I once told Selma I’d like to make her Sour cherry, coconut and oat slices, which inspired this dessert here. I didn’t know her very well but it was still a shock. In the months during which we exchanged several online cake conversations and I visited her lovely blog Selma’s Table, it was clear Selma was a fun, sweet and special person. It’s a very sad passing and I have no words really so I’ll make these Selma-inspired peach ice-cream, berry jelly and oat crumble dessert cups to honour her at the Special Fiesta Friday Tribute. There are fresh blackberries, blueberries, nectarines, oatmeal and coconut cream and it’s sugar-free and dairy-free with a subtle spicy ginger heat. It’s a delicious, refreshing and healthy treat but also easy, like Selma’s slices which she described as very child-friendly to make. She seemed to love baking with children and so might like the idea of this colourful dessert that the young ‘uns or adults can make then eat at a party or for tea and afters.
The recipe – makes 6 ice-cream cups or bowls (small-medium sized, with 8-9cm rim diametre)
One day I’ll make Selma’s Sour cherry, coconut and oat slices. But this week I’m avoiding sugar and flour (just giving them a passing nod every now and then) so I’ve tried to create a revisité or destructuré version of her recipe with similar layers of flavour and ingredients: fruit, coconut oil, coconut cream and a little oat crumble. But you can of course adapt and ‘revisit’ my recipe too (you might feel children would prefer vanilla to ginger).
Equipment: a food processor, baking tray lined with greaseproof paper, silicone mould of 6 semi-spheres (7cm diametre) or ice-cream scoop.
Timings – every component can be made in advance and you could make them in this order
- Preparation – 5 mins slicing the nectarines then freeze for 3 to 4 hours or overnight. Put aside some extra blueberries and 1 or 2 nectarines for decoration.
- Ice-cream – 10 mins to make then 3 hours firming in the freezer.
- Oat crumble – 5 mins to make then 20 mins in the oven.
- Jelly – 10 mins to make (while the crumble is in the oven) then about an hour to set.
Preheat the oven for the oat crumble, to 180°C/350°F (static, non-convection oven) or 160°C/320°F (fan-assisted).
- 350g/12oz frozen sliced nectarines (3 to 4 peaches) – after taking out the stones
- 160g/two-thirds of a cup coconut cream (tinned)
- 2 tablespoons honey
- half teaspoon orange blossom water (optional) or pure vanilla extract
Place all the ingredients in a food processor and process 1 min. Stir to liberate any lumps then process 1 more min till smooth. Pour into silicone moulds or in airtight tupperware. Freeze at least 3 or 4 hours before assembling your dessert.
- 75g oatmeal (ground oatflakes)
- 50g ground almonds
- half teaspoon ground ginger
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
Whisk all the dry ingredients in a bowl then stir in the oil and syrup. Place on your lined baking tray and press down till you have a rectangle 4 to 5 mm high. Bake in the oven for 15 to 20 minutes till golden brown. Be careful not to overbake or the darker parts will be slightly bitter.
Blackberry and blueberry smoothie jelly – with an intense fruity, lightly spiced flavour and not too sweet
- 2 sheets of gelatine
- 350g berries (I used 200g blackberries and 150g blueberries)
- 1 tablespoon or more maple syrup
- half tablespoon lemon juice
- half tablespoon freshly-grated ginger (optional)
- a quarter teaspoon ground cinammon (optional)
Cover the gelatine in water to soften for around 10 minutes. Meanwhile place the berries and other ingredients in your food processor and process till smooth. Warm in a heavy-based saucepan but don’t let it simmer, then add the gelatine (squeeze out the water first) and stir till it dissolves. Taste your smoothie jelly to see if you’d like to add more spices. Pour into your ice-cream cups, bowls or glasses. Refrigerate for about 1 hour to set.
Assembling your dessert
Do this just before eating, when your ice-cream and jelly are set and the crumble cooled. Place the ice-cream on top of the jelly, the fruit around the sides and finally sprinkle on some oat crumble. Invent your own design if you prefer. Eat within 20 minutes to half an hour when the ice-cream has not yet melted into a yummy puddle but just softened nicely.
This dessert is off to a special occasion. Thank you Angie@thenovicegardener, Elaine@foodbod, Jhuls@The Not So Creative Cook, and Sue@birgerbird for organising this tribute to Selma who will be missed by so many people. Some have brought their stories and recipes for her to this week’s Fiesta Friday Tribute to Selma. I hope everyone will help themselves to a little peach ice-cream, berry jelly and oat crumble dessert cup.
Farewell and till next time sweet readers! I wish you a beautiful week appreciating life and its little wonders. May you enjoy it all to the full, as Selma would have wished. 🙂 x