For the love of all things strawberries and tennis, celebrate this year's Wimbledon Grandslam with the treats to match. From delicious cheesecake shots to yummy Tennis ball truffles, these delights will be a smash hit!
Cut the Nakd bars into halves and roll each half into a ball. Rinse your hands with cold water before you begin to make it easier. Leave the balls in the fridge whilst you prepare the coating.
In a food processor or coffee grinder, grind the pistachios and turmeric together until you get a fine green-yellow powder. You may need to add more turmeric to achieve the classic Tennis ball colour but don't worry – you won't be able to taste the turmeric!
Add the agave to a small bowl and dip the Nakd bar balls into the agave to cover before dipping into the pistachio powder, rolling it around to fully coat.
Place on a plate in the fridge to fully set.
If you wish, use some white icing to create the tennis ball lines. These truffles keep for 3 days in the fridge.
Put the biscuits into a double-lined freezer bag and crush with a rolling pin until it resembles coarse sand with a few larger lumps – don’t overdo it!
In a bowl, whisk the cream cheese, cream and vanilla until thick.
Add the sugar and whisk again.
Melt the white chocolate, allow to cool to room temp, then add to the cheesecake mix and beat briefly to combine.
Take your jars and using a teaspoon sprinkle in a layer of loose biscuit around 2 cm high
Pipe the cheesecake mixture into each jar, up to about half way.
Chop the strawberries into small pieces and drop a generous layer into each jar.
Pipe the remaining cheesecake filling into each jar, stopping 1cm shy of the top.
Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease a 20cm (8in) deep round cake tin then line the base with baking parchment.
Measure the egg yolks, sugar, grated orange rind and juice and the semolina into a bowl and beat until thoroughly blended. In a separate clean bowl, whisk the egg whites until they are stiff but not dry, then gently fold into the orange and semolina mixture. Turn into the prepared tin.
Bake in the pre-heated oven for about 30-35 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
Reserve a few strawberries to decorate the top of the cake, then slice the remainder. Halve the passion fruit and scoop out the pulp. To fill the cake, cut it in half horizontally and sandwich the slices together with the sliced strawberries, passion fruit pulp, and whipped cream. Just before serving, decorate with the reserved strawberries, sliced or left whole, and sieve some icing sugar over the top.
Halve the strawberries, place in a large jam pan with the water and soften for 10–15 minutes on a moderate heat.
Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes.
Use the wrinkle check to test the setting point then, when ready, take off the heat and skim off any scum from the surface.
While hot, stir in the Pimm’s and leave for a few minutes so that the alcohol burns off.
Ladle into warm, dry sterilize jars and seal.
Keeps for up to 6 months unopened. Once opened, refrigerate and consume within 4 weeks.
Strawberries, Kiwi, Clementines, Berries or any fruit or your choice, all chopped.
Method:
First up make the base by blitzing the almonds in a food processor until they have broken down into a fine consistency, almost like almond flour. Add the dates, melted coconut oil, cocoa powder and vanilla extract and continue to blitz until the dates have been finely chopped and everything is well combined.
Press the mixture into a springform tin or tart dish and place in the fridge for an hour to set. If you don’t have much time then you can put it in the freezer for 15 – 20 minutes.
Make the filling by mixing the cream cheese, Greek yoghurt, orange juice and zest and vanilla extract together in a bowl. Now spread this mixture on the top of the pizza base and then decorate with the fruit topping of your choice.
Serve immediately or store in the fridge for a couple of hours until you are ready to eat it!
Gather together your ingredients. Lay out approximately 12 cupcake cases or silicone muffin cups on a small baking sheet or tray (this will need to fit in your freezerso it may be worth checking it for size before you start).
Sprinkle a thin layer of granola over the bottom of each cake case. Using a spoon, dollop some yoghurt on top of the granola in each cake case until all the yoghurt has gone. Spread the yoghurt around with the spoon to ensure it completely covers the granola.
