Friday, 15 November 2013

Raspberry and Lemon Polenta Cake Recipe

Polenta cakes are prepared much of the way around the mediterranean, though they are most well known from Italian cookery. This is a modern version of the traditional cake that's cooked more like a traditional sponge.

Of course the polenta (yellow maize meal) does give the cake a slightly different texture and moth feel to a traditional sponge cake — but if you like muffins, you will love this cake.

With a cream cheese filling this is quite an indulgent cake and it can just as well be served as a dessert as it can be served for teat time.

Raspberry and Lemon Polenta Cake

Serves: 8
Raspberry and Lemon Polenta Cake: A rich layered sponge cake made with polenta and containing raspberries where the tow layers are sandwiched together with cream cheese


225g (8 oz) butter, softened
225g (8 oz) caster sugar
1/2 tsp vanilla extract
finely-grated zest of 1 1/2 lemons
4 eggs, beaten
175g (6 oz) fine polenta
50g (2 oz) plain flour
1 1/2 tsp baking powder
200g (8 oz) frozen raspberries, thawed
icing sugar, for dusting
1 tbsp caster sugar, for dusting

For the Filling:

100g (4 oz) soft cheese
1 tbsp icing sugar
finely-grated zest of 1/2 lemon
squeeze of lemon juice
145ml (3/5 cup) double cream
100g (4 oz) frozen raspberries, thawed


Cream together the butter, caster sugar, vanilla extract and lemon zest until the mixture is creamy. Add the eggs, one at a time, beating thoroughly to combine after each addition.

Divide the batter between two 20cm diameter sandwich tins that have been buttered and lined. Level over the tops of the cakes then scatter over the raspberries and gently poke them into the batter.

Sprinkle the top of one of the sponge cakes with 1 tbsp caster sugar. Transfer to an oven pre-heated to 190ºC (375ºF, Gas Mark 5) and bake for about 30 minutes, or until golden brown and well risen. Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

For the filling, beat together the soft cheese with the icing sugar, lemon zest and just a little lemon juice. Lightly whip the cream then fold into the cheese. Now fold in the defrosted raspberries.

Use this filling to sandwich the two sponges together (ensure that you set the sugar-crusted sponge on top).

Serve dusted with icing sugar.

Monday, 11 November 2013

Treacle Macadamia Tart Recipe

As Thanksgiving is just around the corner, I thought I should add a few Thanksgiving recipes to this blog over the next few days. Here is a rather fantastic macadamia nut tart that would make a wonderful Thanksgiving dessert.

The filling is moist and indulgent, with just enough spice notes to give interest. And it's all baked in a classic butter shortcrust shell.

Though typically this is served with cream, it also works well with ice cream and on cold days it can be served with custard

Treacle Macadamia Tart Recipe

Serves: 8
Treacle Macadamia Tart: A classic tart of macadamia nuts in a spicy molasses (treacle) base baked in a shortcrust shell shown with a wedge removed


For the Pastry:

210g (1 1/2 cups) plain flour
150g (3/4 cup) chilled butter, chopped
3 tbsp iced water

For the Filling:

1 tbsp self-raising flour
1/4 tsp ground ginger
100g (1/2 cup) soft brown sugar
2 eggs, lightly beaten
25g (1 oz) butter, melted
80ml (1/3 cup) treacle (molasses)
1 tsp finely-grated lemon zest
2 tbsp sour cream
100g (3 1/2 oz) macadamia nuts, roughly chopped


For the pastry, combine the flour and butter in a food processor. Pulse for about 20 seconds, or until the mixture resembles fine crumbs. Add most of the liquid and process for 15 seconds, or until the ingredients come together as a dough (add more liquid slowly, as needed until you have a sooth dough). Cover with clingfilm (plastic wrap) and chill in the refrigerator for 10 minutes.

Turn the dough onto a lightly-floured work surface and knead for about 2 minutes, until smooth and elastic. Roll the resultant pastry between 2 sheets of clingfilm until large enough to cover the base and sides of a fluted flan tin.

Gently press the pastry into the tin and trim the edges with a sharp knife. Cut a sheet of greaseproof (waxed) paper large enough to cover the entire pastry-lined tin. Fill this with baking beans or rice then transfer to an oven pre-heated to 180°C and bake blind for 20 minutes. After this time, remove from the oven and discard the paper and beans.

