Creamy Slices with Lemon Sauce

These pastries taste great with any combination of fresh seasonal fruit. Recipe makes 6 slices.

Ingredients:

8 ounces (250 g) puff pastry or 2 sheets frozen pre-rolled puff pastry, thawed
1 egg, lightly beaten
1/2 pint (300 ml) fresh or thickened cream
4 teaspoons caster sugar
1/4 teaspoon vanilla flavoring essence
4-8 ounces (125-250 g) raspberries and/or redcurrants
Icing sugar, to sift
Sauce:
1 cup white sugar
2/3 cup fresh lemon juice (about 3 lemons)
2 tablespoons julienne of lemon rind

Method:

1. Lay a sheet of pastry on a lightly floured surface; brush with cold water and lay the second pastry sheet on top. Roll over lightly with a rolling pin to seal. Trim the edges with a large sharp knife. Cut the pastry in half lengthwise, to make two wide strips about 10 x 5 inch (25 x 12.5 cm). Cut each strip into three 5 x 3 inch (12.5 x 7.5 cm) rectangles.
2. Preheat the oven to 440 degrees F (220 degrees C). Put the pastry rectangles on a large baking tray. To make the lids, score a border around each rectangle 1/2 inch (1 cm) in from the edge. Be careful not to cut all the way through the pastry.
3. Chill the pastry shapes for 10 minutes. Brush tops with egg and bake for 15-18 minutes, or until well risen and golden.
4. Turn out onto a wire rack to cool. Carefully remove the lids from the center of each pastry rectangle and reserve.
5. For the sauce, put the white sugar, lemon juice, lemon rind and 3 fl ounces (90 ml) water into a small pan. Bring to the boil, stirring until the sugar dissolves. Boil for 5 minutes, or until thickened and reduced slightly. Leave to cool completely.
6. Put the cream, caster sugar and vanilla into a mixing bowl. Beat with an electric mixer or hand-held rotary beater until soft peaks form.
7. Spoon the cream mixture and fruit onto the pastry bases. Put the lids on top and sift the icing sugar. Serve with the lemon sauce.

Tip: If preferred, use strawberries, cherries or blueberries in place of raspberries or redcurrants. Stone the cherries and slice the strawberries before filling the pastry cases.

Ricotta Cream

Sweetened and whipped low-fat ricotta cheese is a good substitute for cream as a topping for desserts such as fresh or poached fruits, sweet pancakes or a slice of cheesecake. Recipe serves 4-5.

Ingredients:

8 ounce (250 g) tub smooth low-fat ricotta cheese
1 tablespoon sugar (or sugar substitute)
1 teaspoon vanilla essence

Method:

1. Combine all the ingredients in a mixing bowl.
2. Whisk with an electric beater until the mixture is light and fluffy.
3. Refrigerate until required, and serve cold.

Tip: Ricotta cheese is noted for its sweet 'eggy' flavor. It is excellent as a sweet filling, and as a savory filling for pasta such as cannelloni.

Mini Cream Puffs

These deliciously light choux pastry puffs have an exquisite lemon and cream filling. Serve for dessert or as a special afternoon tea treat. Recipe makes about 18 puffs.

Ingredients:

1/2 cup all-purpose (plain) flour
2 ounces (50 g) unsalted butter
2 large eggs, beaten
Filling:
2 large eggs, lightly beaten
2 ounces (50 g) unsalted butter
Finely grated rind and juice of 2 small lemons
3/4 cup caster sugar
7 fl oz (200 ml) carton double cream
Icing sugar, to sift
Mint leaves and strawberries, to decorate

Method:

1. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking tray with melted butter, then sprinkle lightly with cold water.
2. Sift the flour onto a square piece of greaseproof paper. Put the butter in a heavy-based saucepan with 5 fl oz (150 ml) water.
3. Place saucepan over a low heat until the butter melts. Increase heat to medium and bring to the boil. Working quickly, pour all the flour in and beat with a wooden spoon. Remove from the heat and beat vigorously, just until the mixture forms a ball and leaves the sides of the pan. Cool slightly.
4. Beat in the eggs a little at a time, beating well after each addition, until smooth and glossy. Drop tablespoons of the mixture onto the prepared baking tray. Bake for 20 minutes, or until well risen, golden brown and crisp. Leave to cool in the oven, with the door ajar, for about 25 minutes. Transfer to a wire cooling rack; pierce the side of each puff with a sharp pointed knife to release the steam.
5. For the filling, put the eggs, butter, lemon rind and juice and the sugar into a heatproof mixing bowl. Stand over a pan of simmering water and stir until the sugar has dissolved. Continue to heat gently, stirring constantly, for 20-25 minutes, or until the mixture thickens. Remove from the heat and cool completely.
6. Cut the mini puffs in half horizontally and remove any soft dough. Spoon the filling into the base and top evenly with the double cream.
7. Replace tops and sift lightly with icing sugar. Transfer to a serving plate and decorate with mint and strawberries.

Tip: Water is sprinkled over the buttered baking tray to create steam in the oven, which helps the choux pastry rise well, yet remain tender, during baking.

Cream-filled Brandy Snaps

With their luscious whipped cream filling, these dainty treats will be the focal point of any afternoon tea party. They can also be served for dessert. Recipe makes 12-15 brandy snaps.

Ingredients:

2 ounces (60 g) unsalted butter
1/4 cup caster sugar
8 teaspoons golden syrup
1/2 cup all-purpose (plain) flour
1/2 teaspoon ground ginger
1/2 teaspoon vanilla flavoring essence
150 ml fresh or thickened cream

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Grease two baking trays.
2. Put the butter, sugar and golden syrup into a heavy-based saucepan and melt over a low heat. Remove from heat and pour into a mixing bowl.
3. Sift the flour and ginger onto the butter mixture. Add the vanilla and mix well.
4. Spoon heaped metal teaspoonfuls of mixture onto the prepared baking trays, leaving at least 4 inches (10 cm) between each to allow room to spread.
5. Bake for 7-10 minutes, or until the brandy snaps are bubbling and golden brown. Remove from the oven and allow to cool for 1 minute.
6. Loosen the brandy snaps from the baking trays with a palette knife and quickly roll round the handle of a wooden spoon. Gently twist the brandy snaps off the spoon and put on a wire cooling rack to set.
7. Before serving, whip the cream until it holds firm peaks. Spoon into a piping bag fitted with a large star pipe/nozzle. Pipe the cream evenly into the snaps.

Tip: If a brandy snap sets before you roll it round the spoon handle, return it to the oven for a minute to warm through.