Making Desserts with Sarah Graham: Fruity Soufflés and Cheesecakes

06/August/2018
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We’re making desserts with Sarah Graham. On the menu, we have two easy and delicious desserts that can be whipped up in under an hour.

MAKING DESSERTS WITH SARAH GRAHAM

First up, easy peasy lemon squeezy-curd soufflés, followed by mango and passionfruit cheesecakes. We love that these desserts are full of yum factor but don’t take ages to prepare – ideal for when you’re entertaining.

LEMON CURD SOUFFLÉSdesserts with Sarah Graham

These light and delectable lemon curd soufflés are easy to make and full of lemony zesty flavour. Perfect with a dollop of crème fraîche or double thick cream.

Serves 4 | Preparation time 20 minutes | Cooking time 10 minutes

WHAT YOU’LL NEED

To Prepare the Ramekins

1 Tbsp melted butter
2 Tbsp castor sugar

For the Soufflés

3 large egg whites
1 large egg yolk
50g castor sugar
2 tsp freshly grated lemon zest
1 Tbsp fresh lemon juice
4 Tbsp lemon curd

To Serve

200ml crème fraîche or double thick cream

WHAT TO DO

  1. Pre-heat oven to 190C
  2. Prepare your ramekins: brush the inside sides of each ramekin with melted butter, using a pastry brush and neat upward strokes. This will help to give the eggs a ‘path’ upwards as they rise. Spoon in a little caster sugar and gently swirl the ramekins until the inside of each one is evenly and lightly coated. Gently tip out any excess sugar.
  3. Prepare the eggs: Separate the eggs, adding the whites to a very clean large mixing bowl and the egg yolk to another medium-sized bowl. Whisk the whites (starting on a fairly gentle speed) until stiff peaks, 4-5 minutes. Slowly add in the caster sugar in 2-3 stages, and continue mixing in between, then add in the lemon zest and juice and whisk again until just combined.
  4. Add the lemon curd and the yolk and mix together. Add one-third of the egg white foam to the yolk and curd mixture and mix gently, then add in the remaining whites, gently folding so as not to knock out all the air.
  5. Divide the mixture between your ramekins, piling it fairly high, and then run a finger around the rim of each one to neaten the edges. Gently tap against the counter to expel any large air bubbles. Place on a flat baking sheet and into the oven for 14-16 minutes or until golden and fragrant.
  6. Remove from the oven and leave to cool for 4-5 minutes. They will probably sink a little, but this is normal. Just before serving, dust with a little icing sugar, and then serve immediately with a scoop of crème frâiche or double thick cream on the side.

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MANGO AND PASSION FRUIT CHEESECAKESdesserts with Sarah Graham

These have always been a unanimous favourite. Make them soon so that you can gobble them greedily too.

Serves 4 | Preparation time 10 minutes | Setting time at least 1 hour

WHAT YOU’LL NEED

Biscuit Base

¼ cup ground almonds
¼ cup desiccated coconut
2 Tbsp butter
1 tsp ground ginger
1–2 tsp coconut sugar (or a pinch of stevia powder)

Filling

1 cup full-fat cream cheese or mascarpone, at room temperature (or 1 cup coconut cream)
1 Tbsp lemon juice
1 tsp vanilla paste
1–2 Tbsp honey (or rice malt syrup, or a few drops of stevia liquid), or more to taste
¼ cup passion fruit pulp, plus extra for garnishing
½ cup puréed fresh mango
fresh baby mint leaves, for garnishing

WHAT TO DO

  1. Add all of the biscuit base ingredients to a nonstick pan over medium heat. Allow the butter to melt and then continue cooking, stirring from time to time, until the almonds and coconut are golden and toasted. Remove from the heat and divide between four pretty glasses.
  2. To make the filling, whisk together the cream cheese, lemon juice, vanilla and sweetener until light and fluffy. Add the passion fruit and mango and mix just a few times so that it is incorporated in ‘swirls’. Divide between the serving glasses and refrigerate for at least 1 hour, or until serving.
  3. Just before serving, add a drizzle of passion fruit pulp to each dessert and a little fresh mint if you like.

Like these desserts with Sarah Graham? Check out some more of our cooking with Sarah Graham here

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