Sensationally Sugar Free: Delicious sugar-free recipes for healthier eating every day - Susanna Booth (2016)
Desserts
Clementine & Pomegranate Jelly
Jewelled Chocolate Tart
Mandarin Cheesecake
Creamy Almond Rice with Balsamic Figs
Poached Pears with Mascarpone
Chocolate Mousse
Apple Tortilla
Tropical Roulade
Plum Tarts
Banana & Orange Filo Parcels
Pineapple Meringue
Raspberry & Mint Sundae
Peach Fruit Fool
Fresh Fig Panna Cotta
Fragrant Fruit Salad
Clementine & Pomegranate Jelly
This sunset-coloured jelly is made with fresh juices and studded with pomegranate seeds. Serve with cream or my Vanilla Ice Cream.
SERVES 4
10 clementines, about 750g (1½lb) total weight
2 pomegranates
2 tablespoons white wine
5 leaves of gelatine
First, thoroughly juice the clementines into a measuring jug and set aside.
Pomegranates can be messy, but there is a simple way to extract the juice. Score a line all the way round each pomegranate with a knife. Now score a second line at a right angle to the first. Fill a large bowl with water and hold one pomegranate underneath the water. Pull it apart along the scored lines, then loosen all the seeds. The white pith should float to the surface while the seeds sink. Using a slotted spoon, fish out as much of the pith as you can, then pour the contents of the bowl through a colander. You will be left with the seeds. Repeat the process for the second pomegranate. Take one-quarter of the seeds and scatter them in the base of a 600ml (1-pint) jelly mould or 4 individual 150ml (¼ pint) jelly moulds.
Place the remaining pomegranate seeds in a plastic tub. Using the back of a tablespoon, press down on each seed until it is squashed flat and the juice has come out. Strain the mixture through a sieve into the clementine juice. You will now have a beautiful pinkish orange liquid. Add the wine and, if necessary, make up the quantity of liquid to 500ml (17fl oz) with water.
Place the leaves of gelatine in a bowl and cover with cold water. Leave to soak for 5 minutes so that they become really floppy, then transfer them to a small saucepan and heat very gently until they melt. Add the juice to the pan and stir until everything is combined.
Pour the juice mixture into the jelly mould and refrigerate overnight.
To serve, place the mould in a bowl of hand-hot water (don’t let the water come over the sides of the jelly mould) until the edges of the jelly have melted very slightly. This will happen very quickly for metal moulds, but will be slower with plastic moulds. Place an upturned serving dish on top of the mould, then flip both over together, give a quick shake and remove the mould. Serve immediately.
Variation
To make a vegetarian/vegan version of this recipe, stir 1 tablespoon agar
powder into 4 tablespoons of the clementine juice in a small saucepan and heat gently until it has dissolved. Pour in the remaining liquid (make sure the wine is suitable for vegans, if necessary) and make up to 500ml (17fl oz) with water if necessary. Pour the juice mixture into the mould with the pomegranate seeds as in Clementine & Pomegranate Jelly, then chill in the refrigerator for a couple of hours before serving.
Jewelled Chocolate Tart
Crisp, fresh red grapes are the secret to this tart’s success - not only are they a wonderful counterbalance to the seductive chocolate filling, they also give the tart its distinctive jewel-like appearance. This tastes great served with cream.
SERVES 6-8
butter, for greasing
plain flour, for dusting
1 quantity of Low-carb Dessert Pastry
150g (5oz) no-added-sugar plain dark chocolate, broken into small pieces 185ml (6½fl oz) double cream
4 eggs
300g (10oz) red seedless grapes
1 teaspoon red wine
½ teaspoon raw local honey
Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Lightly grease a 20cm (8-inch) tart tin with a little butter.
Roll out the pastry on a worktop well dusted with flour to a thickness of about 3mm (⅛ inch). Roughly cut out a round slightly larger than the tin. Press the pastry into the tin and trim the excess with a sharp knife. Set the pastry case aside.
