Ruby fruit trifle and watermelon mascarpone recipe
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- Dish type
- Sherry trifle
Such a simple, gorgeous dessert that tastes fantastic. You have to try it! Watermelon adds a twist to the traditional trifle.
London, England, UK
3 people made this
- 200ml Rubicon® watermelon juice drink
- 4 tablespoons Marsala or sweet sherry
- 12 sponge fingers
- 200g strawberries, sliced
- 200g watermelon, peeled, deseeded and chopped
- 200g raspberries
- For the topping
- 1 (250g) pot mascarpone cheese
- 4 tablespoons Rubicon® watermelon drink
- mint leaves, to decorate
MethodPrep:15min ›Ready in:15min
- Mix the 200ml Rubicon watermelon juice drink with the Marsala or sherry in a shallow dish. Line up 4 serving glasses. One by one, dip the sponge fingers into the liquid, soaking them for a few seconds and then put them into the glasses, breaking them to fit. Pour any remaining liquid into the glasses.
- Reserve some of the strawberry slices and watermelon for decoration. Mix the remainder with the raspberries and then share them between the serving dishes.
- For the topping, beat the mascarpone cheese with a wooden spoon until softened, then mix in the 4 tablespoons Rubicon watermelon juice drink, stirring until smooth. Spoon onto the trifles and chill until required. Serve, decorated with the reserved fruit and mint leaves.
Cook’s tip: Use different fruits if you like, such as blueberries and mango instead of the strawberries and raspberries.
See it on my blog
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Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.
When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.
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Such a simple, gorgeous dessert that tastes fantastic. You have to try it!
Lemon Lime Mascarpone Trifle
Recipe uses 2 lemons, 400g/14oz caster sugar, 200ml/7fl oz hot water, from .
To make jelly, dissolve crystals and sugar in boiling water in a large heatproof jug. Stir in cold water. Process strawberries in a food processor until smooth. Stir into jelly mixture.
Pour into a trifle dish (9-cup capacity). Cover. Refrigerate for at least 4 hours, or until set.
Process cream cheese, sour cream, sugar and vanilla in same, clean food processor until smooth. Transfer to a large bowl. Fold in whipped cream until just combined.
Dip half the biscuits, one at a time, into combined juice and liqueur in a shallow dish, for about 10 seconds, or until just soaked. Arrange over jelly, trimming to fit.
Spoon over half the cheesecake mixture. Smooth top. Repeat layering with rest of biscuits, juice and cheesecake mixture. Smooth top. Cover. Refrigerate overnight. 6 Serve trifle topped with strawberries.
First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. in a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
to assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
(Almost an) Emerald and Ruby Fruit Salad
Remember way back when I made the Spaghetti Bolognese that had the chicken livers in it? You know, “the best Bolognese ever” that prompted me to implement the “Don’t ask, don’t tell rule?” into all future cooking ventures? Well, it happened again this week with the Almost Emerald and Ruby Fruit Salad, and we’ll definitely go there but first….
Topaz and Ruby Fruit Salad
You might be looking at the above picture and wondering why the featured item is called an Emerald and Ruby Fruit Salad. Because emeralds are green right? Any fool knows that. And, you might assume that, this is one of those quirks of vintage cookbooks that I would normally mock mercilessly.
Unfortunately, wrong and wrong.
Sometimes, the fault lies entirely with me. I’ll pause while you pick your jaws up off the floor. But just to prove a point, let’s count all the ways I failed to notice a fairly crucial part of Nancy Spain’s recipe for Emerald and Ruby Fruit Salad.
1 The name. Emerald and Ruby.
2 Nancy also very kindly provides a picture of said Emerald and Ruby fruit salad. And even more kindly, it is one of the pictures in the all colour cookbook that is in glorious technicolour. And yep, it’s green.
Emerald and Ruby Fruit Salad
3 The recipe quite clearly states that layer 1 consists of lime jelly and strawberries.
4. Emeralds are green. Even failing all of the above. Logic would dictate that the Emerald layer of the Emerald Fruit Salad would be green.
