House and Leisure - October 2015

(Jacob Rumans) #1
Pink lemonade milkshake OPPOSITE
Buttermilk and blueberry ice cream

PINK LEMONADE MILKSHAKE
400g punnet of strawberries
1 cup freshly squeezed lemon juice
1 cup caster sugar
1 litre soft vanilla ice cream
2 cups milk
Blend the strawberries in a processor, then
pour this into a pot, add the lemon juice
and sugar, and simmer for 10 minutes.
Remove the pot from the stove and let the
mixture cool, then refrigerate it until it is
needed. When you’re ready to serve, pour
a quarter of a cup of the pink-lemonade
cordial into a tall milkshake glass. Blend
another quarter of a cup of the cordial with
three scoops of ice cream and half a cup of
milk, then pour this into the glass. SERVES 4

VICTORIA SPONGE WITH
COCONUT CREAM AND
GRANADILLA CURD FILLING
for the granadilla curd
3 eggs plus 2 egg yolks, lightly beaten
1 cup caster sugar
½ cup granadilla pulp
2T lemon juice
100g butter, cubed
for the sponge cakes
3 large eggs
softened butter
caster sugar
self-raising flour
1t baking powder
2T whole milk
¼ cup icing sugar, to serve
for the coconut cream
1 cup cream
½ cup desiccated coconut
To make the granadilla curd, add the eggs
and yolks, sugar, granadilla pulp and lemon
juice to a pot and simmer over a medium
heat, stirring continuously for two minutes
or until the sugar has dissolved. Gradually
add the butter, and keep stirring until it has
melted. Reduce the heat to low and stir for
a further two to three minutes or until the
mixture is thick enough to coat the back of
a spoon. Pour the curd into a sterilised jar
and leave it to cool.
Prepare to make the sponge cakes.
Preheat the oven to 180°C. Grease two
20cm spring-form cake tins and line the
bases with greased baking paper. Weigh
the eggs in their shells and note the
measurement, then use the same amount
each for the butter, sugar and self-raising
flour. (The secret to a perfect traditional
sponge is to use the eggs, butter, sugar and
flour in equal weight.)

110 HL OCTOBER 2015 HOUSEANDLEISURE.CO.ZA

LEISURE FOOD


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