Place the chocolate with the cream in a saucepan over a low heat until it has melted, stirring occasionally. Whisk the eggs together in a bowl for 8-10 minutes until doubled in volume and pale in colour. While continuing to whisk, very slowly pour in the hot chocolate mixture in a thin stream. You will end up with a dark chocolaty custard. Pour it into the pastry case.
Bake the tart for 40-45 minutes until the filling has puffed up all over and taken on a cracked appearance. Remove from the oven.
While the tart cools a little, use kitchen paper to polish the grapes and remove the bloom. Slice the grapes in half. I like to slice some vertically and some horizontally to give greater scope for creativity in decorating the tart. Arrange the grapes in concentric circles across the top of the chocolate filling.
Stir the wine and honey together in a cup to create a glaze. Brush the grapes with the red wine mixture and then serve immediately.
Mandarin Cheesecake
Evaporated milk is a very underrated ingredient with a distinctive flavour and delicate sweetness. It goes brilliantly with cream cheese and mandarin oranges in this retro chilled cheesecake. If you can’t find oatcakes, use wholemeal savoury crackers instead.
SERVES 6-8
For the base
125g (4oz) unsweetened oatcakes
50g (2oz) unsalted butter, melted
2 teaspoons stevia powder
½ teaspoon ground ginger
For the topping
3 leaves of gelatine
250ml (8fl oz) whipping cream
250g (8oz) cream cheese
85ml (3¼fl oz) evaporated milk
1 teaspoon stevia powder
2 x 300g (10oz) cans mandarin orange segments in juice Bash the oatcakes into crumbs by placing them in a sealed plastic food bag and hitting with a rolling pin. Alternatively, blitz them in a food processor. Stir the melted butter into the crumb mixture with the stevia powder and ginger. Tip the crumb mixture into a deep 20cm (8-inch) loose-bottomed flan tin and then use the back of a metal tablespoon to gently stroke the mixture until it is smooth and evenly distributed. Chill in the refrigerator for at least an hour until the butter has set.
To make the topping, place the leaves of gelatine in a bowl and cover with cold water. Leave to soak for 5 minutes so that they become really floppy. Meanwhile, whip the cream until it forms firm peaks. Add the cream cheese, evaporated milk and stevia powder and whip until you have a smooth, somewhat sloppy mixture.
Drain one can of mandarin segments and place 4 tablespoons of the juice in a small saucepan. Add the softened gelatine leaves and heat very gently until they melt. Pour the gelatine mixture into the cream cheese mixture and whip briefly.
Pour on to the prepared biscuit base and put the tin back in the refrigerator for at least 2 hours.
Just before serving, drain the second can of mandarin segments. Decoratively arrange the segments from both cans on the top of the cheesecake. Release the cheesecake from the tin and serve.
Variation
Use gluten-free crackers for a gluten-free version of this dessert.
Creamy Almond Rice with Balsamic Figs
This chilled dessert combines a variety of Mediterranean flavours in an unusual yet delightful way. I tried something similar in a Copenhagen restaurant some years ago and totally fell in love with it. The almond rice is gently sweetened with rice milk, while the balsamic figs give an amazing burst of flavour - but do start soaking them the day before, if you can.
SERVES 4-6
For the balsamic figs
200g (7oz) soft dried figs
175ml (6fl oz) boiling water
1 tablespoon balsamic vinegar
For the almond rice
100g (3½oz) short-grain rice
500ml (17fl oz) rice milk
2 tablespoons sherry or vermouth
375ml (13fl oz) whipping cream
110g (3¾oz) whole blanched almonds, finely chopped Remove the tough stalky part at the top of each fig, then cut each fig into 5 or 6
slices and place in a bowl with the measurement boiling water and balsamic vinegar. Leave to soak for at least 4 hours, or preferably overnight.
Place the rice and rice milk in a saucepan and bring to the boil, then reduce the heat and simmer for about 15 minutes until the rice is tender and almost all the liquid has been absorbed. Stir in the sherry or vermouth, then leave the mixture to cool completely. It will become really stodgy and rather solid, but this is fine.