Return the pastry to the oven and bake for 10 minutes more.

For the filling, combine the flour, ginger, sugar and eggs in a bowl. Stir until well combined then add the butter, treacle, lemon zest, sour cream and macadamia nuts. Stir well to mix then pour the resultant mixture into the pastry case.

Return to the oven and bake for 25 minutes more, or until the filling is set and golden brown on top.

Leave the tart in the tin for 10 minutes to cool before turning out onto a wire rack. Serve warm or cold, accompanied by cream.

Sunday, 10 November 2013

Chicken and Apple Casserole Recipe

Today's recipe is for a classic Autumnal stew, combining chicken with apples in a chicken stock and cider base flavoured with herbs and smoked bacon and finished with cream. Apples work wonderfully well with pork, but they are not often paired with chicken, which is a shame.

This is a truly flavourful stew, excellent for the cold nights ahead.

If you don't want to use cider, you could substitute raw apple juice (what's called apple cider in some parts of the US).

This is quite a hearty stew and serves four hungry people quite comfortably. I like it with mashed potatoes myself, but you could use dauphinoise, roast potatoes or even chips (fries) if you prefer. My wife likes this with rice though.

Chicken and Apple Casserole Recipe

Serves: 4
Chicken and Apple Casserole: Chicken pieces stewed with apples and bacon in a chicken stock and cider base served with mashed potatoes and cabbage


25g (1 oz) butter
1 tbsp vegetable oil
4 chicken quarters (with skin left on)
2 dessert (eating) apples, peeled and cut into thick wedges
2 tbsp fresh thyme, chopped
1 onion, peeled and sliced
110g (1/4 lb) smoked bacon pieces
2 tbsp plain flour
300ml (1 1/4 cups) dry cider
150ml (3/5 cup) chicken stock
4 tbsp double cream
salt and freshly-ground black pepper, to taste


Melt the the butter with the oil in a frying pan. Season the chicken to taste and add the pan. Fry for about 7 minutes, turning occasionally, until nicely browned all over.

Remove the chicken pieces from the pan and set aside in a lidded casserole. Add the apple wedges on top then sprinkle over the thyme.

Add the onion to the oil remaining in the frying pan and cook for about 5 minutes, or until soft and just beginning to colour. Stir in the bacon pieces and continue to cook for 4 minutes more. Remove the onion and bacon with a slotted spoon and add to the casserole.

Scatter the flour over the juices remaining in the pan and stir to form a smooth roux. Slowly beat in the cider and the stock, stirring well to combine. Bring the mixture to a boil after each addition of liquid. Pour this sauce over the chicken in the casserole dish.

Cover with a lid then transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and bake for about 60 minutes, or until the chicken is cooked through (the juices should run clear when the meat is pierced with a skewer).

Stir the cream into the sauce just before serving.

Accompany with mashed potatoes and steamed cabbage.

If you would like to prepare in a slow cooker (crockpot) rather than cooking conventionally, then separately fry the chicken pieces until browned, the onions until soft and the bacon until they have released their fat (save the bacon fat). Combine the chicken, bacon, apple pieces, onions, cider and chicken stock with the thyme in a slow cooker (crockpot) and cook on low for about 9 hours. About 1 hour before serving mix the flour with the reserved bacon fat to form a smooth paste. Increase the crockpot heat to high and stir in the flour roux to thicken the stock.

Stir the cream into the sauce just before serving.

For more crockpot recipes, why not visit the Celtnet Crockpot and Slow Cooker recipes page?

Saturday, 9 November 2013

Carrot Loaf Cake with Vanilla Frosting Recipe

Following yesterday's recipe for a North African influenced Orange and Saffron Syrup Cake, intended as a dessert, today's recipe is an American adaptation of the classic carrot cake.

This is a lightly-spiced loaf version of a carrot cake flavoured with orange juice and incorporating sultanas (golden raisins) that's finished with a cream cheese icing (frosting) and which makes an excellent cake to serve with tea or morning coffee.

The use of orange juice both keeps the cake very moist and helps bring out the sweetness of the carrots, whilst the spices give the flavour a little lift and makes this a cake that can easily be enjoyed on its own with tea or coffee.

