Act 02 Round 04 : Blueberry muffin ice cream truffles; Strawberries and cream panna cotta; Blackberry and blueberry mousse

Berries really should have been the forbidden fruit in the garden of Eden. Intensely sweet, juice as red as blood (a pain to remove in the wash), extremely moreish (perfect for greedy people), and each mouthful is greeted by a gentle little pop, resulting in an explosion of sweet, tart liquid, requiring negligible chewing and hard graft (ideal for those who indulge in the act of laziness). In contrast, apples (resemblant of the apparently forbidden fruit) require chomping, which can take some time to form an easy-to-swallow bolus, are not really so sweet nor juicy and definitely not tempting (I have difficulty finishing one!). More of a non-entity in the fruit world really.

Anyway, it makes berries the more superior fruit in my eyes, and I’m glad to be working with them today. Though don’t get me wrong, I don’t despise apples, they still have purpose in my life, in fact they’re more common in my kitchen than berries, but I guess that’s why they’re less of a treat. Now that I’ve cleared up that apple issue, I’ll move on to the recipes.

I'll be making a berry three way, starting with the ice cream truffles.

I wanted to make ice cream cake since we don’t really have them in England (not sure why!) - when I went to America, there wasn’t a day that went by in which I skipped a slice of ice cream cake (or ice cream sandwich)! I have never attempted to make one, most likely fear of the unknown, and I feel I just haven’t had enough of them to work out how to rustle one up. But today, I gave it a shot. I know that I’ll probably tuck into this cake everyday so I made it a little healthy to make me feel less guilty!

Serving size
Makes roughly 60 truffles

Ingredients for ice cream
• 5 Bananas slices
• 50ml Coconut milk
• 2 tbsp Honey

Ingredients for muffins
• 200 ml milk
• 2 tsp lemon juice
• 1 tsp vanilla essence
• 60ml rapeseed oil
• 125g sugar
• 2 tsp Bicarb
• 2 tsp baking powder
• 250g plain flour
• 150g blueberries

Method

1. For the ice cream, freeze the banana sllices for at least 3 hours (more efficient if laid down flat in the freezer).

2. Remove from the freezer and place in a blender with the milk and honey.

3. Continue to blitz, scraping the mixture from the sides of the blender until an even, creamy finish is achieved

4. Store in the freezer until required.

5. To make the muffins, combine dry and wet ingredients together (except the blueberries)

6. Whisk together to achieve a creamy batter

7. Fold in the blueberries gently before spooning into 12 cupcake cases

8. Bake at 180C for 25 minutes or until a knife comes out clear (no runny batter remaining)

1. To make the ice cream truffles, tear the muffins apart into small chunks.
2. Combine an even mixture of ice cream and muffins together either in a food processor or using your hands.
3. When roughly mixed, form little balls, by rolling the ice cream dough between the palms of your hands, working
   quickly to prevent the ice cream from melting.
4. Dust with various powders, such as cocoa powder, coconut cream powder and matcha powder, whatever you have
   in your kitchen. Alternatively, just eat them naked, whichever you prefer.
5. Store in the freezer and pop one in your mouth at whatever time you desire.

Panna cotta is such a summer dessert and since it’s summer here and I have berries, then why the heck not. Again, as with all desserts, my sweet tooth makes it impossible to skip a day without a generous helping, so in whichever way I can make it a healthier option without compromising the taste, I will.

Serving size
Makes 4 panna cotta

Ingredients
• 250 ml strawberry juice
• 250ml coconut cream
• Juice of ½ lemon
• 50g sugar
• 2 tsp agar

Method

1. In a saucepan, combine cream with sugar and 1 tsp agar
2. Heat until sugar and agar have dissolve
3. Pour halfway into 4 teacups or small glasses
4. Refrigerate for at least 2 hours to allow the cream to solidify
5. In the mean time, heat the strawberry juice with 1 tsp agar and the lemon juice
6. Heat until the agar has dissolved
7. Pour into the teacups, on top of the coconut cream (which should be solid at this stage)
8. Refrigerate for at least 2 hours

I absolutely adore that wonderfully bubbly texture that a good mousse has to offer. So light and airy, like a delicate cloud in your mouth. I’m more a fan of chocolate mousse, but I’m pretty sure berries can taste just as great in one so I did a berry mousse.

Serving size
Serves 6-8

Ingredients
• 75g blueberries
• 75g blackberries
• 150ml coconut cream
• 3tbsp icing sugar
• 70g cashew nuts (soaked overnight)

Method

1. In a blender, blitz all ingredients together to attain a smooth, creamy paste
2. Place into a dish or mould and refrigerate for at least 6 hours or overnight for a creamy, bubbly mousse.
   For a thicker, more dense mousse, leave to refrigerate overnight in a cheesecloth placed in a sieve over a large bowl