Ricotta limoncello cake with gooseberry and strawberry compote (pictured above)
Prep 20 min
Cook 1 hr
Serves 8
500g ricotta
1 tsp vanilla extract
3 tbsp limoncello
Grated zest of 1 lemon
200g caster sugar
100g unsalted butter softened
3 eggs
150g plain flour
1 tsp baking powder
3 tbsp lemon curd
For the compote
300g gooseberries, topped and tailed
1 dash elderflower cordial
3 tbsp caster sugar
150g strawberries, hulled and halved
First, make the compote. Put the gooseberries, elderflower, and sugar in a saucepan and prepare dinner over low warmth for approximately five mins, or till the gooseberries soften and begin to pop. Stir inside the strawberries, turn off the heat and depart to chill – the flavor just earlier than serving, and add extra sugar if required. Heat the oven to 180C (160C fan)/350F/gasoline 4. In a meal processor, beat the ricotta, vanilla, limoncello, and lemon zest until mixed, then switch to a big bowl.
Cream the sugar and butter in a meal processor until light, then add the eggs one at a time, blending in every until well blended earlier than including every other. Sift within the flour and baking powder, blitz as soon as, then tip into the ricotta bowl. Add the lemon curd, fold everything collectively, then spoon into a coated, 24cm springform tin. Bake for 40-45 mins, until lightly browned on the pinnacle, and a skewer comes out easy. Leave to chill, then reduce into slices and serve with the fruit compote.
Raspberry gratin
Prep 5-10 min
Cook 20 min
Serves eight
3 egg yolks
100g sugar
100ml framboise, or other raspberry liqueur, or brandy
400ml double cream
600g raspberries
2 tbsp icing sugar
Put the egg yolks, sugar, and 1/2 the booze into a metal bowl. Bring a pan of water to a gentle simmer, then set the egg bowl over it (make certain the pan’s bottom doesn’t touch the water) and whisk continuously for approximately five mins, till the aggregate has thickened. Transfer to a smooth bowl and refrigerate.
Whip the cream and the booze’s relaxation to tender peaks, then fold into the cooled sabayon.
Put the raspberries into a gratin dish and warm a grill to its maximum putting. Pour the sabayon over the berries, sift the icing sugar on a pinnacle, then grill for a few minutes, or until the top has caramelized to a golden brown (rather, you can use a blowtorch).
Blackcurrant custard pavlova
Prep 15 min
Cook 2 hr
Serves eight
For the meringue
250g caster sugar
125g (approximately four) egg whites
1 pinch salt
2 tsp cornflour
1 tsp white wine vinegar
2-three drops vanilla extract
For the blackcurrant compote
400g blackcurrants
150g caster sugar
2 tbsp creme de cassis (or brandy)
For the custard
2 egg yolks
1 tsp caster sugar
½ tsp cornflour
150ml unmarried cream
2-3 drops vanilla extract
300ml double cream
Heat the oven to 180C (160C fan)/350F/fuel 4. Line an oven tray with baking paper, scatter the sugar over it, and bake for 5 to seven minutes. While the sugar is heating up, in an easy metallic or glass bowl, whisk the egg whites and salt to stiff peaks (and the bowl may be held the other way up over your head without something falling out). Do now not over-whisk.
Take the tray out of the oven and turn the warmth all the way down to 120C (100C fan)/250F/fuel ¼, and – go away the door open, so it cools it down quick. Whisk approximately a third of the recent sugar into the egg whites for 3 mins, then whisk inside the rest a tablespoon at a time, until thick and smooth. Fold inside the cornflour, vinegar, and vanilla. Spoon the meringue directly to an oven tray covered with baking paper (placed a small blob of blend beneath each nook to help it persist with the tray). Bake for a half-hour, reduce the warmth to 100C, bake for an hour greater, then turn off and go away to chill in the oven.
Meanwhile, make the compote and custard. Mix 1/2 the fruit, half the sugar, and all the booze, and depart to macerate for a minimum of an hour. Bring the relaxation of the fruit and sugar and 100ml water to a boil, simmer for 10 minutes, then bypass via a pleasant sieve. Mix into the soaked fruit and go away to cool. For the custard, whisk the egg yolks, sugar, and cornflour. In a saucepan, bring the cream and vanilla to a boil, then pour on to the egg yolks and whisk. Tip lower back into the pan and prepare dinner on low warmth, constantly stirring, till just thickened. Strain and go away to cool.
