Ricotta limoncello cake with gooseberry and strawberry compote (pictured above)
Prep 20 min
Cook 1 hr
1 tsp vanilla extract
3 tbsp limoncello
Grated zest of one lemon
200g caster sugar
100g unsalted butter softened
150g plain flour
1 tsp baking powder
three tbsp lemon curd
For the compote
300g gooseberries, crowned and tailed
1 sprint elderflower cordial
three tbsp caster sugar
150g strawberries, hulled and halved
First make the compote. Put the gooseberries, elderflower and sugar in a saucepan and cook dinner over a low warmness for approximately five minutes, or until the gooseberries soften and begin to pop. Stir inside the strawberries, turn off the heat and go away to cool – flavour just before serving, and upload greater sugar if required.
Heat the oven to 180C (160C fan)/350F/gasoline 4. In a meals processor, beat the ricotta, vanilla, limoncello and lemon zest until combined, then transfer to a huge bowl.
Cream the sugar and butter in a food processor until pale, then add the eggs separately, blending in every until properly combined earlier than adding another. Sift within the flour and baking powder, blitz as soon as, then tip into the ricotta bowl. Add the lemon curd, fold the whole lot collectively, then spoon right into a covered, 24cm springform tin.
Bake for 40-forty five mins till lightly browned on pinnacle and a skewer comes out smooth. Leave to chill, then cut into slices and serve with the fruit compote.
Prep five-10 min
Cook 20 min
three egg yolks
100ml framboise, or different raspberry liqueur, or brandy
400ml double cream
2 tbsp icing sugar
Put the egg yolks, sugar and 1/2 the booze into a metallic bowl. Bring a pan of water to a mild simmer, then set the egg bowl over it (make sure the bottom of the pan doesn’t touch the water) and whisk continuously for about 5 mins, until the mixture has thickened. Transfer to a smooth bowl and refrigerate.
Whip the cream and the relaxation of the booze to smooth peaks, then fold into the cooled sabayon.
Put the raspberries right into a gratin dish and warmth a grill to its maximum putting. Pour the sabayon over the berries, sift the icing sugar on top, then grill for a few minutes, or till the pinnacle has caramelised to a golden brown (as a substitute, you may use a blowtorch).
Blackcurrant custard pavlova
Prep 15 min
Cook 2 hr
For the meringue
250g caster sugar
125g (approximately four) egg whites
1 pinch salt
2 tsp cornflour
1 tsp white-wine vinegar
2-3 drops vanilla extract
For the blackcurrant compote
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/gasoline four. 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 a clean metallic or glass bowl, whisk the egg whites and salt to stiff peaks (and the bowl can be held the other way up over your head without something falling out). Do no longer over-whisk.
Take the tray out of the oven and turn the heat down to 120C (100C fan)/250F/gasoline ¼, and – go away the door open, so it cools it down quick. Whisk about a 3rd of the recent sugar into the egg whites for three mins, then whisk within the rest a tablespoon at a time, till thick and sleek. Fold in the cornflour, vinegar and vanilla. Spoon the meringue directly to an oven tray lined with baking paper (positioned a small blob of blend under every corner, to help it stick with the tray). Bake for a half-hour, lessen the warmth to 100C, bake for an hour extra, then flip off and go away to cool inside the oven.
Meanwhile, make the compote and custard. Mix 1/2 the fruit, half of the sugar and all the booze, and go away to macerate for at the least an hour. Bring the rest of the fruit and sugar and 100ml water to a boil, simmer for 10 minutes, then bypass thru a satisfactory sieve. Mix into the soaked fruit and depart to chill.
For the custard, whisk the egg yolks, sugar and cornflour. In a saucepan, convey the cream and vanilla to a boil, then pour on to the egg yolks and whisk. Tip lower back into the pan and cook on a low warmness, constantly stirring, until simply thickened. Strain and leave to chill.
Whip the cream to smooth peaks, then unfold over the pinnacle of the cool meringue. Swirl the compote into the custard, to create a ripple impact, spoon on the pinnacle of the cream and serve.