Scrumptious Summer Desserts

elderflower cordial

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I don’t normally do this. Post something which isn’t Cornish. But in a moment of weakness – and I’m a sucker for delicious summer deserts.

So here’s some, featuring cordials by Belvoir Fruit Farm from Lincolnshire that capture the very essence of summertime…

But feel free to supplement with good Cornish alternatives!

This is what they said to me:

From their quintessentially British elderflower cordial to varieties such as blueberry or raspberry and rose, Belvoir’s cordials are the perfect addition to summer desserts. They’re a deliciously simple way to add subtle flavour to cream, meringue or even mille feuille. Of course, they’re also pretty good to drink!  What could be more refreshing on a hot summer’s day than a glass of Belvoir Raspberry Lemonade or Apple and Melon pressé?

Belvoir has over 13 cordial varieties, 10 pressés and 5 Fruit Crush drinks to choose from, all made without preservatives or artificial ingredients.  They are available from leading supermarkets, delicatessens, food halls, farm shops or via the website

RRP: starts from £2.89 for regular cordial, £3.15 for organic cordial, £2.75 for regular 75cl pressé, £2.50 for elderflower 75cl pressé, £1.65 for 25cl pressé and £1.95 for Fruit Crush.

Why not try these delicious recipes using Belvoir’s cordials for a real taste of summer?

Elderflower & Lime Cheesecake

Elderflower & Lime Cheesecake

3/4 large pack digestive biscuits
90g butter
60g sugar
360g full fat cream cheese
160ml double cream, lightly whipped
Icing sugar to taste
1 lime
Zest of 1 lemon
2tbs Belvoir Elderflower Cordial

Serves 6

1. Place the digestive biscuits in a large plastic bag. Hold one end of the bag and using a rolling pin, crush until they resemble fine breadcrumbs.
2. Melt the butter in a large saucepan and add the crushed biscuits and sugar until they are fully combined.
3. Press the biscuit mixture firmly into an 8” round tin with a lift up base and place in the fridge to set.
4. Wash the lemon and grate the skin using a fine grater or use a zester. Place this zest together with the cream cheese, icing sugar and lime juice in a food processor and mix well.
5. Then slowly add the cream and elderflower cordial until it is a smooth thick paste.
6. Spread this mixture on the biscuit base and refrigerate.
7. Just before serving, sprinkle the cheesecake with the zest of the lime.

Raspberry and Rose Pavlova

For the Pavlova:
5 egg whites
290g caster sugar
11/2tsp cornflour
11/2tsp lemon juice
For the ice cream:
100g raspberry puree
250ml double cream
120g sugar
100ml Belvoir Raspberry and Rose Cordial
100g Greek yoghurt
For the Raspberry and Rose sauce:
40g raspberry purée
100g Belvoir Raspberry and Rose Cordial
1 punnet fresh raspberries

Makes 6 individual pavlovas or 1 large one

1. For the pavlova: grease 2 baking trays with oil and sprinkle caster sugar over them. Using an electric whisk, whisk up the egg whites until they have reached full peak. Gradually whisk in the sugar until the mix becomes glossy and stiff. Finally add the cornflour and lemon juice. Divide the pavlova mix into 6 rough rounds on your baking trays. Spread the mix out a little and smooth the top to give a flattish finish, for that extra finish pipe a few rosettes around the edge of the pavlovas. Place in a cool oven; 120°C and cook for approx. 1 ½ hrs. The pavlova should be hard on the outside but soft in the middle.
2. For the ice cream: Boil the cream and sugar together. Remove from the heat, add the cordial and Raspberry puree, cool and add the greek yoghurt. Using an ice cream machine churn the ice cream. Allow to harden in the freezer. Alternatively, transfer to a shallow tray and freeze, whisking every couple of hours with an electric whisk until completely frozen to give the ice cream a creamy texture.
3. For the sauce: Crush a handful of raspberries in a bowl with the back of a fork. Mix in 40g Raspberry puree and 100g cordial.
4. Place the pavlova on a plate and press the centre of the pavlovas down slightly place some raspberries in the centre followed by a ball of ice cream spoon over the sauce and decorate the plate with more raspberries.

