|
 Summer fruits in a rosé jelly served with strawberry jus and clotted cream
Nothing heralds summer like the arrival of summer berries and here is a dish that makes the most of the their freshness, colour, flavours and beauty.
Ingredients - enough for 12 – 14 portions
Large punnet strawberries (400g)
150g raspberries
150g blueberries
150g blackberries
100g red currants
One bottle rosé wine
12 plates of gelatine
1 ½ tablespoons caster sugar
For the jus
Juice of one lemon
Tablespoon caster sugar
Wash all the fruits under running water and drain thoroughly. Cut the green tops off the strawberries and halve then top to bottom. Strip the red currants from their stems using the tines of a fork. Set 250g strawberries aside and gently mix the remainder with the other washed fruits.
Place the gelatine leaves in a bowl and cover with cold water.
Place the sugar into a saucepan with a splash of the rosé wine and heat until the sugar has dissolved. Now add the remainder of the wine and warm through. Remove the saucepan from the heat, squeeze out the now soft gelatine and add to the wine stirring to dissolve completely. If there are some stubborn stick bits of gelatine carefully re-heat the pan while stirring, but on no account allow the mixture boil or the jelly will not set. Leave the saucepan aside until the rosé jelly has completely cooled down.
Lightly oil a 12 inch terrine dish and scatter a little of the fruit into the base. Cover with liquid jelly and refrigerate until set. Repeat this process 4 times and when the final layer is set add another layer of liquid jelly to completely cover the fruits. Not only will the jelly preserve the fruits but also the solid layer of jelly will prevent your fruit jelly from collapsing when cut.
Once fully set, turn out onto clingfilm and wrap it up completely.
Keep the terrine in the fridge and try to minimise the time it spends out of the fridge before serving. Cut with a serrated knife removing the clingfilm just before serving.
To make the strawberry jus, put the 250g saved trimmed strawberries into a metal bowl together with the sugar and lemon juice. Cover the bowl with clingfilm and place it over a saucepan of gently simmering water. Leave for 3 hours. While still hot, remove the clingfilm from the top of the bowl and pour the contents through a colander into another bowl. Do not squeeze the pulp as this will make your jus go cloudy. Discard the pulp and decant the jus into a suitable container or squeezy bottle ready for serving. The jus will keep in the fridge for over a week.
To serve, place a slice of the fruit jelly in the middle of the pate, squeeze a couple of circles of jus round the outside and top with a quenelle of clotted cream.
Cherry focaccia with cherry cinnamon compote and mascarpone
1kg cherries
500g strong white flour
1 tsp dried yeast
350ml warm water
Olive oil
100g caster sugar
Sea salt
Large glass red wine
Cinnamon stick
100g mascarpone
Mix the yeast with the warm water and leave to stand for five minutes.
Put the flour and salt into a bowl, make a well in the centre and pour in the yeast mixture. Mix in from the sides of the well and keep going, adding more water if required to achieve a soft, sticky dough. Now pour in 50ml olive oil and just over half the sugar. Knead well on a floured surface for at least 5 minutes.
Place the dough in an oiled basin, cover with a tea towel and leave to rise for about 2 hours.
Remove the stones from the cherries and keep in a bowl.
Roll out the dough to fit a shallow baking tin. Line the tin with oiled greaseproof paper and place the dough inside.
Spread half the cherries over the dough – cover and leave to rise again for another hour.
Sprinkle with sugar and olive oil and bake at 180?C for about 30 minutes.
Serve warm with mascarpone and cherry cinnamon compote.
Place the remaining half of pitted cherries into a saucepan along with the remaining sugar. cinnamon stick and the red wine. Bring to the boil and simmer for 30 minutes.
|
