Mary Berry Cooks Up a Feast
Page 23
500g (1lb 2oz) fresh raspberries
2 tsp powdered gelatine
2 tbsp water
2 tbsp framboise liqueur
For the creamy filling
3 tsp powdered gelatine
3 tbsp water
250g (9oz) full-fat cream cheese, at room temperature
2 eggs, separated
200g (7oz) half-fat crème fraîche
100g (31⁄2oz) caster sugar
1. Mix the biscuits, butter, and sugar together in a bowl and press into the base of the tin. Transfer to the fridge to chill.
2. Meanwhile, make the raspberry filling. Whiz the raspberries in a food processor until smooth, then push through a sieve into a bowl. Put the gelatine into another bowl and add the water. Allow to soak until the gelatine becomes spongy, then stand the bowl in a saucepan of hot water until it dissolves. Once dissolved, add the framboise liqueur, then pour into the raspberry purée. Stir and set aside.
3. To make the creamy filling, prepare the gelatine and water as above. Put the cream cheese, egg yolks, and crème fraîche into a bowl and stir to combine.
4. Spoon 2 tablespoons of the creamy mixture into the liquid gelatine and mix, then pour the whole lot into the creamy mixture and stir until smooth.
5. Whisk the egg whites with an electric hand whisk until they look like clouds, then add the sugar a teaspoon at a time, whisking constantly until the mixture is stiff and glossy. Fold the egg whites into the creamy mixture until smooth.
6. Carefully fold the raspberry filling into the creamy mixture to give a ripple effect.
7. Spoon into the tin and chill in the fridge for a minimum of 6 hours or until firm.
8. To serve, remove from the tin, discard the disc of paper, and cut into slices.
PREPARE AHEAD AND FREEZE
The cheesecake can be made up to the end of step 7 up to 2 days ahead. Freeze for up to 3 months.
CHILLED MARBLED RASPBERRY CHEESECAKE
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RUM AND RAISIN ICE CREAM
One of the great things about this ice cream (apart from its flavour) is that you don’t need an ice-cream maker. It’s made with raw meringue, which means it doesn’t need whisking as it freezes. Large, plump lexia raisins are lovely in ice cream – if you can’t find them, you can use any other kind of raisin.
Serves 10–12
Special equipment 1.5 litre (23⁄4 pint) freezerproof container
175g (6oz) lexia raisins
5 tbsp dark rum
4 eggs, separated
100g (31⁄2oz) caster sugar
300ml (10fl oz) double cream
1. Put the raisins into a bowl and add the rum. Leave to soak – ideally overnight.
2. Put the egg yolks into a small bowl and whisk with a fork until blended.
3. Whisk the egg whites with an electric whisk until they look like clouds. Whisking on maximum speed, add the sugar a teaspoon at a time until the mixture is stiff and glossy.
4. Whip the cream until soft peaks form, then fold into the egg-white mixture until smooth. Stir in the egg yolks and soaked raisins. If there is any rum left in the bowl, add this too.
5. Transfer to the freezerproof container and freeze for a minimum of 24 hours.
6. Remove from the freezer 10 minutes before serving to make scooping easier.
PREPARE AHEAD AND FREEZE
Freeze for up to 2 months.
RUM AND RAISIN ICE CREAM
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EXOTIC FRUIT SALAD
This is a lovely refreshing fruit salad and any left over is a real treat for breakfast the next day. Raspberries and strawberries are also good in a fruit salad, but add them at the last minute or they will bleed into the other fruits and turn mushy. Bananas will go soft after a while, too. Avoid apples, pears, and peaches, as they discolour. Serve the fruit salad on its own or with cream.
serves 6
1⁄2 large cantaloupe melon
1 large mango, stone removed and flesh cut into cubes
3 passion fruit
3 oranges
1 grapefruit
225g (8oz) black seedless grapes
4 tbsp Cointreau or Grand Marnier (optional)
serves 12
1 large cantaloupe melon, cut in half
2 large mangoes, stones removed and flesh cut into cubes
6 passion fruit
6 oranges
2 grapefruits
500g (1lb 2oz) black seedless grapes
8 tbsp Cointreau or Grand Marnier (optional)
1. Scoop the seeds from the melon and discard. Using a sharp knife, cut into wedges and remove the skin. Slice the flesh into 2.5cm (1in) chunks and put into a serving bowl with the mango cubes.
