A trio of summer desserts – by Paul Kitching
GLAZED LEMON TART
INGREDIENTS
(serves four)
For the base
110g icing sugar
250g butter
1 egg
450g plain flour
For the filling
4 lemons juice and zest
45cl double cream
4 eggs
400g caster sugar
METHOD
First prepare the base by mixing together the icing sugar and butter. Add the egg and mix slowly while adding the sifted flour. Chill for half an hour.
To make the filling mix the lemon zest and cream in a pan and boil. Mix the eggs sugar and lemon juice in a bowl then add the hot cream. Return to the pan and cook until the mixture thickens stirring well. Pass through a fine sieve and place a sheet of greaseproof paper over the mix.
Line a flan ring with the pastry rest and bake at 180ºC. When cool fill with the lemon mix and and dust with icing sugar. Glaze with a blowtorch or under a hot grill.
PASSION FRUIT SOUFFLÉ
INGREDIENTS
12 passion fruits
60cl milk
175g sugar
45g plain flour
6 eggs separated
METHOD
Scoop out and press the fruits until the juice is clear. Mix the juice with the milk and 4oz of the sugar. Mix together the flour 1 of sugar and the egg yolks. Add the milk base and cook until the mixture thickens.
Whisk the egg whites until peaks form and add 1oz of sugar. Gently fold in the passion fruit base. Bake in a soufflé mould for 10-12 minutes turning once.
GREEN APPLE SORBET
INGREDIENTS
175g caster sugar
150ml water
2 frozen Granny Smith apples
Juice of 2 lemons
METHOD
Boil sugar and water for one minute and cool. Add chopped frozen apples and lemon juice. Blend to a frozen green purée and pass through a sieve. Churn immediately in a sorbetière orice-cream maker.
Paul Kitching