Whip the cream until it forms firm peaks. Add to the cooled rice with the almonds and fold everything together until well combined. Serve each portion of almond rice topped with the balsamic figs.
Poached Pears with Mascarpone
These pears not only turn a dark pink during their gentle poaching in spiced wine but also take on a buttery smoothness. They are fantastic eaten with the cool and creamy mascarpone. This dish works best with slightly underripe pears of an even shape and size. Serve hot or cold.
SERVES 4
4 firm Conference pears, about 175g (6oz) each
250ml (8fl oz) red wine
250ml (8fl oz) water
1 cinnamon stick
4 cloves
grated rind of ½ unwaxed lemon
250ml (8fl oz) mascarpone cheese
For the sauce
1 ripe pear
1 teaspoon cornflour
2 teaspoons water
Peel the 4 pears but leave them whole. Lay them sideways in a deep 16cm (6¼-
inch) pan - it will be a bit of a squeeze, but they should all fit in. Pour over the wine and measurement water until the pears are nearly submerged. Add the whole spices and lemon rind.
Heat the pears over a low heat for 40 minutes. After about 20 minutes, use a spoon to turn the pears gently to ensure even coloration. Strain the liquid from the pears into a bowl, then reserve 125ml (4fl oz) of it and discard the rest along with the spices.
To make the sauce, peel the pear and remove the core. Place in a blender with the reserved poaching liquid and blend to a purée. Strain the purée through a sieve into a saucepan over a low heat.
Mix the cornflour with the measurement water in a cup until smooth. Stir into the wine and pear mixture, then heat gently, stirring continuously, until boiling and thickened.
Cut a sliver off the base of each whole pear to enable them to sit upright on their serving plate. Finish by adding a dollop of the mascarpone, surrounded by a swirl of the sauce.
Variation
Serve with soya cream in place of the mascarpone to make this recipe vegan and dairy free.
Chocolate Mousse
The fruitiness of the prunes lends an extra dimension to the flavour of the chocolate, meaning this irresistible mousse is rich in taste yet has a wonderfully light consistency. Serve in elegant stemmed glasses to make it extra special.
SERVES 4
100g (3½oz) pitted prunes
4 tablespoons water
3 teaspoons amaretto
25g (1oz) no-added-sugar plain dark chocolate, broken into small pieces, plus extra for decorating
125ml (4fl oz) soured cream
25g (1oz) cocoa powder
4 egg whites
pinch of salt
Soak the prunes in the measurement water and amaretto for about 4 hours. After this time, strain any remaining liquid into a small saucepan and add the chocolate.
Stir gently over a low heat until the chocolate has melted.
Place the prunes, melted chocolate mixture, soured cream and cocoa powder in a blender and blend until you have a thick, smooth paste. Transfer it to a large bowl.
Using an electric whisk, whisk the egg whites with the salt until very stiff - you will have reached the right level of stiffness if they won’t move when the bowl is tipped to the side. Gently fold into the chocolate prune mixture until everything is evenly combined.
Divide the mixture between 4 dessert glasses. Smooth the top of each portion using a butter knife. Finally, grate a little extra chocolate over the top. Chill in the refrigerator for at least an hour before serving.
Variation
For a different slant on this recipe and to make it nut-free, use whisky in place of the amaretto.
Apple Tortilla
Thinly sliced apples, fried in butter, are then cooked in a whisky-flavoured almond batter - basically, it’s a dessert version of the classic
Spanish tortilla. Serve it hot, with crème fraîche or my Vanilla Ice
Cream.
SERVES 4
4 dessert apples, about 625g (1¼lb) total weight
25g (1oz) unsalted butter
4 eggs
50g (2oz) ground almonds
4 tablespoons soured cream
4 tablespoons milk
2 tablespoons whisky
2 teaspoons stevia powder
½ teaspoon unsweetened vanilla extract
Cut the apples into quarters, remove the cores (leave the skin on) and then slice them very thinly. Melt the butter in a 30cm (12-inch) frying pan and fry the apple slices over a low heat, to prevent them burning, for about 10 minutes until soft.
