Sunday, 21 June 2009

Soft fruit yummies

Lots of fruit to harvest at the moment. Here's the latest haul. Took it up to my folks' place with me on my latest visit (so no allotmenting this weekend).

2 lots of strawberries - tupperware lot is half of one day's crop, black tub is another day's full crop, pink pot is a few ripe raspberries i wasn't expecting to find but much appreciated! def got the net on at the right time now the fruit is ripening. black tub's full of big, juicy blackcurrants :)

raspberries - not many but SO tasty!

blackcurrants - big and juicy, rescued from the birds!

so, what do you do with about 500g of blackcurrants? make 'blackcurrant fluff' that's what! seriously, that was the name of this pud i found on the net. was really yummy :)

**Blackcurrant Fluff recipe**
1 lb (450 g) blackcurrants
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
15 ml (3 level tsp) gelatine
3 tbsp (60 ml) blackcurrant liqueur
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
3 egg whites
fresh whipped cream and chopped nuts or grated chocolate to decorate

1. Cook the fruit gently with the sugar until pulpy. Sieve to remove the pips.
2. Dissolve the gelatine in 45 ml (3 tbsp) water, in a bowl over a pan of hot water. Stir into the fruit puree with the blackcurrant liqueur. Cool until beginning to set.
3. Whip the fresh cream until softly stiff. Fold into the half-set mixture.
4. Whisk the egg whites until stiff and fold into the fruit mixture
5. Spoon into individual glasses and decorate with fresh whipped cream and nuts or chocolate. Chill lightly before serving.

serving amount
serves 6 - er no, I think it serves 5 at a stretch, 4 comfortably

1 comment:

Jo said...

Your fruit harvest looks delicious. I don't have any summer raspberries, only autumn fruiting ones so I'll have to wait for quite some time before I get any raspberries.