First transfer the ice cream from the freezer to the refrigerator so it can soften while preparing the raspberry sauce.
Place the raspberries in a small pan (they don’t have to be thawed). Break them up a little if they have frozen in a clump. Sprinkle over the sugar and add the zest of the lemon. Then squeeze out the juice into the pan.
Bring the juice to the boil over a medium heat and then reduce the heat and gently simmer for 10 minutes until the sauce has thickened and become syrupy.
Pass the raspberries through a sieve to remove the seeds, which will then leave a lovely thick syrup. Leave to become cold which will only take a few minutes.
Tip the ice cream into a large bowl and break up with a spoon. It should be quite soft by now. Pour half of the syrup over the ice cream and quickly cut in with a spoon just using a few strokes. (Avoid over-working or it will turn into a raspberry mess!!) Now just sprinkle over the remaining raspberry syrup and this should just run through any gaps.
Using a large spoon, scoop the ice cream into a 2 litre container and then return to the freezer. It will take about 3 hours to refreeze.
150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
14g (½ oz) icing/powdered sugar (1½ tbsp)
115g (4 oz) raspberries (1 cup)
large baking sheet/tray lined with baking parchment
Preheat the oven to 140°C (275°F) gas 1.
Whisk the egg whites until firm peaks form. Gradually add the sugar, one spoonful at a time, whisking well after each addition, until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.
Using a metal spoon, spoon a third of the meringue into another bowl and sift over 2 teaspoons of the cocoa powder. Gently fold the cocoa into the meringue.
Spoon the cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.
Put a little dab of meringue on the four corners of the baking sheet/tray and top with the baking parchment. (This will help the lining stay in place.) Spoon the meringue into four mounds on the baking parchment and bake for 1 hour and fifteen minutes, until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.
Divide the meringues between four serving dishes. Then whisk the cream and icing sugar together until soft peaks form and spoon over the meringues. Top with the raspberries and then dust with the reserved cocoa powder using a small sieve.
This recipe is adapted from Mary Berry’s Three-tier White Chocolate and Raspberry Cheesecake. It featured on the Great British Bake-off Masterclass series with Paul Hollywood. I have found it the lightest cheesecake I have ever tasted and it makes a really scrumptious dessert.
400g (15 oz) full-fat cream cheese, at room temperature (2 cups)
2 eggs, large (U.K.)/extra large (N.A.)
150ml (5 fl oz) soured cream (⅔ cup)
1 tsp vanilla extract
225g (8 oz) fresh raspberries (2 cups)
For the decoration
55g (2 oz) good white chocolate (½ x 100g bar)
140g (5 oz) fresh raspberries (1¼ cups)
1 tsp icing sugar/powdered sugar
120ml (4 fl oz) double cream/whipping or heavy cream (½ cup)
23cm (9 inch) springform cake tin or loose-bottomed cake tin
piping bag fitted with a medium star nozzle
Grease the sides of the tin and line the base.
Preheat the oven to 170°C (325°F) (gas3)
For the base
Crush the biscuits in a plastic storage bag using a rolling pin until they resemble fine breadcrumbs.
Break the chocolate into pieces and add it with the butter to a small pan. Heat gently until the butter and chocolate have just melted, stirring occasionally. As soon as they have melted, remove from the heat and stir in the biscuit crumbs until thoroughly coated.
For North America
Gently melt the butter in a small pan. As soon as it has melted, remove from the heat and stir in the baking crumbs until thoroughly coated.
Once the crumbs are thoroughly coated, tip into the prepared tin and press evenly over the base, making sure they reach into the edges. Chill while preparing the filling.
For the filling
Put an inch of water into a small pan and heat until just simmering.
Break the chocolate into small pieces and place in a bowl that will sit over the pan of simmering water, making sure the base of the bowl doesn’t touch the water. Leave the chocolate to melt, stirring occasionally until it is smooth. (The water needs to be just at a simmer, as you don’t want the chocolate to get too hot.) Remove from the heat as soon as the chocolate has melted.
Beat the cream cheese in a large bowl until it is a smooth. Add the eggs, soured cream, and vanilla extract and gently whisk until creamy with no lumps remaining. Stir in the melted chocolate.
Spoon half the mixture over the chocolate base. Scatter the raspberries evenly over the mixture but don’t press them down. Spoon the remaining mixture over the raspberries and even the top with a small palette knife or the back of a spoon.
Bake for 40–45 minutes until the cheesecake is just firm around the edge and just set in the middle. There still needs to be a slight wobble as this will prevent it cracking when cooling.
Remove from the oven and leave to cool before transferring it to the fridge to chill.
For the decoration
Put 85g (3 oz) (¾ cup) of the raspberries along with the sugar in a liquidizer or food processor and purée. Press the coulis through a plastic sieve to discard the seeds. Scrape off any excess coulis from the bottom of the sieve. Put to one side.
Next, make chocolate curls from the white chocolate by either carefully running a knife at an angle down the side of the chocolate, or using a vegetable peeler. Set to one side.
Carefully remove the cheesecake from its tin and place on a serving plate.
