Easy Ottolenghi: pudding recipes | Fruit (2024)

Use fresh or frozen kaffir lime leaves for this, because dried onesjust aren’t the same. Theykeep well in the freezer, sothere’s no need to worry aboutusing up thewhole bag; you’ll have plenty of time to useup the rest, in other sweet dishes, as well as savoury ones – kaffir limes and their leaves areamainstay of Thai and south-east Asian cooking. Thesepossetsare acinch to put together, though youdo need toleave them to set for at least four hours, or overnight. Servessix.

600ml double cream
12 fresh kaffir lime leaves, bruised (gently bash with arolling pin or with a mortar and pestle)
4 strips shaved lime zest, plus ¾ tsp finely grated zest, to serve
140g caster sugar
A pinch of salt
3 tbsp lime juice
½ small ripe papaya, peeled, deseeded and cut into thin, 2-3cm-long slices

Add the sugar and a tiny pinch of salt to the cream, return to a medium-high heat and bring to a boil, stirring frequently. Leave to cook, stirring, for one totwo minutes, until the cream bubbles up almost to the rim of the pan, then strain through afine-mesh sieve into a large measuring jug.

Stir in a tablespoon of lime juice –the cream will thicken quickly at this point – then pour into six 11cm-diameter ramekins. Refrigerate for at least four hours, to set.

To serve, spoon a few slices of papaya on top of each posset, sprinkle with lime zest and finishwith a teaspoon of lime juice per portion.

Roast rhubarb with lavender

600g rhubarb, cut into 4cm pieces
⅓ tsp dried lavender
60ml sweet dessert wine
70g light muscovado sugar
4 strips finely shaved orange skin
220g creme fraiche
20g pistachios, lightly roasted and roughly chopped

Roast for 15minutes, until the rhubarb is soft but still holds its shape, andthe juices have thickened into a rich syrup. Remove from the oven and leave to cool.

To serve, divide the creme fraiche between four bowls and top with a little pile of the rhubarb. Spoon over a tablespoon of the syrup, sprinkle with the pistachios and serve.

Apricot galettes

Heat the oven to 190C/375F/gas mark 5. Cut the pastry in half widthways, so you have two 19cm x 25cm rectangles. In a small bowl, combine the almonds, sugar, lemon and chopped rosemary, then sprinkle this mix over the two sheets, leaving a 3cm empty border all the way around the edges.

Arrange the apricots cut side up on top of the almond mix, so each pastry rectangle is covered by four rows of about eight apricot halves, all overlapping and sitting together snugly. Lay asprig of rosemary on top of each tart, then brush the empty pastry border with egg wash.

Bake for 40 minutes, until the pastry is golden brown, then leave to cool.

In a small saucepan on a high heat, melt the apricot jam with atablespoon of water until combined and just starting to bubble. Brush this all over the galettes and serve.