Carrot Loaf Cake with Vanilla Frosting Recipe

Serves: 10
Carrot Loaf Cake with Vanilla Frosting: A rich spiced carrot cake, including golden raisins and walnuts filled and topped with vanilla cream cheese frosting


85g (3 oz) sultanas
juice of 1 orange
125ml (1/2 cup) sunflower oil
85g (3 oz) wholemeal flour
85g (3 oz) self-raising flour
175g (6 oz) soft light brown sugar
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp mixed spice (pumpkin pie spice)
2 eggs, beaten
175g (6 oz) carrots, scraped and coarsely grated
50g (2 oz) walnut halves, coarsely chopped

For the Frosting:

85g (3 oz) full-fat soft cheese
25g (1 oz) butter, softened
1 tsp vanilla extract
175g (6 oz) icing sugar, sifted


Combine the orange juice and sultanas in a bowl. Cover and set aside to soak over nigh.

The following day, sift together the flour, sugar, bicarbonate of soda and spices into a bowl with 1/2 tsp salt. Pour in the oil, add the eggs and mix thoroughly to combine before folding in the carrots and walnuts along with the sultanas and their soaking liquid.

Spoon the resultant mixture into a greased and lined 900g (2 lb) loaf tin. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 60 minutes. Allow to col briefly in the tin then transfer to a wire rack to cool completely.

For the frosting, beat together the cream cheese, vanilla and icing sugar in a bowl until smooth then transfer to the refrigerator to chill. When completely cold split the cake in half horizontally. Spread the bottom half with the frosting then sit the other half on top and swirl the remaining frosting over the top.

Decorate with the walnuts and serve.

Friday, 8 November 2013

Orange and Saffron Syrup Cake Recipe

I know you love cakes out there, so today is a really interesting and healthy twist on the traditional orange cake that uses a North African style, but European ingredients.

In essence, this is a classic North African inspired recipe for a moist and syrupy dessert cake that makes an excellent party pudding, particularly for a dinner party. However, the ground almonds more commonly used in North African cookery has been replaced by ground hazelnuts and the fine couscous has been replaced by semolina or polenta.

You could easily revert the recipe back to the original which gave the inspiration for this, but the variant given here is both interesting and delicious... well worth making.

Whilst I was in South African I also made this with mealie (white maize) meal instead of the polenta. This worked well and gave the cake an interesting crunchy crust.

Though this cake works well at tea time, it works equally as a dessert and the suggestions given below are to serve it as a dessert.

Orange and Saffron Syrup Cake Recipe

Serves: 8
Orange and Saffron Syrup Cake Recipe: Ring cake based on a North African original baked as a ring and served sliced


100g (4 oz) hazelnuts, skinned and ground in a food processor
50g (2 oz) semolina or polenta
175g (6 oz) golden caster sugar
1 1/2 tsp baking powder
2 large oranges
4 medium eggs
200ml (4/5 cup) light olive oil
generous pinch of saffron threads
85g (3 oz) icing sugar
Greek yoghurt (or crème fraîche), to serve
orange segments, to serve


Gently toast the ground hazelnuts in a frying pan, stirring frequently to prevent them from browning. Turn onto a plate, allow to cool then mix with the semolina (or polenta), caster sugar and baking powder.

In a bowl, beat together the finely-grated zest of 1 orange with the eggs and oil. Fold this mixture into the semolina mix then pour the resultant batter into an oiled 23cm ring mould (Bundt pan). Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 30 and 40 minutes, or until well risen and firm to the touch.

In the meantime, pare the zest from the second orange and shred this very finely. Combine the zest in a small saucepan with the juice of both oranges, the saffron and the icing sugar. Bring the mixture to a boil, reduce to a simmer and cook gently for 5 minutes.

Allow the cake to cool slightly then turn out onto a plate. Whilst the cake is still warm pierce the top many times with a skewer then spoon over the orange and saffron syrup.

Serve as a dessert cut into sections and accompanied by the Greek yoghurt (or crème fraîche) and the orange segments.

Wednesday, 6 November 2013

Quick One-pan Chicken Roast Recipe

There was no recipe yesterday, as I was picking my wife up from the airport. Today we have another family chicken recipe that makes a great one-pan Sunday roast. For the stressed, if turkey was substituted for chicken this would also be a great Thanksgiving meal.

