This summer, we've teamed up once again with the incredible @dave_friday_bakes. The Great British Bake Off finalist has created three irresistible dessert recipes, using some of our most popular summer Moonshine varieties.
From mouthwatering cheesecake to rich, indulgent ice cream, these recipes offer something for every taste and are sure to add a little sweetness to your summer whatever the weather.
Give them a try at home and be sure to tag us @odonnellmoonshine to let us know how it goes. As ever, a huge thank you to Dave Friday for the images and of course wonderful recipes.
1. Passion Fruit Moonshine Cheesecake
Ingredients
For the Base
• 120g digestive biscuits
• 50g unsalted butter, melted
For the Cheesecake Filling
• 200g full-fat cream cheese
• 70g icing sugar
• 140ml double cream
• 50ml O’Donnell Passion Fruit Moonshine
• ½ tbsp vanilla extract
For the Passion Fruit Topping
• 4 passion fruits
• 50g caster sugar
• 25ml O’Donnell Passion Fruit Moonshine
Method
1. Place the digestive biscuits in a food processor and blitz to fine crumbs. Alternatively, place in a zip lock bag and bash with a rolling pin.
2. In a bowl, mix the biscuit crumbs with the melted butter until well combined. Place in the fridge until needed.
3. In a large mixing bowl, beat the cream cheese and icing sugar together until smooth.
4. Add the double cream, O’Donnell Passion Fruit Moonshine, and vanilla extract. Continue to beat until the mixture is thick and well combined. Place in a piping bag with a round nozzle and set aside.
5. Scoop out the pulp from the passion fruits into a small saucepan.
6. Add the caster sugar and heat over a low setting, stirring occasionally until the sugar dissolves and the mixture thickens slightly. Remove from heat, add the O’Donnell Passion Fruit Moonshine, mix, pass through a sieve, and leave to cool.
7. Take two 300ml Mason jars or one 700ml jar and start with a layer of the prepared cheesecake base crumble.
8. Add a generous layer of the cheesecake filling over the crumble.
9. Spoon a layer of the cooled passion fruit topping over the cheesecake filling.
10. Repeat the layers until the jar is filled, finishing with a couple of passion fruit seeds on top.
11. Cover with a lid and place the jar in the fridge. Let it chill for at least 4 hours or overnight for the best results.
12. Once chilled, your O’Donnell Passion Fruit Cheesecake is ready to be enjoyed straight from the Mason jar. Serve chilled and enjoy!
2. Peach Cobbler
Ingredients
Filling
• 750g tinned peaches, drained, and chopped (3 tins of 410g)
• 50g granulated sugar
• 50g light brown sugar
• 100ml O’Donnell Peach Moonshine
• 2 tbsp cornflour
• 1 tbsp ground cinnamon
Topping
• 200g plain flour
• 100g granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 115g unsalted butter, chilled and cut into small pieces
• 50ml whole milk
• 1 tablespoon Demerara sugar for sprinkling
Method
1. Preheat the oven to 170°C fan. Drain and chop the peaches.
2. In a large bowl, combine the peaches, granulated sugar, brown sugar, O’Donnell Peach Moonshine, cornflour, and ground cinnamon. Mix well until the peaches are evenly coated.
3. Transfer the peach mixture to a 23x33cm (9x13 inch) baking dish and spread it out evenly.
4. In another bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
5. Add the chilled butter pieces and, using your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
6. Pour in the milk and stir until just combined. The dough will be slightly sticky.
7. Take small handfuls of the dough and work it over the top of the peach filling, covering as much of the surface as possible. It doesn’t need to be perfect; the dough will spread as it bakes.
8. If desired, sprinkle the demerara sugar over the top of the dough for added crunch and sweetness.
9. Place the cobbler in the preheated oven and bake for 30-40 minutes, or until the topping is golden brown and the peach filling is bubbly, If the top starts to brown too quickly, cover it loosely with foil.
11. Allow the cobbler to cool for about 15 minutes before serving. This gives the filling time to set a bit.
12. Serve warm, optionally with a scoop of vanilla ice cream or custard.
13. Enjoy.
3. Strawberries & Cream Moonshine Ice Cream
Ingredients
• 250g Strawberries, hulled and finely chopped
• 600 ml Double cream
• 1 can (397g) Condensed milk
• 150 ml O’Donnell Strawberries and Cream Moonshine
• 1 tbsp Vanilla bean paste
• 150g Shortbread cookies, broken into small pieces
Method
1. Hull and finely chop the strawberries. Place them in a bowl and set aside.
2. Take 50 grams of the chopped strawberries and, using a hand blender, blitz them into a puree. Place the puree in a piping bag (optional).
3. In a large mixing bowl, whip the double cream, condensed milk, and vanilla bean paste in a stand or hand mixer on medium-high speed until stiff peaks form. This usually takes about 3-4 minutes.
4. Add the O’Donnell Strawberries and Cream Moonshine and fold it in until combined.
5. Fold in the chopped strawberries and shortbread pieces until evenly distributed.
6. Pour the mixture into a large loaf pan or a freezer-safe container, spreading it out evenly.
7. Add the strawberry puree over the top and swirl it into the mixture (optional).
8. Cover the container with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
9. Once the ice cream is fully set, scoop and serve in bowls or cones.
10. Enjoy 😋