Cook with Jamie: Lemons, blueberries and mangoes are the heroes of these truly irresistible desserts
21:30 GMT, 10 August 2012
Jamie gets fruity
This week, I want to show you how simple combos are often the best, by making a hero of one fruit – mango, lemon, blueberries – in three wickedly indulgent desserts.
I challenged the lovely Sue Fairlie-Cuninghame, who is one of Australia's most creative food writers and stylists, to come up with these gorgeous recipes and they make the point really well.
When fruit is at its best, it doesn't need much to make it sing. First up is a stunning mango tart – and this pud's a bit of a looker.
It might seem a bit fancy, but once you've got the pastry case made and ready, it really is quite straightforward – and it’s such a beautiful centrepiece you've just got to treat your mates to a slice.
Blueberries are always going to add an epic splash of colour, and in this cake they totally transform a straightforward sponge recipe.
This cake looks impressive but, in fact, it's incredibly simple. It’s definitely one to master and make a part of your repertoire.
Finally, there’s a zingy lemon ice cream – it's absolutely delicious and a little goes a long way. It's best to use an ice-cream maker for this one as it makes a big batch, but in case you don't have one, I've explained how you can make it without a machine in my tips below.
Whichever method you use, it's well worth it as the results are really great. The kaffir lime leaves are down as optional, but they're available in most good supermarkets these days, and add such a punchy, unique flavour that I urge you to use them. Enjoy!
JAMIE'S TOP TIPS
If you don't have an ice-cream maker, pour the mix into a container, cover and freeze for a good couple of hours, making sure you give the ice cream a good churn with a fork every 30 minutes or so to prevent ice crystals from forming.If you've got lots of fruit that needs using up, make smoothies by blitzing it with some oats, fat-free natural yoghurt and maybe even a bit of mint for an added freshness. You can tweak it with a dash of runny honey to sweeten, if needed.
2 small ripe mangoes
Caster sugar, to caramelise
For the pastry
250g (9oz) flour
50g (1oz) ground almonds
75g (2oz) caster sugar
175g (6oz) chilled unsalted butter, diced
1 large free-range egg
1tsp vanilla extract
For the crme patisserie
125ml (4fl oz) semi-skimmed milk
35g (1oz) caster sugar
tsp vanilla extract
2 free-range egg yolks
100ml (3fl oz) double cream
For the pastry, blitz the flour, almonds, sugar and butter in a food processor until the mixture resembles coarse breadcrumbs. Beat the egg with the vanilla and 1 tablespoon of cold water, then add to the processor and pulse until the pastry forms a ball.
Wrap in clingfilm and chill for 1-2 hours. Preheat the oven to 180C/gas 4. Roll the pastry out to about 5mm (in) thick and use to line a 35cm x 11cm x 3cm (14in x 4in x 1in) flan tin. Line the pastry with greaseproof paper, fill with dried beans and bake blind until just golden.
Cool and store in an airtight container until ready to use. For the crme patisserie, place the milk, sugar and vanilla in a saucepan and bring to a simmer. Whisk yolks until pale and creamy, sprinkle over the flours, then pour the milk mixture into the yolk mixture, whisking.
Return to the pan and cook for 2-3 minutes, until the flours are cooked and the mixture has thickened. Transfer to a bowl, cover and chill until cold. Whip the cream and fold through the milk mixture. Keep chilled. Carefully remove the skin from the mangoes, slice off the cheeks and thinly slice, horizontally.
Spread the crme patisserie inside the tart case. Lay the mango slices on a board, sprinkle with caster sugar and, using a blowtorch or hot metal spoon, caramelise the sugar. Arrange the mango on the crme patisserie and serve.
225g (8oz) unsalted butter220g (7oz) caster sugar3 large free-range eggs300g (10oz) self-raising flourGrated zest and juice of 1 lemon350g (12oz) fresh blueberriesGreek-style plain yoghurt, to serve
Preheat the oven to 175C/gas 4. Butter and flour a 25cm (10in) spring-form tin. Line the base with greased greaseproof paper. Beat the butter and sugar until creamy, then add the eggs and continue beating till light and fluffy.
Gradually beat in the flour, lemon zest and juice. Arrange the fruit in a single layer in the prepared tin, then carefully spoon over the cake batter. Bake in the centre of the oven for 1-1 hours, or until a skewer inserted into the centre comes out clean and dry.
Remove the cake from the oven and rest in the tin for 5 minutes, then remove from the tin. Cool on a wire rack before removing the paper. Best eaten fresh with thick Greek-style yoghurt.
LEMON ICE CREAM
Zest of 4 lemons and juice to taste3-4 kaffir lime leaves, crushed (optional)220g (8oz) caster sugar375ml (12fl oz) semi-skimmed milk7 free-range egg yolks, beaten600ml (1pt) single cream
Put the lemon zest in a stainless steel or enamel saucepan with the lime leaves (if using), sugar and milk and bring to the boil. Cook over a medium heat, stirring constantly, until the sugar dissolves. Set aside to infuse until cool. Gradually whisk the yolks into the cooled infusion. Return the pan to a low heat and cook, stirring constantly with a wooden spoon until the mixture coats the back of the spoon. Strain into a clean bowl and let cool, then stir in the cream. Add lemon juice to taste, cover with clingfilm and chill thoroughly. Churn in an ice-cream maker according to instructions (or see tip, left), then freeze in a covered container until required.
Subscribe to Jamie Magazine for just 29.99 a year and get 40 to spend at Naked Wines. Call 0844 249 0478 or log on to jamiemagazine.com/dmnw (over 18s; limited to first 500 new UK subscribers; valid against first order of 40 or more, 4.99 p&p).