Whisk the cream until soft peaks form and then spoon in the piping bag. Pipe rosettes of cream round the edge of the cheesecake making sure they touch each other so there are no gaps.
Then spoon the raspberry coulis in the middle and spread evenly over the top. The rosettes of cream should prevent it dripping over the sides.
Arrange the chocolate curls in a mound in the centre of the cheesecake.
Finally, top the rosettes of cream with the remaining raspberries, so they are evenly distributed.
This is a grown up version of the famous Eton Mess but with raspberries. Raspberries are drizzled with framboise, a raspberry liqueur, and then folded with crushed meringue shells into mounds of whipped cream.
*This dish is a great way to use up any left-over meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare these first.
For the meringue
2 eggs, large (U.K.)/extra large (N.A.), whites only
115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
4 × glass dessert dishes or sundae glasses
For the meringue
Preheat oven to cool, 140°C (275°F) (mark 1)
Whisk the egg whites until they are stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition until stiff and glossy.
Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.
Spoon 6 mounds of meringue onto the baking parchment. Bake in the centre of the oven for 1 hour to 1 hour 15 minutes until the meringues will lift from the paper easily. Turn off the oven but leave the meringues in the oven for a further 2 hours. This will allow the meringues to completely dry out.
For the fool
Pat dry the washed raspberries and put in a bowl, reserving 12 for later.. Drizzle over the framboise, if using, and set to one side.
Whip the cream until it forms soft peaks.
Roughly crush 4 meringue shells and fold into the cream.
Just using a few strokes, fold in the raspberries along with any juice.
Divide between the glass dishes and top each one with three reserved raspberries.
This summer dessert still tastes delicious without the framboise. It just misses that little bit extra. To make your own, see Drinks – Framboise Liqueur.
Break enough of the sponges to fit the base of each dish.
Spoon 1 tablespoon of raspberry conserve on top of the sponge and level.
Reserve 4 raspberries and 4 strawberries for decoration. Equally divide the rest of the fruit between the four dishes, cutting the strawberries in half.
Now sprinkle ½ tablespoon of sherry over the fruit in each dish and leave while preparing the custard so the sherry can be absorbed by the fruit and sponge. At this stage it can be left for up to an hour.
Make up 1 cup of Bird’s custard according to the packet. Pour into a small jug and cover the custard with clingfilm so it does not form a skin. Leave until just cold. (I usually like to make my custard from scratch but, hey, this is supposed to be an easy, summer recipe! You could even buy a carton of ready-made custard.)
Divide the custard between the four dishes.
Whip up the cream until soft peaks form and put a dollop on top of the custard.
Half the reserved strawberries and decorate each dish with two strawberry halves and a raspberry.
Frozen raspberries are used in this light, creamy trifle. Raspberry filled sponges are soaked in sherry and then topped with raspberries and covered in a creamy custard before decorating with dollops of whipped cream and crushed biscuits.
A large flat bottomed glass dish or 8 individual glass dessert dishes
Pour the milk into a pan.
Put the egg yolks, sugar and cornflour in a bowl and take 2 tablespoons of milk from the pan.Whisk until blended and pale in colour. Set aside.
Stir the vanilla into the milk in the pan and bring to the boil. Slowly pour the milk onto the egg mixture, stirring constantly. When smooth, pour the mixture back into the pan and cook over a medium heat, stirring until it starts to thicken, about 3 minutes.
Pour into a bowl and cover the surface of the custard with cling film to prevent it from forming a skin. Leave for 30 minutes to cool.
Meanwhile slice the trifle sponges in half or open up the lady fingers and spread one half with the raspberry conserve or jam. Sandwich back together. Arrange in a single layer over the bottom of the glass dish or individual dishes. Drizzle the sherry over the sponges, then scatter the raspberries on top.
Whisk 150ml (5 fl oz) (⅔ cup) of the cream until thick. Using a balloon whisk, whisk the custard to loosen it a little, then whisk in the cream until well blended. Pour on top of the raspberries.
Whisk the remaining cream until soft peaks form. Using a large spoon, dollop the cream on top of the trifle in the large glass dish or spoon one dollop on top of the trifle in the individual glass dishes. Chill for at least 30 minutes.
Crush the biscuits into small pieces. Just before serving, sprinkle them over the cream.
If a smaller number or servings are needed, just reduce the quantity of ingredients appropriately and use individual glass dishes.
Reserve four raspberries and then cook the rest gently in a small pan with the honey until the fruit juices just start to run. This will only take a couple of minutes. Remove from the heat and leave to cool.
Pour the yogurt into a bowl and very carefully fold in the raspberries. The juice will be absorbed into the yogurt to turn it a pale raspberry colour. Chill for 30 minutes in the fridge.
Divide between four fancy glass dishes and top with the reserved raspberries.
Another summer favourite. These little parcels are delightful. Raspberries are folded in a creamy blend of mascarpone and cream cheese and then chilled. They are topped with a mixed berry compote and decorated with raspberries.
Line the four ramekin dishes with cling film, overlapping the edges, and set to one side.
