Bill Granger shares one of his favourite recipes with ILVE, from his new book, Easy, on the back of his recent visit to the Sydney ILVE showroom.
“Here’s an amazing fact a lot of people (especially small children) don’t believe. You can make your own jelly from fresh fruit rather than a packet. And it tastes like fruit. Really.” Bill Granger.
150g (cup) caster sugar
2 teaspoons gelatine powder
Place the berries, sugar and 200ml water in a small saucepan and heat gently until the sugar has dissolved and the blackberries are soft. Mash the blackberries with the back of a wooden spoon then push the mixture through a fine sieve into a measuring jug. Add more hot water to the jug so that the total liquid quantity is 500ml (2 cups).
Return the liquid to a clean saucepan and sprinkle over the gelatine. Place over low heat and stir until the gelatine has dissolved. Remove from the heat and allow to cool for a few minutes, then pour into four
125ml (½ cup) glasses or bowls and chill for 4 hours, or until set. Serve with vanilla
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220g (1 cup) caster sugar
625ml (2 ½ cups) thickened cream
2 teaspoons vanilla extract
1 tablespoon lemon juice
480g (2 cups) sour cream
In a large bowl whisk together the sugar, cream, vanilla extract and lemon juice with electric beaters until soft peaks form and the mixture is still pourable (do not reach stiff peaks as the resulting ice-cream will have ice crystals).
Gently fold through the sour cream until well combined. Transfer to a shallow tub and freeze for a minimum 4 hours, or until the ice-cream is solid. Remove from the freezer about 15 minutes before serving to allow to soften.
© Bill Granger; This is a recipe extract from Easy by Bill Granger; HarperCollinsPublishers; Publication date: October 2012; rrp: $49.99
For your chance to WIN 1 of 2 signed “Easy” books by Bill Granger, answer the following question in the field below.
A dessert can make or break a meal. What”s your idea of the perfect finish to a memorable culinary experience?
Winners will be announced on Tuesday November 27th. Good luck!