REDCURRANTS

Summer Berries in Warm Sabayon Glaze

Summer Berry Pudding

Summer Fruits Yoghurt Ice Cream

Summer Pudding Trifle

INGREDIENTS

• 500g red currants
• 700g fresh raspberries with a few extra to decorate
• 170g caster sugar
• 130-160g sponge fingers
• 300ml double cream, whipped to soft peaks
• icing sugar to finish

METHOD

1. String the currants into a small saucepan, add the sugar and heat gently for 4-6 minutes, stirring occasionally until the fruit is soft, but still retaining its shape.
2. Place half the currants in a sieve and squeeze the juice out - discard the solids and return the juice to the pan.
3. Fold in the raspberies, stir well and heat gently for another 1-2 minutes, to encourage them to release juice, but not to cook.
4. Transfer the fruit and syrup to a bowl and leave to cool.
5. Arrange half the sponge fingers in the base of a trifle dish. Spoon half the fruit mixture over. Repeat with the remaining sponges and compote.
6. Cover and chill for a couple of hours or over night.
7. Smooth the cream over the surface and chill again.
8. Serve decorated with raspberries, sprinkled with icing sugar.

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