Tuck into a sweet treat

Tuck into a sweet treat


Posted 12th Feb 2015


For a perfect start to Valentine's Day, treat that special someone to a delicious Bonne Maman-inspired breakfast in bed. A heart-shaped serving of wild strawberry conserve on toast; the lightest kiss of caramel spread on homemade pancakes, or a swirl of raspberry conserve in porridge gives a naturally sweet start to the day. Or, for something sweet after dinner why not try one of these tempting recipes?

Easy Jam Jars

Get more out of your Bonne Maman jars with these flavoursome fillers

Chocolate and Orange Jam Jar

Makes 2

2 egg yolks
10g sugar
10ml water
60g dark chocolate, melted
120ml whipping cream
4 tablespoons Bonne Maman fine shred orange marmalade

1. Beat the egg yolks in a bowl. Heat the sugar in a saucepan with 10ml water. When the syrup has reached 120ºC, pour it onto the egg yolks. Continue to beat while the mixture cools, then add the melted chocolate.

2. Whisk the whipping cream into peaks and gently fold into the mixture.

3. Divide the mousse between two jam jars and refrigerate for two hours. Spoon a thick, even layer of Bonne Maman orange marmalade over the mousse to serve.

 

Yoghurt, Blackcurrant and Caramel Jam Jar

Makes 2

55g sugar
120ml water
2 pots natural yoghurt
2 tablespoons Bonne Maman blackcurrant conserve

1. Grease a piece of greaseproof paper. Heat the sugar and 120ml water in a saucepan and simmer until the syrup has turned golden brown.
2. Remove from the heat. Pour the mixture onto the sheet of greaseproof paper and leave to harden.
3. Divide the yoghurt between the jam jars and top with Blackcurrant Conserve and shards of caramel.

 

Caramel Spread Ice Cream Jam Jars

Makes 2

55g sugar
20ml water
30g roasted hazelnuts
Half an apple, sliced
Butter
Icing sugar
Toffee ice cream
2 tablespoons Bonne Maman caramel spread

1. Heat the sugar in a saucepan on a low heat with 20ml water. Stir until the syrup turns a light brown colour. Remove from the heat. Arrange roasted hazelnuts on a lightly greased baking tray, pour over the caramel mixture and allow to harden. Break into different sized pieces.

2. Lightly brown the sliced apple in some butter on a low heat and dust with icing sugar.

3. Scoop balls of ice cream into two jam jars and top with the caramelized apple slices and hazelnut brittle. Warm the Caramel Spread in a saucepan and then drizzle this over the contents of the two jam jars.

Taken from ‘Bonne Maman 30 Best Loved Recipes’ Hachette Book

 

Valentine's Raspberry Frangipane Tarts

Serves 4

175g plain flour, plus extra for dusting
75g butter
25g caster sugar
1 egg yolk
1 tablespoon almond extract
Flour

For the filling:
175g Bonne Maman raspberry conserve
2 large free-range eggs
150g mascarpone cheese
75g caster sugar
50g ground almonds

To finish:
1 tablespoon icing sugar, to dust
Extra Bonne Maman raspberry conserve to decorate
1 x 200ml tub crème fraîche

1. Pre-heat the oven to 200°C/180ºC Fan/Gas Mark 6. To make the pastry, put the flour, butter, caster sugar and egg yolk into a food processor or blender and pulse until it reaches the consistency of breadcrumbs.

2. Place 3 tablespoons of water in a cup and stir in the almond extract. With the mixer running, add the water a little at a time until the mixture just begins to form a dough (you may not need all of it). Roll out the dough on a lightly floured surface and line 4 ceramic heart-shaped dishes. Prick the pastry all over with a fork and refrigerate until needed.

3. Bake the pastry cases blind in the pre-heated oven for about 12-15 minutes, until cooked and golden brown.

4. To assemble the tarts, spread the conserve over the base of the pastry cases. Separate the eggs and mix together the egg yolks, mascarpone, sugar and ground almonds. Whisk the whites in a clean, dry bowl to stiff peaks and fold into the mascarpone mixture. Pour this over the raspberry bases.

5. Reduce the oven temperature to 180°C/160ºC Fan/Gas Mark 4 and bake the tarts for about 15-25 minutes.

6. The tarts are cooked when the tops have risen a little and the mixture is set and golden. Lightly dust with icing sugar and add a decorative heart-shaped dollop of raspberry conserve. Serve warm with crème fraîche.

Tip: The tarts can be made up to 1 day ahead and kept in an airtight container. Warm in a low oven for 10 minutes before serving.

 

Strawberry Soufflés

Serves 4

1 tablespoon butter
4 large free-range egg whites
125g caster sugar
4 tablespoons Bonne Maman strawberry conserve
1 tablespoon icing sugar, to dust

1. Pre-heat the oven to 200°C/180ºC Fan/Gas Mark 6. Lightly grease 4 individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin.
2. Whisk the egg whites in a clean, dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the conserve, then spoon the soufflé mixture into the prepared ramekin dishes.
3. Bake on a centre shelf in the pre-heated oven for 12-15 minutes.
4. Lightly dust with the icing sugar and serve immediately.

Tips: For an equally gorgeous soufflé, try Bonne Maman berries and cherries, blackcurrant or raspberry conserve. You could also put a small scoop of solid ice cream in the base of each ramekin before adding the meringue for a baked Alaska-type pudding.

 

When you're done making your menu, turn your empty Bonne Maman jars into beautiful gifts and decorations. Use them to serve homemade chocolates, fudge or truffles, or decorate a romantic dinner table by placing a selection of tealights, rose petals or wild flowers in the jars for an inexpensive, yet chic decoration.

 

Recipes courtesy of www.bonnemaman.co.uk 

 





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