Top Tips: To save time use good quality bought raspberry or vanilla ice cream. The pavlovas will keep for a couple of days in an airtight container.

Blueberry Tiramisu

Tiramisu cream:
4 egg yolks
30g icing sugar
250g mascarpone
Juice of 1 lemon
3 egg whites
50g caster sugar
2 leaves gelatine
1 packet trifle sponges
Marsala (optional)
Blueberry compote:
350g frozen blueberries
1 punnet fresh blueberries
60ml Organic Belvoir Blueberry Cordial

Serves 4-6

1. For the blueberry compote: Place the frozen blueberries and Blueberry Cordial in a pan and bring to the boil. Cook for 2 mins. Leave to cool, then blitz 1/2 the fruit and juice from the pan in a food processor. Press through a sieve to remove any seeds.
2. Reserving some fresh blueberries for decoration, place the remaining washed fruit into a bowl with the
blueberry sauce. Strain the rest of the fruit from the pan and add this to your blueberry compote. Keep the syrup that is left for the tiramisu.
3. To make the Tiramisu: Using an electric whisk, whisk the egg yolks and icing sugar until light in colour.
Whisk in the mascarpone and the remaining syrup add the juice of a lemon. Soak the leaf gelatine in cold water. Once softened squeeze the gelatine out and heat gently with a little water until melted (do not allow to boil). Add to the mascarpone mix. Next whisk up the egg whites add caster sugar and continue whisking until soft peaks are formed. Gently fold into the mascarpone mix.
4. Now for the fun bit. Taking a sundae dish, place a spoonful of fruit compote in the bottom, slice your trifle sponges in half and arrange on top of the compote, brush with Marsala (optional) then add another layer of compote then a layer of tiramisu. Again arrange sliced trifle sponges on top of this brush with marsala, add some more compote and finish with a layer of tiramisu. Repeat with the other dishes.
5. To decorate toss the remaining fresh blueberries in a teaspoon of egg white and then roll in some caster sugar. Leave to dry in the kitchen. Decorate the top of the tiramisu with these and a sprig of mint just before serving.

Notes: The Tiramisu recipe uses raw eggs. The dessert is safe if the eggs are as fresh as possible and in date, preferably try to use local organic, free-range eggs.

Blueberry and Lemon Mille Feuille

For the mille feuille:

1 block puff pastry
600ml double cream
4tbs lemon curd
For the blueberry compote:
200g fresh or frozen blueberries
30g Belvoir Blueberry Cordial
1tsp cornflour
1tbsp water

Serves 6-8

1. Preheat the oven to 200°C. Cut the puff pastry in half and roll out each half to the size of a large baking tray. Lie each piece on top of the other with a layer of greaseproof in between and leave to rest on a tray in the fridge for 1/2 hour.
2. To make the compote: Place the blueberries and cordial in a pan and bring to the boil. Simmer for 2-3 mins. Mix together the cornflower with the water, add into the blueberry mix. Continue to stir until the blueberry compote has thickened and leave to cool.
3. To bake the puff pastry. Lay one piece of puff pastry on a piece of grease proof and slide onto a large baking tray and prick all over with a fork. Do the same with the other piece of puff pastry and bake in the oven for approx 20 mins until crisp and light brown in colour. Remove from the oven and leave to cool. Cut the puff pastry into 18 even rectangles. (each rectangle approx 7cm x 4cm)
4. Semi whip the cream to soft peaks and fold in 2 tbs lemon curd. Spread lemon curd on 12 of the 18 puff pastry rectangles.
5. Assemble your dessert last minute as follows: A rectangle of puff pastry spread with lemon curd,
topped with a spoonful of the cream followed by a spoonful of blueberry compote. Repeat the process and finish with one of the plain puff pastry rectangles (no lemon curd in this one). Dust this with icing sugar and brand diagonal lines by placing a skewer in the open flame of a blow torch or gas flame and heating until very hot then place on top of the icing sugar in a diagonal. Repeat the process several times one way and then the other to form a criss cross diamond effect. Decorate with lemon zest and fresh mint.

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