I like the blend of sweet potatoes and chicken in this dish. The type of sweet potato you use is up to you. If you like sweetness then use the orange variety. However, if you are after more of a roast potato effect, then white sweet potatoes develop a crispy skin when baked and do not go as mushy as orange ones. The variety you use is entirely up to you.

The honey dressing really makes a difference, particularly for the carrots and parsnips and improve the overall look of the dish.

I like this recipe as it gives you a whole roast dinner in a single go. If desired, you can substitute the chicken breasts with chicken thighs (but cook them on the bone for more flavour) or even drumsticks.

Quick One-pan Chicken Roast Recipe

Serves: 4
Quick One-pan Chicken Roast Recipe: Classic one-pot Sunday roast of chicken breasts cooked with sweet potatoes, parsnips, bell peppers and onions


2 tbsp olive oil
1 tbsp clear honey
1 tsp coarse-grain mustard
2 large sweet potatoes, peeled and cut into large chunks
2 large carrots, scraped and halved lengthways
2 large parsnips, peeled and quartered lengthways
1 large red onion, peeled and cut into wedges
1 red bell pepper, de-seeded and cut into large pieces
4 chicken breast fillets, skinned


In a small bowl or a cup, mix 1 tsp of the oil with 1 tsp of the honey and the mustard.

Bring a large pan of water to a boil and add the sweet potatoes, carrots and parsnips. Return to the boil, reduce to a simmer and cook for 3 minutes. Drain in a colander and turn into a bowl then toss with the remaining oil, ensuring that all the pieces are coated.

turn into a large roasting tin, place in an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and roast for 25 minutes.

After this time add the red onion and bell pepper to the vegetables then drizzle over the remaining honey. Turn the mixture to coat.

Brush the chicken breasts with the mustard mixture, then add to the roasting tin.

Return to the oven and cook for about 25 to 30 minutes, or until the chicken is cooked through and tender.

Serve hot, direct from the roasting tin.

Monday, 4 November 2013

Saffron Paneer Burfi Recipe

Happy Diwali Card
Happy Diwali to all!!

Burfi is a classic Indian candy typically made with thickened milk blended with sugar and boiled to thicken before being mixed with fruit and nuts.

This is a slightly more luxurious version of burfi that is specially adapted for Diwali. This version is made with paneer cheese and flavoured with saffron. It is also thickened with ground almonds. No fruit or nuts are included (though you can adde them) to give the final burfi a smooth texture.

However, the burfi is garnished with melon seeds. But you could add pistachio nuts crushed walnuts if you prefer. For an even more extravagant burfi decorate with edible silver leaf or gold leaf.

Saffron Paneer Burfi Recipe

Serves: 6–8
Saffron Paneer Burfi: Classic Indian Diwali sweet snack of squares of sweetened curd cheese thickened with milk powder and ground almonds flavoured and coloured with saffron and decorated with melon seeds


500g (2 cups) paneer (Indian curd cheese)
4 tbsp milk powder
200g (1 cup) sugar
6 tbsp ghee (clarified butter)
a few saffron threads, crumbled
4 tbsp ground almonds
a few melon seeds (or white sesame seeds), to garnish


Grease a flat plate or a baking tray with ghee and set aside.

In a bowl mix mash the paneer, then mix in the saffron, milk powder, ground almonds and sugar then set aside.

Heat the ghee in a heavy-based pan then add the paneer mixture and cook over low heat, stirring constantly, until the ghee separates (ie the oil comes to the surface).

Take off the heat, then pour the paneer burfi over your greased plate, spreading it out with a spatula or the back of a greased spoon.

Sprinkle over the melon seeds, pressing them lightly into the burfi mixture.

Set aside to cool completely then cut into shapes and serve.

Sunday, 3 November 2013

Paneer Peda Recipe

As it's Diwali tomorrow, I have an extra Diwali-inspired recipe for you today. This is a classic cake or cookie made from a blend of paneer cheese, milk powder and powdered sugar flavoured with ground cardamom.

These are cooked until they form a dough and the dough is shaped into cookies. They make a great treat, particularly if accompanied by a cup of chai.

