The ripple effect: Skye Gyngell's tongue-tingling raspberries recipes

view gallery VIEW GALLERY

Nothing says summer more than the arrival of the first raspberries; blood-red in colour, tart and sweet at the same time, and deliciously velveteen in texture and appearance. The first batch of this lovely fruit should be eaten in the simplest way – put them in a bowl, drizzle over a little thick cream and a dusting of sugar – the gratifying flavour of an English summer in one simple dish.

Later in the season, raspberries are great combined with softer, sweeter fruits such as peaches, nectarines, or ripe green figs, or baked in an open-topped tart. They also make a very good ice-cream or sorbet and can be combined with redcurrants and stale bread to make that quintessentially English dessert, summer pudding.

Later in the summer my very favourite raspberries of all – known as Tulameen – begin to appear at Petersham. Their flavour is more mellow, less tart, sweet and luxurious; we combine them with creamy, rich and soft Wigmore cheese and a drizzle of honey; a slightly surprising combination but nevertheless one of the nicest I know.

Like many of the most delicious berries, raspberries are delicate and can't be stored for long. They are too fragile to be washed, so buy only those that have not been sprayed with pesticides. Carefully empty out the punnets on to kitchen paper, and discard any that show signs of bruising or mould. Carefully pick off any stems or leaves and eat as soon as possible.

If you have a glut in your garden, you can freeze them for future use in sauces or ice-cream: simply lay out on trays and place in the freezer; once frozen they can be transferred to plastic bags and returned to the freezer. Squashed raspberries or those not used right away can be crushed with sugar and boiled to make jam.

Skye Gyngell is head chef at Petersham Nurseries, Church Lane, Richmond, Surrey, tel: 020 8605 3627

Almond tart with raspberries and crème fraîche

This simple tart combines well with most fruits that have a slight acidity – the tart itself is chewy and sweet, so raspberries make the perfect foil.

Serves 8

For the pastry

125g/4oz unsalted butter
250g/8oz plain flour
25g/1oz caster sugar
1 whole organic free-range egg
1/2tsp vanilla extract
1tsp iced water

For the almond filling

300g/10oz whole blanched almonds
300g/10oz unsalted butter
300g/10oz caster sugar
1/2tsp vanilla extract
6 organic free-range eggs
The zest of one unwaxed lemon

To serve

1 punnet of raspberries
Crème fraîche

For the pastry, make sure the butter is cold, and dice into small pieces. Sift the flour and place in a food mixer; add the butter, sugar, egg and vanilla extract. Turn the motor on and pulse until you have the consistency of wet sand. At this stage add the water; the pastry will soon begin to come together and form a ball. Turn off the machine and remove the ball of pastry to a work surface; knead lightly once or twice and wrap in parchment paper. Place in the fridge to chill for 30 minutes.

Once it is chilled, lightly flour your work surface and roll the pastry into a circle about an eighth of an inch thick. Line a 10-inch tart tin, pressing the pastry firmly into the side of the tin with your thumbs. Prick the base well all over with a fork and return to the fridge to chill for a further 30 minutes.

While the pastry is chilling, make the almond filling. Place the almonds into a food processor and pulse until ground. Add the butter, sugar and vanilla extract and purée until smooth. Add the eggs one by one through the funnel in the top and finally add the lemon zest. Remove from the mixer and set aside.

Preheat the oven to 200C/400F/Gas6 and blind bake the pastry case for 15 minutes (to do this, lay a circle of greaseproof paper across the pastry and weigh down with dried beans).

Remove from the oven, discard the beans and fill with the almond paste. Return to the middle shelf of the oven. Turn down the heat to 180C/350F/Gas4 and bake for 30 minutes or until firm in the centre. Remove from the oven and cool to room temperature.

Serve the tart with a spoonful of crème fraîche for each person and a scattering of raspberries.

Apricot and raspberry sherbet

This dessert is deliciously refreshing and not too sweet – a great end to a heavy meal.

Serves 6-8

200g/7oz apricots
180g/6oz caster sugar
200g/7oz raspberries
120ml/4fl oz light, fruity red wine
A small pinch of salt
40ml/11/2fl oz double cream

Using a sharp knife, slice the apricots in half and remove the stones; place the halved apricots into a saucepan and add the sugar, pour in just enough water to cover the fruit and place over a medium heat. Bring to a boil then turn down to a simmer. Cook the fruit for just under 10 minutes – it should be soft and almost falling apart. Remove from the heat and allow to cool to room temperature.

