Desserts

Treat your guests to our Vanilla Yoghurt, Pistachio & Blackberry Semifreddo—a creamy, nutty, and fruity frozen dessert crafted by our talented Chiara Tomasoni. Made with River Cottage Organic Vanilla Yoghurt, toasted pistachios, and sweet blackberries, it’s simple to prepare and perfect for special occasions. Try it yourself and tag us @rivercottagehq on Instagram!

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Indulge in the perfect blend of creamy texture and warming spices with our Chai Kefir Panna Cotta, crafted by our talented Chiara Tomasoni, who you may recognise from MasterChef the Professionals. Infused with River Cottage Organic Chai Kefir and a hint of orange zest, this dessert brings a refined twist to a classic favourite. Try it for yourself and be sure to tag us @rivercottagehq on Instagram!…

Available for only a few weeks of the year, delicious homegrown cherries are highly seasonal. What’s more, these summer gems are as coveted by the blackbirds as they are by us. Anyone lucky enough to have a cropping cherry tree will have to pit themselves against these feathered foragers in order to gather in a harvest. Otherwise you ll need to keep a sharp eye out for them in farm shops, markets or your local greengrocer’s. The crumbly, nutty streusel topping is a crunchy delight….

Tarte au citron is another one of those classic puds for which countless different recipes exist. Many begin by making a lemon curd for the filling, but the method here is a lot simpler, and just as good as any curd-based tart. Photo by Simon Wheeler….

Hugh has always loved a granita, the simplest of all frozen desserts. In this one, the combination of strawberries and fruity red wine makes for a richly flavoured and rather grown-up iced pud….

This traditional cake never fails to please; its bitter-sweet flavours make it one of Pam’s all-time favourites. She likes to use old-fashioned Camp coffee essence for the coffee bit, however, you can use instant coffee or very strong freshly brewed coffee instead….

Deliciously rich and dark but not too sweet, this is a properly luxurious pudding ideal for a special occasion. For those who back themselves in the pastry stakes, do make the chocolate pastry; alternatively, a simple sweet shortcrust works well. …

Chocolate éclairs are long, puffy buns stuffed with cream (although in France it’s usually creme patissiere) and topped with rich chocolate icing. The buns are made with choux pastry, which unlike normal pastry is made by bringing butter and water to the boil, tipping in the flour and stirring it quickly until smooth. Eggs are then beaten in and the soft, glossy mixture is piped on to lined baking trays and baked until golden. Eclair is French for ‘a flash of lightning’. They take a little longer to make than that, although you may well find that, once served up, they disappear as fast as lightning….

This is a very useful recipe to have in your repertoire. The light but firm sponge is delicious filled with fresh fruit and cream, but is also ideal for a trifle. You do need to whisk the eggs and sugar together for about 10 minutes, but this is easy if you have a hand-held electric beater….