Daily Mirror

CHAMPAGNE AND RASPBERRY POSSETS

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140g frozen raspberrie­s, defrosted 2 tbsp champagne (buy a mini bottle and treat yourself to a glass while you’re preparing dinner) 200ml double cream 4 tbsp golden caster sugar 2 tsp freeze-dried raspberry pieces Shortbread biscuits, to serve

PREP: 10 MINS COOK: 5 MINS PLUS 2½ HOURS CHILLING SERVES 2

Put the raspberrie­s and champagne in a mini food processor or blender (or use a jug and a hand blender). Whizz until the puree is as smooth as you can get it, then use a wooden spoon or spatula to push as much of it through a sieve as you can. Discard the seeds left behind. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 21/2 mins, stirring constantly. Turn off the heat and stir in the raspberryc­hampagne puree. Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hrs more until set (or overnight if you’re making ahead). To serve, remove the possets from the fridge and add some shortbread biscuits (shop bought or find shortbread recipes on bbcgoodfoo­d.com). 3 firm tomatoes 200g fusilli lunghi or another long, thin pasta shape 2 tbsp olive oil 3 garlic cloves, thinly sliced 100g king prawns, de-veined 100g scallops, halved if very large 300g mussels, shells cleaned 150ml white wine Good pinch saffron, mixed with 3 tbsp hot water Zest of 1 lemon, plus juice 4 tbsp single cream Small pack parsley chopped 2 tbsp pine nuts, toased

Bring a large pan of salted water to the boil and have a bowl of cold water to hand. Cut a small cross in the base of each tomato and add to the hot water, then after 15 secs, scoop out with a slotted spoon (but keep the water boiling for the pasta) and plunge into the cold water. Leave the tomatoes to cool for 30 secs, then remove. Use a small sharp knife to peel away the skin, starting at the base where you made the cross. Cut each tomato into quarters then cut out and discard the seeds and any membrane. Cut into small dice then set aside.

Add the pasta to the boiling water and cook for 2 mins less than it says on the pack. Meanwhile, heat the oil in a large frying pan (you’ll need to use one with a lid) and add the garlic. Sizzle for 2 mins until just starting to turn golden, then push to one side of the pan. Increase the heat and add the prawns and scallops. Fry for 1-2 mins until the prawns are pink and the scallops are just turning golden, then scoop out of the pan and set aside on a plate. Add the mussels, white wine, saffron (with its soaking liquid) and some seasoning. Cover the pan with a lid and leave to steam for 3 mins until the mussels open (discard any that stay closed). Add the lemon zest and juice and the cream to the sauce and check the seasoning. Drain the pasta and add this too, along with the prawns, scallops and diced tomato. Toss everything together and bubble for another 2 mins, or until the pasta has absorbed some of the sauce and is cooked through. Scatter with parsley and pine nuts and give everything a final toss together. For more, see the new issue of BBC Good Food, out now, or visit bbcgoodfoo­d.com

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