Our Take on "Brunch" Ice Cream Pops

We love creamy and crunchy together, which is what makes "Brunch Bars" so special. So, we made our own ice cream pops with a crunchy outside layer. Caramel, chocolate, creaminess. Here is how we made it.

Into the moulds the ice cream goes!

Time for the crumble topping.

Plated and ready for dessert.

Recipe for Our Hard Cider Ice Pops

Make these Hard Cider ice pops in the morning perfect for the barbi or grill out later this evening.

400ml apple juice
250ml stock syrup
juice of 1 lemon
1 bottle Cork cider (substitute for nonalcoholic apple juice for kids)

1. Mix ingredients together. 
2. Pour into moulds and put on level surface in the freezer.
3. Pull out of the freezer gently after 90-120 minutes. Add the sticks. 

Here are photos of the process from when we made a batch last week... Orange and passion fruit with a hint of star anise.

1. Mix ingredients together. 



2. Pour into moulds and put on level surface in the freezer.

3. Pull out of the freezer gently after 90-120 minutes. Add the sticks. 

Ta-da! Now they're done.

Then we wrap ours in custom wrappers for take-away or dine-in.

Beetroot Marshmallows

The team here at Fenn's decided house-made marshmallows should be tried, so we did. The pink is from beetroot! All natural.  We served the final marshmallows with our special dessert of Beetroot chocolate red vein sorrel & custard.

A post shared by Kate Lawlor (@fennsquayrestaurant) on Mar 30, 2017 at 9:32am PDT

A sweet substitute for golden syrup

Decided to make steamed Apple pudding and realised I had no golden syrup, but had high bank orchard syrup and using a basic queen cake batter in place.

More than does the trick makes it so tasty 

the natural pink that is beetroot juice

Strawberry passion fruit white chocolate cream

For the cake a simple queen cake base 

200g castor sugar

200g softened creamery butter 

4 eggs

200g self-raising flour  

1 tsp baking powder 

1/2 tap vanilla extract 

Method

•Cream butter and sugar until pale add the eggs one by one and a a little bit of flour to prevent the eggs splitting once all eggs and flour are mixed split the mix between to cake tins (Victoria sponge tins) bake at 180c for 25 minutes or until golden and the knife comes out clean 

Leave to cool on a wire rack 

Strawberry and passion fruit 

1 punnet of strawberries 1/2

Juice 1/2 lemon 

50g castor sugar 

Juice from 2 passion fruit 

(Plus 2 passion fruit for decorticating )

Place all ingredients in a heat proof bowl and and cover in cling film and sit over a a pot of simmering water until the sugar dissolves once sugar has dissolved blitz to make a purée. Set aside until decorating cake 

White chocolate cream 

1 egg 

1 egg yolk 

150g white chocolate melted  (good quality)

300ml cream whipped 

In a heat proof bowl over a simmering pot of water whisk egg and egg yolk to ribbon stage then add the melted white chocolate 

Once mixed and slightly cooled fold in in three stages the whipped cream 

Leave to set for 1/2 an hour in the fridge 

To decorate place one cake upside down on a plate place the chocolate cream in a piping bag if you so wish or use a plate knife or the back of a spoon cleaning as you go place 2/3 of your cream on the base cake making a bit of height on the outside to hold the purée if you want add some fresh sliced strawberries place the second cake on top upside down (you may need to shave some of this to let it sit properly) put the remaining cream on top and open up the remaining pulp from the passion fruits and some strawberry coulis if you have some left over white chocolate melt and drizzle across the top and dust with icing sugar 

Top tip instead of a wheat bases cake why not make a pavlova and use the same filling 

Irish Cider ice pops

Make them first thing so they are ready for that late evening barbque deliciously refreshing 

chocolate & passion fruit tart

Chef Donal whipped up this amazing chocolate & passion fruit tart that is simply delicious

Raspberry and mint brûlée with Madeleines

Infused the brûlée with gourmans mint leaf tea.

Strawberry Desserts A Go-Go

Strawberries can do so much, from house-made jam to special desserts. Carrageen moss & strawberries Strawberry Pavlova

Velvety white chocolate mousse

A delicious mousse on its own or even pair with its dark chocolate cousin flavour it up with a dash of cassis or simply just keep it chocolate

Ingredients 

1 egg 

1 egg yolk 

150g white chocolate 

350 ml whipped cream 

Method 

Whisk the egg yolk and egg au Bain Marie until doubled in size , in a desperate container melt the white chocolate and add to the eggs whip your cream and gently cold through the chocolate mix place in serving glasses and allow to set for 1 hour

Longueville Brandy Truffles

Heat the cream then pour while whisking on to the chocolate and butter then add the brandy leave to set for 1 hour then ball and coat in cocoa powder

Our truffles made with longueville house brandy packed up nicely in there boxes

Christmas Pies

Can you smell them baking? It must be Christmas time.

Nothing like the classics: Recipe for Boozy bread & butter pudding

I love bread and butter pudding and I love mince pies and I love custard !

So this year I made a little too much mince pie filling and as it is quite high in alcohol content so it's shelf life is quite long so what to do with it ?

Boozy bread & butter pudding its delicious and pair it with caramel custard and cream :)

Bread & butter
1 sliced pan decrusted
3 eggs
150g butter (do not use a spread)
300 ml cream
Dash vanilla extract
1 table spoon brown sugar
I brownie tin
Mince pie mix

Method
Grease your tray with butter then butter one side of your bread lay it on the base of the tray then place the mince pie mix on the bread spread evenly.

Next cut remaining bread into triangles an butter one side place over lapping each other bread side up on the fruit sprinkle with the brown sugar

In a bowl whisk the eggs cream & vanilla extract pour over the bread and leave rest for 1 hour . Pre eat oven to 180c gas 4

To cook cover the tin and place tin in a bigger tin put in the oven and add water to half way up the tin bake for 30 min remove cover and bake for 10-15 min more or until golden on top .

It's delicious.

Fenns Quay Christmas pudding

For the last 12 years I have been making the Christmas puddings in Fenns Quay but for the last two years their has been a slight change in the recipe due to focusing on new ingredients available to me the first being Green Saffrons spices and the second being Franciscan Well special edition stout last years being Shandon century stout and this years one of their best yet the stout was aged in Jameson oak barrels which added some amazing flavours to the puddings.

How have your Recipes evolved over the years ?

Marmalade drizzle

with a sharp knife peel off some skin of 1/2 an orange with as little pith as possible and slice thinly and set aside,

juice 2 oranges add 1 tablespoon of caster sugar, 100ml water, 1/2 tsp cardamon seeds, 1 star anise

place in a pot and simmer until it begins to thicken then place in a jar until needed 

 goes great with chocolate mousse & beetroot meringues