Sweethearts on a shoestring, these date-night desserts won’t break the bank (or any hearts)!
Fiery and fruity crêpe cake
Serves 8 • Total Time 20 Min (Plus 1 Hour Resting Time)
Ingredients
FOR THE CRÊPES
4 eggs
1L milk
¾ cup sugar
1 tsp vanilla extract
2 cups flour
½ tsp salt
¼ cup butter, melted
FOR THE TOPPING
Handful fresh fruit (we used plums, nectarines and pineapple)
1/3 cup golden syrup
1 jar preserved ginger in syrup (optional)
1/3 cup coconut flakes, toasted
1 cup cultured cream or pouring cream, whipped
Method
1. Whisk the eggs, milk, sugar and vanilla essence until frothy.
2. Add the flour and salt. Whisk to combine. Chill for at least 1 hour.
3. Place a 20cm non-stick pan over a medium heat.
4. Lightly brush the pan with butter.
5. Whisk the batter again before ladling a spoonful into the pan.
6. Working quickly, swirl the pan to evenly coat it with the batter.
7. Cook the crêpe until bubbles form on its surface and the edges are golden and crispy.
8. Carefully flip it using a spatula and cook on the other side for a few seconds.
9. Transfer the crêpe to a plate and repeat the process with the remaining batter. You’ll end up with about 20–25 crêpes. Cool them completely.
10. Toss the fruit with the ginger and a drizzle of the preserve’s syrup.
11. Mix the cultured cream or pouring cream with 1/3 cup ginger syrup to form a thick spread.
12. Place a crêpe in the centre of a flat plate or cake platter.
13. Dollop a spoonful of the ginger cream on the base crêpe and spread.
14. Layer another crêpe over the cream-covered base.
15. Repeat this layering process with the remaining ingredients to create a crêpe stack.
16. Add a spoonful of the ginger cream to the top of the stack and decorate it with the syrup-soaked fruit.
17. Scatter with the coconut and serve.
Top tip: Create a showstopper by topping the crêpe stack with spun sugar. Simply heat 1 cup of sugar. Simply heat 1 cup of sugar. Simply heat 1 cup of sugar in a dry pan. Swirl it until it dissolves and turns a deep golden hue. Cool for 2-3 minutes and, using 2 forks, drizzle the hot caramel in wide sweeps over a greased rolling pin to create thin strands.
Meringue kisses and honeycomb bites
Makes 4 X 500ml Jars • Total Time 1 Hour 15 Min (Plus Cooling Time)
Ingredients
FOR THE MERINGUE
2 egg whites
½ cup castor sugar
a few drops of food colouring
½ tsp flavourings of choice (optional)
FOR THE HONEYCOMB
125g castor sugar
½ cup golden syrup
2 tbsp water
11 ½ tsp bicarbonate of soda
Method
FOR THE MERINGUE
1. Preheat oven to 100°C.
2. Line a tray with baking paper.
3. Whisk the egg whites until it forms stiff form.
4. Add the sugar one tablespoon at a time while whisking continuously. Keep whisking until it is thick and glossy and the sugar has dissolved.
5. Fold through the food colouring and flavouring, if using.
6. Pipe 2cm-wide meringue ‘kisses’ onto the baking tray.
7. Bake for 1 hour then turn off the heat and leave the meringues to cool in the oven for 2–3 hours or overnight.
FOR THE HONEYCOMB
1. Line a 20cmx20cm tray with baking paper and coat with non-stick spray.
2. Place the sugar, syrup and water in a large pot over low heat. The mixture will expand, so a big pot is essential.
3. Stir until the sugar has just dissolved. Bring it to a boil and don’t stir again.
4. Boil until the sugar is a deep amber colour with large bubbles.
5. Remove the pot from the heat and stir in the bicarbonate of soda. Mix well to remove lumps.
6. Pour the liquid over the lined pan and leave it to cool and harden for about 30 minutes before breaking apart into uneven chunks.
TO ASSEMBLE
1. Serve with scoops of ice cream or whipped cream.
Creamy berry and chocolate pots
Serves 4 • Total Time 15 Min
Ingredients
2 cups fresh berries or soft fruit
2 tbsp honey
3 cups double cream yoghurt
A handful granola handful chocolate, chopped
A handful fresh berries
honey to drizzle
Method
1. Purée the fruit and honey using a stick blender.
2. Gather 3–4 medium-sized jars or bowls and add layers of the purée and yoghurt until they are 3/4 full. Aim to use the yoghurt as the final layer you add.
3. To serve, top the jars with the granola, chocolate, berries and a drizzle of honey.
Top tip: Freeze any leftover fruit puree in an ice cube tray to add into smoothies for a burst of flavour.
Words: Sjaan Van Der Ploeg
Photographs: Fresh Living Magazine
