64 Kitchen gar­den cook: rasp­ber­ries

Country Life Every Week - - Contents -

Melanie John­son makes the most of this soft fruit’s sweet­sour taste of sum­mer

Rasp­berry-and-choco­late crême brûlée

Heat 200ml dou­ble cream to sim­mer­ing point in a saucepan with 50g sugar, a tea­spoon vanilla and 50g dark choco­late. In a sep­a­rate bowl, beat 5 egg yolks with a spoon­ful of sugar, then pour in the hot cream, whisk­ing con­tin­u­ously. Re­heat the cus­tard mix­ture in the same saucepan un­til it thick­ens, pour into ramekins, drop in some fresh rasp­ber­ries and re­frig­er­ate. Sprin­kle with sugar be­fore serv­ing, burn with a kitchen torch and dec­o­rate with a few rasp­ber­ries on top.

Raw-ca­cao, rasp­berry and pistachio freezer bars ( be­low)

Mix 100ml co­conut oil (at room tem­per­a­ture), 100ml maple syrup, 75g co­conut but­ter, 150g chopped pis­ta­chios, 150g rasp­ber­ries, 150g chopped al­monds, 75g raw ca­cao pow­der and 75g des­ic­cated co­conut in a bowl. Line a loaf tin with bak­ing parch­ment and pour in the mix­ture. Use the back of a spoon to press it down to an even level, then freeze for sev­eral hours be­fore chop­ping into bars and serv­ing im­me­di­ately.

Rasp­berry granita

Make a sugar syrup by heat­ing 300ml wa­ter and 150g sugar, then add 800g rasp­ber­ries. Par­tially mash the rasp­ber­ries in the syrup, then pour the mix­ture into a bowl and freeze for half an hour. Re­move from the freezer and mix with a fork, put it back and re­peat a cou­ple of times. Be­fore serv­ing, re­move from the freezer for 10 min­utes to soften, then spoon into glasses and top with mint be­fore serv­ing as a sum­mer cooler.

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