Tag Archives: ratafia

West Country Creams

I am not sure where this recipe came from but my Mum has been making these for over 30 years before teaching me. All I know is that the whole family absolutely love it, and we all have done since we were very small, and friends equally so. It is any easy dessert that looks as if it has taken some time to make.

Serves 8 people

Ingredients:
1 lb (450g) Raspberries
½ pint (275ml) Double Cream
½ pint (275ml) Plain Yoghurt – can be Greek or half-fat
Demerara or Muscavado Sugar
Ratafias to garnish

Use 8 ramekins or small glass dishes. It can also can be made in a large glass dish – it looks quite exotic.

1. Divide the raspberries between the dishes.

2. Put the cream into a dish and whip it until it comes to soft peaks – beware do NOT over-whip

3. Fold in the yoghurt, the mixture will thicken.

4. Spoon the mixture over the raspberries but leave a little space at the top of the dish.

5. Sprinkle the sugar over the top of the cream to cover it.

6. Chill the puddings for at least 8 hours, preferably overnight.

7. The sugar will melt to form a coat over the cream.

8. Serve with Ratafia biscuits.

I love raspberries for this dish best of all but any fruit will do even a mixture of one, two or three together.

Enjoy!

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Baked Nectarines with Crushed Ratafia

This recipe came about when my mum found it in a magazine for baked peaches. The only trouble was that you had to skin the peaches (too much trouble!) and it used a Bakewell Tart mixture – so was totally useless for her gluten free diet. She looked it up as my younger brother had eaten it at a friend’s house and raved about it. A bit of thought later, she decided that she could cheat and came up with this recipe below, and this is even easier than having to make a Bakewell mixture. We all now prefer this recipe as the filling is lighter allowing us all to eat more than the allotted two!!

Ingredients:
1 Nectarine per person
Gluten free Ratafia or Amoretti biscuits – M&S do good ones!
Cream/Crème Fraiche
Clear Honey

1. Use at least 1 nectarine per person

2. Cut the nectarines in half and remove the stone.

3. Put them in an oven proof dish, cut side up.

4. Crush Ratafia or Amoretti biscuits into a bowl. Use 2 biscuits per nectarine.

5. Add enough Cream/Crème Fraiche to the crushed biscuits to make a thick paste.

6. Pile the paste on top of the nectarines, filling the hole where the stone was.

7. Then drizzle 2 teaspoons of Clear Honey over nectarines.

8. Put in oven for 15-20 mins @ 180°C until Nectarines are fairly soft, but not mushy.

9. Serve with extra cream or ice cream.

N.B. Peaches can be used instead of Nectarines.

Enjoy!

Limoncello Syllabub with Crushed Ratafias

I don’t know where I found this recipe but it is a very nice light pudding. The alcohol can be left out to no real detriment to the taste, but you will need 2 lemons if you do not use it. It can be made very quickly if guests turn up unexpectedly. Since making it a few times now, it has become a summer family favourite.

Bring a taste of Italy to your table with this delicious gluten free pud!

(Printable Recipe)

Serves 4-6

Ingredients:
75ml Limoncello
2 Lemons
500ml Double Cream
100g Unrefined Caster Sugar
12 Ratafia biscuits

1 Mix the the Limoncello, most of the zest from 2 lemons and the juice of one to two lemons (whatever your preference) together.

2 Pour the cream into a large bowl and softly whip with the sugar. It’s important not to over-whip the cream, so whisk it until it just starts to thicken.

3 Then drizzle in the lemon mixture and whisk again.

4 Divide between 4-6 small glasses and refrigerate for at least an hour.

5 Just before serving, put six biscuits in a plastic bag. Crush with a rolling pin and sprinkle them over each dessert with a little lemon zest.

If you like, serve each with a ratafia biscuit.

N.B. Check the biscuits are gluten free.

Enjoy!