Bill Granger recipes: Our chef serves up his favourite fruit lollies and ice creams
There's that certain point in the summer when it gets so warm that all our chef craves are cool, fruity treats
Sunday 27 July 2014
There's that certain point in the summer when it gets so warm – with luck – that all I crave are cool, fruity treats. With these ices, I wanted to conjure that feeling, or rather the scent you get when you walk though a food market, with piles of perfectly sunshine-ripe fruit at their very best.
Before anyone writes in pointing out that you'd be hard-pressed to stumble across a mango stall in the UK, I'll own up to having taken quite a bit of artistic licence with the lollies. In my defence, I grew up eating mangoes in summer, and while here farmers' markets are filled with the sweet aromas of berries, mango is the scent I associate with summer fruit stalls back in Australia. What can I say? It's the confusion that comes from being lucky enough to have two places you can call home…
I get so carried away when I see beautiful summer fruit in the market that I'll often bring home way more than we can get through. This blackberry slushie and the quick blueberry sauce are simply great, super-quick ways to use up that extra fruit before it gets a chance to over-ripen.
150g caster sugar
Juice and zest 1 lemon
2 tbsp crème de cassis (optional)
Put the sugar, lemon juice and zest in a small pan with 200ml of cold water, heat gently and stir until the sugar has dissolved. Tip in the blackberries and increase the heat and cook, squashing the berries with the back of a spoon for 5 minutes. Remove from the heat, put a sieve on top of a big bowl then push the berries and all their pan juices through.
Pour into a freezer container, stir in the cassis and allow to cool. Transfer to the freezer for 30 minutes, remove from the freezer and break up the surface with a fork. Return to the freezer for 30 minutes and repeat this process until completely frozen. Serve in chilled glasses with extra cassis if you fancy.
Quick blueberry sauce and ice cream
Spooned warm over vanilla ice cream, left to cool then used to top a lemon sponge or the slushie, or simply stirred into yoghurt, I can't get enough of this sauce.
50g caster sugar
1 tbsp lemon juice
Peeled zest ½ an orange
1 vanilla pod, split
Vanilla ice cream, to serve
Biscotti, to serve (optional)
All the ingredients for a delicious blueberry sauce (Jonathan Gregson)
Place the blueberries, sugar, lemon juice, orange zest and vanilla in a pan over a medium k heat. Bring to the boil, then reduce the heat to low and simmer for 6 to 8 minutes, until slightly reduced. Serve over the ice cream with biscotti, if liked.
Mango, coconut and yoghurt ice lollies
These tropical-tasting lollies, inspired by the Weis bars we Aussies grow up eating, are pure nostalgia for me.
Makes 10 small ice lollies
2 ripe mangoes
Zest and juice of 1 lime
2 tbsp caster sugar
500g tub full-fat Greek yoghurt
4 tbsp coconut cream
Mango, coconut and yoghurt lollies (Jonathan Gregson)
Blend one mango in a food processor with the lime and caster sugar until smooth and the sugar has dissolved. Mix the yoghurt and coconut cream together. Chop the other mango into chunks then fold half into the purée, half into the yoghurt mix. Ripple the yoghurt and mango purée together then pour into lolly moulds, pop in a stick and freeze for 3 to 4 hours, until solid.
Berry and meringue ice-cream slice
These meringue slices are like a frozen Eton mess and perfect for a more formal dinner party.
600ml double cream
2 tbsp caster sugar
1 tsp vanilla extract
350g mixed berries, strawberries hulled, and extra berries to serve
4 bought meringue nests, broken into chunks
Runny honey, to serve
Berry and meringue ice-cream slice, ideal for a dinner party (Jonathan Gregson)
Grease a 1 litre loaf tin, then line with cling film, allowing the film to overhang the edges. Whip the cream, sugar and vanilla to soft peaks.
Drop a few berries into the loaf tin (these will be the top of the loaf) then fold the rest of the berries and the meringue through the cream. Pour into the loaf tin and give it a shake to remove any air bubbles.
Fold over the overhanging cling film then pop in the freezer for 4 hours, or until frozen. Remove from the freezer 15 minutes before serving, slice and serve with a pile of fresh berries and a drizzle of honey.
Bill's restaurant, Granger & Co, is at 175 Westbourne Grove, London W11, tel: 020 7229 9111, and 50 Sekforde Street, London EC1, tel: 020 7251 9032, grangerandco.com. Follow Bill on Instagram at bill_granger
Food styling: Lou Mackaness; Props merchandising: Liz Belton
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