So, given all that and that I trotted all the way to the shops and bought some lime jelly specifically to make my Emerald and Ruby Fruit Salad, how on earth did I manage to use lemon i.e. yellow jelly in the first layer?
I know . I was astounded at my level of dumbfuckery too. Feel free to roll your eyes and face palm as much as you want. I deserve it. But once you’re done, let me introduce you to my…(erm..just hold on a moment whilst I google yellow gemstones….) highly delicious Topaz and Ruby Fruit Salad.
Topaz and Ruby Fruit Salad
It still looks pretty but…doofus mistake right? It also then really threw me for the second layer. I had lime jelly left. But, now the recipe called for lemon jelly. Dilemma – use the lime jelly and hope it turns out ok? Or head back down to the shops and buy some more lemon jelly? In the end, I bought more lemon jelly. I figured the avocado, mayo and salt combo was going to be enough of a sell even using the correct recipe. Who knew what would happen if I threw the lime into the mix?
Topaz and Ruby Fruit Salad
So, now to the next part of this saga.
I live with the fussiest eater in the world. And high on the lengthy list of foods he doesn’t eat are avocado and mayonnaise.
So, I was kind of surprised to get a phone call at work on Monday, after making this on Sunday.
“You know that jelly thing?”
“I saw you put the avocado in”
Fuck it. Now I”m going to have to eat the whole thing myself. I’m going to be eating jelly until Easter.
“But I took some to work to have for snack and…it’s surprisingly good. What else is in there?”
“Just lemon jelly and avocado?”
Yeah..pretty much…bit of lemon juice…
I’m going to hell. I really am. But you know, it also kind of proves my point. Tonight if I served up a salad containing avocado and mayo, it would be left on the plate. And he would probably eat two slices of the Emerald and Ruby Fruit Salad for dessert to make up for it.
When you're crunched for time but want to make a sweet treat for family and friends, consider one of these quick fruit dessert recipes. They may come together fast, but they don't lack in the flavor department. Take our Quick Red-Wine Dessert Sauce, pictured here, for example. Paired with pound cake, fresh berries, and a scoop of vanilla ice cream, it's a complete, creative dessert that no one will know you whipped up on the fly. And that's the beauty of all the desserts you'll find here each one comes together in 45 minutes or less, and that includes any time needed for prepping, baking, and chilling. They're also seasonally inspired&mdashyou'll find desserts featuring juicy blueberries and strawberries, plump peaches and apricots, figs, and citrus fruit.
We have several delicious variations of upgraded fruit salads. Instead of simply cutting up melon, grapes, and berries, we've created stunning displays of fruit complete with sweet, crunchy toppings. This Tropical-Fruit Salad with Coconut Crunch will transport you to the island of your dreams. Arrange sliced papaya, mangoes, pineapple, and strawberries on a platter and top the mix with our genius combination of poppy seeds and unsweetened shredded coconut. Or try Tropical Fruit with Coconut-Pistachio Crunch this recipe calls for lychee, banana, and star fruit, but we encourage you to use whatever sweet produce is in season.
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From patriotic berry trifles to fruit sauces that you can serve with ice cream or pound cake, these quick fruit dessert recipes are sure to end your dinner on a sweet note.
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Churned ice cream
Our favourite churned ice creams include Double Mint Choc-Chip (served with pretty hearts cut from After Eights) silky smooth, rich Chocolate-Caramel ice cream and a seasonal summer Mascarpone, Cherry & Dark Chocolate (although given that you can get cherries pretty much all year now in the supermarkets, this would be delicious whenever…). If you like the sweet stuff, we also have a recipe for Honeycomb ice cream.
For the really creative, we can offer an extra special home-made Raspberry Ripple & White Chocolate Coconut Milk Ice-Cream, made into individual ‘bites’ and bars (above). Or if it’s a simple sorbet you’re after, we have fruity Tropical Sorbet or a refreshing Baobab, Mint & Pineapple Sorbet.
