Come Dine With Me recipes Medley of desserts with seasonal berries and shortbread recipe

More from Coranne Denham's menu

Date Published:

13/10/2009

Meticulously measured, Coranne Denham treats the taste buds with an assortment of flavours for dessert on Come Dine With Me Edinburgh

• Perfect wine match: Hardys Nottage Hill Dessert Shiraz

For the tipsy mousse: 1. Put the chocolate in a heatproof bowl with the rum and coffee. Place over a pan of gently simmering water and leave until melted, stirring once or twice.

2. Remove from the heat and leave to cool for at least 20 minutes. Whip the cream until thick. Fold a little of the cream into the melted chocolate to loosen the mixture. Gently fold in the rest. Cover and leave to set in the fridge.

For the toffee apple crumble: 1. Put the water and sugar in a saucepan and heat gently until the sugar dissolves, stirring occasionally. Slowly bring to the boil without stirring. Cook for a few minutes until the sugar caramelises. When the sugar has lightly caramelised and turned a pale golden brown, remove the pan from the heat and stir in the butter and syrup. Take care as it could splash.

2. Preheat the oven to 200°C/Gas 6. Cut the apples into small pieces and stir into the toffee mixture. Cook gently until the apples are softened, stirring regularly. Transfer to an ovenproof dish. Rub the flour into the butter and sugar until the mixture resembles breadcrumbs. Spoon over the apples and bake for 15-20 minutes until golden.

For the crème brulee: 1. Preheat the oven to 150°C/Gas 2. Pour the cream into a saucepan. Split the vanilla pod in half lengthways and scrape the seeds into the cream. Drop the pod into the cream too.

2. Place the pan over a low heat and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally. Beat the sugar and the egg yolks in a large heatproof bowl. Whisk in the hot cream mixture. Strain into a jug then pour into six ramekins until two thirds full.

3. Place the ramekins in a small roasting tin and add enough just-boiled water to rise halfway up the sides of the dishes. Bake for 30 minutes or until just set. Remove from the oven and leave to cool. Put in the fridge and leave to chill for several hours.

4. When ready to serve, sprinkle the caster sugar over the custards and use a cook’s blowtorch to caramelise. Let the caramel cool before serving.

For the lemon sorbet: 1. Put the water and sugar in a saucepan and bring to a boil over medium heat. Simmer until the sugar is dissolved. Remove from the heat. Peel the lemon zest from one of the lemons in long, thin strips. Squeeze the juice from both lemons.

2. Add the lemon zest, juice and mineral water to the sugar syrup. Remove from the heat and leave to cool.

3. Transfer to an ice cream machine and churn for about 30 minutes following the manufacturer’s instructions. Spoon the sorbet into a freezer-proof container. Place in the freezer until 10 minutes before serving.

For the shortbread: 1. Cream the margarine and sugar together until light and fluffy. Sift the flour, farola and cornflour together. Tip into the bowl with the margarine and sugar. Stir to form a smooth, stiff dough.

2. Turn out onto a lightly floured surface and roll out until around 1cm thick. Cut into circles, stars or any other shapes. Place on a baking tray lined with baking parchment. Cook for 18-20 minutes until pale golden brown.

3. Remove from the heat and leave to a cool for 4-5 minutes. Transfer to a wire rack, sprinkle with caster sugar and leave to cool.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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