Paneer Peda Recipe

Serves: 6–8
Paneer Peda Recipe: A classic Diwali treat of paneer cheese, milk and powdered sugar shaped into cakes and allowed to dry before serving


100g paneer cheese (Indian cottage cheese), grated
60g milk powder
100g powdered sugar
2 tsp ghee (clarified butter)
1/2 tsp green cardamom powder


Heat a kadai (or wok) then add the ghee. When warmed and free-flowing mix in the grated paneer, milk powder, ground cardamom and sugar. Stir well to combine then increase the heat very slightly and continue cooking, again stirring constantly, until the mixture starts to split and separate.

Take off the heat and stir vigorously until the mixture cools until it can be handled. Form the ingredients into a dough then shape into balls and press into patties.

Take a little of the left-over paneer peda dough and shape into crescent moon (or cashew nut) shapes. Sit these on top of the peda to garnish.

Set aside to dry and harden slightly then store or serve.

Date, Banana and Rum Loaf Recipe

As I have stated here, I am not a big fan of banana loaf. My wife makes a great banana and rice bread, which is great. Instead, my tastes tend to run more towards the savoury flavours of dates.

Recently I've been working on a number of North African recipes and when I had some polenta (maize meal) and dates left over I decided to adapt a classic North African recipe to be banana based. Then I added an European and Caribbean twist (the addition of nuts and fruit and the addition of rum). The result was very pleasantly surprising.

So much so that I decided to take a few pictures so that I could make the recipe available here.

This is a great store-cupboard cake as it will keep for several weeks once baked.

Date, Banana and Rum Loaf Recipe

Serves: 10
Date, Banana and Rum Loaf: Date and banana bread topped with dried banana and pecan nuts, shown sliced


250g (9 oz) pitted ready to eat dates
2 small bananas (about 140g [5 oz])
100g (4 oz) pecan nut halves, 3/4 roughly chopped
200g (8 oz) raisins
200g (8 oz) sultanas
100g (4 oz) fine polenta (maize meal)
2 tsp mixed spice
2 tsp baking powder
3 tbsp dark rum
2 egg whites
a few banana chips, to decorate
1 tsp sugar, for dusting


Place the dates in a small pan with 200ml boiling water, bring to a simmer and cook for 5 minutes. Take off the heat and strain the cooking liquid into a jug.

Turn the dates into a food processor then add the bananas and 100ml of the date liquid. Blitz the mixture until smooth. In the meantime, combine the chopped nuts, dried fruit, polenta, mixed spice and baking powder in a bowl. Add the date purée and the rum and mix to a batter.

Add the egg whites to a clean and dry bowl and whisk to soft peaks. Fold the beaten egg whites into the cake mix. Turn the resultant batter into a 900g (2 lb) loaf tin that's been oiled and lined with greaseproof (waxed) paper. Top with the remaining pecan nuts and the banana chips then dust with the sugar.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 60 minutes or until golden brown and crusty on top (when done a skewer inserted into the centre should emerge cleanly).

Allow to cool completely in the tin then turn out and cut into slices before serving.

Saturday, 2 November 2013

Lemon-spiced Chicken Recipe

Today's recipe is for an economical and easy prepare twist on the traditional Sunday lunch.

Chicken thighs are a cheap part of the chicken and like any muscle that does a lot of work they are probably the tastiest part of the bird. However, like all active muscles they are best if marinated before hand and cooked thoroughly until tender.

The use of lemon juice both pre-cooks the meat and helps tenderize it. As a result, pre-marinading the meat in lemon juice is a bit like extended cooking which significantly helps in tenderizing the meat.

As my wife is West African we would normally pound 1 hot chilli and 1/4 sliced onion in a mortar and add this to the marinade, but this makes the dish too hot for many tastes, so the recipe below is considerably toned down compared to how I would really cook it at home. But if you want to be adventurous, or if you like chillies then add the chilli and onion paste to the marinade mix.

Lemon-spiced Chicken Recipe

Serves: 4

Lemon-spiced Chicken: Classic dish of marinated chicken thighs roasted with lemon juice, spices and herbs

12 chicken thighs
5 tbsp olive oil
juice of 2 lemons
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp chilli flakes
1 tsp dried oregano
1 small bunch of thyme sprigs
2 tsp salt
1 tsp freshly-ground black pepper


Trim off any excess fat from the chicken thighs. Arrange the chicken in a baking dish just large enough to hold them comfortably.

Combine the oil, lemon juice, cumin, paprika, chilli flakes, oregano, thyme, salt and black pepper in a bowl. Whisk to combine then pour over the chicken and turn the pieces to coat thoroughly.

