Last weekend most of the country basked in warm May sunshine and beautiful blue skies. The sunshine is utterly uplifting; I'm quite convinced the mood of nation as a whole improves by around 65% when the thermometer inches above 20°C.
People are nicer and kinder to one another and much more relaxed (surely nothing to do with the correlating increase in beer sales). Here in London, the city glows in the evening dusk, the mouthwatering smell of evening BBQ smoke permeating the still-hot streets and Brockwell Park resembles a beach in the Balerics (hmmm... perhaps the aforementioned reference to increased beer sales has clouded my judgement).
Plus you get to make glorious Summer puddings like this one:
A soft, velvety block of sweet frozen cream, perfectly cooling in the heat, decorated with zingy orange, fresh pomegranate seeds and the exotic flavour of passion fruit.
1 large egg
1 egg yolk
75g caster sugar
300ml double cream
300g mango purée
Juice and zest of 1 lemon
100g pomegranate seeds
Pulp and juice from a passionfruit
Zest of 1 orange
50g shelled pistachios
1. Line a 1lb loaf tin with an oversized piece of cling film, leaving the edges to overhang
2. Using an electric whisk beat together the egg, yolk and sugar in a heat proof bowl until creamy and smooth.
3. Place the bowl over a pan of gently simmering water and whisk for a further five minutes until the mixture is pale in colour and has doubled in size. Set aside to cool
4. In a separate bowl, whisk the double cream until the 'soft peak' stage. Gently fold in the cooled egg mixture until evenly combined then lightly fold through the mango purée, lemon zest and juice
5. Pour into the prepared tin and fold over the cling film. Cover the entire tin with a further layer of cling film and place in the freezer to set for at least six hours
6. When ready to serve: invert the semifreddo onto a serving dish and decorate with the pomegranate, passionfruit juice and pulp, nuts and zest
- I bought a canned mango puree from Sainsbury's in the tinned fruit aisle to use in this recipe
- Undecorated, the semifreddo will keep in the freezer for up to one month
- This dessert is inspired by the combined geniuses of What Katie Ate and Nigella
- What's your favourite summer dessert?
- Talking of the summer, we're off on our hols- see you next month!