November 21, 2020 / Lyn Jones / 0 Comments
So easy, light and yummy; the berries soak into the sponge as it’s cooking and the thyme makes this pudding a little bit more special. It so stupidly simple to make. I love this dessert – super easy and totally delicious, and also lower in fat and higher in fibre and omega 3’s. Serves 4
Ingredients
3 cups mixed frozen berries
1 Tbs chia seeds
1 tsp fresh thyme leaves + extra for serving
1 vanilla bean
1 egg
2 Tbs coconut sugar
1/4 cup wholemeal spelt flour
1/4 tsp BP
25cm skillet that is oven proof
Preheat oven to 200 Celsius.
Scrape the vanilla pod and place 1/2 the seeds and the whole scraped pod in a 25cm skillet
with the berries, chia, thyme and 1/4 cup water. Simmer for 10 minutes. Remove the pod.
Beat the egg & sugar together until doubled in volume. Mix through the other half of the vanilla seeds. Mix the flour and BP together. Fold flour into the egg mixture gently until just combined.
Dollop the batter over the berries and then bake in the oven for 10 minutes until golden. Serve with a sprinkling of icing sugar (optional) and the extra thyme leaves.
September 17, 2017 / Lyn Jones / 0 Comments
A mango version of tiramisu or a slice of mango trifle! Bring in the favour of summer with this relaxed mango dessert that will delight your tastebuds. 6 Servings
INGREDIENTS
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500g mascarpone cheese
600ml thickened cream
1/3 cup (50g) icing sugar
2 egg yolks
1 vanilla bean, split, seeds scraped
1/2 cup (125ml) Grand Marnier
Juice of 2 oranges
300g savoiardi (see note) (sponge finger biscuits)
3 mangoes, flesh sliced 1cm thick
RASPBERRY SAUCE
Step 1
Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.
Step 2
Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.
Step 3
Meanwhile for the raspberry sauce, place the sugar and 2 tablespoons water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).
Step 4
To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.