A nutty, berry festive treat
FOOD
I’d been watching them closely this spring. In winter, they were little more than dead looking twigs standing upright in the ground.
A few weeks into spring, I notice little green shoots sprouting along the canes, slowly unfurling into a familiar green leaf. The delicate white blossoms aren’t far behind, then little berries begin to form. Before I know it I am sending the kids down the garden path to harvest fresh raspberries for an afternoon snack.
Berries are a wonderful addition to any garden; even in a small space they can yield an impressive harvest. I have been adding (and subtracting) from my berry patch for some years. The plants that provide the best return for the effort and space include raspberries, strawberries, blueberries, and my favoured thornless blackberries. With luck, their fruiting periods are spread out over the season, with raspberries the current pick of the bunch.
Given the festive month is upon us, today I have created a recipe worthy of the Christmas table, using freshly plucked raspberries and the current profusion of eggs from our girls. Plus the hazelnuts stored from winter add a pleasing texture to the meringue and a complementary flavour to the raspberries.
When making meringue, weekold egg whites work best. Most store-bought eggs will be within this range. However, if you also have backyard chooks, set aside eggs to ‘‘age’’ for a week in the pantry for baking day.
Labneh – essentially thickened yoghurt – has a lovely tartness that balances out the sweetness of the meringue. It does take some time to drain and thicken, so if making this on a whim, cream cheese is a quicker option. use 250g cream cheese) 1-2 teaspoons honey 2 teaspoons Fresh As Raspberry Powder
About cup fresh raspberries