5 ways with raspberries
They re one of the best tastes of the summer, so make the most of them in speedy puds, a simple breakfast and a fruity vinegar for salads and drinks
Lemon curd & raspberry pots (right)
Whip 300ml double cream until stiff. Gently fold in
about ¾ of a 140g punnet raspberries, 4 tbsp lemon curd and 4 roughly crushed
meringue nests so that some of the berries break up and some remain whole to create a ripple effect. Divide between four glasses or bowls, then dot over the remaining berries. Serves 4.
Ricotta & brioche breakfast
Toast 4 thick slices of brioche. Meanwhile, beat 250g ricotta with 2 tbsp icing sugar, a few drops vanilla extract and the zest of ½ lemon. Spoon onto the toast, top with the berries and scatter with a JCPFHWN VQCUVGF ƃCMGF CNOQPFU. Serves 4.
Simple raspberry cookies
Whisk 80g soft butter with 90g caster sugar until creamy, then beat in 1 egg. Mix 200g RNCKP ƃQWT with 25g porridge oats, ½ tsp baking powder, ½ tsp bicarbonate of soda
and ½ tsp ground cinnamon. Stir into the creamed mixture, then roll into about 15 small balls. Space well apart on two baking sheets lined with baking parchment. Flatten the balls slightly, then poke in 50g halved raspberries. Bake at 190C/170C fan/gas 5 for 10-12 mins until golden. Cool on a wire rack. Makes 15.
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Rub 200g raspberries through a sieve to remove the seeds, then sweeten with
1-2 tbsp icing sugar. Break up VTKƃG sponges and put in the base of four tall glasses with the juice of 1 large orange. Add a scoop of vanilla ice cream and a few whole berries, then drizzle in the sauce. Top with a can of chilled thick
custard, some whipped cream, if you like, and a few more berries. Makes 4.
Tip 350g raspberries into a pan with 60g caster sugar and heat until the sugar dissolves. Pour into a bowl and add 400ml white wine vinegar. Cover and leave for at least one week, «ÀiviÀ>L Þ Ì Àii] Ì > Ü Ì i y>Û ÕÀÃ Ì `iÛi «°
Strain and bottle. Use in dressings or dilute with tonic for a tangy drink. Makes about 600ml.