CH34 Cold Sweets

BAVAROIS

1. Vanilla

2. Orange

3. Chocolate

4. Fruit (1)

5. Fruit (2)

6. Rubane

7. Banana Chartreuse

8. Charlotte Royal

9. Charlotte Russe

CHEESE CAKE

10. Base

11. Chocolate

12. Kiwi fruit

13. Lemon

14. Orange

15. N/A (Pastry Based)

16. Cooked orange

COMPOSITE

17. Trifle (1)

18. Trifle (2)

CREAM BASED

19. Cream Brulee

20. Lemon souffle

21. Chocolate souffle

22. Coffee souffle

23. Orange souffle

24. Syllabub

FRUIT BASED

25. Compote of dried fruit

26. Compote of apples

27. Compote of pears

28. Compote of apricots/peaches

29. Compote of cherries

30. Compote of rhubarb

31. Compote of strawberries/raspberries

32. Fresh fruit salad

33. Fruit fool

34. Fruit jelly

35. Summer pudding

MILK BASED

36. Apple meringue flan

37. Apple snow

38. Pavlova

39. Vacherin

MILK PUDDINGS

40. Baked egg custard

41. Banana custard

42. Chocolate blancmange

43. Creme caramel

44. Diplomat pudding

45. Junket

46. Milk jelly

RICE BASED

47. Conde rice

PASTRY BASED

48. Apple slice

49. Profiteroles

50. Fruit flan

51. Lemon meringue pie

52. Strawberry shortcake

YEAST BASED

53. Basic savarin dough

54. Marignons

55. Rum babas

56. Savarin with fruit

The Art of Cold Sweets

BAVAROIS

1. VANILLA BAVAROIS

Ingredients

Milk                                                                      400 ml

Caster sugar                                                          60 g

Eggs                                                                           5

Double cream                                                       175 ml

Leaf gelatine                                                         15 g

Vanilla essence                                                     15 g

Method

1. Place the leaf gelatine in cold water to soak and soften.

2. Separate the egg yolks from the whites, beat the yolks and sugar together in a basin, retain the whites.

3. Place the milk into a saucepan, bring to the boil.

4. Whisk the boiling milk onto the yolks and sugar and return the mixture to the saucepan.

5. Carefully stir over the heat until the mixture cooks and just masks the back of the spoon. The mixture should NOT boil.

6. Withdraw from the heat, add the vanilla essence.

7. Remove the gelatine from the water, drain and add it to the hot liquid stirring until it dissolves.

8. Pass the mixture through a conical strainer into a clean basin and allow to cool, stirring occasionally to prevent it setting.

9. When the mixture is cold and beginning to thicken, whisk the egg whites to a stiff peak and lightly whisk the cream until it begins to thicken.

10. Fold in the cream then fold in the egg whites.

11. Pour the mixture into moulds, and place in a refrigerator or on ice.

12. Turn out and decorate for service.

2. ORANGE BAVAROIS

Ingredients

Milk                                                                       400 ml

Caster sugar                                                          60 g

Eggs                                                                           5

Double Cream                                                       175 ml

Leaf gelatine                                                          20 g

Fresh oranges                                                         2

Method

1. Grate the zest and squeeze the juice from the oranges.

2. Mix half the juice with a little water and use to soak the leaf gelatine.

3. Separate the egg yolks from the whites. Whisk together in a basin the yolks, sugar and remaining orange juice, retain the whites.

4. Place the milk and grated orange zest into a saucepan, bring to the boil.

5. Whisk the boiling milk onto the yolks and sugar and return the mixture to the saucepan.

6. Carefully stir over heat until the mixture cooks and just masks the back of the spoon. The mixture should NOT boil.

7. Withdraw from the heat, remove the gelatine from the liquid, drain and add to the hot liquid stirring until it dissolves.

8. Pass the mixture through a conical strainer into a clean basin and allow to cool, stirring occasionally to prevent it setting.

9. When the mixture is cold and beginning to thicken, whisk the egg whites to a stiff peak and lightly whisk the cream until it begins to thicken.

10. Fold in the cream then fold in the egg whites.

11. Pour the mixture into moulds and place in a refrigerator or on ice.

12. Turn out and decorate for service.

3. CHOCOLATE BAVAROIS

Ingredients

Milk                                                                      400 ml

Caster sugar                                                          30 g

Eggs                                                                           5

Double cream                                                        175 ml

Leaf gelatine                                                          15 g

Chocolate couverture                                          50 g

Method

1. Place the leaf gelatine in cold water to soak and soften.

2. Separate the egg yolks from the whites and whisk the yolks and sugar together in a basin, retain the whites.

3. Put the milk into a saucepan. Break up the chocolate couverture into the milk and bring it to the boil to completely dissolve the chocolate.

4. Whisk the boiling milk and chocolate onto the eggs and sugar and return the mixture to the saucepan.

5. Carefully stir over the heat until the mixture cooks and just masks the back of the spoon. The mixture should NOT boil.

6. Withdraw from the heat, remove the gelatine from the water, drain and add to the hot liquid stirring until it dissolves.

7. Pass the mixture through a conical strainer into a clean basin and allow to cool, stirring occasionally to prevent it setting.

8. When the mixture is cold and beginning to thicken, whisk the egg whites to a stiff peak and lightly whisk the cream until it begins to the thicken.

9. Fold in the cream then fold in the egg whites.

10. Pour the mixture into moulds and place in a refrigerator or on ice to set.

11. Turn out and decorate for service.

Note: For Coffee Bavarois substitute 10 g of instant coffee or

10 ml of coffee essence for the chocolate couverture.

4. FRUIT BAVAROIS (1)

Ingredients

Fruit puree                                                            250 ml

Milk                                                                        200 ml

Caster sugar                                                            30 g

Eggs                                                                             5

Double cream                                                        175 ml

Leaf gelatine                                                           20 g

Method

1. Prepare the fruit puree and allow to go completely cold.

2. Place the leaf gelatine in cold water to soak and soften.

3. Separate the egg yolks from the whites, beat the yolks and sugar together in a basin, retain the whites.

4. Put the milk into a saucepan and bring it to the boil.

5. Whisk the boiling milk onto the yolks and sugar and return the mixture to the saucepan.

6. Carefully stir over heat until the mixture cooks and just masks the back of the spoon. The mixture should NOT boil.

7. Withdraw from the heat, remove the gelatine from the water, drain and add to the hot liquid stirring until it dissolves.

