6 chilled desserts to wow this summer

Want to wow guests with a killer summer pudding but don’t want to be stuck inside slaving over a hot oven? No problem, we’ve got you covered. Chef Annie Bell shares six of her favourite summer dessert recipes that you can whip up with minimal hassle…

Strawberry & Pomegranate Crush

Photography: Chris Alack. Food Stylist: Clare Lewis. Styling: Sue Radcliffe

Ingredients (serves 4)

  1. 400ml pomegranate juice
  2. 200g hulled and chilled strawberries plus a few extra to serve
  3. 2 tbsp pomegranate seeds
  4. In advance, fill ice-cube trays with the pomegranate juice and freeze.

Chill 4 x 150ml dessert dishes or bowls. Just before serving, puree the strawberries in a food processor, then press through a sieve into a bowl. Return the puree to a clean food processing bowl, add the pomegranate ice cubes and whiz to a thick slush, stirring the mixture several times to ensure it is smooth and there are no chunks or large crystals. Divide among the chilled bowls. Scatter over the pomegranate seeds and some extra strawberries, sliced if wished.

Peach, Cream and Passionfruit Cooler

Photography: Chris Alack. Food Stylist: Clare Lewis. Styling: Sue Radcliffe

Ingredients (serves 4)

  1. about 3 ripe nectarines or peaches (see method) plus an extra one for serving
  2. 300ml single cream
  3. 75g icing sugar sifted
  4. 2 tbsp lemon juice
  5. passionfruit seeds to finish

Half a day in advance, cut the unpeeled nectarines or peaches into 1cm dice, discarding the stones (you need about 300g stoned weight of fruit). Spread the diced fruit in a single layer between layers of baking paper or plastic freezer bags, in a plastic container or two (without the pieces touching, as far as possible). Seal and freeze.

Chill 4 x 200ml glasses or bowls. Just before serving, peel the fruit off the paper and place it in a food processor (or a blender with an ice-crushing function). Add the cream, sugar and lemon juice and whiz to a fine slush. Transfer to the chilled glasses and decorate with passion fruit seeds and some extra sliced peach or nectarine.

Fresh Blackberry Lollies

Photography: Chris Alack. Food Stylist: Clare Lewis. Styling: Sue Radcliffe

Ingredients (makes approximately 10 X 90ml lollies)

  1. 150g golden caster sugar
  2. 150ml water
  3. 900g chilled blackberries

Have ready suitable lolly moulds and sticks. The mixture makes about 10 x 90ml lollies but you can make any size. Bring the sugar and water to the boil over a medium-low heat, stirring to dissolve, and gently simmer for 3 minutes. Transfer to a bowl or jug, leave to cool to room temperature, then chill. Puree the blackberries in a blender and press through a sieve into a large bowl. Stir in the syrup, then fill your lolly moulds, add the sticks and place in the freezer until frozen solid.

Iced Green Lassi with Cumin

Photography: Chris Alack. Food Stylist: Clare Lewis. Styling: Sue Radcliffe

Ingredients (serves 2)

  1. 200g ice-cubes
  2. 1 x handful flat-leaf parsley leaves
  3. 1 x handful snipped chives
  4. 1 x handful basil leaves
  5. 1 tsp caster sugar
  6. sea salt
  7. 400g full-fat yoghurt
  8. ground cumin for dusting

Using a robust blender with an ice-crushing function, place everything in the jug and liquidise to a slush. Alternatively-crush the ice cubes roughly in two plastic bags (one inside the other) using a rolling pin then whiz with the remaining ingredients. Divide between two 300ml capacity chilled glasses and dust with ground cumin.

Whipped Raspberry Sorbet

Photography: Chris Alack. Food Stylist: Clare Lewis. Styling: Sue Radcliffe

Ingredients (serves 4)

  1. 1 x 500ml tub raspberry sorbet
  2. 1 generous tbsp strawberry puree or sauce
  3. a few fresh raspberries
  4. 2 chocolate flakes halved

When ready to eat, slice the sorbet in chunks from the tub: you may find it easiest to cut the carton off the frozen sorbet first. this to a thick slush either in a blender with an ice-crushing function or in a food processor. Transfer it to a large bowl, drizzle over the strawberry puree or sauce and cut this through the slush a few times to streak it using a metal spoon. Divide among four chilled serving bowls, scatter a few raspberries and over each one and pop half a flake a flake in the top.

Turkish Delight Yoghurt Whip

Photography: Chris Alack. Food Stylist: Clare Lewis. Styling: Sue Radcliffe

Ingredients (serves 4)

  1. 75g rose Turkish delight thinly sliced plus extra for serving if wished
  2. 100ml pomegranate juice
  3. 100ml whipping cream
  4. 1 tsp vanilla extract or bean paste
  5. ½ tsp finely grated orange zest
  6. 25g icing sugar sifted
  7. 400g thick full-fat Greek yoghurt

Place the Turkish delight in a small pan with the pomegranate juice, bring to the boil and simmer for a couple of minutes until the Turkish delight softens and starts to melt. Whiz the mixture in a food processor for a minute or two until you have a thin runny gel. Pass through a sieve into a small bowl to remove any specks of Turkish delight, and leave to cool to room temperature.

Combine the cream with the vanilla, orange zest and icing sugar in a medium bowl and whisk to soft fluffy peaks using an electric whisk. Fold this into the yoghurt in a large bowl. Spoon three quarters of the gel over the surface and fold into the cream. Pile this into 4 x 150ml chilled ramekins or glasses and drizzle over the reserved gel. Cover and chill for a couple of hours or up to a day in advance. Decorate with extra chopped Turkish delight if wished.