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.
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
- Process the raspberries quickly in a food processor and strain the purée.
- Mix the raspberry purée with the lemon juice and sugar. Chill for about 2 hours.
- Whip the cream until it forms soft peaks. Combine the whipped cream and the raspberry purée and beat lightly together,
- 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
- 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.
- 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.
- Remove the vanilla pods from the cream and add the gelatine to the warm cream mixture and stir to dissolve.
- 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
- 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.
- 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.