Strawberry fields

Strawberries and raspberries served with cream and a light dusting of sugar are a uniquely British way to welcome the summer. But they also come into their own as the centrepiece of more elaborate desserts

Nothing says ‘summer is here’ louder than fresh, red, summer berries. The sweetness of strawberries and the tartness of raspberries also hold some terrific health benefits. Strawberries are loaded with vitamin C – a 100g serving supplies more than an adult’s daily requirement. And, even better news, only 27 calories. They also contain antioxidants, which are widely thought to help protect against cancer. Raspberries, too, contain lots of vitamin C as well as vitamin E, folate and potassium. And, like their cousin, they have very few calories. Both berries are good sources of fibre and, because of the high vitamin C content, help the body absorb iron from other foods. Obviously, if you smother them with thick cream and avalanches of sugar, these benefits are somewhat muted. But, at least, this knowledge will help you feel slightly smug, as you tuck into one of the following berry-studded confections – all of them straightforward to make, and simply delicious.

Chilled Fruit Soup Serves 4

1 galia melon
150ml orange juice (fresh or from a carton)
225g strawberries, hulled and halved
75g raspberries
about 4 tsp plain or Greek yoghurt (optional)

  1. Halve the melon, remove the seeds and scoop out the flesh.
  2. Place in a blender with the orange juice and strawberries and blend until smooth.
  3. Pour into soup bowls, swirl the yoghurt (if using) in the middle and top with the whole raspberries.

Or try this…
Make a sauce or coulis out of the raspberries and swirl it through the soup with the yoghurt just before serving.

Summer Berry Jellies
Serves 4

400ml clear apple juice
2 x 11g packets gelatine granules
300g strawberries
150g raspberries

You will also need 4 x large ramekins or dariole moulds, or you can use large tea cups.

  1. Place the apple juice in a saucepan and sprinkle over the gelatine. Let it absorb for a few minutes, then place over a very gentle heat until the gelatine has completely dissolved into the liquid. You can swirl the pan gently, but do not stir it with a spoon. Take care not to overheat it or the gelatine will not set. Pour the liquid into a measuring jug and set aside to cool slightly.
  2. Arrange the fruit in the ramekins, moulds or tea cups, keeping in mind they will be turned upside down for serving (so try and arrange the nicest fruits on the bottom). Pour the liquid over the fruit and place in the fridge until set. This should take 1-1 ½ hours.
  3. To turn out, dip the ramekins or moulds quickly in hot water to loosen and turn upside down on a plate.

Pavlova with Strawberries and Raspberries
Serves 4-6

4 egg whites
tiny pinch of salt
225g caster sugar
½ tsp vanilla extract
200ml double cream
100g crème fraiche or Greek yoghurt
450g strawberries
200g raspberries

  1. Preheat the oven to 130C/250F/approx. gas mark ½ -1. Place a sheet of baking parchment or greaseproof paper on a baking sheet.
  2. In a large, clean, dry, glass bowl, whisk the egg whites with the pinch of salt until stiff, then begin adding the sugar a tablespoon at a time, continuing to whisk until all the sugar is added and the mixture is smooth and glossy. Whisk in the vanilla extract.
  3. Spoon the mixture onto the paper, smooth into a round shape, about 26-30cm in diameter, and make a dip in the centre. Bake for about 1 hour.
  4. The outer shell should be hard to the touch and with a pale golden colour. Allow to go completely cold, then carefully peel off the paper and place onto a serving plate.
  5. Whisk the double cream and crème fraiche or Greek yoghurt until thick but still smooth. Spoon into the meringue and arrange the berries on top. Serve immediately.

Or try this…
Use the same meringue quantities for the Pavlova, but instead of making one large one, use 2 baking sheets and spoon 8 portions of meringue onto the paper, each about 10cm round, making a dip in the middle as above. Bake at 130C/250F/gas mark ½ for 45 minutes to 1 hour. Fill with cream and fruit and serve on individual dessert plates.

Chocolate and Raspberry Torte
Serves 6

75g unsalted butter, plus extra for greasing
100g raspberries
75g plain chocolate, broken into chunks
2 eggs, separated
50g caster sugar
25g ground almonds
25g cocoa powder
25g plain flour
142ml whisked double cream or crème fraiche, to serve
extra raspberries and mint leaves, to garnish (optional)
icing sugar, to garnish (optional)

  1. Preheat the oven to 180C/350F/gas mark 4. Butter the base and sides of an 18cm/7-inch loose-bottomed cake tin and line with baking paper.
  2. Mash the raspberries with a fork and press through a sieve to extract as much juice as possible. Discard the solids.
  3. Melt the chocolate and butter together in a heat-proof bowl over a pan of simmering water, stirring. (Or you can do this in a microwave, but be careful not to overheat it.)
  4. Whisk the egg yolks and sugar until pale and creamy, add the ground almonds, melted chocolate, sieved raspberries, then sift in the cocoa and flour. Fold together gently.
  5. In a separate bowl, whisk the egg whites until they form stiff peaks and fold into the chocolate mixture. Spoon into the tin and bake for 25 minutes or until risen and firm.
  6. Cool on a rack in the tin before removing onto a serving plate. Serve with the whisked cream, and garnish each individual slice with extra raspberries and mint sprigs, if using. Dust with icing sugar to finish it off.

Strawberry and Raspberry Fool with Caramelised Oats
Serves 4-6
225g strawberries

284ml double cream
2 tbsp icing sugar
100g raspberries

For the Caramelised Oat Topping
50g porridge oats
3 tbsp light muscovado sugar

  1. First make the topping. Heat the grill to high. Place the oats and sugar into a bowl and toss together, then spread onto a baking sheet.
  2. Grill for about 2 minutes or until the sugar has just melted and the oats are turning a light golden colour. Take care not to burn them – they toast really quickly. Allow to go completely cold on the baking sheet, then put back into the bowl and break up with your hands. Store in a screw-top jar.
  3. Place the strawberries in a bowl and mash with a fork or potato masher – they should still be a little chunky, but juicy. Whisk the cream, sprinkling in the icing sugar as you go, until it has thickened and will just hold a shape.
  4. Spoon a layer of cream into glasses (large wine glasses are good for this) then spoon in some of the strawberry mash. Spoon in more cream, then a layer of raspberries. Finish with another dollop of cream and sprinkle some of the caramelised oats on top.

Two quick and really useful ideas…

Chocolate-covered Strawberries make a delightful petit-four after a summer dinner party. Melt 100g good quality dark chocolate in a bowl over a pan of simmering water, or carefully in a microwave. Stir until completely melted, then set aside to cool slightly. Dip the bottom half of the strawberry into the chocolate and allow any excess to drip back into the bowl. Lay on a baking sheet lined with baking parchment or greaseproof paper to harden. When all the berries are dipped, place in the fridge until about 15 minutes before serving.

Raspberry Coulis is a fancy name for raspberry purée or sauce. Place 300g fresh or frozen raspberries in a saucepan and add the juice of 1 lemon or lime. Mash gently with a fork or potato masher and sift in 1-2 tbsp icing sugar, stirring until dissolved. When the raspberries are heated and just simmering, pour through a sieve into a bowl, pushing the juice through with a wooden spoon. Taste, adding more sugar if desired, although the coulis should be tart. Use as a sauce for ice-cream, the chilled fruit soup, the Pavlova, meringues or chocolate and raspberry torte.