8. Pass the mixture through a conical strainer into a clean basin and allow to cool, stirring occasionally to prevent it setting.

9. When the mixture is cold and beginning to thicken, whisk the egg whites to a stiff peak and lightly whisk the cream until it begins to thicken.

10. Fold in the fruit puree, the whipped cream and the egg whites.

11. Pour the mixture into moulds place in a refrigerator or on ice.

12. Turn out and decorate for service.

5. FRUIT BAVAROIS (2)

Ingredients

Fruit puree                                                            200 ml

Icing sugar                                                             125 ml

Fresh lemon                                                             2

Leaf gelatine                                                          15 g

Double cream                                                       250 ml

Method

1. Ensure the fruit puree is completely cold.

2. Squeeze the juice from the lemons, add half of the juice and the icing sugar to the fruit puree.

3. Dissolve the gelatine in a little warm water and allow to cool.

4. Lightly whisk the cream until it thickens.

5. As the gelatine begins to thicken, add it to the fruit puree then fold in the whipped cream.

6. Pour the mixture into moulds and allow to set.

7. Turn out and decorate from service.

6. BAVAROIS RUBANE

1. This can be produced by using a variety of bavarois mixes, set in layers in any suitable mould The more popular colours and flavours used are:

a. White bavarois, vanilla flavour

b. Green bavarois, pistachio flavour

c. Brown bavarois, chocolate

d. Pink bavarois, strawberry or raspberry flavour

e. Orange bavarois, orange flavour

f. Beige bavarois, coffee flavour

7. BANANA CHARTREUSE

Ingredients

Lemon jelly                                                            1.5 ltr

Vanilla bavarois                                                   500 ml

Bananas                                                                    8

Cocktail cherries                                                   18

Angelica                                                                 10 g

Fresh lemons                                                         3

Method

1. Line (chemise) a charlotte mould with lemon jelly to a thickness of 5 mm.

2. Cut 60 5 mm rounds from the cocktail cherries.

3. Squeeze the juice from the lemons.

4. Peel 4 bananas and cut them across into thin slices, pass the slices through the lemon to prevent discoloration.

5. Insert a round of cherry into half of the banana slices.

6. Dip each banana slice into the lemon jelly which is on the point of setting and arrange them, neatly around the inside of the charlotte mould in alternating rows of plain and decorated slices.

7. Peel 4 bananas and cut them in half diagonally through the centre, pass them through lemon juice to prevent discoloration. Place them on a pastry wire to drain.

8. Prepare the vanilla bavarois. When on the point of setting fill the charlotte mould to within 5 mm of the top.

9. Mask the banana slices with bavarois then decorate with neatly cut pieces of cherries and angelica.

10. When the bavarois has set in the charlotte mould fill to the top with lemon jelly.

11. Cover the bottom of a 300 mm round silver tray with lemon jelly to a depth of 5 mm. Using the remaining jelly on the point of setting mask over each banana slice.

12. Demould the banana charlotte and place it into the centre of the prepared tray. Arrange the banana halves neatly and evenly around the charlotte.

13. Remove the bavarois from the mould and serve on a round dish glazed with lemon jelly and decorated with the remaining slices and halves of banana also glazed with lemon jelly.

8. CHARLOTTE ROYALE

Ingredients

Lemon jelly                                                          1.5 ltr

Vanilla bavarois                                                   500 ml

Almond filling                                                      100 g

Swiss roll mix                                                      400 g

Genoise sponge                                                    600 g

Peach halves                                                           6

Cocktail cherries                                                   2

Brandy                                                                 10 ml

Piping jam                                                            10 g

Method

1. Prepare and cook the swiss roll then cut it into oblong shapes 215 mmx100 mm, roll flat to 4mm thick, spread with jam and roll up tightly to make small swiss rolls. Keep in greaseproof paper until required.

2. Line (chemise) a charlotte mould with lemon jelly to a thickness of 5 mm.

3. Cut the swiss roll into thin slices and using lemon jelly on the point of setting dip the slices into the jelly. Arrange nearly in the charlotte mould.

4. Using the genoise sponge, cut out 6 90 mmx5 mm rounds, brush each with a little brandy and place on a pastry wire.

5. Drain and dry the peach halves. Stuff each cavity with the almond filling then place a half peach on each round of sponge.

6. Prepare the vanilla bavarois and when on the point of setting fill the charlotte mould to within 5 mm of the top.

7. Mask the peach halves with bavarois and when set, decorate the tops with piping jam in a double eight loop pattern. Allow to stand for 10 minutes then carefully wash off the surplus jam under running water, to leave the pattern of the jam in the bavarois. Cut out small rounds of cocktail cherry and place one in the centre top of each loop decoration.

8. When the bavarois has set in the mould fill to the top with lemon jelly.

9. Remove from the charlotte mould and serve on a round dish glazed with lemon jelly and decorated with peach halves also glazed with lemon jelly.

9. CHARLOTTE RUSSE

Ingredients

Vanilla bavarois                                                     500 g

Lady finger biscuits                                             300 g

Method

1. Prepare and cook the finger biscuits.

2. Line the bottom of the charlotte mould with closely packed biscuits cut into fan shapes and place these upside down with their tips meeting at the centre.

3. Line the side of the mould with biscuits trimmed to ensure a neat compact fit and with the upper surface to the side of the mould.

4. Prepare the vanilla bavarois and when it is on the point of setting fill the mould level to the top.

5. When the bavarois has set remove from the mould and decorate with whipped cream for service.

CHEESECAKE

10. BISCUIT BASE

Ingredients

Digestive biscuits                                                 150 g

Butter                                                                      75 g

Caster sugar                                                          25 g

Cinnamon                                                              5 g

Method

1. Line a 180 mm cake tin with tin foil.

2. Melt the caster sugar and cinnamon to the crushed biscuits, pour in the melted butter and mix together.

4. Pour the mixture into the cake tin ensuring the mixture covers the base of the tin. Refrigerate to set.

11. CHOCOLATE CHEESECAKE

8 PORTIONS

Ingredients

Biscuit base                                                                 250 g

Philadelphia cream cheese or Fromage frais       200 g

Soured cream                                                            125 ml

Cocoa powder                                                             50 g

Powered gelatine                                                        25 g

Caster sugar                                                               50 g

Eggs                                                                                 3

Block milk or Plain chocolate                                ` 50 g

Double cream                                                          125 ml

Method

1. Prepare the biscuit base and refrigerate it in a 180 mm cake tin until it is firm.

2. Separate the egg yolks from the whites.

3. Put 50 ml of water into a heat proof basin, sprinkle in the gelatine then place the basin in a pan of simmering water. Stir under the gelatine has dissolved, remove from the pan of water and stir in the cocoa powder.

