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Tag Archives: mixed berries

Cream Horns

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I love cream horns – an old fashioned treat, full of cream and a smattering of jam.

I wanted to recreate these retro treats, making them a little smaller than the original. I filled them with whipped cream and my homemade berry jam.

Using bought puff pastry and some cone shaped molds, it was really easy! While I agree that making your own puff pastry can be time consuming, I would encourage everyone to make their own jam. I made a quick jam in the time it took to shape and bake the horns, 20 minutes or so. That’s fast, and the beautiful mixed berry jam is so worth it!

And because I love the idea of a “cornucopia” – horn of plenty – I made a large puff pastry horn as well, filling it with berries. A pretty centre piece and you can eat the contents.

The recipe below makes 6 small horns.

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Ingredients

2 sheets of puff pastry partially thawed

Milk for brushing

Caster sugar for dusting

325 mls pure cream

1 quantity mixed berry jam (see recipe below*)

Raspberries, blueberries and strawberries to serve

Method

Preheat oven to 200 degrees C fanforced. Line a baking tray with baking paper.

Cut the sheets of puff pastry into 2cm wide strips. Spray the molds with non stick spray. Wind the strips of pastry around the mold, starting from the tip. Make sure there is a little overlap with each turn so that the mold is completely covered. It’s really easy to do, especially when the pastry is still cold. Try to get all the joints on the one side, but don’t worry too much, these horns are meant to look little rustic!

Place the horns join side down on the baking sheet. Using a pastry brush, brush with a little milk. Scatter the horns with a little caster sugar. This gives the horns a nice sugary crunch.

Bake for 10- 12 minutes or until the horns are golden brown. Remove from the oven and cool before gently sliding the horns from the molds.

Whip the cream until soft peak stage, but not stiff.

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Filling the horns

Spoon or pipe the cream into each horn. Carefully add a teaspoon of berry jam to the cream horn, swirling into the cream or just leaving as is.

Serve with mixed fresh berries and more jam and cream for that extra lusciousness…

*Mixed Berry Jam

Ingredients

250g mixed berries – I used raspberries, blueberries and strawberries

150g sugar

Juice of a lemon

Method

Place the berries in a saucepan and cover with the sugar. Squeeze over the juice of a lemon. Heat slowly, stirring to dissolve the sugar. When all the sugar is dissolved, boil on a moderate heat until setting point is reached. Mush the berries, if still whole, into a jam like consistency. Take off the stove and allow to cool.

If you want to make the Cornucopia, that’s easy too. Make a cone shape, whatever size you like, using cardboard covered with baking paper. Wind strips of Pampas puff pastry around the mold until completely covered.

Bake on a baking sheet for 12-15 minutes in a 200 degree C oven. Cool before removing the mold.

Fill with fruit, flowers or anything else that signifies abundance.

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Mixed Berry Muffins

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Lots of mixed berries make these muffins moist. I varied my usual recipe from The Moosewood Cookbook by adding some ground almonds to the dry ingredients. This gave the muffins a softer texture. Cooking the muffins in flexible silicon molds lined with muffin papers gave the muffins a nice high shape.

Ingredients – Base Mixture

1 and 1/4 cups plain flour + 1/2 cup ground almonds
2 tsp baking powder
1 tsp bi-carbonate soda
1/2 tsp salt
1/3 cup raw sugar
1/3 cup oil
1 beaten egg
3/4 cup milk
Demerara sugar for sprinkling on tops of muffins

Mixed Berries

3/4 cup fresh raspberries, blackberries, strawberries and blueberries

Method

Preheat oven to 170 degrees C or 160 degrees C fan forced. Line 6 silicon muffin molds with muffin papers. If you don’t have these molds, use an ordinary muffin tin. If you use the muffin papers and three quarters fill them you will get 6 muffins.

Mix the dry ingredients for the base mixture with a spoon in a bowl until well combined.  In another bowl mix the oil, beaten egg and milk.

Gently fold in the mixed berries.

Spoon the mixture into the muffin papers.  Sprinkle the tops with a little demerara sugar for extra crunch. Bake for 15-20 minutes or until a skewer inserted in the centre of a muffin comes out clean.

Remove from the oven – eat  warm or cold.

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White Nectarine, Berry and Plum Conserve

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Stone fruit is is still very plentiful although the season is drawing to a close. It’s difficult to believe that we are technically in autumn in Sydney, as the days are balmy and temperatures still very warm.

White Nectarine, Berry and Plum Conserve

I used my standard plum jam recipe, substituting white nectarines for most of the plums. I added a handful of mixed berries for colour.

This preserve is more “conserve” than “jam”, as the fruit pieces remain whole in the jelly.

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Ingredients

400 gms white nectarines
100 gms blood plums
Sugar
100 gms mixed berries (frozen are fine – I used frozen in this recipe)
Half a lemon – juice + skin


Method


Chop the nectarines and plums and remove the stones.  Add the frozen berries. Measure the fruit and add sugar equal to 3/4 of the amount.

Put the fruit into a preserving pan with the juice of half a lemon plus the lemon skin.  Cook slowly for about 25-30 minutes, stirring frequently, until setting point is reached.

Test for a set by placing a little jam on a saucer in the freezer for a couple of minutes. The surface should be set and wrinkle when pushed with a finger. If the jam is not set, return the pan to the heat and cook for a further few minutes until setting point is reached.

Remove the lemon half and pour the jam into sterilized jars and seal.

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