Five yummy treats to enjoy during Love Island tonight

Five yummy treats to enjoy during Love Island tonight


Posted 30th Jul 2018 by Peter Byrne

As some of you may be aware, tonight is the finale of Love Island

What a rollercoaster of a ride it's been - whether it's been frequent declarations of loyalty, or the far more regular displays of disloyalty, we've been hooked.

Now, why not make the most of the last episode by rustling up some yummy treats to go with it?

We've shared five of our current faves for you to try here...

Wild Strawberry Profiteroles

Serves: 12

You will need

250g tub mascarpone cheese
175ml ready-made chilled Crème Anglaise or vanilla custard
4 generous tbsp Bonne Maman Strawberry & Wild Strawberry Conserve
200g mixed fresh summer fruits
Icing sugar, to dust

For the choux pastry

60g strong plain flour
50g unsalted butter, diced
2 large eggs

Directions

1 Heat the oven to 200C, fan oven 180C, gas mark 6. Line 1 or 2 baking sheets with baking parchment.

2 To make the pastry, sift the flour onto another sheet of parchment. Put the butter in a small saucepan with 150ml cold water. Heat gently until the butter has melted, then bring to the boil. When the liquid is bubbling furiously remove the pan from the heat and pour in all the flour off the paper. Beat with a wooden spoon until the flour has been blended into the liquid. Gradually beat in the eggs until the mixture is a thick, smooth and glossy paste.

3 Drop tablespoons of the choux paste onto the baking sheets, leaving about 2.5cm between them.

4 Bake the choux buns for 25 – 30 minutes or until golden and crisp. Turn off the oven, make a small slit in each bun and return to the oven for a further 2-3 minutes to dry out. Cool on a wire rack.

5 Meanwhile, put the mascarpone in a bowl and gradually beat in the custard until smooth.

6 When ready to serve, halve the profiteroles and put 1 tsp of Bonne Maman Strawberry & Wild Strawberry Conserve in the bottom of each one. Fill with the mascarpone custard and top with a mixture of fruits. Replace the tops and dust with icing sugar. Serve straight away.

Tip

The choux buns can be made ahead the day before and kept in an airtight container.

The conserve, mascarpone custard and fresh fruit combination is also a great filling for shop bought meringues or pastry tartlets.

Recipe courtesy of Bonne Maman

MAGNUM Chocolate and Vanilla Cracking Cake

Serves: 12

You will need

1 tub of MAGNUM Classic
4 MAGNUM Classic 110ml ice creams
400g milk chocolate digestive biscuits
50g butter
200g dark chocolate, roughly chopped
Cocoa powder to dust

Directions

1 Remove the tub of ice cream from the freezer to soften a little. Line the bottom of a 19cm spring form cake tin with baking parchment. 

2 Melt the butter in a pan, remove from the heat and set aside. Take 300g of the biscuits and blitz in a food processor to fine breadcrumbs. Tip into the butter and stir well making sure all of the crumbs are covered in butter. Tip into the prepared tin and flatten down with the back of a spoon to cover the base completely. Pop into the fridge for 5 minutes to harden.

3 Crack the chocolate layer and set aside from the tub of MAGNUM ice cream. Remove the cake tin from the fridge and spread the ice cream over the top to cover. Take the remaining biscuits and crumble them on top.

4 Remove the sticks from the MAGNUM ice creams and put the MAGNUM ice creams into the tin and then using the back of a spoon, flatten down the ice cream mix and pop it in the freezer to firm up for about 15-20 minutes.  As this firms up, melt the chocolate in the microwave using 30-second bursts mixing well between each burst so there are no hot spots. Then leave it too cool a little.

5 Once cool, remove the tin from the freezer and pour the chocolate over the top. Pop in the freezer to firm up for few minutes. Following this take it out and crack the top layer of chocolate.

6 Then leave in the freezer to firm up. Take it out 5 minutes before you are ready to serve.

7 Dust with cocoa powder to serve - as you cut it into portions you will crack through the rich dark chocolate to reveal this cracking dessert!

Lorraine Pascale has created this recipe as part of Magnum’s #TakePleasureSeriously campaign, and in celebration of the opening of Magnum’s London Pleasure Store, which is located this year in Chelsea’s Duke of York Square. More information on the Pleasure Store can be found at the Magnum website.

Macarons

Serves: 20 

You will need

60g egg whites (approx 1.5 large eggs) (preferably aged for 24 hours)
78g ground almonds / almond flour
96g icing sugar
52g granulated sugar
3 large egg whites
180g caster sugar
30ml water
250g cubed butter (room temp)
3 tbsp Elderflower cordial
1 Pink Lady® apple

Supplementary ingredients

NB - Macarons are best eaten after ageing for at least 24 hours 

Multiple Piping bags
1 Baking Paper or silicone mats
1 Large baking tray
1 Electric whisk
1 Food processor

Directions

1 Preheat oven to 160c. 

2 In a food processor grind together the icing sugar and ground almonds/almond flour for 2 minutes until fine.

3 In a separate grease-free bowl, starting at a medium speed, whisk 60g egg whites and slowly add the granulated sugar, 1 tbsp at a time. Once sugar is dissolved, increase whisk speed to high (this is where you can add colouring to the egg whites if desired) until you have achieved stiff and shiny peaks.

4 Using a sieve, sift the almond and icing sugar mix into the egg whites.

5 Assuming all ingredients have been weighed correctly and stiff shiny peaks have been achieved with the meringue - the mixing is the most important part in determining how your macarons will come out of the oven. The aim is to incorporate all ingredients and slightly deflate the meringue, yet not allow the mixture to become too runny.

