Serena Fresson's Summery Cocktail and Pudding Recipes
Serena Fresson is one of my ultimate lifestyle gurus. She basically invented the idea of tablescapes, which have seen a huge boom in popularity in recent months - not least thanks to the gorgeous work of Serena and her daughter, Alice Naylor-Leyland, who have recently collaborated on a jaw-droppingly desirable collection of candlesticks, jugs, table linen, crockery and much more besides for Alice's eponymous brand. An Australian living in Hampshire, she has a uniquely brilliant way of putting together high-street and vintage finds with more luxury purchases to create tables that are works of art in themselves. Basically, anything she touches, we want. So we were beyond thrilled when Serena offered to share some of her favourite summer recipes with us: a refreshing cocktail and a show-stopper pudding, perfect to bookend a barbecue or a more formal outside supper.
Enjoy! And stay safe,
Serena at home wearing our Daisy Puff Sleeve Blouse
The Cocktail: Gin Paloma. Serves Four.
- 2 tbsp of caster sugar
- Juice of 2-3 pink grapefruits
- 4 x 35ml measures of Bombay Sapphire Gin
- 3 limes, the juice of 2 and 1 sliced to garnish
- About 250ml of soda water
- 4 mint sprigs
Simply add all the ingredients, apart from the sliced lime, to a cocktail shaker or jug and shake or mix thoroughly. Add a small slice of lime to each glass for serving, and ice to taste.
The Pudding: Passionfruit Tart with Orange Mascarpone Cream. Makes one 24cm tart.
(This recipe is adapted from Women's Weekly magazine in my home country, Australia, where it was first published in July 2013 - I've been making it ever since.)
Can someone please tell me how to safely remove the tart from the still-very-hot tart tin, while wearing clumsy oven gloves, without burning oneself, and catching the falling tart no matter how careful one might be without breaking the tart shell in all different places? Gawh!!! Impossible!
Here’s a tart that is different from the usual lemon tart, just as delicious, with the refreshing tropical flavour of the passionfruit. Is it worth burning my arm for? Grudgingly yes, but it would have been better if I didn't.
I used canned passionfruit pulp. Trust me, it's just as good as the fresh stuff.
To get the smooth creamy filling, it’s important not to overcook the filling. The filling should feel firm around the outside of the tart, but still a bit wobbly in the middle. The middle will set as the tart cools.
This tart is best make a day ahead. Keep the tart in the fridge and top with the orange mascarpone cream just before serving.
- 185 grams plain flour
- 55 grams icing sugar
- 30 grams ground almonds
- 125 grams unsalted butter, chilled and cubed
- 1 egg yolk (about 38 grams), lightly beaten
- 1 teaspoon vanilla extract
- 160ml passionfruit pulp
- 300ml cream
- 110 grams caster sugar
- 4 eggs
Orange Mascarpone Cream
- 250 grams mascarpone
- 60ml double cream
- 2 tablespoons icing sugar
- 2 tablespoons finely grated orange rind
- 60ml passionfruit pulp
To make the pastry:
Place flour, icing sugar, almond meal and butter in a food processor and process until the mixture resembles fine crumbs. Add the egg yolk and process until the dough just comes together. Knead gently and briefly on a lightly floured surface until the dough is smooth. Form into a ball, flatten into a disc, cover with plastic wrap and refrigerate for 30 minutes.
Roll out the pastry between two sheets of baking paper until large enough to line 24cm round loose-based tart tin. Lift pastry into tin, ease into base and side. Trim off any excess pastry. Refrigerate 30 minutes. (At this stage, I usually like to cover the pastry with plastic wrap and freeze it overnight. I find that baking the pastry when it’s completely frozen helps minimize shrinkage.)
Preheat the oven to 180 degree celcius fan-forced. Place tart tin on baking tray. Line the pastry with a sheet of baking paper and pour in dried beans or rice. Bake for 20 minutes. Remove paper and beans/rice. Lightly brush the pastry shell with egg white to seal. Return to the oven for another 10-15 minutes, or until light golden. Set aside to cool. Reduce the oven to 140 degree celcius fan-forced.
To make the passionfruit filling:
Strain the passionfruit pulp, and discard seeds. Whisk the strained passionfruit juice, cream, sugar and eggs together in a medium bowl until combined. Carefully pour the filling into the pastry shell and bake for 35-45 minutes, or until just set. (Important: Don’t overcook the filling. The custard should feel firm around the outside of the tart, but still a bit wobbly in the middle.)
Leave to cool slightly, when the pastry seems firm enough, remove the tart from the tin. Allow the tart to cool completely on cooling rack. Then refrigerate for at least 3 hours, preferably overnight.
To make the orange mascarpone cream:
Combine mascarpone, double cream, icing sugar and orange rind in a small bowl.
Serve tart topped with orange mascarpone cream and drizzle with passionfruit pulp.