Cook with Jamie: Take three classic desserts, add plenty of plump, seasonal raspberries, and tuck in!
21:31 GMT, 13 July 2012
Raspberry blow out: Jamie advocates healthy eating
July is when things start to get really exciting on the British produce front – with an abundance of beautiful fruit and veg ripe and ready for picking, we know there’s a couple of exciting and prosperous months ahead.
Whether you’re growing them yourself, or taking advantage of the heavy stocks in markets and supermarkets, now’s the time to embrace seasonal ingredients, and see how many recipes you can come up with to celebrate all this wonderful produce at its best.
This week, I’m focusing on beautiful, plump raspberries.
One thing we’re really good at growing here in the UK is gorgeous fresh berries, and raspberries are now bang in season. If you’ve got a pick-your-own farm nearby, I’d definitely recommend getting out there and plucking a load of those gorgeous fruits for yourself.
As well as these tasty recipes, you can enjoy them straight from the field (after you’ve paid of course!), or tuck into a bowlful for breakfast teamed with fat-free natural yoghurt and a handful or two of toasted nuts, seeds or your favourite granola and you’re onto a winner. They also freeze well, so if you get a bit carried away when you’re out picking, simply chuck them in the freezer in small batches to use in smoothies and other fruity desserts another time.
The recipes I’ve given you here are all deliciously decadent sweet treats, from a classic Victoria sponge with a vibrant squished raspberry filling to a deliciously creamy ice cream and really cute raspberry burnt creams which will look gorgeous however you serve them. Hopefully these recipes will open your eyes to how easy it is to get wonderful fresh fruit into all sorts of lovely classic desserts. Enjoy!
JAMIE'S TOP TIPS
Berries and pancakes are a match made in heaven. Squish a handful of raspberries into your pancake batter, then serve drizzled with runny honey, a dollop of yoghurt and another handful of berries on top – my kids go mad for them!To make lining the base of a cake tin really simple, just fold a square sheet of greaseproof paper into quarters, then in half diagonally. Cut across the shortest side in an arc and unfold – you should have a circle! Grease the tin with a little butter, pop the paper base in, flour the sides and you’re sorted.
RASPBERRY BURNT CREAM
150ml (5fl oz) double cream150ml (5fl oz) single cream
1 vanilla pod, split
4 large free-range egg yolks
2tbsp golden caster sugar, plus extra for sprinkling100g (3oz) raspberries, washed
Preheat the oven to 170C/gas 3. In a pan, heat the creams and vanilla pod over a low heat to just below boiling. In a bowl, whisk the egg yolks with the sugar, then add in the hot cream, whisking all the time to make a custard.
When combined, strain through a sieve into a jug. Boil a kettle of water. Divide the berries between four small ovenproof ramekins, then fill each with custard. Place the ramekins in a small roasting tray and carefully pour in hot water until it comes halfway up the sides of the dishes. Cook in the oven for 20 minutes, till the tops form a slight crust.
Remove from oven, let cool, cover ramekins with clingfilm and refrigerate overnight. Sprinkle a fine covering of sugar over the custards and carefully use a blowtorch to burn the top.
Alternatively, place under a hot grill until the sugar bubbles – watch them carefully. Allow to stand so the burnt sugar hardens, then return to the fridge for at least an hour and chill until needed.
200g (7oz) unsalted butter, plus extra for greasing, softened200g (7oz) golden caster sugar
4 large free-range eggs
200g (7oz) self-raising flour, plus extra for dusting
1 rounded tsp baking powder
2tbsp rose-water, plus a splash extra for the filling
Caster sugar for dusting
For the filling
150ml (5fl oz) double cream1 vanilla pod, seeds scraped
tbsp caster sugar4tbsp raspberry jam
100g (3oz) raspberries, washed and squashed slightly
Preheat the oven to 180C/gas 4. Grease two 20cm (8in) sandwich tins, line the base of each with greaseproof paper and dust the sides lightly with flour. Beat the butter with the sugar till light and fluffy. Add the eggs one at a time, beating in each before adding the next, then fold in the flour, baking powder and rose-water. Divide the mixture between the tins, spreading it evenly with a spatula. Bake for 20 minutes, until lightly golden brown.
Stick a skewer into the centre: if it comes out clean, it’s done; if it’s sticky, return to the oven for a few minutes. Let the cakes cool slightly then turn out onto a rack to cool completely. Meanwhile, for the filling, lightly whip your cream with the vanilla seeds, sugar and a splash of rose-water until soft peaks form. Pick your prettiest cake and set aside.
Take the second sponge and place it on your serving plate. Trim the top of the cake to make it flat, then spread it with jam, followed by cream. Scatter over the raspberries, top with the other cake and dust with caster sugar.
RASPBERRY RIPPLE ICE CREAM
600ml (20fl oz) whole milk 1 vanilla pod, scored lengthways, seeds scraped 6 large free-range egg yolks 150g (5oz) golden caster sugar 600ml (20fl oz) double creamIce cream cones, wafers or shortbread, to serve
For the raspberry ripple
225g (8oz) raspberries, washed 100g (3oz) caster sugar
Put the milk, vanilla pod and seeds in a heavy-based saucepan and bring almost to the boil. Remove from the heat and infuse for about 20 minutes.
To make the ripple, put the raspberries, sugar and 1tbsp of water in a small pan and bring to the boil, then reduce the heat and simmer for a few minutes.
Strain, cool, then refrigerate. Beat the yolks with the sugar until thick, stir in the milk and pour back into the pan. Cook over a low heat for 15 minutes, stirring, until it thickens slightly and coats the back of a spatula (you can do this over a pan of simmering water). Don’t let it boil. Pour into a bowl, cool, then remove the vanilla pod.
Whisk the cream to soft peaks and fold into the custard. Freeze in an ice cream maker as per the manufacturer’s instructions. As it finishes churning stir in the ripple. Transfer to a container and freeze for another hour or so. Serve in cones, sandwiched between wafers or with shortbread.
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