A refreshing twist on desserts to satisfy your sweet tooth.

Strawberry crumble

Prep time: 15 min
Cook time: 25 min
Serves: 4

Ingredients

For the crumble

¾ cup flour
¾ cup sugar
¾ cup oats
1 tsp cinnamon
½ tsp nutmeg
Pinch salt
¾ cup butter, chopped

For the filling

1 tbsp cornflour
4 cups strawberries, quartered
½ cup sugar
1 tbsp water
1 tsp vanilla essence

To assemble

4 scoops ice cream
TIP: Feel free to use cream instead of ice cream if you prefer. Add a touch of rose water to the strawberries to elevate the flavours.

Method

For the crumble

1. Mix all the ingredients, except the butter, together in a bowl.
2. Add the butter and use your fingers to combine until fully incorporated. Set aside.

For the filling

1. Sprinkle the cornflour over the strawberries and toss.
2. Add the remaining ingredients and toss again.

To assemble

1. Preheat the oven to 180°C.
2. Fill ramekins ¾ of the way to the top with the strawberry filling. Top with the crumble mixture. You can overfill them as the crumble will shrink
3. Bake for 20-25 minutes, until the crumble is golden brown and strawberry filling is bubbling at the sides.
4. Serve hot with a scoop of ice cream.

Stylist: Elizabeth Mackenzie

Protography: HMimages.co.za

Granadilla ice lollies

Prep time: 10 min
Cook time: 5 min
Makes: 8

Ingredients

2 tbsp sugar
2 tbsp chopped mint
½ cup water
1 cups granadilla juice
4 granadillas, pulp removed
¾ cups ginger beer
TIP: Feel free to use store-bought granadilla pulp instead.

Method

1. Add the sugar, mint and water to a pot over a medium heat.
2. Stir occasionally until the sugar is dissolved.
3. Boil for 2-3 minutes, then strain through a sieve into a heat-proof bowl.
4. Add the granadilla pulp and ginger beer, and stir until well combined.
5. Pour into ice-lolly mould and freeze for 30 minutes.
6. Add the sticks and freeze until solid, 4-6 hours.

Stylist: Kate Turner

Photography: HMimages.co.za

Layered watermelon cake

Prep time: 40 minutes
Cook time: 0 minutes
Serves: 9-10

Ingredients

1 large watermelon
2 apples, cored and sliced, extra to serve
2 cups strawberries, sliced, plus extra to serve
4 kiwis, peeled and sliced, plus extra to serve
¼ cup raspberries, plus extra to serve
¼ cup blueberries, plus extra to serve
1 cup full cream yoghurt
3 mint sprigs
Tip: You can use your watermelon rinds to make a lovely konfyt.

Method

1. Cut the rind from the melon and shape into a cylinder. Slice into layers. Reserve the offcuts.
2. Place a layer of melon on a serving platter and arrange the apple, strawberry and kiwi slices on top. Fill any gaps with raspberries and blueberries.
3. Continue layering in this way, finishing with a layer of watermelon. You can use the skewer to hold it together.
4. Spoon the yoghurt on top of the watermelon and decorate with extra fruit and mint.

Stylist: Chiara Turilli

Photography: HMimages.co.za

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