4. Whisk together the egg yolks and sugar until creamy.

5. Whisk the egg whites to a stiff peak.

6. Place both cheeses with the soured cream and the gelatine and cocoa mixture into a bowl and mix them together.

7. Fold in the egg yolks and sugar mix then fold in the egg whites.

8. Pour into the cake tin and allow to set.

9. Grate the chocolate and whisk the cream to piping consistency.

10. Remove the cheesecake from the tin and decorate the top with whipped cream and grated chocolate.

12. KIWI FRUIT CHEESECAKE

8 PORTIONS

Ingredients

Biscuit base                                                                 250 g

Philadelphia cream cheese or Fromage frais       200 g

Soured cream                                                            125 ml

Lemon                                                                             1

Powered gelatine                                                       25 g

Caster sugar                                                               50 g

Eggs                                                                               3

Kiwi fruit                                                                      5

Double cream                                                        125 ml

Method

1. Prepare the biscuit base and refrigerate it in a 180 mm cake tin until it is firm.

2. Separate the egg yolks from the whites.

3. Place 50 ml of water into a heat proof basin, sprinkle in the gelatine then place the basin in a pan of simmering water. Stir until the gelatine dissolves.

4. Grate the zest and squeeze the juice from the lemon.

5. Whisk together the egg yolks and sugar.

6. Whisk the egg whites to a stiff peak.

7. Place both cheeses with the soured cream, the gelatine and the lemon juice and zest into a bowl and mix together.

8. Fold in the egg and sugar mixture then fold in the egg whites.

9. Pour into the cake tin and allow to set.

10. Skin and slice the kiwi fruit and whisk the cream to a piping consistency.

11. Remove the cheesecake from the tin decorate the top with the slices of kiwi fruit and the whipped cream.

13. LEMON CHEESECAKE

8 PORTIONS

Ingredients

Biscuit base                                                                 200 g

Philadelphia cream cheese or Fromage frais       200 g

Soured cream                                                            125 ml

Lemons                                                                           3

Powered gelatine                                                        25 g

Caster sugar                                                                50 g

Eggs                                                                                 3

Double cream                                                          125 ml

Method

1. Prepare the biscuit base and refrigerate it until firm in a 180 mm cake tin.

2. Separate the egg yolks from the whites.

3. Place 50 ml of water into a heatproof basin, sprinkle in the gelatine then place the basin in a pan of simmering water. Stir until the gelatine has dissolved.

4. Grate the zest and squeeze the juice from the lemons.

5. Whisk together the egg yolks and sugar and whisk the egg whites to a stiff peak.

6. Place both cheeses along with the soured cream, the gelatine, the lemon juice and two thirds of the lemon zest into a bowl and mix together.

7. Fold in the egg yolk and sugar mixture then fold in the egg whites.

8. Pour into the cake tin and allow to set.

9. Whisk the cream to a piping consistency.

10. Remove the cheesecake from the tin decorate the top with whipped cream and the remaining zest of lemon.


14. BAKED CHEESECAKE TART

8 PORTIONS

Ingredient

Flan paste                                         250 g

Cottage cheese                                200 g

Cornflour                                           25 g

Eggs                                                      3

Caster sugar                                     50 g

Fresh lemon                                        1

Vanilla essence                                 3 ml

Double cream                                 100 ml

Icing sugar                                       100 g

Method

Lightly grease a baking tray and a 200 mm flan ring.

2. Make the flan paste and line the flan ring.

3. Grate the zest and squeeze the juice from the lemon. Separate the egg yolks from the whites.

4. Mix the cornflour with a little water. Pass the cottage cheese through a sieve to remove the lumps.

5. Mix together in a bowl the cheese, cornflour, egg yolks, sugar, lemon peel and juice and the vanilla essence.

6. Whisk the egg whites to a stiff peak and the cream until slightly stiff.

7. Fold the cream into the cheese mixture and then fold in the egg whites.

8. Pour the mixture into the flan case and bake in an oven at 190°C for 35 minutes then turn the heat off and leave the cheesecake to cool in the oven.

9. When it is completely cooled, remove it from the oven. Take off the flan ring, dredge with icing sugar and serve.

Notes:

1. For variation, 50 g of raisins or sultanas may be added to the cheese mixture before the cream and egg whites are folded in.

2. It is not essential to sieve the cottage cheese but doing so will give a smoother texture to the cheesecake.

3. Allowing the cheesecake to cool in the oven will prevent it sinking.

16. COOKED ORANGE CHEESECAKE

8 PORTIONS

Ingredients

For the biscuit case

Digestive biscuits                                                 150 g

Butter                                                                      50 g

Honey                                                                      20 g

Fresh oranges                                                          2

Caster sugar                                                          50 g

For the filling

Butter                                                                      50 g

Fresh oranges                                                           1

Caster sugar                                                           75 g

Eggs                                                                            2

Cornflour                                                                25 g

Cottage cheese                                                      300 g

Icing sugar                                                             100 g

Method

1. To make the case; crush the biscuits, squeeze the juice and grate the zest from the oranges.

2. Cream together the butter, honey, caster sugar and grated orange zest then mix in the crumbs.

3. Use this mixture to line the base and side of an unlined cake tin.

4. For the filling; grate the zest from the orange, separate the egg yolks from the whites and mix the cornflour with a little water.

5. Pass the cottage cheese through a sieve to remove the lumps.

6. Cream together the butter, orange zest and caster sugar. Add the egg yolks, cornflour, cottage cheese and lastly the orange juice.

7. Whisk the egg whites to a stiff peak and fold this into the cheese mixture.

8. Put the mixture into the biscuit case and bake in an oven at 160°C for 1¼ hours until firm and pale golden in colour. Then turn off the heat and leave the cheesecake to cool in the oven.

9. When completely cooled remove the cheesecake from the cake tin, dredge with icing sugar and serve.

Note: Cheese cake recipes can be varied by the use of different toppings such as fruit purees, fruit jellies or tinned and fresh fruits.