2. Slice the passion fruit in half and scoop the seeds into the bowl.
3. Segment the oranges and grapefruit by cutting a piece from the top and base, then slicing down around the flesh, removing skin and pith. Slide the knife down one side of each segment, then cut down the other side and pull it free, making sure you catch the juices. Add to the bowl.
4. Slice the grapes in half and add to the bowl.
5. Add the Cointreau or Grand Marnier, if using, and mix lightly together, then chill in the fridge until you are ready to serve.
PREPARE AHEAD
The salad can be made up to 12 hours ahead. Not suitable for freezing.
EXOTIC FRUIT SALAD
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POACHED PEARS WITH BLACKBERRY SAUCE
A fruit-based pudding is so welcome after a rich main course and these poached pears make a great change from fruit salad. The sauce for them is vivid and vibrant in colour. Make the pudding extra special by adding 1 tablespoon of crème de cassis to the purée.
serves 6
350g (12oz) granulated sugar
1.2 litres (2 pints) water
a few strips of lemon zest
6 pears, peeled, but stalk left on
For the blackberry sauce
450g (1lb) blackberries
100g (31⁄2oz) granulated sugar
serves 12
700g (1lb 9oz) granulated sugar
2.5 litres (41⁄4 pints) water
a few strips of lemon zest
12 pears, peeled, but stalk left on
For the blackberry sauce
900g (2lb) blackberries
200g (7oz) granulated sugar
1. Put the sugar, water, and lemon peel into a saucepan just large enough to take the pears upright in a single layer.
2. Heat gently, stirring until the sugar has dissolved, then boil rapidly for 2 minutes.
3. Place the pears in the hot syrup, cover with a wet sheet of greaseproof paper (this ensures the top of the pears do not dry out), and bring to the boil. Cover with a lid and simmer gently for 30–45 minutes (50 minutes for 12) or until the pears are just tender. Set aside to cool.
4. To make the sauce, put the blackberries and sugar into a pan and cook for 5 minutes or until the juices start to run. Push through a sieve into a bowl to get a thickish purée.
5. When the pears are cold, remove them from the syrup and pat dry with kitchen paper.
6. Serve one pear per person or cut each one in half lengthways through the stem, remove the core, and serve two halves. Drizzle over the sauce.
IN THE AGA
At step 3, bring to the boil, cover with a lid, and transfer to the simmering oven for 40 minutes (50 minutes for 12).
PREPARE AHEAD AND FREEZE
The pears can be poached up to 12 hours ahead and kept in the syrup until ready to serve. The sauce can be made up to 3 days ahead. Freeze the sauce for up to 2 months.
POACHED PEARS WITH BLACKBERRY SAUCE
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MAGENTA FRUIT COMPOTE WITH WHITE CHOCOLATE SAUCE
One of the quickest, most delicious puddings you’ll ever make! Serve with shortbread biscuits to make it extra special.
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30g (1oz) caster sugar
2 tbsp crème de cassis or blackcurrant liqueur
2 tbsp water
225g (8oz) blueberries
150g (51⁄2oz) raspberries
225g (8oz) strawberries, quartered
100g (31⁄2oz) Belgian or continental 100 per cent white chocolate
200ml (7fl oz) double cream
serves 12
50g (13⁄4oz) caster sugar
4 tbsp crème de cassis or blackcurrant liqueur
4 tbsp water
500g (1lb 2oz) blueberries
300g (10oz) raspberries
500g (1lb 2oz) strawberries, quartered
200g (7oz) Belgian or continental 100 per cent white chocolate
400ml (14fl oz) double cream
1. Put the sugar, crème de cassis, and water into a shallow saucepan. Gently heat, then add the blueberries and simmer for a few minutes or until just starting to soften. Remove from the heat and add the raspberries and strawberries. Mix together and leave in the pan to cool completely.
