Apricot Brioche, Peach Ice, Pineapple Mousse
Three Easy to Make, Light Fruity French Summer Puddings
Jul 12, 2009
At the end of a meal, when something light and fruity is called for, these desserts are perfect. Summer fruit – Apricots, peaches and the more exotic pineapple –are all at their best when ripe and fully scented. These recipes are all about celebrating the fruit, with few other ingredients to interfere with their heavenly flavours. French desserts have a reputation of being complicated and requiring a high level of patisserie skill, but there three recipes, whilst looking the part, are very quick and easy to make.
Recipe Mousse Blanche a l’Ananas (Creamy Pineapple Mousse)
Serves: 6
Prep time: 15 minutes
Resting Time 1hrs
Ingredients:
- 1 Pineapple
- 500g Fromage Frais (soft white cheese)
- 180g light brown Sugar
- 120g Single Cream
- 50g icing sugar
- 1 lemon
- 6 Cinnamon Sticks
Method:
- In a large bowl whisk the cream until thickened.
- Add the fromage frais and 125g of the sugar and delicately mix together
- Line 6 individual ramekins or moulds with cling film.
- Fill with the cream mixture and freeze for 1hr
- Meanwhile Cut the head off the pineapple and peel vertically, then cut the pineapple into half moon slices. Mix with the juice of the lemon and the icing sugar.
- Turn out the mousses onto individual plates. Sprinkle with the rest of the sugar. Decorate with the pineapple and cinnamon sticks and serve immediately.
To Serve: With a white wine like Cremant d’Alsace
Recipe: Granite de Peches au Miel (Peach and Honey Ices)
Serves: 6 people
Prep Time: 10 mins
Resting Time :3hrs
Ingredients:
- 8 peaches
- 80g of runny honey
- 12 fresh mint leaves
- 20cl of fortified white wine – Banyuls or Muscat
Method:
- Peal and dice the peaches and place in a blender with the honey.
- Blend and then add the wine - stir well.
- Tip into a large flat dish and freeze for 3 hrs
- With the aid of a fork, break up the frozen peach into small granite like chunks.
- Serve in tall glasses decorated with the mint leaves.
To Serve: with a sweet white wine like a sauterne
Recipe: Pain Brioche aux Abricots Caramelises (Brioche and Caramelised Apricots)
Serves : 4
Prep Time :5 mins
Cooking Time : 15 mins
Ingredients:
- 8 ripe apricots
- 14g vanilla sugar
- 4 thick slices of brioche
- 2 teaspoons of flaked amonds
- 20g of butter
Method:
- Preheat the oven to gas mark 6 (200degreesc)
- Wash the apricots and half them. Remove the nuts.
- Butter both sides of the 4 slices of brioche and then place them on an oven proof tray.
- Put four halves of apricot on each slice, sprinkle with the sugar and the almonds.
- Cook in the oven for 15 mins.
- Serve immediately.
To Serve: With crème anglais for pouring over, or single cream
Accompanied by a dry Pinot Gris.
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