Peach Bellini Bostock

August is national peach month apparently so in celebration of this lovely furry fruit I present to you a recipe for peach bellini bostock. If you’ve not tried bostock before, the best way I can describe it is if French toast and an almond croissant had a baby, this would be it. A thick layer of day old brioche, soaked in sweet syrup and topped with frangipane and flaked almonds - dreamy. I messed with the original a bit here, partly because I couldn’t really be bothered to make a syrup but also because I wanted to use this rather lovely peach bellini jam by Cottage Delight. I really love the fresh peach on top too, they add a burst of freshness against the sweet frangipane.

2019_07_20_Bostock_6362_2.jpg

If peaches are out of season where you are, or you’re simply not a fan, you could try cherries or plums instead - well, anything really, you do you! Personally I’m quite into the cherry idea, a bit of a bakewell/bostock mash up if you will.

These are a great option if you’re doing breakfast or brunch for a crowd as the frangipane can be made ahead of time, so all you have to do is assemble them and pop them in the oven. No slaving over the stove making endless batches of french toast or pancakes!

Peach bellini bostock

Ingredients;

For the frangipane; 80g unsalted butter, softened 80g caster sugar 1 medium egg 1/2 tsp almond extract 180g ground almonds Pinch of salt

To assemble; 8 thick slices of day old brioche 6 tbsp peach jam 2 ripe peaches, sliced 100g flaked almonds Icing sugar, to serve

method;

  1. Begin by making the frangipane; beat the butter and sugar together until light and fluffy then beat in the egg and almond extract. Stir in the ground almonds and salt. *the frangipane can be made up to 3 days ahead if kept in an airtight container in the fridge. Just be sure to bring it back to room temperature before using.

  2. Preheat the oven to 180ºC and arrange the slices of brioche on a baking tray. Tip the jam into a heavy based saucepan and heat through for a few minutes until runny. Divide the jam between the brioche, spreading it to the edges of each slice.

  3. Spoon or pipe the frangipane in an even layer on top of the jam then gently press in the peach slices on top. Finally, scatter over the flaked almonds then bake for 15 minutes or until golden and the almonds are toasted.

  4. Leave to cool on the tray for a few minutes then dust with icing sugar before serving.

2019_07_20_Bostock_6305.jpg

Coconut + Almond Ice 'creams' (Vegan) | Livia's

There’s a heat wave a’coming in the UK and I’m stocking the freezer with various frozen snacks for the occasion. In true Brit style we are planning on making the most of the sunshine - BBQing all our meals, drinking copious amounts of gin and most likely complaining that it’s too hot.

We have friends coming at the weekend, one of whom is vegan so I thought I’d take the opportunity to whip up a batch of these coconut and almond butter ice ‘creams’. I originally wrote the recipe for a job with Livia’s and they are a great vegan and refined sugar free alternative to ice cream and super easy to make. The almond butter goes a very pleasing chewy texture once frozen and works brilliantly with the creamy coconut base.

If you don’t have a popsicle mould you could layer it in the same way in a loaf tin or Tupperware and serve it in scoops instead.


Coconut + Almond Butter Ice’creams’

Ingredients

1 400ml Can coconut milk 1 tsp Vanilla bean paste 125ml Maple syrup 100g Almond butter

To decorate (optional)

75g dark chocolate⁠
1 Digestive biscuit

You will need a popsicle mould and 8 sticks⁠

Method;

  1. Whisk together the coconut milk, vanilla and 60ml of maple syrup.⁠

  2. Pour the mixture into the popsicle moulds to a quarter full and freeze for 20 mins.

  3. Mix the remaining 65g of maple syrup with the almond butter and spoon into the⁠
    moulds on top of the coconut layer. Reserve half of the almond butter mixture for the⁠
    next layer

  4. Pour a little more coconut mixture in so they are 2/3 full and place back in the freezer⁠
    for another 20 mins.⁠

  5. Repeat the process again, layering the almond butter first and finishing with the⁠
    coconut, until the moulds are full.

  6. Insert your popsicle sticks and freeze for a minimum of 4 hours, preferably overnight.

To decorate (optional);

  1. Melt the dark chocolate and blitz or bash the biscuit to a coarse crumb.

  2. Remove the popsicles from their moulds, drizzle with the dark chocolate and sprinkle⁠
    over the cookie crumb.

Almond_Coconut_Lollies_4.jpg