Beat together the cream cheese and mascarpone in a large bowl. (A food mixer or hand held whisk does this easily.)
In a separate bowl, beat the butter and sugar until light and fluffy, then stir in the vanilla extract. Add to the cheeses and beat well to combine.
Reserve 12 raspberries for decoration and gently fold the rest into the cheese mixture.
Divide the mixture between the ramekins, tapping them a few times on the work surface to remove any air pockets. Fold excess film over the top and place in the freezer to become firm, about 45 minutes.
For the fruit compote
Meanwhile prepare the fruit compote. Place the fruit in a small pan and sprinkle over the sugar. Over a medium heat, cook the fruit until it starts bubbling, then reduce the heat to a medium-low setting and, using a wooden spoon, break up any larger fruit pieces, mashing the fruit slightly. Continue to cook for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.
Unfold the cling film from the top of the ramekins and invert each one on a plate, then carefully remove the rest of the cling film. Spoon the fruit compote over the parcels and place 3 raspberries on each to decorate.
To make the raspberry sauce, put the sugar and lemon juice in a saucepan with 225ml/8 fl oz of water. Bring to the boil, then reduce the heat and simmer for 10 minutes, until slightly thickened.
Put the raspberries in a blender or food processor and pour the hot syrup over the top. Purée until smooth then strain through a fine sieve to remove the pips.
Whip the cream until it forms soft peaks.
Drizzle two tablespoons of the raspberry sauce round the inside of the sundae glasses so it sticks to the sides. (It will run down the sides and leave a layer on the bottom.) Add two scoops of ice cream or frozen yogurt to each glass. Top with the whipped cream divided between the glasses. Then slowly drizzle two tablespoons of raspberry sauce over the top allowing the sauce to run down through the layers.
To prepare the sauce, purée the raspberries, caster sugar, lemon zest, lemon juice and crème de cassis. Then sieve the purée to remove the raspberry seeds.
Measure 12 scoops of ice cream into a freezer container and drizzle over half the sauce. Cut through the ice cream to allow the sauce to create a marbled effect. Cover and freeze for at least one hour.
Warm the remaining sauce. Scoop the ice cream into four bowls and pour over the warm sauce. Serve immediately.
110g/4 oz butter, softened, plus extra for greasing
4 tbsp raspberry jam
1 large orange
50g/2 oz caster sugar/fine white sugar
1 large egg (U.K.)/extra large egg (N.A.), beaten
110g/4 oz self raising flour, sifted
4 x 175ml/6 fl oz pudding basins
Preheat the oven to 200°C/400°F/gas mark 6.
Grease the four pudding basins and put 1 tablespoon of jam in the bottom of each. Set aside.
Grate the zest from half the orange and set aside. Squeeze the juice from the orange and pour into a small bowl.
Whisk the zest into the butter using an electric whisk. Add the sugar and whisk until thoroughly blended. Then gradually whisk in the egg. Fold in the flour, then add sufficient orange juice to give a soft dropping consistency. This is best done one tablespoon at a time.
Alternatively, use a food mixer. Omit adding the orange juice until the rest of the ingredients have been mixed and then add one tablespoon at a time until the right consistency is reached.
Divide the mixture between the four basins and smooth the surfaces.
Butter four discs of foil, measuring about 12.5cm/5 inches across and cover the puddings with them, folding under the rims to secure. Put the basins in a deep sided tin. Pour in enough boiling water to come halfway up the sides of the basins and bake for 45 minutes. The tops should spring back when lightly pressed.
Carefully lift them out of the pan. Run a small palette knife round the edge of the sponges, then turn them out onto four plates or dessert bowls.
Cream the butter and sugar. Gently add the flour, alternately with egg and milk. The mixture should drop gently from a spoon.
Alternatively, use a food mixer but add ½ tsp baking powder.
Grease the pudding basin, spoon the jam into the bottom and level it. Then add the mixture. Take a piece of foil that will cover the top of the basin and come halfway down the sides. Make a pleat through the middle to allow for any expansion. Place over the basin and pinch under rim. Take a length of string. It needs to go round the basin under the rim and secured tightly, then a loose length to make a handle. This will make removing the basin at the end easy.
Fill the saucepan with about two inches of water and bring to the boil. Place the basin in the steamer, cover with the lid, and turn the heat down to a gentle simmer. Simmer for 1 hour 15 minutes.
If you don’t have a steamer, use a deep sided saucepan. Prepare the basin in the same way and place in the saucepan. Carefully pour boiling water into the saucepan so it comes no more than half way up the basin. Cover and let the water simmer for 1 hour 15 minutes.
Remove the basin, take off the string and foil and run a palette knife round the inside. Invert it on to a plate and serve with extra jam.
To make a pudding for 2
Use 1½ oz butter, 1½ oz sugar, 3 oz flour, 1 egg and ½ tbsp milk.
You will need a ¾ pint pudding basin.
To make a pudding for 6
Use 3 oz butter, 3 oz sugar, 6 oz flour, 2 medium eggs and ½ tbsp milk.