Jazz up your summer party, wedding reception or just enjoy in the comfort of your garden. Create a real taste of summer from your home grown raspberries.
Crush the raspberries in a mortar and pestle or in a bowl with the end of a rolling pin.
Divde the crushed raspberries into 4 champagne/prosecco flutes, add 25ml of the liqueur per glass and fill with champagne/prosecco. If you want to add some flair to your drink top with more fresh raspberries, rose petals and a few fresh mint leaves.
Serve to your guests or enjoy the taste of summer yourself.
Since the first seed catalogue was published in 1855, Thompson & Morgan has grown to become one of the UK’s largest Mail Order Seed and Plant companies. Through the publication of our catalogues and the operation of our award-winning website, Thompson & Morgan is able to provide home gardeners with the very best quality products money can buy.
Wash, then sieve your raspberries over a small bowl to get rid of the seeds and create a raspberry puree.
Whisk the vanilla extract and coconut cream together in a bowl or use a blender. When done, put to one side.
Place the aquafaba in a clean glass or metal bowl. Add a teaspoon of lemon juice. and whisk into stiff peaks.
Slowly add the sugar to the whipped aquafaba, whipping well after each addition
Fold the stiff aquafaba into the raspberry mixture until the two are well mixed. Be careful not to knock the air out of the mixture. The mixture may deflate a little bit, but that’s normal. Divide the mixture between 4 glasses and place them in the fridge for at least 8 hours (or overnight) to set.
Once the mousse has set, top with fresh raspberries just before serving. Eat within 2 days.
Since the first seed catalogue was published in 1855, Thompson & Morgan has grown to become one of the UK’s largest Mail Order Seed and Plant companies. Through the publication of our catalogues and the operation of our award-winning website, Thompson & Morgan is able to provide home gardeners with the very best quality products money can buy.
Start with the pastry: Add 175g flour, icing sugar and butter to a food processor. Pulse until the mixture looks breadcrumby. Add one egg and blend again until the mixture forms a ball.
Dust a work surface and rolling pin with flour. Roll out the pastry. Divide the pastry into eight rounds which are slightly bigger than the tins. Pop the pastry rounds into the tins and put in the fridge for 20 minutes.
Prick the pastry bases with a fork, top with baking paper, fill with baking beans or rice and blind bake in the oven for 10 minutes. Carefully remove the baking beans and baking paper and return the bases to the oven for 5 minutes, until they have turned a golden-brown. Put to oneside to cool.
Make the Crème pâtissière: Pour the milk and vanilla into a saucepan. Heat until it is about to boil. Remove from the heat.
Add sugar, 25g flour and one egg to a mixing bowl and whisk together. Whisk in half the hot milk and continue whisking until smooth. Pour in the remaining milk.
Put the mixture back into the saucepan and cook on a low heat, continuously stirring until thick.
Pour into a bowl, cover and chill in the fridge until cold. Once cool pour in the double cream, while whisking. Spoon the freshly made crème pâtissière into the tart cases and cool in the fridge.
Time to make the glaze. Heat the jam in a saucepan with a tbsp of water and whisk togerther. Sieve into a small bowl.
Brush the raspberries with the glaze and arrange them on top of the tartlets to finish. Serve with a few mint leaves and enjoy.
Since the first seed catalogue was published in 1855, Thompson & Morgan has grown to become one of the UK’s largest Mail Order Seed and Plant companies. Through the publication of our catalogues and the operation of our award-winning website, Thompson & Morgan is able to provide home gardeners with the very best quality products money can buy.
Prepare and sterilise your jars. Put a plate in the freezer to chill which will be used later to test the consitancy of the jam. Put half the raspberries into a pan with the lemon juice. Mash the berries whilst over the heat and leave to cook for 5 minutes. Sieve the cooked berries over a bowl to catch the juice. Press the pulp through the sieve until you are left with just seeds.
Pour the sieved fruit back into the pan and stir in the sugar. Heat gently and add the remaining raspberries. Bring to the boil, and rapidly boil for 5 mins. Collect your chilled plate, remove the jam from the heat and spoon some jam onto the plate. Push the back of a spoon through the jam and check that it wrinkles and has the consistancy of jam. If it doesn’t, boil for a couple more minutes and repeat the test.
Stir well as it cools to reduce the amount of sediment that appears on the top of the jam. Divide the jam between the jars and seal. It will keep unopened for a year, although the lovely bright colour will fade a little over time. Once open, keep refridgerated.
Since the first seed catalogue was published in 1855, Thompson & Morgan has grown to become one of the UK’s largest Mail Order Seed and Plant companies. Through the publication of our catalogues and the operation of our award-winning website, Thompson & Morgan is able to provide home gardeners with the very best quality products money can buy.
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