When the fruit is cool, place the mixture in a blender with the raspberries and wine. Add the pinch of salt and purée until smooth. Strain through a colander into a clean bowl and stir in the cream.

Place in an ice-cream maker and follow the manufacturer's instructions or, if you don't have a machine, put in a plastic container in the freezer and stir with a fork every 20 minutes – to stop icicles forming – until frozen.

Meringue with sweet cream and raspberries

Makes 8 medium-sized meringues

For the meringue

6 organic free-range egg whites
Small pinch of salt
360g/12oz caster sugar
3/4 tsp vanilla extract

For the sweet cream

180ml/6fl oz double cream
1tbsp icing sugar
1/2 tsp vanilla extract
200g/7oz raspberries

Preheat the oven to 150C/300F/Gas2. Line a baking tray with parchment paper. Put the egg whites (make sure they're at room temperature) in a clean, dry bowl and add the salt. Using an electric or balloon whisk beat the egg whites, slowly at first until they break down and begin to froth slightly. Increase the speed and continue until stiff peaks form. Add the sugar a spoonful at a time and finally beat in the vanilla. Place spoonfuls of the meringue mixture on the baking tray, spacing them evenly apart to allow for them to expand. Place in the oven and immediately turn down to 120C/250F/ Gas1/2 and cook for 45 minutes, then turn off the heat and leave to cool completely before removing. If you're not using them straight away, they can be kept in an airtight container for up to three days.

To make the sweet cream, place the cream in a bowl and whisk until just soft. Add the sugar and vanilla and stir well to combine. Place the raspberries in another bowl and, using the back of a fork, press down on them gently to release the juice and lightly crush them. Stir the crushed raspberries into the cream.

Arrange the meringues on a plate and spoon the raspberry cream over them. Serve immediately.

Roasted figs with raspberries

Green figs are sweet ripe and plump right now, roasted quickly in the oven they make a simple light dessert. The gentle acidity of the uncooked raspberries works really nicely here.

Serves 4

4 large ripe green figs
The juice of one orange
1 tbsp Pedro Ximénez (optional – but don't substitute with another sweet sherry; this will give the best results)
11/2tbsp honey
1 punnet of raspberries

Preheat the oven to 180C/350F/Gas4. Slice the figs in half and lay on a roasting tray, cut-side up. Place the orange juice, sherry and honey in a bowl and mix together to combine. Pour over the figs and place the roasting tray on the middle shelf of the oven. Roast for 15 minutes or until the figs are soft, almost bubbling and slightly caramelised around the edges. Remove from the oven and set aside to cool. When cool, place in the fridge to chill; they are nicest served slightly cold.

Arrange attractively on a plate and scatter the raspberries over the top. Serve with a dollop of rich thick Jersey cream.

The Forager by Wendy Fogarty

Petersham's food sourcer on where to find the best raspberries...

Pick Your Own provides a searchable list of berry growers and farm shops around the country (www.pickyourown.org).

Bouvrage is a natural, gently sparkling raspberry drink made in Alloa, Scotland, from local berries (www.bouvrage.com)

Benson's sells its apple and raspberry juice by mail order and at farmers' markets (www.bensonsapplejuice.co.uk)

Trevervan Jams are made by Jo Smith in Cornwall. Available by mail order (Tel: 01840 770 486)

Cottage Pride's award-winning Irish raspberry jam is made in small batches to a traditional family recipe in County Omagh (www.irishgourmet.co.uk)

PROMOTED VIDEO
Life and Style
ebooksA superb mix of recipes serving up the freshest of local produce in a delicious range of styles
Life and Style
ebooksFrom the lifespan of a slug to the distance to the Sun: answers to 500 questions from readers
News
Mock the tweet: Ukip leader Nigel Farage and comedian Frankie Boyle
peopleIt was a polite exchange of words, as you can imagine
Life and Style
fashion
Life and Style
Britons buy more than 30 million handsets each year, keeping them for an average of 18 months
tech
Arts and Entertainment
TV Presenters Ant McPartlin and Dec Donnelly. Winners of the 'Entertainment Programme' award for 'Ant and Dec's Saturday Night Takeaway'
musicAnt and Dec confirmed as hosts of next year's Brit Awards
Arts and Entertainment
Orson Welles made Citizen Kane at 25, and battled with Hollywood film studios thereafter
film
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
Independent Dating
and  

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    Sales Manager - Commercial Cable & Wire - UK

    £60,000 - £75,000: Recruitment Genius: As a top tier supplier to the major Aer...