No-Churn Ice Cream
But why bother with churning when you can make the most incredible no-churn ice creams?
Best recipes? Without a doubt, my really easy no churn Baileys Ice Cream (photo below) is the shining star. But if that doesn’t float your boat, why not try no churn Roasted Strawberries & Cream ice cream? Seriously, if you have never roasted strawberries, it’s a game-changer!. Perfect for using up left-over pie filling, our Christmas Mincemeat ice cream is a gorgeous variation on traditional Christmas flavours, but you could also try Rhubarb no churn (tart and tangy) or Vegan Rich Chocolate ice cream (made with coconut milk)…
If you’re thinking more ‘Parfait’, the Blackberry Parfait that you will find over at Lost In Food is a little trickier to make, but sounds (and looks) stunning. Or alternatively, why not try granita? We have a lovely refreshing Watermelon Mojito Granita here at Gluten Free Alchemist.
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Strawberry Fields Forever Part 2 aka Strawberries Gangland Style
I have some weird little strips of paper in my “recipes to be made” folder. They are not so much recipes as hints, maybe even whispers of things to make. I have no idea where they came from – they are numbered and printed so I presume from a list of some sort. Anyway, each of these is an absolute gem, if a little vague.
Take for instance, strip #58.
“Hull and quarter some strawberries at the last minute, combine with a little chopped tarragon, black pepper and balsamic vinegar. Goat’s cheese is good too”
I had strawberries galore (huh, sounds a bit like the name of a Bond girl), I had tarragon, black pepper and balsamic…
Ingredients for Strawberry Tarragon Salad
I know it’s only just over a week into the year but I strongly believe this salad will be one of my top ten finds of the year.
This was soooooo good. The sweet strawberries, the aniseedy tarragon, the sticky sweet sour balsamic and the warming zing of pepper are…mindblowingly awesome!
I neither hulled nor quartered my strawberries…who can be bothered following so many steps in a recipe…
Strawberry, Tarragon, Black Pepper, Balsamic Salad
The recipe suggests that goat’s cheese would not go astray here. I didn’t have any (why would I? I didn’t have sugar. Why on earth would I have goat’s cheese?) but I mixed up some sour cream and mascarpone and dobbed that on and it was delicious. Goat’s cheese would be amazing. I also would like to try blue cheese.
The vinegar that the strawberries soaked in went all thick and syrupy and took on a pinkish tinge from the strawberry juice. I siphoned this back into a small bottle for later use as it seemed too good to throw out.
And speaking of awesome, my White Chocolate Strawberry Cheesecake Semifreddo for Mark’s birthday? Amazing. Another good contender for top ten for the year. I hope I haven’t peaked early!
I used this recipe from a Delicious Magazine:
with the addition of White Chocolate into both the base and the filling.
I was leafing through one of my favourite food books, Niki Sengit’s Flavour Thesaurus to see if she had anything to say about strawberries and tarragon (she doesn’t, although there is a section on strawberries and anise). This book is a must have for any serious foodie and even the not so serious ones as some of the entires are hilarious!
Niki has the following to say about strawberries and white chocolate:
“In fancy chocolate shops, I sometimes see slabs of white chocolate spattered with clots of freeze dried strawberry, like stucco after a shoot out. White chocolate makes for a better combination with strawberry than milk or dark because, like strawberry and gangland comparisons, it’s a little cheesy”
I couldn’t resist. So I bought a family block of white chocolate and melted half into the biscuit base and half into the filling. It was sensational. And just right for a birthday celebration on a hot night. We had dinner at our favourite Thai restaurant then came home for some bubbly and the semifreddo. It was a delightful way to end a lovely day!
And in honour of Niki, and with a slight nod to the K-pops, but mostly because White Chocolate Strawberry Cheesecake Semifreddo is too much of a mouthful, from now on, in this house at least, it will be known as Semifreddo Gangland Style.