COMPOSITE SWEETS

17. TRIFLE (1)

10 PORTIONS

Ingredients

Custard sauce                                                       750 ml

Genoise sponge                                                    450 g

Commercial jelly                                                  500 ml

Raspberry jam                                                      200 g

Glace cherries                                                          5

Angelica                                                                   5 g

Double cream                                                       250 ml

Method

1. Prepare and cook the sponge. Allow it to cool then split it lengthways and spread it with raspberry jam.

2. Cut the sponge into 15 mm dice and divide equally between glass serving dishes or bowls.

3. Prepare the jelly, pour it onto the sponge and allow to set.

4. Prepare the custard sauce, allow it to cool whisking occasionally then pour it onto the jelly and allow to set.

5. Whisk the cream and use it with glace cherries and angelica to decorate the surface of the trifle.

18. TRIFLE (2)

10 PORTIONS

Ingredients

Custard sauce                                                    750 ml

Genoise sponge or Swiss roll                           450 g

Ratafia biscuits                                                    350 g

Stock syrup                                                          375 ml

Raspberry jam                                                      200 g

Sweet sherry                                                        200 ml

Double cream                                                       250 ml

Method

1. Prepare and cook the sponge. Allow it to cool then split it lengthways and spread it liberally with jam. Cut it into 15 mm slices. As an alternative, swiss roll may be prepared and cut into 15 mm rounds.

2. Arrange the sponge or swiss roll nearly in serving bowls. Crush some of the ratafia biscuits and sprinkle these onto the sponge.

3. Prepare the stock syrup and mix it with the sherry. Pour this over the sponge and allow to soak.

4. Prepare the custard sauce, pour it over the sponge and allow to set.

5. Whisk the cream and use it with glace cherries, angelica, ratafia biscuits and toasted flaked almonds to decorate the surface of the trifle.

CREAM BASED

19. CREAM BRULEE

10 PORTIONS

Ingredients

Double cream                                                       500 ml

Bay leaf                                                                     2

Eggs                                                                           8

Caster sugar                                                          50 g

Demerara sugar                                                    125 g

Vanilla essence

Method

1. Separate the egg yolks from the whites.

2. Warm the cream and bay leaves in a saucepan to just below boiling point and mix together the egg yolks and caster sugar in a heatproof bowl.

3. Remove the bay leaves from the cream and mix the cream with the eggs and sugar mix.

4. Stand the mixture in a bath of hot water and cook, stirring constantly until the mixture is thick enough to coat the bask of the spoon.

5, Strain the mixture, pour it into 10 ramekin dishes and refrigerate for 4 hours.

6. Completely cover the surface of each ramekin with a fine layer of demerara sugar.

7. Set the ramekins on a bed of ice and place them under a hot grill to caramelise the demerara sugar then refrigerate for a further 2 hours before serving,

COLD SOUFFLES

Notes:

1. Sweet souffles are made with whipped cream and gelatine. As they are not baked but left to set in the refrigerator they cannot rise. To achieve the characteristic raised appearance of a souffle the dish (which can be made in either individual or large souffle moulds) should be prepared with a 20 mm deep collar made of greaseproof paper or thin card extending above the rim.

2. Pour the prepared mixture into the souffle dish until it reaches almost to the rim of the collar and place in a refrigerator to set.

3. When the souffle is required for service run a warmed knife between it and the collar. Carefully remove the collar then decorate very lightly, so as not to depress the souffle, with whipped cram and a selection from the following:

a. Grated lemon, orange or lime peel

b. Grated chocolate

c. Chocolate run-outs

d. Toasted flaked almonds

e. Glace cherries and angelica

20. LEMON SOUFFLE

10 PORTIONS

Ingredients

Fresh lemon                                                            5

Eggs                                                                          8

Caster sugar                                                         200 g

Powered gelatine                                                  25 g

Double cream                                                       300 ml

Method

1. Prepare the souffle moulds.

2. Grate the zest and squeeze the juice from the lemons.

3. Separate the egg yolks from the whites.

4. Stand a heatproof bowl containing 50 ml of water in a hot bain marie. Sprinkle the gelatine into the bowl and stir until it dissolves then put aside to cool.

5. Put the egg yolks, sugar, lemon zest and juice into a bowl and whisk until the mixture thickens.

6. Pour the gelatine into the mixture and mix both together.

7. Whisk the cream until it begins to thicken. Whisk the egg whites to a stiff peak then carefully fold first the cream and then the egg whites into the mixture.

8. Pour the souffle into the prepared moulds and refrigerate until set.

9. Remove the collar and decorate as required.

Notes:

21. Chocolate souffle. Melt 200 g of dark chocolate and add when whisking the egg yolks. For addition a flavour add 40 ml of rum or brandy at the same time.

22. Coffee souffle. Add 200 ml of strong black coffee or 100 ml of coffee essence when whisking the yolk mixture. For additional flavour add 40 ml of Tia Maria or coffee Curacao liqueur at the same time.

23. Orange souffle. Add the grated zest of a large orange and 200 ml of fresh orange juice when whisking the yolks. For additional flavour add 40 ml of Grand Marnier or orange Curacao liqueur at the same time.

24. SYLLABUB

10 PORTIONS

Ingredients

Fresh lemons                                                                 4

Brandy                                                                        80 ml

Sweet white wine or Sherry                                   100 ml

Caster sugar                                                               150 g

Double cream                                                          500 ml

Method

1. Remove the zest from two of the lemons with a peeler, leaving behind the white pith. Squeeze out the juice.

2. Put the peel and the lemon juice into a bowl, add the wine (or sherry) and the brandy. Cover the mixture and leave to infuse overnight.

3. Strain the liquid into a clean bowl, add the sugar and stir until dissolved.

4. Pour the cream slowly into the liquid, whisking vigorously until the syllabub stands in soft peaks then spoon into individual glasses or cups.

5. Keep the syllabub in a cool place, but not in a refrigerator, until required for service.

6. For garnish; remove the peel from the remaining lemons, cut into very fine strips, blanch, refresh and drain well then serve the syllabub with a cluster of drained lemon strips. Additionally, serve also with sponge fingers or ratafia biscuits.

