Raspberry fool sundaes with elderflower thins
This creamy fool, made with strawberries and elderflower, makes an irresistible summertime dessert. The thins (delicate biscuits) are perfect for dipping.
If you’re a fan of fools, the recipe-kind of course, you can find lots more here.
5 tbsp elderflower cordial
110g caster sugar
2 medium free-range egg yolks
400ml double cream
500ml elderflower sorbet
For the elderflower thins
100g salted butter, softened
100g caster sugar
1 medium free-range egg
1 tbsp elderflower cordial
200g plain flour, sifted
1 tsp baking powder, sifted
In a bowl, mix the biscuit ingredients to a soft dough. Shape into a cylinder about 25cm x 4cm in diameter. Wrap in baking paper and chill for 2 hours.
Preheat the oven to 190°C/fan170°C/ gas 5. Unwrap the dough and cut into about 50 thin slices. Lift onto large baking paper-covered trays and bake for 10-12 minutes, until golden. Cool.
Put the raspberries, cordial and 80g caster sugar in a pan over a medium heat for a few minutes, until the berries have softened. Reserve a third of the berries; place the rest in a blender and blitz to a purée. Cool.
Mix the egg yolks, cornflour and remaining sugar in a bowl. Bring the milk to a simmer in a pan, then whisk into the egg mixture. Return to the pan and cook, stirring, for a few minutes until thickened. Cover the surface with cling film and set aside to cool.
Whisk the cream to soft peaks and fold through the custard. Briefly ripple through the raspberry purée, spoon into 10 x 300ml sundae glasses and top with sorbet and the reserved raspberries. Serve with the biscuits.
Raspberry maple shortcakes
The maple syrup sauce and biscuits are delicious with the tangy fresh raspberries.
115g salted butter
60g caster sugar
175g plain flour, plus extra for dusting
2 tbsp maple syrup
For the maple sauce
250ml double cream
125ml maple syrup
2 tbsp light brown sugar
For the filling
284ml pot double cream
Icing sugar, for dusting
Preheat the oven to 190°C/fan 170°C/gas 5. Using a mixer or electric hand whisk, cream the butter and sugar until light and fluffy. Add the flour and maple syrup and mix to form a ball of dough. Wrap in cling film and chill for 1 hour.
Meanwhile, make the maple sauce. Heat the cream, maple syrup and brown sugar in a pan over a low heat until the sugar has dissolved. Bring to a gentle boil, then reduce to a simmer for 5 minutes, until thickened. Set aside to cool.
On a lightly floured surface, roll out the dough to a 5mm thickness. Using a 7cm cookie cutter, cut the dough into 18 rounds. Place on 2-3 large non-stick baking sheets and bake for 8-10 minutes, until pale golden. Cool on a wire rack.
When ready to serve, whip the cream for the filling until it just forms stiff peaks. Swirl through half of the maple sauce. Place 1 biscuit in the centre of a plate, top with a generous spoonful of the maple cream and a few raspberries. Top with a second biscuit and add a further generous spoonful of maple cream and some more raspberries. Top with a third biscuit. Repeat with the remaining biscuits to make 6 raspberry stacks.
Dust each stack with icing sugar and drizzle around the remaining maple sauce. Serve immediately.
Chocolate raisin clusters
This no bake, 3 ingredient recipe for moreish chocolate raisin clusters is great fun to make with kids.
300g dark chocolate (no more than 50% cocoa solids), broken up
300g milk chocolate, broken up
Line 4 large baking sheets with baking paper. Put the dark chocolate in a bowl over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Leave to melt for 4-5 minutes, then remove from the heat and stir until smooth.
Add half the raisins to the chocolate and stir well to coat evenly. Use a teaspoon to place 24 small clusters of the raisins onto 2 lined baking sheets. Set aside to cool and firm up.
Melt the milk chocolate in the same way as the dark chocolate. Add the remaining raisins and coat well, then spoon another 24 clusters onto the remaining baking sheet. Leave to cool and set.