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Sunday, 23 June 2013

RASPBERRY SUMMER DESSERT

Good Morning to you,


The weather here is not warm, the sun is not shining, but at least it is not raining, so what can a girl do, but ignore the weather and get on with something pleasurable.... and I have something very pleasurable to bake today,


A Raspberry Summer Dessert

This dessert took me an age to make.... not because it was difficult, but because the battery in my camera was low.

Last evening, I thought to myself, I must charge my camera battery as I did not want it to run out midway through taking photographs, but I became involved in making supper.

After supper and whilst I was washing-up, I thought to myself, "I must remember to charge my camera battery when I have finished washing-up".

I made coffee and was chatting to George, then I picked up my sewing and began sewing the hearts for a quilt I am making for little Polly who is coming into the world in the next couple of weeks.  As I was sewing I thought.... yes you have guessed it, "I really must charge my camera battery when I have finished sewing", but I became so engrossed with my sewing, it totally slipped my mind.

I went to bed...... and that's right, I did not charge my camera battery, so of course I had to do it first thing this morning..... and it takes a good couple of hours, so everything was on hold until the battery charged itself..... and of course I kept checking and the light remained red, it was like waiting for water to boil. So I wandered into the garden and did a little gardening..... and yes, you are right, I lost myself in the gardening..... do you see a theme developing here, I do lose myself in things I am doing. So by the time I came indoors it was lunchtime and that was only because George came into the garden to water his bonsai trees and mentioned that he thought I was baking a tasty little treat today. I dropped my gardening tools and hotfooted it back into the kitchen, to find the battery had turned to green and was completely charged, it probably had charged itself twice over. 

So, I have washed my hands and put on my apron, so I think we had better get cracking, as time is moving on.

The music I have chosen to listen to today is a collection of songs from the film, Peter's Friend's.


This music makes me think of Natasha, as this was her favourite film in 1992 and she loved the music.  She had finished her A Levels and had began her first year at Bristol University.  When she came home for the holidays, this music could be heard throughout the house...... do you remember  as a teenager how we all seemed to  love loud music, the louder the better.

But now it is time to press on, we really must start baking before time slips away from us.

I am listing the ingredients for the pastry, as they are slightly different, but I am not going through the process as we did that when we made the Lemon Meringue Pie, but I will need to show you the baking tin I used as it is different from the Lemon Meringue Pie tin. 


It is a little deeper, as the pastry must come up the sides of the baking tin. So you will need a 9 inch   (23 cm) buttered baking tin which has a depth of about 2 inches (5 cm).

INGREDIENTS FOR PASTRY

175g (6 oz) plain flour
125g (4 oz) butter cubed
40g (1 1/2 oz) sugar
1 egg, separated
 2 tablespoons of  cold water


You will find the pastry will be a little short, but this makes for a lovely textured pastry.  When you roll out the pastry and put it in your baking tin, you will find little pieces might fall away, as mine did. Don't worry, you can patch the pastry using your  spatula. It creates a lovely texture as you can see in the photograph.  Also I used scissors to trim the pastry instead of my usual knife, so the edges are not as straight as normal, but have a lovely rustic look about them.

When you have lined the baking tin with pastry, place it in the fridge for 15 minutes before baking.


INGREDIENTS
FOR THE VANILLA CREAM FILLING


75g (3 oz) sugar
3 large egg yolks
50g (2 oz) cornflour
250ml (9 fl oz) milk
1 vanilla pod, split 
300ml (10 fl oz) single cream
300ml (10 fl oz) double cream


1 tablespoon of icing sugar to dust over
the raspberries


450 g washed and dried raspberries

METHOD


Whisk together the sugar, egg yolks and 
cornflour in a bowl,


until the ingredients are fully
 incorporated and the
mixture is smooth


Split the vanilla pod 


Heat the milk, single cream, vanilla pod
in a saucepan
until just boiling
you will see the odd bubble emerge.



Add the heated vanilla milk, to the egg mixture
a little at a time,
pouring slowly, be sure
to keep whisking.


Return the mixture to the saucepan.
 Place over  a low heat and
 keep whisking
until the mixture has thickened.
You will feel the texture thicken
and little bubbles will appear.
Please remember it is important
to keep whisking.

Place the vanilla cream into a large heatproof
bowl, remove the vanilla pod,
cool and chill in the fridge

TOPPING

450 g (1 lb )  of fresh raspberries


Wash and dry the raspberries


Remove the vanilla cream from the
fridge and whisk until smooth

Whisk the double cream until stiff
and gently fold into the vanilla cream 



Spoon mixture into the pastry case
and smooth to give an even surface.

Chill until set, about an hour


When the cream has chilled, remove from
the fridge and arrange the raspberries 
on the top.


Sprinkle with icing sugar


Cut yourself a slice, arrange some
extra raspberries on top,
pour over some cream
and there you have it,
a perfect Raspberry Summer Dessert

...... and now for the verdict of my resident taster, George, who always seems to appear at the right moment.

This Raspberry Summer Dessert,
"Makes him think of sunshine and sunny days,
he would love to eat it in the sunshine,
 sitting on a garden swing.
The dessert was light 
and the tartness of the raspberries
offset the sweetness of the cream,
It was scrumptious"

So there you have it, all in all I think a resounding success, maybe I should rename it A Raspberry Sunshine Dessert, in honour of George.

Oh yes, before I go, you will be wondering what to do with the three egg whites which were not used.  Place them in a zip lock bag, label them and place them in the freezer.  We will be using them next Sunday to make Pavlova...... did you really think I would waste them?

Oh yes, and another thing, just in case you are wondering who little Polly is, Charmaine is Danielle's best friend and she is expecting her first baby in the next few weeks..... we are all so thrilled for her.

I am going now, honestly, so take care and I will see you later in the week,

This week I shall be joining,





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