FRUIT BASED

25. COMPOTE OF DRIED FRUIT

10 PORTIONS

Ingredients

Dried fruit                                                            400 g

Sugar                                                                      75 g

Method

1. Thoroughly wash the fruit, cover with one and a half times its volume of cold water and leave to soak overnight.

2. Bring to the boil in the liquor, add the sugar and simmer until the fruit is tender.

3. Remove from the stove, allow to completely cool then refrigerate. Allow to stand for 24 hours before use.

4. May be served chilled or hot.

Note: When using dried prunes, a few slices of lemon and a small quantity of cinnamon stick may be added during the cooking. When using dried apples, apricots and pears, lemon, cinnamon stick and a few cloves may be added during the cooking.

26. COMPOTE OF APPLES

10 PORTIONS

Ingredients

Apples                                                                   1 kg

Sugar                                                                    200 g

Water                                                                     1 ltr

Cinnamon stick                                                50 mm

Fresh lemon                                                          1

Method

1. Peel the zest and squeeze the juice from the lemon. Place the sugar, lemon zest and juice, cinnamon stick and water into a saucepan. Bring to the boil and then simmer.

2. Peel, core and halve the apples, place them into the syrup.

3. Cover with a lid and cook in an oven at 190°C until tender.

4. Remove the saucepan from the oven, allow to cool and refrigerate for 24 hours.

5. Transfer the apples to a serving dish and strain the syrup over for service which may be either chilled or hot.

27. COMPOTE OF PEARS

10 PORTIONS

Ingredients

Pears                                                                      10

Sugar                                                                    200 g

Water                                                                     1 ltr

Fresh lemon                                                           1

Method

1. Halve the lemon. Place the sugar and water into a saucepan, bring to the boil and then simmer.

2. Peel the pears without removing the stalks then remove the core from the base of the pear. Rub over each pear with lemon juice as it is peeled.

3. Place the pears into the syrup, cover with a lid and poach until tender. Remove from stove, allow to cool and then refrigerate for 24 hours.

4. Transfer the pears to a serving dish and strain the syrup over for service which may be either chilled or hot.

28. COMPOTE OF APRICOTS/PEACHES

10 PORTIONS

Ingredients

Apricot/peach                                                       1 kg

Sugar                                                                     200 g

Water                                                                      1 ltr

Method

1. Blanch the fruit for ten seconds in boiling water then refresh in cold water and remove the skins. Put the sugar and water into a saucepan, bring to the boil and then simmer.

2. Place the fruit into the syrup, cover with a lid and poach in an oven at 190°C to gently poach until tender.

3. Remove from the oven, allow to cool and then refrigerate. Transfer the fruit to a serving dish and strain the syrup over for service which may be either chilled or hot.

29. COMPOTE OF CHERRIES

10 PORTIONS

Ingredients

Cherries                                                                1 kg

Sugar                                                                    200 g

Water                                                                     1 ltr

Method

1. Clean and wash the cherries.

2. Put the sugar and water into a saucepan, bring to the boil and then simmer.

3. Place the cherries into the syrup, cover with a lid, and poach in an oven at 109°C until tender.

4. Remove from the oven, allow to cool and then refrigerate.

5. Transfer the fruit to a serving dish and strain the syrup over for service which may be either chilled or hot. Serve with a little of the syrup.

30. COMPOTE OF RHUBARB

10 PORTIONS

Ingredients

Rhubarb                                                               1 kg

Sugar                                                                    200g

Water                                                                    500 g

Fresh lemon                                                           1

Method

1. Peel the zest and squeeze the juice from the lemon.

2. Place the sugar, the lemon zest and juice and the water into a saucepan, bring to the boil and then simmer.

3. Trim the stalks and remove the leaves and coarse skin from the rhubarb. Wash and then cut into 90 mm lengths.

4. Put the rhubarb into the syrup, cover with a lid and poach in an oven at 190°C until tender.

5. Remove from the oven and transfer the rhubarb from the syrup into a serving dish.

6. Reduce the syrup by half, allow it to cool then pour over the rhubarb for service which may be either chilled or hot.

31. COMPOTE OF STRAWBERRIES/RASPBERRIES

10 PORTIONS

Ingredients

Strawberries/raspberries                                       1 kg

Sugar                                                                        200 g

Water                                                                      500 ml

Method

1. Place the sugar and water into a saucepan, bring to the boil and then simmer.

2. Remove the stalks from the fruit and then wash.

3. Put the fruit into the syrup, return to the boil and then immediately remove from the stove.

4. Allow the fruit to cool and then refrigerate. Transfer the fruit from the syrup to a serving dish, and then pour over the fruit for service which may be either chilled or hot.

32. FRESH FRUIT SALAD

10 PORTIONS

Ingredients

Fresh fruit                                                            1.5 kg

Caster sugar                                                         150 g

Fresh lemon                                                            1

Water                                                                    250 ml

Liqueur (optional)                                               125 ml

Method

1. Squeeze the juice from the lemon.

2. Boil the water and sugar together for 2 minutes. Allow to cool and then add the lemon juice and some liqueur if required.

3. Prepare the fruit. Put it into a bowl and pour on the cold syrup. Place in a cool place or refrigerate for 1 hour to allow the flavours of the fruits to develop.

33. FRUIT FOOL

10 PORTIONS

Ingredients

Fresh fruit                                                              400 g

Double cream                                                       250 ml

Sugar                                                                       100 g

Method

1. Poach the fruit in a small quantity of water, the amount of added sugar depending upon the type of fruit used.

2. Allow the fruit to cool then sieve or blend to produce a puree.

3. Whisk the cream until stiff then fold in the fruit puree.

4. Pour the mixture into glasses or coupes, chill and decorate before serving with some grated chocolate, shortbread biscuits or cats tongues.

34. FRUIT JELLY

10 PORTIONS

Ingredients

Jelly crystals or packet jelly                                  1 ltr

Fresh or tinned fruit                                             500 g

Whipped cream                                                    100 ml

Method

1. Prepare the fresh fruit or drain the tinned fruit then cut into either dice or thin slices.

2. Prepare the jelly in accordance with the manufacturers instructions and allow to cool.

3. Rinse the mould out with cold water. Pour in a little of the jelly and allow to set.

4. Decorate this with a layer of fruit then pour on more jelly sufficient to cover the fruit and allow to set.

5. Repeat this process until all the fruit has been used and the mould is full.

6. Place in a refrigerator to set.

7. Prepare for service by plunging into hot water for a few seconds and then turning out onto a serving dish or place and decorating with whipped cream.

