Turn the cooker off this summer with Glutafin’s delicious non-bake fruity puds which make a perfect ending to a hot summer’s evening.
These cool desserts will satisfy all diners – including the thousands of people living with a gluten and wheat allergy or intolerance.
The Blackcurrent Mascarpone Cheesecake is fabulously light and creamy with a crunchy base and sweet topping. The dessert is perfect for summer as it won’t play havoc with your waistline, using only half-fat yoghurt.
The no bake Raspberry Crumble is packed with delicious raspberries, rich caramel and creamy custard. This dessert is the ultimate treat on a summer’s evening.
Blackcurrant Mascarpone Cheesecake
Preparation Time: 30 minutes
NB: Recipe makes 8 portions
150g/ 4oz Glutafin Biscuits or Glutafin Digestive Biscuits
50g/ 2oz butter (melted)
7g/ 1/4 oz leaf gelatine (3 sheets)
2 x 15ml tbsp water (room temperature)
75g/ 3oz caster sugar
250g/ 9oz mascarpone cream cheese
250ml/ 9oz half fat / reduced fat fromage frais
2 lemons (grated zest of)
2 x 300g/11oz cans of blackcurrants (drained)
25g/ 1oz caster sugar
1/2 x 5ml tsp arrowroot
2 x 5ml tsp cold water
1. Prepare biscuit flan. Place the biscuits into a strong polythene bag and crush using a rolling pin until fine crumbs are made. Pour in the melted butter and squeeze bag until combined.
2. Tip crumbs into a loose base 20cm/8inches flan tin and push crumbs flat using the back of a metal spoon. Allow the base to chill in the fridge.
3. Cut up leaf gelatine into fine strips with scissors and place in a jug with the water for five minutes to soak.
4. Place soaked gelatine in its jug over simmering water until the gelatine runs clear and is completely dissolved.
5. Place all the filling ingredients into a processor with the soaked gelatine and whiz to combine until smooth. Alternatively beat together with an electric whisk.
6. Pour blended mixture onto biscuit base and chill until set for up to two hours.
7. Prepare fruit topping. Pass one can of the drained blackcurrants through a sieve and combine with the sugar in a jug. Combine water with the arrowroot in a small cup to make a smooth runny paste. Stir into the fruit puree. Heat gently in the microwave for 30 – 60 seconds until the sauce thickens. Stir in the remaining whole drained blackcurrants and chill until required.
8. To serve, remove flan ring and top cheesecake with the fruit. Garnish with contrasting soft fruit.
No Bake Raspberry Crumble
Preparation Time: 30 minutes
NB: Recipe makes 4 portions
50g/2oz Glutafin Digestive Biscuits (sufficient for two recipes)
110g/4oz granulated sugar
6 x 15ml tbsp cold water
40g/ 1 1/2 oz flaked almonds
225g/ 8oz fresh raspberries or frozen raspberries, defrosted and well drained.
150ml/ 5 fl oz half fat/ reduced fat crème fraîche
150ml/ 5 fl oz fresh chilled custard
1. Place biscuits in a freezer bag. Seal and bash with a rolling pin to make crumbs. Set aside.
2. Make praline. Spread the flaked almonds out onto a small tray or large dinner plate lined with baking parchment.
3. Place the sugar in a small solid based saucepan, add the water and bring to a slow simmer. Ensure all the sugar has been dissolved and nothing is stuck around the sides of the pan (this will prevent the caramel from working).
4. Bring to a rapid boil for approximately 5 minutes until the caramel makes large bubbles and then smaller ones to look like frothing washing up liquid and is a pale straw colour and smells of caramel. Keep a close eye on the mixture as it rapidly colours in the final minute.
5. Drizzle liquid caramel over the flaked almonds to cover as evenly as possible but do not be too worried if some of the almonds remain bare. Leave to set for 20 minutes giving you the chance to clean the saucepan. Fill with water and washing up liquid and heat until caramel dissolves.
6. If you have a processor, whiz the cooled praline until you have fine crystals. Alternatively place in a sealed bag and bash vigorously. Combine with the digestive crumbs to make the praline crumble topping.
7. Stir the crème fraîche and chilled custard together and fold in the raspberries saving a few for decoration.
8. Divide mix between 4 ramekin dishes and sprinkle over about half the praline crumble. Push down with the back of a small metal spoon to get an even layer. Chill until required.
9. Garnish individual crumbles with the remaining raspberries just before serving with a mint leaf or lemon balm leaf if you have any to hand… To show the contrasting layers, serve in chunky glasses or glass ramekins
N.B. Store remaining praline crumble in a sealed bag for up to a week and use as required.