Picking Raspberries

Last week I picked about 300g of raspberries every day!  There are still lots to come, so we have been eating many of them fresh as desert, those that remain I have frozen in the hopes that I’ll have enough to make some jam.

I thought I’d share some recipes with you.

Raspberry Ice Cream with Raspberries

Today I have made raspberry ice cream.

Raspberry Ice cream

350 g / 12 oz raspberries

Juice of 1 orange (actually I don’t often include this)

Juice of 1 lemon

175 g / 6 oz sugar

450 ml / ¾ pint cream

  1. Process the raspberries quickly in a food processor and strain the purée.
  2. Mix the raspberry purée with the lemon juice and sugar.  Chill for about 2 hours.
  3. Whip the cream until it forms soft peaks.  Combine the whipped cream and the raspberry purée and beat lightly together,
  4. Pour with mixture into an ice-cream maker for about 20 minutes (follow the instructions for your machine).  You can also make it without an ice-cream maker by pouring the mixture into freezer trays and still freeze, beating the mixture once or twice during freezing.

Last week I made Panna Cotta a couple of times; once to take to John the Baptist’s dinner and once for a small dinner party for 8 on Friday.  Both times I served raspberries with the Panna Cotta but really a coulis of raspberries or blackcurrants is best with maybe just a few fresh fruit on the side.

Panna Cotta with Fresh Raspberries and Raspberry Coulis

This recipe is a combination of recipes by Rick Stein and Delia Smith.

For the Panna Cotta

1 Vanilla pod

300 ml / 10 fl.oz cream

300 ml / 10 fl.oz milk

6 tablespoons caster sugar

4 sheets of leaf gelatine

For the Fruit Coulis

225 g / 8 oz Raspberries or Blackcurrants

75 g / 3 oz sugar

Serves 6

  1. Split the vanilla pod and scrape the seeds out of the pod.  Put both the pod and seeds into a small pan with the cream, milk and sugar and simmer gently for 5 minutes, then remove from the heat.
  2. Soak the leaves of gelatine in a bowl of cold water for 5 minutes, allowing it to swell.  Remove from the water and squeeze to remove excess liquid.
  3. Remove the vanilla pods from the cream and add the gelatine to the warm cream mixture and stir to dissolve.
  4. Pour into 6 dariole moulds, individual pudding basins, or ramekins, cover and chill for at least 3 hours or until set.

I also doubled the quantities and used a loaf tin to make this.  It then needs a little extra gelatine or longer to set to cope with the increased volume.

For the Coulis

  1. De-stalk the black currants (if using).  Put the fruit into a food processor and process quickly then rub through a sieve.  Add the sugar, stir until well amalgamated.
  2. Unmould the panna cotta onto serving plates and pour a little coulis around the base. Add a few fresh raspberries to each plate.

If making the larger version; cut into slices and serve as above.

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5 thoughts on “Picking Raspberries

  1. Excellent fruit crop – what sort of conditions do your raspberry bushes have? I had thought that they would have needed cooler, moister conditions than we have here in Italy?
    Y

    • You’re correct; really it is too hot for raspberries. This spring with all the rain we’ve had, they’ve loved it. They are part of the irrigation system of the ‘orto’ so are irrigated by porous hose 3 times per night for 10 minutes. Later when it is even hotter I may just flodd the bed with a hose every now and again. They are spreading by runners into other beds and have put on a huge amount of new growth, some of which has flowers. This is strange as the new growth should be for next year’s crop. I will have to wait ans see what happens later in the season. I’ll keep updating the info.

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