As the UK basks in the warmth of summer, many of us are on the hunt for sweet treats that not only quench our thirst but also tantalize our taste buds. Two culinary experts, Kitty Travers and Matthew Adlard, have shared their recipes for sophisticated frozen desserts that promise to elevate the humble ice lolly and introduce new flavours to your summer menu.
Kitty Travers, owner of La Grotta Ices in London and author of 'La Grotta Ices', presents a recipe for white peach and blackcurrant splits. These homemade ice lollies are described as sharp and fruity, with a subtle almond undertone, especially when using slightly underripe peaches. The preparation involves simmering blackcurrants with water and sugar, then pureeing and straining the mixture. Separately, white peaches are pureed with lemon juice, water, and sugar. The process requires silicone moulds and wooden sticks, with a two-stage freezing method to create distinct layers of peach and blackcurrant, culminating in an overnight freeze. Edible flowers can be added for decoration by dipping the lollies in apple juice before applying petals and refreezing briefly.
Meanwhile, Matthew Adlard shares his recipe for a fresh mint semifreddo, a dessert he notes is perfect for showcasing the vibrant taste of fresh mint, often overlooked in baking. This semifreddo pairs mint with chocolate, reminiscent of the popular mint choc chip ice cream. Adlard opts for a pâte à bombe base, using egg yolks for a richer, more luxurious texture compared to an Italian meringue. While it demands precision in making the sugar syrup, the outcome is a dessert that serves eight to ten, ideal for a loaf tin or individual portions in smaller silicone moulds. The recipe also includes instructions for a chocolate shell to encase the semifreddo, using 70% dark chocolate and neutral oil.
These recipes offer more than just a simple cool-down; they provide an opportunity for home cooks to experiment with fresh ingredients and create gourmet desserts. Travers' lollies, with a prep time of 5 minutes, cook time of 30 minutes, and freeze time of 10 hours, yield approximately five large lollies. Adlard's semifreddo, requiring 5 minutes prep, 30 minutes infusion and cook time, and over 6 hours of freezing, is a substantial dessert suitable for entertaining. Both recipes encourage the use of fresh, high-quality ingredients to achieve optimal flavour and texture.
The emphasis on fresh produce, such as white peaches, blackcurrants, and mint, aligns with a growing trend among UK consumers to prepare food from scratch and utilise seasonal ingredients. These frozen treats serve as a refreshing antidote to warmer days, offering a more artisanal alternative to mass-produced ice creams and lollies. They also provide a creative outlet for those looking to expand their dessert repertoire beyond traditional summer fare.