Notes:

1. An additional 25 g of gelatine may be added when making jelly which is to be served in particularly warm temperature.

2. Fruit jellies may be set and served in individual glass sundae dishes.

35. SUMMER PUDDING

10 PORTIONS

Ingredients

Selection of mixed soft fruit

Strawberries, raspberries, blackberries,

blackcurrants, cherries, redcurrants                       1 kg

White sandwich loaf                                               15 slices

Caster sugar                                                               200 g

Double cream                                                           100 ml

Method

1. Remove the crusts from the bread and completely line either pudding basins or individual moulds.

2. Put the fruit and sugar into a shallow pan, cover, bring to the boil and simmer for 3 minutes on a low heat.

3. Fill the moulds with this mixture then cover with the remaining bread.

4. Put a small plate on top of the mould then place a weight on top, sufficient to press the plate down onto the pudding.

5. Place the pudding into a refrigerator to chill for 8 hours before removing from the mould immediately prior to service. Decorate with whipped cream or serve with a sauceboat of cream.

MERINGUE BASED

36. APPLE MERINGUE FLAN

10 PORTIONS

Ingredients

Flan paste                                                             500 g

Meringue                                                              400 g

Apple puree                                                           1 kg

Caster sugar                                                          50 g

Method

1. Prepare the apple puree.

2. Prepare the flan paste, line the flan rings, crimp the edges and prick the bases with a fork.

3. Line the flan with greaseproof paper, bake blind and cook in an oven at 190°C for 25 minutes.

4. Remove from the oven and take out the blind baking material.

5. Prepare the meringue and put it into a piping bag containing a large star tube.

6. Two thirds fill the flans with apple puree then neatly pipe on the meringue.

7. Dust the flan lightly with caster sugar and place it into an oven at 190°C to cook and lightly colour the meringue.

37. APPLE SNOW

10 PORTIONS

Ingredients

Apple puree                                                          500g

Meringue                                                              400 g

Fresh lemon or orange                                          1

Method

1. Squeeze the juice and grate the zest from either an orange or a lemon.

2. Prepare the apple puree and add the zest and juice of the fruit.

3. Prepare the meringue and then fold it into the apple puree. The mixture can then be put into a chilled glass dish or into chilled coupes and refrigerated for service.

38. PAVLOVA

10-12 PORTIONS

Ingredients

Meringue                                                              800 g

Vanilla essence                                                      2 ml

Whipped cream                                                    750 ml

Fresh or tinned fruit                                             400 g

Method

1. Prepare the meringue adding the vanilla essence with the sugar.

2. Very lightly grease baking trays.

3. Using a piping bag and plain tube, pipe four 250 mm rounds of meringue onto the baking sheets. Using a large star piping tube, pipe sufficient stars or rosettes of meringue onto a baking sheet to decorate the top of the pavlova.

4. Bake in an oven at 120°C until the meringue is crisp. Remove the meringue from the baking trays and place to one side.

5. Prepare the fruit; small fruits should be left whole, large fruits should be halved or sliced and tinned fruit must be well drained of syrup.

6. Whisk the cream and fruit. Finish the top layer of the pavlova with a little cream on which can be placed the stars or rosettes of meringue. Chill before service.

39. VACHERIN

Ingredient

Meringue                                                              200 g

Sweet pastry                                                         400 g

Whipped cream                                                    750 ml

Prepare fresh or tinned fruit

Chocolate chips

Method 1

1. Roll out a round of sweet paste 20 cm in diameter and 3 mm thick, prick with a fork then lightly blind bake in an oven at 160°C.

2. Prepare the meringue mix and with a piping bag and star tube, pipe out small shells or circles 5 cm diameter onto greaseproof paper.

3. Cook these in a very slow oven and then using a piping bag containing meringue mix secure them around the top edge of the pastry base. Bake in an oven at 160°C until the meringue is set.

4. Fill case with fruit and whipped cream and decorate with chocolate chips for service.

Method 2

Meringue                                                              200 g

Sweet pastry                                                         100 g

Whipped cream                                                    200 ml

1. Roll out a round of sweet paste to 5.5 cm in diameter and 3 mm thick, prick with a fork and bake blind in an oven at 160°C until cooked and lightly coloured.

2. Prepare the meringue mix and using a piping bag and a star tube pipe three rounds 5.5 cm in diameter onto grease proof paper. Cook these in a very slow oven.

3. Place two or more of these meringue rounds on the sweet pastry base and using a piping bag and a star tube cover the outside with lattice work meringue.

4. Bake in an oven at 160°C.

5. Allow to cool then decorate the top with whipped cream for service.

MILK PUDDINGS

40. BAKED EGG CUSTARD

10 PORTIONS

Ingredients

Milk                                                                        1 ltr

Sugar                                                                    100 g

Eggs                                                                         6

Vanilla essence

Nutmeg                                                                  5 g

Method

1. Put the milk, sugar and vanilla essence into a saucepan and bring to blood heat.

2. Whisk the eggs in a basin then pour on the warmed milk.

3. Strain the custard then divide it between either heatproof pie dishes or individual glass dishes. Sprinkle a little nutmeg on the surface of each one.

4. Cook in a bain marie, without boiling in an oven at 180°C until the custard is set. Allow to cool for service.

41. BANANA CUSTARD

10 PORTIONS

Ingredients

Bananas                                                                    10

Custard sauce                                                       500 ml

Fresh cream                                                          125 ml

Method

1. Peel and slice the bananas across and place the slices into glass bowls or individual coupes.

2. Prepare the custard sauce and pour it over the bananas.

3. Allow to cool completely. Whisk the cream to a stiff peak and decorate as required.

42. CHOCOLATE BLANCMANGE

10 PORTIONS

Ingredients

Cornflour                                                             60 g

Milk                                                                     750 ml

Sugar                                                                    100 g

Cocoa powder                                                      25 g

Fresh cream                                                        125 ml

Method

1. Mix the cornflour, sugar and cocoa powder with a little of the milk to make a smooth paste.

2. Bring the remainder of the milk to the boil then pour onto the mixture, whisking constantly.

3. Return the mixture to the saucepan and re-boil, stirring constantly.

4. Rinse the mould with cold water and pour in the blancmange, allow to cool and set. Remove the blancmange from the mould. Whisk the cream to a stiff peak and using a piping bag containing a star tube decorate the blancmange for service.