Cover and set aside to marinate for at least 40 minutes (best if you refrigerator over night). Turn the chicken thighs so that they are skin side up. Transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and roast for about 50 minutes, or until nicely browned, cooked through and tender.

Serve immediately, drizzled with the pan juices.

Cappuccino Cake Recipe

Another recipe for a sweet treat today, but this time for a a modern twist on the traditional coffee cake that is a guaranteed hit for coffee mornings or cake stalls. Or simply make this if you want to indulge your self a little.

The frosting is quite rich, using mascarpone cheese, but this counteracts the slight bitterness of the coffee giving a more balanced final product.

Of course, the cake is great with coffee or tea at any time and I occasionally make this to share with work colleagues (and because there are students here, anything remotely cake-like disappears in a flash).

Because the cake itself is a fairly standard sponge batter this is surprisingly easy to make and you can have your cake ready on the cooling rack in 40 minutes from starting. So there is absolutely no reason no to bake it. And if you're looking for something a little different, why not make a coffee and rum cake. Simply replace 50ml (4 tbsp) of the coffee with rum in the mixture below.

Cappuccino Cake Recipe

Serves: 12
Cappuccino Cake: A classic coffee sponge cake that's filled and topped with a mascarpone cheese frosting


For the Cake:

250g (9 oz) butter, softened
250g (9 oz) light brown sugar (plus 2 tbsp extra)
300g (10 oz) self-raising flour
4 eggs, beaten
50g (2 oz) walnut halves, lightly toasted and chopped
200ml (4/5 cup) strong coffee, cooled

For the Frosting:

500g (1 lb) mascarpone cheese
2 tbsp light brown sugar
cocoa powder, for dusting


Cream together the butter and sugar in an electric mixer. Add the flour and eggs and keep beating until the ingredients are evenly combined. Fold in the walnuts and half the coffee then spoon the batter into two 20cm sandwich tins that have been greased and lined.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 25 and 30 minutes, or until golden brown on top and well risen. Allow to cool in the tins for 5 minutes then turn out onto a wire rack. Sweeten the remaining coffee with the 2 tbsp sugar and drizzle 4 tbsp of this mixture over the two sponges. Set aside until completely cool.

For the frosting, cream together the mascarpone, sugar and the remaining coffee until smooth. Use half of this frosting to sandwich the two sponges together. Spread the remaining frosting over the top of the cake.

Decorate with a light dusting of cocoa powder, slice into wedges and serve.

Friday, 1 November 2013

Blueberry, Coconut and Lime Ice Cream Recipe

After a bit of over-indulgence last night, today's recipe is for a simple ice cream with a clean taste that is great for clearing the palate.

This ice cream is Asian inspired and as it's made without eggs, it's great for vegetarians. This version does contain cream, but you could use lacto-free or you could use almond cream if you want a vegan version or a completely lactose-free version.

As always with recipes, the basic recipe presented is only a guide which you can use to modify for your own needs and purposes.

Blueberry, Coconut and Lime Ice Cream Recipe

Serves: 4–6
Blueberry, Coconut and Lime Ice Cream: A vegetarian ice cream flavoured with blueberries and limes that can easily be made vegan or lactose-free


2 limes
140g (5 oz) golden caster sugar
125g (4 1/2 oz) punnet of fresh blueberries
200ml (4/5 cup) coconut cream
285ml (1 cup + 2 tbsp) double cream
blueberries and lime wedges, to garnish


Finely grate the zests from the limes then squeeze the juice from them. Combine in a small pan with the sugar then add the blueberries. Bring the mixture to a simmer and cook for 2 minutes, or until the skins of the fruit begin to split.

Pour the blueberry mixture into a bowl. Stir in the coconut cream then set aside to cool.

In a separate bowl, whip the cream until it just holds its shape then gradually stir in the blueberry mixture. Put the bowl in a freezer for 1 hour until the mixture is set about 3cm from the edges of the bowl.

Remove the bowl from the freezer and whisk the ingredients together. When smooth, return to the freezer and freeze for 1 hour more. Repeat the whisking then turn the ice cream mixture to a rigid container. Cover and replace in the freezer and allow to set until firm.

Before serving transfer to the refrigerator and allow to soften for 30 minutes. Serve with blueberries and lime wedges.

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