Mouthwatering Puddings

Here are some easy recipes that are ideal for feeding your family aswell as entertaining friends. It needn't be a hassle: be well prepared and everything will take care of itself.

Vanilla mousse is versatile and will suit all age groups. Serve it with dried fruit salad or for a sharper taste, serve with a raspberry coulis. Alternatively, children might even like this served with a rich dark chocolate sauce. Use light cream cheese, the lighter texture is better suited to the airiness of the mousse.

Vanilla mousse

Serves 8

10oz (300g) cream cheese
10fl oz (275ml) double cream
3 eggs, separated
3 ½ oz (110g) caster sugar
Vanilla extract
Sachet of gelatine (10g)

1. Beat together sugar, cream cheese, vanilla extract and yolks until pale.
2. Dissolve gelatine in a cup of hot water. Stir until dissolved and allow to cool before whisking into cream cheese mixture. Once the gelatine has been incorporated into the mixture, allow it to cool and begin to set.
3. Whip egg whites with a little salt until stiff.
4. Whip double cream until light but not thick.
5. Fold whipped cream into yolk mixture and then very carefully fold
egg whites into mixture with a metal spoon and pour into a bowl or individual ramekins.
6. Refrigerate for at least two hours.

CALVADOS ICE CREAM

This is delicious served with roast apples. Peel and cut up some eating apples or cookers (they need more cooking time). Melt some butter in a pan and pour over the fruit. Sprinkle over some cinammon and freshly grated nutmeg. Lightly dust with brown sugar. If you use eaters, this is unnecessary. Put in a medium oven for about 20 to 25 minutes. Do not over do it, as the apples will turn mushy. You want them to retain their shape. Serve with this luxurious ice cream.

Serves 8

Whites of 2 large eggs
6oz (180g) Demerara sugar
6 tbs water
Vanilla extract
5 tbs Calvados
¾ pint (425ml) whipping cream

1. Whisk the egg whites with a pinch of salt until they stand in soft peaks.
2. Put sugar and water in a saucepan and heat gently until sugar has dissolved. Increase the heat and boil for 3 minutes.
3. Pour the syrup slowly and evenly into the egg white mixture, whisking all the time. Whisk in the vanilla extract and Calvados. The mixture should be fairly thick. Allow to cool for a while.
4. Whisk the cream until thick but not stiff. Gently fold into egg white mixture with a metal spoon.
5. Pour into a dish and freeze for at least five hours.

Dried fruit salad

This is something that you can make straight out of your store cupboard. Ensure that you have an interesting collection of good quality dried fruit and a stick of cinammon, and you will never fail.

A selection of dried fruit (apricots, apples, pears, peaches, mangoes, cranberries, plump raisins, figs, the list is endless)

1. Put the dried fruit in a saucepan with enough hot water to cover. Add a teabag, lapsang souchong preferably for that delicious smoky flavour and a stick of cinammon. Bring slowly to boil, remove tea bag, and simmer quietly for 30 minutes until the fruit is swollen. You can also add julienne of orange peel and a dash of brandy.
2. Leave the fruit in the pan to cool down. The juices will thicken and become a glorious amber colour.
3. This will keep well in the refrigerator for a few days but you must serve it at room temperature.
4. Serve with cream, vanilla mousse or almond cake.

Almond cake

This cake is an excellent stand by and good for people with allergic reactions to wheat and dairy products.

Serves 6

150z (454g) good quality marzipan
4 medium eggs
2 fl oz (60ml) freshly squeezed orange juice

1. Grease and line a 20cm sponge cake tin.
2. Cut marzipan into small pieces and put into Magimix with the eggs. Whiz until thoroughly blended.
3. Add orange juice while machine is on.
4. Pour into cake tin and bake in oven GM6, 400°F, 170° Elec Circo, 200°C, until golden brown and firm. Allow to cool for a few minutes before turning out.

This freezes well.