43. CREME CARAMEL

10 PORTIONS

Ingredients

Milk                                                                      1 ltd

Sugar                                                                    275 g

Eggs                                                                        6

Vanilla essence

Water                                                                    185 ml

Method

1. Place 125 ml of the water and the sugar into a thick bottomed saucepan.

2. Bring to the boil and cook to a dark golden brown.

3. Add the remaining 60 ml of water and reboil.

4. Divide equally among individual heatproof moulds and allow to set.

5. Put the milk, sugar and vanilla essence into a saucepan and bring to blood heat.

6. Whisk the eggs in a basin then pour on the warmed milk.

7. Strain the custard and divide it equally between the moulds.

8. Cook in a bain marie without boiling in an oven at 180°C until the custard is set. Allow to cool and turn the custard out with the caramel uppermost for service.

44. DIPLOMAT PUDDING

10 PORTIONS

Ingredients

Raspberry jelly                                                      250 ml

Genoise sponge                                                      100 g

Stock syrup                                                            20 ml

Redcurrant sauce                                                250 ml

Vanilla bavarois                                                    750 ml

Brandy                                                                    25 ml

Sherry or Madeira                                                60 ml

Currants                                                                  25 g

Sultanas                                                                   25 g

Glace cherries                                                        35 g

Angelica                                                                   15 g

Method

1. Cut the genoise sponge into 15 mm dice.

2. Cut the cherries and angelica into small dice, mix with the currants, sultanas and genoise sponge. Place those ingredients into a basin, add the sherry, brandy and stock syrup, and allow to macerate for 1 hour.

3. Prepare the raspberry jelly and chemise the bottom of the charlotte or other suitable moulds to a depth of 15 mm. Put in a cool place or a refrigerator to set.

4. Prepare the vanilla bavarois and when it is on the point of setting fold it into the cake and fruit.

5. Fill the moulds and allow to set.

6. Remove from the mould and serve, jelly uppermost on a dish and surrounded with redcurrant sauce.

45.  JUNKET

10 PORTIONS

Ingredients

Milk                                                                     1.5 ltr

Rennet                                                                30 ml

Sugar                                                                    25 g

Nutmeg                                                                  5 g

Method

1. Dissolve the sugar in milk warmed to blood heat.

2. Pour the milk into the dishes in which it is to be served.

3. Stir in the rennet and put the dishes in a warm place (not an oven) to allow the junket to set.

4. Use a little grated nutmeg to decorate the junket for service.

46. MILK JELLY

10 PORTIONS

Ingredients

Milk                                                                       1 ltr

Sugar                                                                    100 g

Lemon                                                                     1

Powered gelatine                                                  50 g

Water                                                                    60 ml

Method

1. Warm the water in a saucepan, sprinkle in the gelatine and stir until it is completely dissolved.

2. Grate the zest from a quarter of the lemon.

3. Place the milk, sugar and lemon zest in a saucepan and bring to the boil.

4. Pour the milk onto the gelatine allow the mixture to cool slightly then strain and pour it into moulds or coupes to set for service.

RICE BASED

27. CONDE RICE

10 PORTIONS

Ingredients

Pudding rice                                                         175 g

Milk                                                                       1.75 ltr

Sugar                                                                      75 g

Nutmeg

Method

1. Wash over the rice and simmer together with the milk and sugar in a covered saucepan until tender.

2. Put into serving dishes or coupes and serve sprinkled with a little grated nutmeg and stewed fruit.

Notes:

Fruit Condes (Cold)

1. Fruit condes may be made with the rice base from the conde rice recipe which should be allowed to cool and then be blended with whipped cream (125 ml per 10 portions), and served in glass bowls or coupes.

2. Any tinned compote fruits are suitable and these should be placed on top of the rice, masked with apricot glaze and decorated with whipped cream, glace cherries and angelica.

PASTRY BASED

48. APPLE SLICE

10 PORTIONS

Ingredients

Puff pastry                                                             500 g

Apricot glaze                                                        250 ml

Egg                                                                              1

Cooking apples                                                     600 g

Method

1. Roll out the puff pastry 3 mm thick, then cut into strips 100 mm wide and place onto baking trays.

2. Prick the pastry with a fork and egg wash the edges.

3. Cut further strips of puff pastry 20 mm wide and 5 mm thick. Place along the edges and crimp.

4. Brush the raised edge with egg wash.

5. Peel and core the apples, cut into halves and thinly slice across the apple retaining the half apple shape.

6. Press lightly with the hand to flatten and lift with a pallet knife onto the pastry strips.

7. Bake in an oven at 190°C for 30 minutes.

8. Remove from the oven, brush the applies with boiling apricot glaze and allow to cool and set before cutting up for service.

49. PROFITEROLES

10 PORTIONS

Ingredients

Choux paste                                                             400 ml

Whipped cream or Pastry cream                          150 ml

Icing sugar                                                                   50 g

Eggs                                                                                  1

Method

1. Lightly grease baking trays.

2. Prepare the choux paste and using a piping bag containing a 120 mm plain tube pipe the paste onto the baking trays in bell shapes 20 mm in diameter.

3. Brush with egg wash and cook in an oven at 220°C and to a golden brown colour.

4. Remove from the oven and allow to cool.

5. Fill the profiteroles with whipped or pastry cream, dredge with icing sugar and serve on a doily covered dish accompanied by a chocolate sauce which may be served either hot or cold.

50. FRUIT FLAN

8 PORTIONS

Ingredients

Flan paste                                                             500 g

Pastry cream                                                         500 ml

Tinned fruit                                                          400 g

or

Fresh fruit                                                             500 g

Apricot glaze                                                        100 ml

Egg                                                                              1

Method

1. Prepare the fruit (see notes) and the apricot glaze.

2. Prepare the flan paste and roll out 5 mm thick. Line a 230 mm flan ring with the paste.

3. Line the inside of the flan with greaseproof paper and bake blind in an oven at 190°C for 20 minutes.

4. Remove from the oven, take out the blind bake and the greaseproof paper and take off the flan ring. Egg wash the pastry inside and out and return to the oven to colour.

5. Prepare the pastry cream and while it is still hot ¾ fill the flan case then allow to cool.

6. Arrange the fruit on the pastry cream.

7. Boil the apricot glaze and brush over the fruit. Allow to set then cut into portions.

51 LEMON MERINGUE PIE

10 PORTIONS

Ingredients

Flan paste                                                             400 g

Basic meringue                                                    200 g

Milk                                                                        500 ml

Lemons                                                                      2

Sugar                                                                       50 g

Cornflour                                                                25 g

Eggs                                                                            2

Caster sugar                                                            25 g

Method

1. Prepare the flan paste and roll it out 5 mm thick.

2. Line two flan rings with the paste.

3. Line the insides of the flans with greaseproof paper and bake blind in an oven at 190°C for 20 minutes.

4. Separate the egg yolks from the whites, grate the zest and squeeze the juice from the lemons.

5. Mix the cornflour with a little milk to a smooth paste.

6. Put the sugar and zest into the remainder of the milk and bring to the boil, add the cornflour and cook for 2 minutes.

