Get creative with the highlight of summer’s harvest with these four recipes, from elderflower jelly with raspberries to a raspberry and chocolate roulade
Elderflower jelly with raspberries
This is perfect in the summer, and beautiful served in a big glass bowl with cream or ice cream, but needs to be made in advance so it can set. The making part is quick and easy and could be done the night before or easily in 15 minutes before work on the morning of serving.
6 sheets leaf gelatine
350ml elderflower cordial
1 punnet blueberries
1 punnet raspberries
cream or ice cream, to serve
Put the kettle on to boil. Soak the gelatine in cold water for a few minutes, then drain. Pour 100ml of boiling water over the gelatine and stir to fully dissolve.
Pour in the elderflower cordial and 250ml of cold water. Empty half the berries into a glass bowl (or jelly mould, for more of a flourish) and pour over the liquid.
Cover and put in fridge to set for at least 4 hours – it works best if left overnight. When the jelly just begins to set, give it a good stir, if you remember, so that the berries are suspended in the jelly rather than sunk to the bottom. Serve with the rest of the berries and the cream.
Raspberries with sweetened ricotta and lemon zest
Sweeten ricotta by mixing in granulated sugar. Dot over a bowl of raspberries and grate over a little lemon zest.
Quick raspberry tart
Make (or buy) a large, cooked sweet pastry case, or several small ones. Enrich mascarpone by beating in a little very fresh egg yolk and sugar and spread over the bottom. Arrange fresh raspberries in circles.
Chocolate raspberry meringue sandwich
This is actually a recipe for roulade, but I always find it’s much easier simply to fold the meringue over once than attempt to roll.
4 egg whites
225g caster sugar
225ml double cream
2 punnets raspberries
Preheat the oven to 180C/gas 4 and line a baking sheet with baking parchment. In a very clean, grease-free bowl, whisk the egg whites until they stand in stiff peaks. Add the sugar as slowly as you can bear to – a tablespoon at a time is ideal but I’m never that patient – whisking confidently in between.
When all the sugar is absorbed the meringue should be very stiff and glossy. Immediately turn it out onto the baking sheet and smooth into a square 2–3cm thick. Bake for 15 minutes, keeping an eye on it to check it doesn’t colour too much.
Remove the meringue from the oven – the outside should be crisp and it should be spongy-wet within. Allow to cool for a couple of minutes, then place a board or rack over the meringue, invert it quickly, and peel off the baking paper. Leave it to cool fully. Whisk the cream until stiff and spread it over the meringue – a spatula is useful here. Scatter the raspberries over half of the square, then flip the other half on top – or, if you’re feeling professional, roll it up. Dust with icing sugar to finish.
Main image: Waitrose