Meanwhile, whisk all the remaining ingredients together in a bowl. Pour the mixture over the softened apples and then leave the pan on a medium to medium-low heat for about 30 minutes until the surface of the mixture loses its gloss and has set. Cut the tortilla into slices and serve immediately.
Tropical Roulade
A roulade is not difficult to make but always looks impressive, so it’s a win-win situation. This one is filled with cream sweetened with banana, while passion fruit adds a zingy, acidic bite that totally lifts the overall dessert.
SERVES 8
For the sponge
1 banana, about 200g (7oz)
4 eggs
100g (3½oz) plain flour
For the filling
300ml (½ pint) whipping cream
2 bananas, about 400g (13oz) total weight
6 passion fruit
Preheat the oven to 220°C/200°C fan/425°F/Gas Mark 7. Line a 36 x 28cm (14 x 11-inch) baking tin with silicone baking paper.
Peel and mash the banana in a large bowl. Separate the eggs and add the yolks to the banana and place the whites in a medium bowl. Using an electric whisk, whisk the egg whites until very stiff - you will have reached the right level of stiffness if they won’t move when the bowl is tipped to the side.
Whisk the yolks and banana together until you have a foamy mixture. Sift the flour on top of the yolks, then spoon the whisked whites on top of the flour. Gently fold everything together until well combined.
Gently spread the mixture evenly across the baking paper in the baking tin. Bake for 10 minutes until golden brown. Lift the sponge out of the baking tin using the lining paper. With the paper still in place and using a clean tea towel to hold the sponge, roll it up, starting from one short edge, into a cylinder. Leave it to cool completely.
Just before you want to eat, make the filling. Whip the cream until it forms firm peaks. Peel and mash one of the bananas, then fold into the cream. Peel and finely slice the second banana. Cut the passion fruit in half and scoop out the seeds and pulp. Reserve some of the fruit for decoration. Gently unroll the sponge cylinder and spread it with two-thirds of the cream mixture. Scatter the banana slices and passion fruit seeds and pulp across the cream. Roll the sponge up again, gently peeling off the lining paper as you do so.
Place the finished roulade seam down and trim the ends to neaten it. Spread the the top with the remaining cream mixture. Top with the reserved banana and passion fruit. Cut it into slices and serve immediately.
Plum Tarts
Ripe, juicy plums have a wonderful natural sweetness that marries well with the toasted almonds and cinnamon in these simple tarts. Serve with whipped cream or crème fraîche.
MAKES 6
150g (5oz) ready-made puff pastry
sunflower oil, for oiling
plain flour, for dusting
3 teaspoons milk
25g (1oz) flaked almonds
4 ripe plums, about 250g (8oz) total weight
½ teaspoon ground cinnamon
Bring the pastry out of the refrigerator an hour before you want to use it to allow it to reach room temperature.
Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Lightly oil a baking sheet with a little sunflower oil.
Roll out the pastry on a worktop well dusted with flour to a thickness of about 3mm (⅛ inch). Use a 9cm (3½-inch) round pastry cutter, or the top of a mug or similar as a guide, to cut out 6 rounds and place them on the baking sheet, rerolling the trimmings as necessary. Use a slightly smaller cutter, or mug, about 6cm (2½ inches) in diameter, and lightly press it into the centre of each of your pastry rounds without cutting all the way through the pastry. Bake for 15 minutes until puffed and golden.
While the pastry is baking, toast the almonds in a dry frying pan until browned.
Cut the plums in half and remove the stones, then chop the plums into small pieces, about 1cm (½ inch) in size.
Remove the pastry from the oven. Push down the central circle of each pastry round to create a mini tart case with a raised pastry edge. Heap the chopped plums in the centre of each one, then scatter over the toasted almonds and cinnamon. Pop the tarts back in the oven for 5 minutes to warm them through and then serve.
Banana & Orange Filo Parcels
Glistening, crispy filo pastry parcels allow the juices from baked banana and orange to collect into pools of fragrant deliciousness. Serve these desserts hot with cream.