Hull each strawberry and cut it in half, then use the halves to top each cake case, pressing them down into the with the tip of your finger.
Place the cups (still on the baking tray) into the freezer and leave to freeze for a couple of hours until set solid.
Once frozen through, remove from the cases and serve (or bag up and pop straight back in the freezer to eat later).
Chop the strawberries into small pieces. If you are using frozen strawberries defrost them quickly by placing them in a bowl of boiling water for 2 minutes.
Place the chopped strawberries in a bowl and mix in all the other ingredients. Stir well, cover the bowl and place in the fridge for a minimum of one hour.
When you are ready to eat them, simply remove from the fridge and decorate with your choice of toppings. The oats can be eaten cold or else heated in the microwave for 30-60 seconds.
For the yuzu macaron shells 150g ground almonds 150g icing sugar 12.5g yuzu powder (half a jar) 110g egg whites, divided into 2 x 55g portions (approximately 4 small egg whites in total) ¼ Tsp intense lemon yellow food colour mixed with 2 tsp water 150g caster sugar 35g water
For the icing 10g egg white (approx. 1/2 of a small egg white) 60g icing sugar
Method:
Place the ground almonds, icing sugar and yuzu powder in a food processor and whizz for 10 seconds until well mixed. Sieve into a bowl discarding any large almond pieces. Add 55g of the egg white together with the yellow food colour and mix together. Set aside.
Next prepare the Italian meringue. Pour remaining egg white (55g) into a stand mixer with a whisk. Heat together the caster sugar and 35g water in a small pan. When it reaches 117°C, start to beat the egg whites on full speed until they form soft peaks. When the sugar syrup reaches 121°C slowly pour over the egg whites, whisking at high speed. Leave the whisk running for another 6 minutes until the meringue is just warm to the touch.
Fold the Italian meringue into the almond and egg white mixture. Mix firmly with a wooden spoon – at least 20 times in each direction. If you prefer a more intense colour add a dash more food colour and continue mixing. Keep going until it loosens and turns glossy.
Place a 10mm round nozzle in a piping bag and fill with the macaron mixture. Pipe rounds onto the non-stick baking parchment. We used 3.5cm diameter spaced a few centimetres apart (just larger than the small circles on the macaron mat guide). For perfect circles, hold the piping bag perpendicular to the work surface, ½ cm above the centre of the guide circle. Keep the bag perfectly still as you squeeze. When the macaron is the size you want, stop and lift away quickly.
Leave the macarons to dry out overnight or place in a dehydrator on the lowest temperature setting for 20 minutes. A dry skin should form on the surface of the macarons so you can run your fingers over them without them becoming sticky.
Preheat the oven to 160°C (fan). Cook the macarons for 12 minutes. Open the door for a few seconds after 8 minutes to release the steam and again after 10 minutes. Wait for the macarons to cool before peeling them off the non-stick baking parchment.
To make the matcha green tea ganache
Mix together cream, matcha powder and boiling water in a small pan. Mix well with a whisk, and bring to the boil.
Place the white chocolate in a mixing bowl, and pour the cream over it. Leave for 30 seconds then stir to form a smooth, glossy ganache. If there are any pieces of chocolate left, heat the bowl over a pan of boiling water until they melt. Leave to cool for 20-60 minutes until piping consistency.
For the royal icing
Whisk together egg white and icing sugar until smooth
To assemble
For the tennis ball decoration, fill a piping bag with the royal icing and trim off the end so you have a 2mm hole. Pipe tennis ball ‘curves’ on half of the macarons. Leave to set.
For the filling, turn the remaining shells over so the bottom faces up. Fill a second piping bag with the matcha green tea ganache and trim off the end, making a 5mm-1cm hole. Pipe rounds to within 3mm of the edge. Top with the decorated macaron shells and – if you can wait – the macarons are best refrigerated for 24 hours before serving and then left to return to room temperature.
