THE DESSERTS
One make-ahead crowdpleaser, and one to cook over the coals.
Malted Chocolate Ice Box Cake
These flavours won’t fail to delight any guest.
Hands-on time 30min, plus freezing. Serves 16
•500ml (17fl oz) chocolate ice cream
•1 litre (1¾ pint) double cream
•75g (3oz) malted milk powder, we used Horlicks
•397g tin caramel, we used Carnation
•2tsp sea salt flakes
•50g (2oz) icing sugar
•300g (11oz) Maltesers, roughly chopped/crushed, plus extra to serve
•300g (11oz) malted milk biscuits, roughly crushed
1 Allow ice cream to soften at room temp for 15-20min. Meanwhile, line a rough 18 x 25.5cm (7 x 10in) tin with layers of clingfilm, making sure it comes up over the sides. Cover base of tin with ice cream, smoothing to an even layer. Freeze until solid.
2 In a small bowl, whisk 100ml (3½fl oz) cream with malted milk powder to combine. Set aside. In another small bowl, mix caramel and salt flakes. Spoon off 3tbsp and reserve.
3 Whip remaining cream and icing sugar until it holds soft peaks. Whisk through malted milk mixture; fold in Maltesers.
4 Dollop ½ the caramel over frozen ice cream; sprinkle over ½ the biscuits. Press down lightly. Spoon over ½ the cream mixture. Repeat this process once more (don’t worry if it comes up higher than your tin). Cover loosely with clingfilm and freeze for at least 4hr, or until solid.
5 To serve, transfer to a board. Mix reserved caramel to loosen; drizzle over top. Scatter over more Maltesers.
PER SERVING 650cals, 6g protein, 46g fat (28g saturates), 52g carbs (40g total sugars), 1g fibre
Barbecued Fruit with Mint Sugar and Boozy Mascarpone
Keep a section of your barbecue free to grill fruit, or if yours isn’t big enough, give it a good scrub with some scrunched-up foil between mains and dessert! Hands-on time 10min. Cooking time about 10min. Serves 8
•Oil, to grease
•A selection of fruit, we used peach halves, peeled mango cheeks, wedges of watermelon and pineapple strips
FOR THE BOOZY MASCARPONE
•350g (12oz) mascarpone
•2tbsp caster sugar
•3tbsp marsala, see GH Tip
FOR THE MINT SUGAR
•2 mint sprigs, leaves picked
•75g (3oz) granulated sugar
•Finely grated zest 1 lime
1 Lightly oil bars of your barbecue or griddle pan. Barbecue/griddle fruit over high heat for 4-5min per side (in batches if needed), turning carefully with tongs and a thin spatula, if fruit is sticking.
2 Meanwhile, mix boozy mascarpone ingredients. Cover and chill until needed. Just before serving, pound mint, sugar and lime zest with pestle and mortar until mint is broken down.
3 Arrange fruit on a platter and serve with mint sugar and boozy mascarpone.
PER SERVING 348cals, 4g protein, 20g fat (14g saturates), 35g carbs (35g total sugars), 6g fibre