MAKES 4
2 bananas, about 325g (11oz) total weight
175g (6oz) drained canned mandarins
5 sheets of ready-made filo pastry, about 100g (3½oz) total weight 50g (2oz) salted butter, melted
Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Cut 4 pieces of foil roughly 15cm (6 inches) square.
Peel the bananas and cut into medium slices. Chop the mandarins roughly and set aside.
Lay your stack of filo pastry sheets lengthways and cut it in half vertically and horizontally to create 4 rectangular piles. Leave them under a clean tea towel to prevent the pastry drying out.
Take your first pile of filo pastry rectangles and brush each sheet with melted butter. Place one-quarter of the banana slices and chopped mandarins in the centre. Scrunch the edges of the pastry and bring them together to create a sack shape.
Place your parcel in the centre of a foil square, then scrunch the edges of the foil together to support the pastry, taking care to leave an opening at the top. Place the finished parcel on a baking sheet. Repeat the process for the remaining 3
piles of filo pastry.
Brush any remaining butter across the visible surfaces of the pastry parcels. Bake for 20 minutes, then remove the baking sheet from the oven and push all the foil flat. Place the parcels back in the oven for a further 15 minutes until they are golden brown all over. Serve immediately.
Pineapple Meringue
A sweet meringue tops a tangy and creamy pineapple filling in this fresh take on the classic lemon meringue pie.
SERVES 6-8
butter, for greasing
plain flour, for dusting
275g (9oz) ready-made unsweetened shortcrust pastry or 1 quantity of Low-carb
Dessert Pastry
1 egg white, beaten
3 eggs
125g (4oz) drained canned pineapple chunks, finely chopped 175ml (6fl oz) pineapple juice
40g (1½oz) cornflour
125ml (4fl oz) mascarpone cheese
pinch of salt
1 tablespoon stevia powder
1 tablespoon raw organic local honey
Preheat the oven to 180°C/160°C fan/400°F/Gas Mark 4. Lightly grease a 20cm (8-inch) tart tin with a little butter.
Roll out the pastry on a worktop well dusted with flour to a thickness of about 3mm (⅛ inch). Roughly cut out a round slightly larger than the tin. Press the pastry into the tin and trim the excess with a sharp knife. Chill in the refrigerator for 20 minutes. Place a sheet of baking paper over the top of the tart case, then fill with dried beans or baking beans. Bake for 15-20 minutes and then remove from the oven and lift the paper and beans out - the pastry should feel dry and sandy to the touch. Brush with the beaten egg white and return to the oven for 5
minutes, until dry and golden.
While the tart base is baking, separate the eggs and place the yolks in a small bowl and the whites in a large bowl. Set aside.
Remove the tart base from the oven and set aside. Scatter the pineapple chunks over a baking tray and roast in the oven for 15 minutes to dry them out.
Stir the pineapple juice and cornflour together in a small saucepan. Bring to the boil, whisking continuously. When you have a thick, translucent paste, remove the pan from the heat and whisk in the mascarpone and egg yolks, followed by the roasted pineapple chunks.
Pour in the mascarpone mixture into the pastry base and smooth it out.
Now make the meringue. Place the bowl with the egg whites on a large saucepan of simmering water, making sure the bowl does not touch the water. Using an electric whisk, whisk the egg whites with the salt, stevia powder and honey until you have a dense white foam.
Gently spread the meringue across the top of the mascarpone mixture. To finish the top, use a mini blow torch or place under a preheated hot grill for 1-2 minutes until the meringue has some colour, if liked.
Raspberry & Mint Sundae
This fresh, breezy dessert is quick to make and is a sensationally sweet way to end a meal. Even better, it can be made a few hours in advance, but should be eaten on the day it is made.
SERVES 4
250ml (8fl oz) soured cream
140g (4½oz) fresh raspberries
140g (4½oz) red seedless grapes
2 teaspoons finely shredded mint
Line up your serving glasses and spoon out half the soured cream evenly between them.
Reserve 4 raspberries as decoration, then lightly mash the rest and spread them across the soured cream in the glasses. Chop each grape into quarters and distribute the pieces over the mashed raspberries. Add a sprinkling of mint to each glass, leaving a little for decoration.
