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Susan Jung

When it comes to cooking in hot weather, dessert usually gets the short shrift. Most people look at cooking savoury dishes as necessary while dessert is optional. Fresh fruit and ice cream make fine everyday desserts but there are times when you need something special. These recipes are simple yet fancy enough to serve at a dinner party.
Strawberry and rhubarb puff-pastry galettes (pictured)
400 grams rhubarb
About 200 grams sugar
About 20 small strawberries
About four sheets of frozen puff pastry
Preheat the oven to 220 degrees Celsius. Wash the rhubarb then cut the stalks into 1.5cm pieces. Toss the rhubarb with 200 grams (or more) of sugar. Combine the ingredients immediately before making the tarts, otherwise the mixture will become too wet.
Remove and discard the cores from the strawberries then cut each piece of fruit in half. Lay out several sheets of puff pastry and let them thaw at room temperature - it takes a few minutes for them to become pliable enough to work with (don't let them get too warm and soft). Use a large (about 9cm) dough cutter to cut circles from the puff pastry. Lay them on a parchment-lined baking sheet and use a fork to poke holes at 1cm intervals over each puff-pastry circle. Pile the rhubarb onto each circle, mounding the filling at the centre and leaving a 1cm edge around the diameter. Lay three strawberry halves over the rhubarb then fold the edges of the puff pastry to partially enclose the filling. Place the tray of galettes in the freezer and chill for 10 minutes. Put the tray in the oven and immediately reduce the heat to 200 degrees. Bake for 10 minutes then turn the heat to 180 degrees and continue baking until the galettes are medium-golden at the edges and the pastry is cooked through; to check, use a metal spatula to lift a galette and look at the underside - it should be firm and golden brown and the rhubarb should be soft but holding its shape. Cool the galettes for about 15 minutes then serve them warm with a scoop of vanilla ice cream. Makes about 12 galettes.
Lemon posset
This super-easy dessert has the texture of delicate custard but it doesn't contain egg. The fresh lemon juice coagulates the milk and makes it set.
480ml cream
140 grams granulated sugar
160ml fresh lemon juice
Put the cream and sugar in a saucepan and, stirring frequently, heat over a low-medium flame until simmering. Remove the pan from the heat and cool until tepid, stirring occasionally. Whisk in the lemon juice then pour the mixture into four small bowls. Cover the bowls with cling-film then leave them undisturbed in the fridge for at least four hours before serving.
Chocolate trifle with ladyfingers, fresh berries and chocolate cream
The trifle takes about 15 minutes to assemble then it should be chilled for about four hours.
About 20 savoiardi biscuits (Italian ladyfingers, also called sponge fingers)
Baileys Irish Cream or chocolate liqueur, as needed
Fresh strawberries and raspberries, as needed
250ml cream, chilled
Chocolate shavings, made by scraping a chocolate bar with a vegetable peeler
For the chocolate cream:
1 litre cream
300 grams bittersweet chocolate (with at least 72 per cent cacao), chopped
80 grams honey
2 tsp vanilla extract
Make the chocolate cream at least one day in advance so it can be well chilled. Heat the cream until simmering then pour it over the chocolate and honey in a bowl. Whisk until smooth then cool to room temperature. Whisk in the vanilla extract then refrigerate.
Remove and discard the cores from the strawberries then cut the fruit into 5mm-thick slices. Use an electric mixer to whip the chocolate cream until firm but spreadable; don't overwhip it or it will become grainy. Spoon some of the chocolate cream into a clear glass bowl (or six individual serving glasses) then add a layer of strawberry and raspberries. Dip the savoiardi biscuits one at a time into the Baileys or chocolate liqueur until they are saturated but not falling apart. Press on the biscuits to squeeze out the excess liqueur and to flat- ten them, then lay them over the berries, breaking up the biscuits as needed to fit into the bowl or glasses. Repeat the layering with chocolate cream, berries then liqueur-soaked biscuits. Spread a layer of chocolate cream on top. Cover with cling-film then chill for several hours.
Just before serving, whip 250ml of chilled cream until it forms soft peaks. Use a piping bag fitted with a fluted tip to pipe the cream decoratively over the trifle. Sprinkle with chocolate shavings then serve.
Styling: Corner Kitchen Cooking School
 


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Dessert recipes

Summer dessert recipes: strawberry and rhubarb galettes, lemon posset, and chocolate trifle with ladyfingers, berries and chocolate cream

Lifestyle

Food & Drink

Desserts are often overlooked during the warm summer months. Susan Jung prepares three simple but elegant dishes that will delight your guests


Susan Jung's recipes

Summer dessert recipes: strawberry and rhubarb galettes, lemon posset, and chocolate trifle with ladyfingers, berries and chocolate cream

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Desserts are often overlooked during the warm summer months. Susan Jung prepares three simple but elegant dishes that will delight your guests

Desserts are often overlooked during the warm summer months. Susan Jung prepares three simple but elegant dishes that will delight your guests