6 Using a flexible spatula, begin to fold the almonds and sugar in to the egg whites by scraping along the bottom of the bowl and folding, after each fold swipe the spatula through the mix. Once all of the ingredients are combined check the consistency, it should flow off the spatula and create a ribbon effect. If it isn't quite ready, check after each new fold and swipe, as it happens very quickly.

7 Once the mix is ready transfer it to a piping bag fitted with a 1cm nozzle. Pipe rounds of 2.5cm on to baking paper or a silicone sheet.

8 Knock the trays on to the work surface a few times to help trapped air bubbles escape the macarons.

9 Leave for around 30 minutes - until a thin skin has formed on the shells - when touched lightly your fingertip should come away clean.

10 Place in oven and immediately drop temp to 150c - bake for 15 minutes.

11 Whisk 3 large egg whites in a bowl along with 30g caster sugar until you have achieved soft peaks.

12 Place the remaining 150g caster sugar in a small heavy-based saucepan along with 30g water. Place over low heat and gently swirl the pan until sugar has dissolved - then increase the heat to high until the temperature reaches between 110c -118c.

13 Continue to whisk the egg whites on high and slowly pour in the sugar syrup to combine.

14 Continue to whisk for around 5 minutes until the mix has cooled then gradually add 250g of butter one cube at a time - adding the next cube only when the previous one is incorporated in to the mix.

15 As you get towards the end of the butter the mixture will quickly turn from deflated meringue to a thick fluffy buttercream. Don't worry if the mixture curdles - the ingredients are just trying to reach the same temperature as each other - continue mixing, it may just take longer.

16 Add around 3tbsp of elderflower cordial (or add to desired taste) and colourings of your choice to the buttercream and continue to whisk.

17 Once ready, pipe rounds of buttercream in to the centre of each macaron shell.

18 Halve the Pink Lady® apple. Then using a peeler, create thin shavings of the apple which will fit the diameter of the macarons, place the apple slices between the macaron shells so you can see the pink peel at the edges and sandwich together.

Recipe courtesy of Pink Lady®

Chocolate Drizzled Teacakes

Serves: 20 – 24 

You will need

150g Butter, melted
350g Malted milk biscuits, finely crushed
225g Caster sugar
70g Dr. Oetker Liquid Glucose
4 Sachets Dr. Oetker Egg White Powder
1 Sachet of Dr. Oetker Cream of Tartar
150g Dr. Oetker Milk Chocolate Chunks, finely chopped
175g Strawberry or raspberry jam

Directions

1 Grease a 20cm x 30cm tray-bake or brownie tin and line with tinfoil. Mix the butter and crushed biscuits until evenly coated. Scrape into the tin, spread to the edges and gently pat down to make an even layer. Leave in the fridge to firm up for 30 mins. 

2 Put the sugar, Liquid Glucose and 3tbsp of water in a small heavy based pan (we used a 16cm milk pan) mix to combine then set over a low heat to dissolve for 5-6mins, push any solid bits into the mixture with a wet pastry brush to dissolve.

3 Combine the egg white powder by following instructions on the back of pack in a large mixing bowl, and using an electric mixer gently whisk the Egg Whites and Cream of Tartar until foamy, turn up the speed and whisk until stiff peaks form.

4 Turn up the heat to full and start the timer for 4 ½ -5 mins. The sugar mixture should be bubbling vigorously, but it shouldn’t caramelise (if you have a sugar thermometer it will be 120C).

5 Take off the heat and allow the bubbles to die down then pour the mixture into one side of the bowl with the Egg Whites in a slow and steady stream while continually whisking. Keep whisking for 5mins until smooth, thick and glossy. Allow to cool.

6 Melt the Milk Chocolate in the microwave, allow to cool slightly. Spread the jam over the biscuit base in an even layer. Fill a large disposable piping bag fitted with 1 ½cm nozzle (or just snip the end to size). Pipe into evenly spaced little mounds (4 rows of 5 or 6) then drizzle over the chocolate. Leave to set for around 1 hour before cutting.

Recipe courtesy of Dr. Oetker

Jessie Cakes’ Raspberry & White Choc Chessecake Brownies

Serves: 12 large /16 small brownies

You will need

For the brownie layer

170g dark chocolate (min 70% cocoa), broken into pieces
150g self-raising flour
150g unsalted butter, cut into chunks
225g caster sugar
2 medium eggs, at room temp

For the cheesecake swirl

200g full-fat cream cheese, at room temp
2 medium eggs, at room temp
½ tsp vanilla essence
120g good quality white chocolate, broken into pieces
50g caster sugar

For the topping

80g frozen or fresh raspberries

Directions

1 Preheat the oven to 180°C and line a 23cm square baking tin with greaseproof paper. Melt the dark chocolate and butter in a glass bowl set over a pan of simmering water, stirring occasionally. Once melted, remove from the heat and leave to cool.

2 In a separate bowl, whisk the eggs and sugar until frothy. Now pour in the cooled chocolate mixture and the flour, and fold the mixture together until just combined. Pour 3/4 of the mixture into the baking tin and spread it out into an even layer.

3 Melt the white chocolate in a clean glass bowl set over a pan of simmering water. Once melted, remove from the heat. Whilst the chocolate cools, beat together the remaining ingredients (except for the raspberries) until just combined. Fold in the melted white chocolate, then pour the cheesecake mixture on top of the brownie layer in the pan and dollop spoons of the remaining brownie mixture on top. Glide a skewer through the layers to create a swirl pattern and press the raspberries into the top.

4 Bake for 20 minutes, then remove from the oven and cover with a sheet of foil. Bake for a further 10 minutes, until the corners are starting to crack and the top is no longer shiny. Leave to cool completely before cutting into squares (this may take a while, but can be sped up by putting the brownies in the fridge).

For more Jessie Cakes recipes, visit: www.jessiecakesdiary.com





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