7. Add the lemon juice and then pour the mixture onto the egg yolks stirring constantly.

8. Remove the blind bake and greaseproof paper from the flans then three-quarters fill them with the lemon filling and allow to cool.

9. Prepare the meringue and then spread or pipe it over the lemon fillings.

10. Dust with caster sugar, place into an oven at 150°C to cook and lightly colour the meringue.

Note: As an alternative to the lemon pie filling used in this recipe, a rich lemon curd filling may be used:

Ingredients

Butter                                                                    100 g

Caster sugar                                                         100 g

Egg Yolks                                                                  2

Lemon juice and zest 1

Method

Cream together the egg yolks and sugar in a heatproof bowl, add the butter, lemon juice and zest then place the bowl in a bath of hot water over low heat and whisk continuously until the mixture thickens.

52. STRAWBERRY SHORTCAKE

10 PORTIONS

Ingredients

Shortcake

Flour                                                                    225 g

Baking powder                                                    10 g

Salt good

pinch

Nutmeg pinch

Caster sugar                                                         50 g

Unsalted butter                                                     60 g

Eggs                                                                           1

Single cream                                                        125 ml

Filling

Strawberries                                                         300 g

Caster sugar                                                          60g

Unsalted butter                                                      100 

Double cream                                                       250 ml

Kirsck Grand Marnier                                          40 ml

Method

Filling

1. Clean the strawberries and reserve several whole fruits for decoration. Prepare 100 g in slices, crush the remainder and stir in 40g of the caster sugar and 20 ml of the liqueur. Fold in the sliced fruit and set aside.

SHORTCAKE

2. Butter and flour two sandwich tins, (approximately 200 cm in size).

3. Sieve together the flour, baking powder, salt, nutmeg and caster sugar.

4. Cut the butter into cubes, and mix with the flour to a fine sandy texture. Make a bay.

5. Whisk together the egg and single cream, pour into the bay and mix all ingredients into a smooth dough.

6. Roll out the dough on a lightly floured board, fill the sandwich tins and bake at 220°C for 20 minutes.

7. Remove from the oven and turn our onto a pastry wire to cool.

ASSEMBLY

8. Whisk the double cream to a soft peak then add the remaining 20 g of caster sugar and 20 ml of liqueur.

9. Butter one side of each layer of shortcake.

10. Spread the strawberry filling over the bottom layer and then sandwich it with the top layer.

11. Decorate the surface with the cream and the whole strawberries for service.

YEAST BASED

53. BASIC SAVARIN DOUGH (FOR SAVARIN,

BABAS AND MARIGONS)

600 GRAMMES

Ingredients

Flour (regular)                                                      125 g

Flour (strong)                                                       225 g

Sugar                                                                      10 g

Eggs                                                                           3

Salt pinch

Yeast                                                                       10 g

Milk                                                                          75 g

Butter                                                                   100 g

Method

1. Prepare the moulds by greasing with butter and then dusting with flour.

2. Sieve together the flour and salt, make a bay.

3. Mix the eggs, sugar, milk and yeast together and pour into the bay.

4. Mix in a quarter of the flour to make a batter. Cover with a cloth and put in a warm place to ferment for 20 minutes then stir in the remaining flour and mix to a soft dough.

5. Melt the butter and pour it on top of the dough. Cover and put in a warm place to prove to double its size.

6. Stir the butter into the dough and allow to prove again.

7. Knock back the dough and fill the moulds.

Note: This mixture is sufficient to produce two savarins, four marignons or four babas.

54. MARIGNONS

6-8 PORTIONS

Ingredients

Basic savarin dough                                             1.2 kg

Apricot glaze                                                         200 g

Whipped cream                                                    150 ml

Savarin syrup                                                       200 ml

Method

1. Prepare the savarin dough and large barquette moulds by greasing with butter and then dusting with flour.

2. One third fill each mould with dough and bake in an oven at 230°C for 20 minutes.

3. Remove the marignons from the oven and turn them out of the moulds onto a pastry wire to cool.

4. Prepare the savarin syrup and the apricot glaze.

5. Soak the marignons in the hot savarin syrup then place them onto a pastry wire to drain.

6. Make oblique incision lengthways on the surface then mask with boiling apricot glaze

7. Decorate with whipped cream for service.

55. RUM BABAS

6-8 PORTIONS

Ingredients

Basic savarin dough                                             1.2 kg

Apricot glaze                                                        200 g

Whipped cream                                                    150 ml

Savarin syrup                                                       200 ml

Currants                                                                 25 g

Glace cherries                                                         4

Rum                                                                        60 ml

Method

1. Wash and dry the currants and prepare the baba moulds.

2. Prepare the savarin dough adding the currants after mixing in the butter and before the second proving takes place.

3. One third fill each mould with dough and bake in an oven at 230°C for 20 minutes.

4. Remove the babas from the oven and turn them out of the moulds onto a pastry wire to cool.

5. Prepare the savarin syrup and add the rum.

6. Soak the babas in the hot rum syrup then place them onto a pastry wire to drain.

7. Mask with boiling apricot glaze and decorate with a rosette of whipped cream and a glace cheery.

56. SAVARIN WITH FRUIT

8 PORTIONS

Ingredients

Basic savarin dough                                             600 g

Filleted almonds                                                    50 g

Apricot glaze                                                          200 g

Fresh fruit salad                                                    500 g

Savarin syrup                                                        500 ml

Method

1. Prepare the savarin dough and the savarin moulds.

2. Put the dough into the moulds and bake in an oven at 190°C for 40 minutes.

3. Remove from the oven and turn out of the moulds onto a pastry wire to cool.

4. Prepare the savarin syrup and the apricot glaze. Toast the almond fillets.

5. Soak the savarin in the hot syrup then place them onto a pastry wire and allow to drain.

6. Mask the savarins with boiling apricot glaze and place them on a round serving dish. Fill the centre with fresh fruit salad and decorate the top with the toasted almonds.