2. Put the chocolate and cream into a bowl set over a pan of just-simmering water and stir until runny. Take care not to overheat the chocolate or it will lose its shine and split. Leave to cool and thicken slightly.
3. Divide the fruit among wine or cocktail glasses. Pour the white chocolate sauce over the top, then place in the fridge for 2 hours to set slightly.
PREPARE AHEAD
The fruit can be prepared up to 2 days ahead and the puddings assembled up to 12 hours ahead. Not suitable for freezing.
MAGENTA FRUIT COMPOTE WITH WHITE CHOCOLATE SAUCE
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PARTY CRÈME BRÛLÉE
A classic dessert that’s brilliant for serving numbers. For a recipe for six, see Crème Brûlée and Chocolate Pots. This is delicious served with soft summer fruits such as raspberries or a fruit coulis.
Serves 12–16
Special equipment 2.4 litre (4 pint) shallow wide-based ovenproof dish, greased
85g (3oz) caster sugar
12 egg yolks
3 tsp vanilla extract
1.2 litres (2 pints) double cream
300ml (10fl oz) single cream
225g (8oz) demerara sugar
100g (31⁄2oz) raspberries, to decorate
mint leaves, to decorate
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Meanwhile, put the caster sugar, egg yolks, and vanilla extract into a large mixing bowl and whisk together by hand.
2. Put the double cream and single cream into a saucepan and heat until just below boiling point (just hot enough to put your finger in).
3. Pour the hot cream into the egg yolk mixture, whisking quickly until combined.
4. Pour the custard through a sieve into the prepared ovenproof dish.
5. Put the dish into a large roasting tin and pour enough boiling water into the tin so that it comes halfway up the sides of the dish.
6. Carefully slide into the oven and cook for 35–45 minutes or until set but with a slight wobble in the middle. Check after 30 minutes to see how it’s doing.
7. Remove from the oven and leave to cool in the roasting tin, then place in the fridge and chill until stone cold.
8. Sprinkle over the demerara sugar, then pop under a hot grill, watching it very carefully, for 20–25 minutes or until melted and golden brown. You could also use a blowtorch to do this. To give the topping time to soften slightly, chill in the fridge for at least 5 hours and up to 10 hours, but no more or it will turn to liquid.
9. To serve, cut into portions with a fish slice and decorate with raspberries and mint leaves.
IN THE AGA
Slide the tin onto the lowest set of runners in the roasting oven, with the cold sheet on the second set of runners, and bake for 15 minutes or until just set around the edges, then transfer to the simmering oven for 45 minutes. At step 8, add the demerara sugar and brown with a blowtorch.
PREPARE AHEAD
The custard can be made up to the end of step 7 up to 2 days ahead. Not suitable for freezing.
PARTY CRÈME BRÛLÉE
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PEAR AND GINGER PAVLOVA
Pear and ginger is one of our all-time favourite combinations. This pavlova is sprinkled with pomegranate seeds just before serving – they look so pretty and glisten like little gems.
Serves 6
3 egg whites
175g (6oz) caster sugar
1 level tsp cornflour
1 tsp white wine vinegar
For the topping
5 fairly ripe pears, peeled, cored, and chopped into chunky slices
juice of 1⁄2 lemon
50g (13⁄4oz) caster sugar
300ml (10fl oz) double cream, whipped
6 bulbs stem ginger (from a jar), drained and coarsely chopped
1 small pomegranate
icing sugar, to dust
Serves 12
6 egg whites
350g (12oz) caster sugar
2 level tsp cornflour
2 tsp white wine vinegar
For the topping
10 fairly ripe pears, peeled, cored, and chopped into chunky slices
juice of 1 lemon
100g (31⁄2oz) caster sugar
600ml (1 pint) double cream, whipped
12 bulbs stem ginger (from a jar), drained and coarsely chopped
2 small pomegranates
icing sugar, to dust
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Whisk the egg whites with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until the whites are stiff and glossy. Mix the cornflour and vinegar in a cup until smooth, then stir into the meringue mixture.