    ORNC Visitor Experience Volunteer

    Unpaid voluntary work: Old Royal Naval College: Join our team of friendly volu...

    Junior Application Support Engineer (ERP / SSRS)

    £23000 - £30000 per annum + pension, 25days holiday: Ashdown Group: An industr...

    IT Systems Analyst / Application Support Engineer (ERP / SSRS)

    £23000 - £30000 per annum + pension, 25days holiday: Ashdown Group: An industr...

    Day In a Page

    Isis in Syria: A general reveals the lack of communication with the US - and his country's awkward relationship with their allies-by-default

    A Syrian general speaks

    A senior officer of Bashar al-Assad’s regime talks to Robert Fisk about his army’s brutal struggle with Isis, in a dirty war whose challenges include widespread atrocities
    ‘A bit of a shock...’ Cambridge economist with Glasgow roots becomes Zambia’s acting President

    ‘A bit of a shock...’ Economist with Glasgow roots becomes Zambia’s acting President

    Guy Scott's predecessor, Michael Sata, died in a London hospital this week after a lengthy illness
    Fall of the Berlin Wall: History catches up with Erich Honecker - the East German leader who praised the Iron Curtain and claimed it prevented a Third World War

    Fall of the Berlin Wall

    History catches up with Erich Honecker - the East German leader who praised the Iron Curtain and claimed it prevented a Third World War
    How to turn your mobile phone into easy money

    Turn your mobile phone into easy money

    There are 90 million unused mobiles in the UK, which would be worth £7bn if we cashed them in, says David Crookes
    Independent writers remember their Saturday jobs:

    Independent writers remember their Saturday jobs

    "I have never regarded anything I have done in "the media" as a proper job"
    Lyricist Richard Thomas shares his 11-step recipe for creating a hit West End musical

    11-step recipe for creating a West End hit

    Richard Thomas, the lyricist behind the Jerry Springer and Anna Nicole Smith operas, explains how Bob Dylan, 'Breaking Bad' and even Noam Chomsky inspired his songbook for the new musical 'Made in Dagenham'
    Tonke Dragt's The Letter for the King has finally been translated into English ... 50 years on

    Buried treasure: The Letter for the King

    The coming-of-age tale about a boy and his mission to save a mythical kingdom has sold a million copies since it was written by an eccentric Dutchwoman in 1962. Yet until last year, no one had read it in English
    Can instilling a sense of entrepreneurship in pupils have a positive effect on their learning?

    The school that means business

    Richard Garner heads to Lancashire, where developing the 'dragons' of the future is also helping one community academy to achieve its educational goals
    10 best tablets

    The world in your pocket: 10 best tablets

    They’re thin, they’re light, you can use them for work on the move or keeping entertained
    Lutz Pfannenstiel: The goalkeeper who gave up Bayern Munich for the Crazy Gang, Bradford and a whirlwind trawl across continents

    Lutz Pfannenstiel interview

    The goalkeeper who gave up Bayern Munich for the Crazy Gang, Bradford and a whirlwind trawl across continents
    Pete Jenson: Popular Jürgen Klopp can reignite Borussia Dortmund’s season with visit to Bayern Munich

    Pete Jenson's a Different League

    Popular Klopp can reignite Dortmund’s season with visit to Bayern
    John Cantlie video proves that Isis expects victory in Kobani

    Cantlie video proves that Isis expects victory in Kobani

    The use of the British hostage demonstrates once again the militants' skill and originality in conducting a propaganda war, says Patrick Cockburn
    The killer instinct: The man who helps students spot potential murderers

    The killer instinct

    Phil Chalmers travels the US warning students how to spot possible future murderers, but can his contentious methods really stop the bloodshed?
    Clothing the gap: A new exhibition celebrates women who stood apart from the fashion herd

    Clothing the gap

    A new exhibition celebrates women who stood apart from the fashion herd
    Fall of the Berlin Wall: Goodbye to all that - the lost world beyond the Iron Curtain

    The Fall of the Berlin Wall

    Goodbye to all that - the lost world beyond the Iron Curtain