Sweeten your summer gatherings with these fabulously fruity recipes
1 CHOCOLATE & RASPBERRY FONDANT
Melt 40g butter and 50g dark chocolate. Cool for 10 minutes, then stir in 1 tsp each of cocoa powder and flour, and 2 egg yolks. Whisk the egg whites in a separate bowl then add 25g caster sugar. Fold the egg whites into the chocolate, 1/3 at a time. Fill pre-greased pudding moulds with the mixture, placing 3 raspberries in the centre of each. Bake for 9-10 minutes at 180°C/ Fan 160°C/ Gas 4.
2 RASPBERRY TIRAMISU
Whisk 6 egg yolks and 175g caster sugar over a pan of water until doubled in volume. Remove from the heat and whisk for 1 minute. In a separate bowl, beat 300ml double cream, 500g mascarpone and 1 tbsp vanilla extract until creamy. Fold into the egg yolk mixture. Dip 12 sponge fingers into 150ml Marsala and place in a serving dish. Pour over half the mixture and top with a generous layer of raspberries. Repeat the layers then cover and chill for 2 hours before serving.
3 ELDERFLOWER & RASPBERRY JELLIES
Blend 425g partially thawed frozen raspberries and sieve to remove seeds. Soak 4 leaf gelatine sheets in 200ml cold water for 5 minutes. Add 300ml elderflower cordial and 2 tbsps framboise liqueur to the raspberries and pour into a pan – warm gently for 5 minutes. Remove from the heat then add the gelatine and stir until dissolved. Take a further 125g frozen raspberries and divide among six tall glasses, then pour in the jelly. Chill overnight and serve with whipped cream and toasted almond flakes.
4 RASPBERRY JAM
Simmer 450g raspberries and 450g granulated sugar. Bring the mixture to a rolling boil and cook for 3-5 minutes until the jam reaches its setting point (where it will thicken and start to boil more slowly). Once it has been reached, ladle the jam into sterilised jars and cover. Store in the fridge and enjoy with scones.
5 RASPBERRY & BRIE TART
Score 1 sheet of puff pastry 1cm from the edges, but do not cut through, then prick the bottom with a fork. Slice 70g brie into small pieces and spread over t
