Frozen Berries with White Chocolate Cream

In the extreme weather of Summer in Australia – temperatures of 47C in Adelaide and catastrophic fires across Australia – we made this beautiful dish. It was a change from consuming copious amounts of icecream and fruit lassi. It really is beautiful – sweet, chocolaty with overtones of the bitters used to dress the fruit. It is my new favourite Ottolenghi dish.

It is a dish from the Dessert section of Ottolenghi’s Plenty More. We don’t often make dessert but this one is one of the best, now on our Summer rotation. With all Ottolenghi recipes I feel free to substitute whatever is in our fridge or pantry at the time. For this recipe, I bought a bag of mixed frozen berries, and used primarily the berries other than the strawberries. It was delicious and a cost effective way of making this dish in Australia. He suggests using a lot of red and black currents, but they are hard to get and expensive here. If you find your fruit too sweet with the chocolate cream, add some lemon juice to them.

You can check Ottolenghi’s original recipes in his books and in his various print columns.

The berries in fact are very useful for other dishes – serve them with Rice Pudding, Besan Payasam, for instance, or with French Toast.

Similar recipes include Blueberries with Bay Custard and Gin, Creme Fraiche Icecream, Junket with Macerated Strawberries and Passionfruit, and French Toast with Baked Strawberries.

Browse all of our Desserts, Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer recipes.

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Summer Cherry and Hazelnut Salad with Belgian Endive

Xmas and Cherries, they just go together, like birds of a feather – right? At least in Australia they do. The juicy succulent cherries help to define that early Summer time. You eat them sitting outside on the verandah or deck or balcony, even just under a tree in the hot sun, sucking that juicy flesh, spitting the seeds and throwing them as far as you can. The little stems make a pile at your feet. Sooner than you care to mention your bag of cherries is empty.

In our house, we never ever have enough cherries left to cook with. Even though there are great cherry desserts, we never seem to have enough. Anyway, most of those Cherry Desserts are European and a little heavy for the heat of this time of year. However, this year I managed to secret a few away to make a salad, one where the sweetness of the cherries goes so well with bitter greens and Hazelnuts. I do hope that you enjoy it.

While we don’t have any other cherry recipes for you to browse, we do have a few Salad recipes that use fruits. Orange and Olive Salad, for example, or Fig Salad with Almond Butter, Tomato and Strawberry Salad, or Watermelon and Peach Salad.

Or try Lentil and Radicchio Salad.

Or simply browse all of our Salads here and our easy Early Summer recipes here.

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Strawberries with a Mint Raspberry Sauce

Nigel Slater with a dessert of strawberries and raspberries.

I love Nigel Slater’s Kitchen Diaries II and perhaps it is even better than the first volume. While browsing through the June recipes (ie those suitable for December in Australia), it was his pairing of strawberries and raspberries that grabbed my attention. The festive season is notoriously hot in many parts and it is beach and BBQ weather every day. Berries are prolifically available in Australia at this time, and their gorgeous colours and flavours suit the season well.

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Baked Apricots with Honey and Orange

I remember that back yard apricot tree with fruit full of sweetness and flavour.

I remember that back yard apricot tree with fruit full of sweetness and flavour. I remember picking the fruit, and eating them still hot from the sun with juice running down my chin. I remember picking them, twisting the fruit in half and throwing them onto a hot BBQ to cook just enough to melt some icecream over and eat on a stinking hot, 40 degree C day.

Times have changed. Rather than full and ripe, the interior is like cotton wool. These dry’ish, cardboard-y apricots that we get locally are not really worth the investment.  The only saving grace is that one or two shops sell the good ones – but you have to hunt those shops out yourself, because those in the know are not telling!

Similar recipes include Sweet Apricot Salad with Orange and Thyme.

You can browse our Apricot recipes and Dessert recipes. And be inspired by our Late Summer dishes.

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