Sweet Tooth Summer Recipies

Sweet & Summery Recipes

The Matcha Mermaid Smoothie Bowl

Ingredients:

• 2 frozen bananas, chopped
• 1/2 ripe avocado
• 1 tsp high quality matcha green tea powder
• 60 ml unsweetened almond milk (or coconut milk)
• 1 tbsp honey or maple syrup
• 2 tbsp toasted buckwheat groats (or granola)
• 1 tbsp dried banana chips or chopped dates
• A few edible flowers for decoration

Preparation

• Add the chopped frozen bananas, avocado, matcha powder, milk, and honey into a high speed blender. Blend on high for 1 to 2 minutes, using a tamper if needed, until the mixture is completely smooth, thick, and has a soft serve frozen yogurt texture.

• Scoop the thick green smoothie base immediately into a chilled bowl and smooth it out with the back of a spoon to create nice swirls. Scatter the toasted buckwheat groats down the center of the bowl for crunch, then arrange the dried banana chips or dates on top. Finish by gently placing the edible flowers over the toppings for a beautiful look, and serve straight away with a spoon.

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The Fairy Garden Toast

Ingredients:

• 1 thick slice of artisanal sourdough or brioche bread
• 3 tbsp whipped cream cheese (or thick Greek yogurt / ricotta)
• 1 tbsp high quality blackberry jam or compote
• A handful of fresh blackcurrants and sweet blackberries
• 1 tsp honey or hot honey for drizzling
• 1/2 tsp bee pollen granules
• Fresh thyme sprigs and edible pink flower petals for decoration

Preparation

• Toast the thick slice of bread in a toaster or pan with a little butter until it is golden brown and perfectly crisp. Let it cool for just a minute so the topping doesn’t melt instantly.

• Spread the whipped cream cheese generously across the toast, using the back of a spoon to create swirling peaks and valleys like a fluffy cloud. Dollop the blackberry jam in random spots over the cream cheese, gently swirling it in with a toothpick or knife to make a marble pattern.

• Arrange the fresh blackberries and blackcurrants evenly over the cream cheese base. Scatter the bee pollen granules, fresh thyme leaves, and edible pink petals across the top for that whimsical look. Finish with a delicate drizzle of honey over everything and enjoy!!

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The Siren’s Grotto Punch Bowl

Ingredients:

• 1 liter blue raspberry juice or blue sports drink
• 1 liter lemon & lime soda (like Sprite or 7Up)
• 250 ml white cranberry juice (keeps the blue color bright)
• 1 cup fresh strawberries, sliced
• 1 cup fresh raspberries
• 1 lemon, sliced into wheels
• 1 lime, sliced into wheels
• Plenty of crushed ice

Preparation

• Find a large, glass punch bowl. Fill it about halfway with plenty of crushed ice to keep the drink ultra chilled and hold the fruit in place.

• Pour the blue raspberry drink and the white cranberry juice directly over the ice, giving it a gentle stir to combine into a vibrant, electric blue base. Slowly pour in the lemon and lime soda right before serving to keep all the refreshing fizz alive.

• Scatter the sliced strawberries, fresh raspberries, lemon wheels, and lime wheels over the top of the ice. Stir the fruit gently so it floats beautifully throughout the bowl. Serve immediately with a ladle into cups filled with extra ice.

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The Sylph’s Emerald Key Lime Pie

Ingredients:

• 150g digestive biscuits or graham crackers, finely crushed
• 60g unsalted butter, melted
• 1 can (397g) sweetened condensed milk
• 3 large egg yolks
• 120 ml fresh key lime juice (plus 1 tbsp lime zest)
• 150 ml heavy whipping cream
• 1 tbsp powdered sugar
• 1 fresh lime, sliced into twists for decoration

Preparation

• Preheat your oven to 175°C (350°F). Mix the finely crushed biscuits with the melted butter in a bowl until the mixture feels like wet sand, then press it firmly into the bottom and sides of a pie dish. Bake the crust for 8 to 10 minutes until lightly golden, then set it aside to cool completely.

• In a large bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest until the mixture thickens and becomes smooth. Pour the filling straight into your cooled crust and bake for 15 minutes until the center is mostly set but still has a slight jiggle. Let it cool to room temperature, then chill it in the fridge for at least 3 hours.

• Right before serving, whip the heavy cream and powdered sugar together until stiff peaks form. Pipe or spoon beautiful swirls of the whipped cream along the edge of the pie, top with fresh lime twists, and slice into clean wedges.

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The Nymph’s Solstice Mango Bar

Ingredients:

• 300g ripe mango flesh, pureed
• 200 ml heavy whipping cream
• 100g sweetened condensed milk
• 4 tbsp mango coulis or passionfruit syrup (for the top glaze)
• Fresh mango, cut into neat cubes
• Fresh blueberries and raspberries
• Small mint leaves for garnish
• Popsicle molds and wooden sticks

Preparation

• In a large bowl, whip the heavy cream until stiff peaks form. In a separate bowl, whisk together the smooth mango puree and sweetened condensed milk. Gently fold the whipped cream into the mango mixture until completely combined, smooth, and fluffy.

• Pour the mixture evenly into your popsicle molds, insert the wooden sticks, and freeze for at least 4 to 6 hours until completely solid.

• Once fully frozen, unmold the bars. Spoon a thin layer of mango coulis or passionfruit syrup over the top half of each bar to create a glossy, vibrant amber glaze. Immediately press a few fresh mango cubes, a blueberry, a raspberry, and a tiny mint leaf into the glaze so they stick perfectly. Place them back in the freezer for 10 minutes to set before serving.

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Pixie’s Midsummer Strawberry Roll

Ingredients:

• 4 large eggs (separated)
• 100g caster sugar (divided)
• 60g cake flour, sifted
• 1/2 tsp baking powder
• 2 tbsp milk
• 2 tbsp vegetable oil
• 1 tsp vanilla bean paste
• A tiny pinch of fine sea salt
• 200 ml heavy whipping cream
• 100g fresh strawberries (finely diced for the filling, plus 1 whole strawberry for the top)
• 1 tbsp strawberry freeze dried powder (for that natural pink tint in the cream)

Preparation

• Preheat your oven to 180°C (350°F) and line a standard Swiss roll pan with parchment paper. Whip the egg whites with 50g of the sugar until glossy, stiff peaks form.

• In a separate bowl, whisk the egg yolks with the remaining 50g of sugar, milk, vegetable oil, vanilla bean paste, and sea salt until pale and slightly thickened. Gently fold in the sifted cake flour and baking powder. In three separate batches, carefully fold the whipped egg whites into the yolk batter, keeping as much air in the mixture as possible. Pour into the pan and bake for 10 to 12 minutes. Immediately turn the hot cake onto a clean towel dusted with sugar, peel away the parchment, and roll it up tightly inside the towel to cool and set its shape.

• While the cake is cooling, whip the heavy cream until stiff peaks form. Separate about a quarter of the white cream and set it aside for the top decoration. Into the remaining three quarters of the cream, fold in the strawberry powder and the finely diced fresh strawberries until it turns a soft, pastel pink.

• Carefully unroll the cooled cake, spread the pink strawberry cream evenly over the surface, and roll it back up tightly. Pipe the reserved plain white cream along the top in a smooth wave, and crown it with your final fresh strawberry before slicing into neat rounds.

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