Chef Paul Cooper making raspberries with daughter Maddie
A whole lot of our favourite fruits are coming to the end of their season. As we waive goodbye to the last of the stone fruits, chef’s getting busy with raspberries…
Fancy up a simple dessert with raspberry consomme or curd.
Raspberry Consommé
Ingredients
500g raspberries (using frozen raspberries is fine, you may require a little extra sugar)
50ml water
30ml champagne
50g castor sugar
Method
1. Place all ingredients in a stainless steel bowl, cover with cling film.
2. Place over a pot of simmering water and allow to simmer for two hours, watching the amount of water in the pot.
Raspberry Curd
Ingredients
400ml raspberry consommé
150g castor sugar
5 eggs
375g butter diced and at room temperature
Method
1. Reduce raspberry consommé to 200ml.
2. Whisk yolks and sugar until white then add consommé.
3. Cook in bowl over simmering water until 84° or in a thermomix on speed 4 to 80° with the butterfly attachment.
4. Remove from heat and pass through a fine sieve (to remove impurities).
5. Stir in butter.
Or, if all else fails… join us for dessert…
Vanilla cheesecake, strawberry consommé, lemon curd, prosecco jelly