David Herbert’s coffee and ricotta fool, and caramelised apples

It’s useful to know a couple of desserts that you can knock up in minutes. Try these favourites of mine.

Yum: coffee and ricotta fool. Picture: Guy Bailey

These are some of my favourite fast and simple desserts. The coffee and ricotta recipe is good served with a crisp sweet biscuit. The caramelised apples are delicious with ice cream but can also be served alongside roast pork.

Coffee & ricotta fool

500g ricotta

125g (½ cup) caster sugar

½ cup strong coffee

¹⁄³ cup brandy or coffee liqueur

Grated chocolate, to serve

Place ricotta, caster sugar, coffee and liqueur into a bowl and whisk until smooth. Transfer to four glasses and chill for at least 4 hours. When ready to serve, sprinkle with grated chocolate. Serves 4

Caramelised apples. Picture: Guy Bailey

Caramelised apples

3 Granny Smith or Golden Delicious apples, quartered and cored

2 tablespoons butter

3 tablespoons brown sugar

Pinch cinnamon

2 tablespoons maple syrup

Cut the apples into thick wedges. Melt the butter in a non-stick frying pan over a medium heat. Once the butter stops foaming, add the apple wedges and sprinkle with the sugar and cinnamon. Cook, stirring, for about 5 minutes until the apples are nicely caramelised. Add the maple syrup and cook for a further 2-3 minutes until golden and the sauce is slightly syrupy. Serve with vanilla ice cream. Serves 4-6