2. Line a baking sheet with baking parchment and draw a 20 x 30cm (8 x 12in) rectangle on it (two rectangles side by side for 12). Spread the meringue mixture out into the rectangle(s) with a knife, then create a well in the middle by building up the sides.
3. Slide the baking sheet into the oven, immediately reduce the temperature to 150˚C (130˚C fan/300˚F/Gas 2), and bake for 1 hour. Turn the oven off and leave the meringue in the oven for a further hour to dry out.
4. To make the topping, put the pears, lemon juice, and sugar into a small pan and barely cover with water from the tap. Simmer gently over a low heat for 10 minutes or until the pears are just tender. Leave in the liquid until needed, then drain. Slice half of the pears into thin slices and reserve for decoration. Chop the remaining pears and stir into the whipped cream with the ginger.
5. Arrange the pavlova on a serving plate, spoon the cream into the well, and decorate with the reserved pears. Cut the pomegranate in half, pick out the seeds, and sprinkle over the top. Serve at room temperature, dusted with icing sugar.
IN THE AGA
Bake the meringue in the simmering oven for 2–21⁄2 hours, then sit it by the side of the Aga until cold.
PREPARE AHEAD AND FREEZE
The pavlova can be made up to the end of step 3 up to 1 month ahead. Wrap in cling film and then foil and keep in a cool place. The pears can be poached up to 8 hours ahead. The pavlova can be assembled up to 4 hours ahead. Freeze the meringue without the topping for up to 6 months.
PEAR AND GINGER PAVLOVA
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PARTY PAVLOVA PYRAMID
You don’t get successful meringues if you use more than six egg whites at a time, which is why we make them in two batches for this party pyramid. It is the most spectacular dessert you’ll ever make. To make a larger pyramid, add another layer as opposed to making larger meringues.
Serves 35–40
2 x 6 egg whites
2 x 350g (12oz) caster sugar
2 x 1 tsp white wine vinegar
2 x 1 tsp cornflour
For the filling
1.7 litres (3 pints) double cream
; 500g tub full-fat Greek yogurt
900g (2lb) strawberries, hulled
750g (1lb 10oz) raspberries
450g (1lb) blueberries
a few mint leaves, to decorate (optional)
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). To make the first batch of meringue, put six egg whites into a bowl and whisk with an electric whisk until they look like clouds. Add the sugar a little at a time, whisking on maximum speed until the mixture is stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the bowl.
2. Line a baking sheet with baking parchment and spread the meringue mixture out – it should be about 30cm (12in) in diameter and about 5cm (2in) thick. This will be the base for the pyramid.
3. Slide into the oven, then immediately reduce the temperature to 150˚C (130˚C fan/300˚F/Gas 2) and bake for 1 hour. Turn the oven off and leave the meringue inside for 1 hour or overnight to dry.
4. Prepare a second batch of mixture. Use to make one meringue measuring 25cm (10in) in diameter, another measuring 20cm (8in) in diameter, and a third that is 12cm (5in) in diameter. The smallest can be fairly thin and should fit on a baking sheet with the 20cm (8in) one.
5. Cook in the same way: put the 25cm (10in) meringue in the oven and bake for 15 minutes, then pop the two smaller meringues in as well and bake for a further 45 minutes. Switch off the oven and leave to dry out for 1 hour or overnight.
6. To assemble, whip the cream until stiff and mix with the yogurt. Put the largest meringue on a sturdy foil-covered board or tray. Cover with cream and half the fruit, ensuring the fruit can be seen at the edges.
7. Place the next-largest meringue on top and cover with cream and fruit. Continue in the same way with the other meringues. Finish with the last of the cream and a pretty arrangement of fruit and mint leaves on top, if using. To serve, cut in wedges, starting from the top.