Finish by spooning out the remaining soured cream. Pop a raspberry on the top of each dessert, followed by the remaining mint. Chill in the refrigerator until ready to serve.
Peach Fruit Fool
Coconut water is the naturally sweet juice that comes from young tender, coconuts and it contains a unique mixture of nutrients. It’s wonderful here, mixed with juicy peaches and crème fraîche.
SERVES 4
250ml (8fl oz) coconut water
40g (1½oz) cornflour
250ml (8fl oz) crème fraîche
5 ripe peaches
Whisk the coconut water and cornflour together in a saucepan until smooth, then bring to the boil, whisking continuously. When the mixture has become translucent and thick, take it off the heat and leave it to cool completely, stirring occasionally.
It will thicken more as it cools. Stir in the crème fraîche until well combined.
Cut 4 of the peaches in half and remove the stones. Dice the flesh into pieces not more than 1cm (½-inch) square. Place them in a large bowl and spoon over the crème fraîche mixture. Stir everything together, and then chill in the refrigerator for an hour.
Just before serving, spoon the fool into serving bowls. Cut the remaining peach in half and remove the stone, then slice up and use to decorate the fools.
Fresh Fig Panna Cotta
The delicate flavour of fresh figs takes centre stage in this elegant dessert. The subtle creaminess makes the perfect finish to a spicy main course.
SERVES 4
For the panna cotta
2-3 leaves of gelatine
250ml (8fl oz) milk
250ml (8fl oz) single cream
2 teaspoons white wine (optional)
½ teaspoon stevia powder
For the sauce
4 fresh figs, about 300g (10oz), plus 1 extra for decorating 4 red seedless grapes, plus 4 extra for decorating Place the leaves of gelatine in a bowl and cover with cold water (use 3 leaves of gelatine if you prefer a firmer set). Leave to soak for 5 minutes so that they become really floppy.
Meanwhile, heat the milk and cream together in a saucepan until hot but not boiling.
Remove the pan from the heat and stir in the softened gelatine, wine (if using) and stevia powder. Pour the mixture into 4 dariole moulds. Chill in the refrigerator for about 4 hours until set.
When you are ready to serve, make the sauce. Cut the figs in half, scoop out the flesh with a spoon and place it in a blender with the grapes (for a smoother sauce, peel the grapes first). Blend briefly until there are no large lumps remaining.
Briefly dip each dariole mould into a bowl of hand-hot water to loosen the panna cotta, making sure that no water comes over the top of the mould. Place an upturned serving plate over the top of the mould, then flip both over together, giving one or two sharp shakes as you do so. The panna cotta should slide neatly out of its mould on to the plate.
Distribute the fig purée between the plates of panna cotta. To decorate, slice the extra fig and the grapes very thinly and arrange across each dessert. Serve immediately.
Fragrant Fruit Salad
Don’t be fooled by the simplicity of the ingredients of this fruit salad because the taste is anything but. A combination of sweet, sour and perfume, it makes a wonderful conclusion to a rich or spicy meal. This salad works best with the delicate taste and low acidity of pink grapefruit..
SERVES 4-6
2 ripe papayas
2 pink grapefruit
350g (11½oz) fresh lychees or 2 x 200g (7oz) cans lychees in juice 4 passion fruit
To prepare the papayas, cut them in half and scoop out the seeds with a spoon, then remove the skin with a vegetable peeler. Slice the flesh into roughly 1.5cm (¾-inch) square pieces. Place all the pieces in a large serving bowl.
Working over the bowl to catch the juice, prepare the grapefruit by cutting the rind and white pith off with a paring knife, then slicing either side of each segment to free them from the skin. Cut each segment in half and then add them to the bowl.
Peel the fresh lychees and remove the stones, or drain the cans of lychees. Chop the lychees up roughly.
Finally, cut the passion fruit in half and scoop out the seeds and pulp into the bowl. Stir gently to combine.
Leave the salad to sit for at least 30 minutes before serving to allow the flavours to mingle. This salad is best served at room temperature.
