconut milk, some caster sugar and drop of vanilla extract. A delicious 100% vegan recipe.

It’s delicious served on it’s own or combined with slices of fresh fruit such as mango or peaches. It’s also great with chocolate sauce. We love to eat it after spicy foods. It’s the perfect dessert to follow a hot curry or chilli-laden stir fry.

Click here or on the image below to save my vegan coconut ice cream recipe to Pinterest

Coconut ice cream

2020-08-13 10:23:49

Yields 1

Prep Time

35 min

Total Time

35 min

Prep Time

35 min

Total Time

35 min

Ingredients

500ml unsweetened coconut drink
85g/3oz caster sugar
1 tin (400ml/14fl oz) coconut milk
1tsp vanilla extract

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Instructions

In a 1 litre measuring jug, stir the caster sugar into the coconut drink until dissolved
Stir in the tin of coconut milk
Add the vanilla extract
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. (Mine takes approximately 25-30 minutes)

Notes

If you use sweetened coconut drink you can lower the amount of sugar that you add. Similarly, if you like your ice cream sweeter, up the sugar added to 100g/3½oz

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