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SWEET TREATS

Finish off your meal in super sweet style!
Lemon & blueberry buttermilk pancakes, see page 79

Baked custard with blueberries

COOKING THE BLUEBERRIES IN THEIR OWN JUICES BRINGS OUT THEIR FLAVOUR!

GF V

By Aaron Bertelsen

Serves 6 | Prep15 minsplus infusing and cooling | Cook50-55 mins | Calories415(per serving)

400ml (14floz) double cream

200ml (7floz) milk

1 vanilla bean

10 free-range egg yolks

65g (2¼oz) caster sugar

350g (12oz) blueberries

2 tsp lemon or orange juice (or you could use water)

1 Preheat the oven to 140°C/Gas Mark 1.

2 Put the cream and milk into a pan. Split the vanilla bean down the middle and scrape the seeds into the pan – drop the bean in too. Stir well, then place over a medium heat until just coming up to boiling point. Remove from the heat and let infuse for 40 minutes.

3 Beat the egg yolks and sugar together in a bowl until creamy and noticeably lighter in colour. Remove the vanilla bean from the cooled cream mixture before pouring it into the egg yolk and sugar mixture. Stir well to thoroughly combine.

4 Strain the mixture through a fine-mesh sieve into a shallow 23cm (9in) ovenproof dish and put into the oven. Bake for 35 minutes, then check to see if the custard is set; if not, give it another 5 minutes before checking again. It should be lightly golden on top and with a slight wobble in the centre – it will continue to firm up as it cools. Remove the custard from the oven and let cool.

5 Meanwhile, increase the oven temperature to 230°C/Gas Mark 8. Put the blueberries into a separate shallow ovenproof dish and roast in the oven for 8 minutes, shaking the dish once during cooking to ensure that they are cooking evenly. You want them to be tender, but not completely collapsed. Remove from the oven, immediately sprinkle with the fruit juice or water and shake the dish until some juices begin to form. Spoon over the baked custard before serving.

Chocolate mousse with orange salad

GF V

By Aaron Bertelsen

Serves 8 | Prep20 minsplus chilling | Cook5 mins | Calories307(per serving)

175g (6oz) dark chocolate (ideally 72% cocoa solids), plus

1 tbsp grated chocolate for decoration

6 free-range eggs, separated

1 tsp dark rum

3 tbsp caster sugar

175ml (6floz) whipping cream

8 edible flowers (I like to use violas), to decorate

FOR THE ORANGE SALAD

4 ripe oranges

icing sugar, to taste

Grand Marnier or orange flower water (optional)

1 Melt the chocolate in a large heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Remove it from the heat and let cool.

2 Using a fork, lightly beat the egg yolks together with the rum in a bowl. Stir them into the melted chocolate.

3 Beat the egg whites in a large bowl until thick and moussey, then whisk in the sugar, 1 teaspoon at a time, until soft peaks form. Set aside.

4 In another large bowl, whip the cream until soft peaks form. Fold the cream into the chocolate mixture, then fold in one-third of the egg whites to loosen the mixture slightly. Gently fold in the remainder of the egg whites so that the mousse is well blended. Divide the mousse between 8 small dessert dishes and chill in the refrigerator.

5 For the orange salad, slice off the peel and pith, standing each orange on a plate or shallow bowl as you do it to catch the juice. Cut the oranges into slices, arrange the slices on a plate and pour over the juice. Add a tiny sprinkle of icing sugar – the amount will depend on the sweetness of the oranges, and of your tooth. I like to drizzle over a little Grand Marnier, but you can also use orange flower water, if desired.

6 Sprinkle each mousse with a little grated chocolate, place an edible flower on top and serve with the orange salad.

The recipes on pages 76-77 are taken from Grow Fruit & Vegetables in Pots by Aaron Bertelsen, published by Phaidon Press. (RRP £24.95).

Marvellous matcha breakfast bowl

By Lakeland (www.blog.lakeland.co.uk)

GF EF V

Serves 1 | Prep5 minsplus 1-2 hours chilling (or overnight) |

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About Gluten-Free Heaven

Welcome to the SPRING issue of Gluten-Free Heaven, and what a prolonged winter we've had to endure – so much rain and so much devastation across the country. However, the daffodils are out, the lawn has finally had a trim and the water tap from up high has tightened its nozzle somewhat. Best of all though, we are into spring food, which means lovely greens, light and healthy tarts and pies, frittatas and salads bursting with vibrant colours, and of course flavour. We have put together a spring section of recipes that covers all those ideas and many more. Also this issue, we continue with our gluten-free Q&A series, answering everyday questions you might have about living on a gf diet. We also get to the bottom of common misconceptions about coeliac disease and gluten intolerance, cook cauliflower eight ways and go back to 'pastry school', where we learn to make a simple and staple sweet or savoury pastry, perfect for those lovely spring pies and tarts we can now get stuck into! We hope you enjoy trying some of the recipes this issue – please do let us know how you have got on. Anyway, until next month, cheers!