A simple yet delicious traditional English dessert with a mixture of fruit and Jordans Country Crisp Strawberries for a beautiful summery treat made using foraged alpine strawberries.
Preparation time: 10 minutes
Cooking time: 25 minutes
250ml whole milk
1 tsp vanilla bean paste
1 large egg
2 large egg yolks
100g caster sugar
400g alpine strawberries, hulled and diced
85g caster sugar
300ml double cream
Crystallised rose petals (optional)
70g Jordans Country Crisp Strawberries
1. For the custard, place the milk and vanilla bean paste into a medium saucepan and bring to the boil. Whilst coming to temperature, place the egg and yolks into a large bowl along with the caster sugar and the cornflour, whisking together until smooth. Pour the hot milk onto the eggs, whisking constantly. Pour this custard back into the pan and over medium heat, stir constantly until the custard has thickened (it should have the texture of custard made with powder, thicker than a creme anglaise but still pourable). Pour back into the bowl and press a sheet of cling film onto the surface of the custard and refrigerate until cold.
2. For the strawberry compote, place the strawberries and sugar into a medium saucepan and cook over medium heat until the fruit has released lots of juice. Continue to cook until the juice has reduced to a syrup and the strawberries have just started to break down. Pour into a small bowl and refrigerate until chilled.
3. To assemble the fools, divide half of the compote between six glasses and top with the custard. Sprinkle the Jordans Country Crisp Strawberries onto the custard and then set the glasses aside for the moment. In a large bowl whisk the cream until it holds soft peaks, add most of the remaining compote (reserving a little to decorate the desserts) and gently fold together, leaving it partially swirled in. Spoon the cream mixture into the glasses.
4. To finish the fool, spoon the remaining compote on top of the cream and sprinkle a little extra Jordans Country Crisp Strawberries. If you want to make the decoration of the dessert extra special, add one or two crystallised rose petals to each glass. To make these, paint rose petals with a thin layer of egg white and dip into sugar, making sure everything is covered. Set the petals onto a parchment lined baking tray and allow to dry out for at least two hours, but preferably overnight.
When folding in the compote, use a very light hand to ensure a pretty rippling effect
Be sure to stop whipping the cream as soon it holds soft peaks as, if you are refrigerating, it will keep the mixture silky smooth
Mixed Berry Traybake & Rosehip Syrup
This tasty traybake is easy to make and can use any berry that’s in season or that you forage yourself. The rosehip syrup adds a deliciously tangy finish to the cake.
Preparation: 15 minutes
Cooking time: 40 minutes
225g unsalted butter
225g caster sugar
1 tsp vanilla extract
4 large eggs
300g self-raising flour
1/2 tsp baking powder
4 tbsp milk
200g mixed berries (raspberries, blackberries, strawberries)
100g Jordans Super Berry Granola
75g icing sugar
Juice of 1/2 lemon
2 tsp of Rosehip Syrup
For the traybake, grease a deep 9x13 rectangular baking tin and line with a strip of parchment paper, leaving about a 2-inch overhang along the long sides. This will make removing the cake a lot easier later on. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
For the sponge mixture, place the butter and sugar into a large bowl and using an electric mixer beat until light and fluffy, for about five minutes. Mix in the vanilla extract and then one at a time beat in the eggs, beating each egg until fully combined before adding the next. Mix the flour and baking powder together and then in three additions add to the egg mixture, mixing until just combined. Add the milk and mix to combine.
Scrape the batter into the prepared tin and spread into an even layer. Scatter over the berries and Jordans Super Berry Granola and bake in the preheated oven for about 40 minutes until golden brown, or when a toothpick inserted into the middle of the sponge comes out clean. Allow the cake to cool in the tin before drizzling with the rosehip syrup.
If you want to add a bit of decoration to the traybake you can mix 75g icing sugar with the juice of 1/2 lemon, until you have a smooth, just pourable mixture. You can also add a couple of teaspoons of rosehip syrup to this if you like. Drizzle over the sponge to give a lovely finish to the cake.
To make the rosehip syrup
Preparation time: 10 minutes
Cooking time: 3 hours
Makes: about 2 litres
1kg rosehips, washed
1kg caster sugar
3 litres water
For the syrup, place 2 litres of the water into a large saucepan and bring to the boil. Whilst coming to temperature, roughly chop the rosehips. This can be done by hand or in a food processor. When the water is at a boil, add the rosehips to the pan and bring back to the boil. Reduce the heat and simmer for 15 minutes.
Remove the pan from the heat and cover, allowing to infuse for half an hour. Line a colander with muslin and place over a large bowl. Pour the rosehip mixture into the muslin and allow to drain for an hour.
Bring one litre of water to the boil and add in the rosehip pulp from the colander, bringing back to the boil and then simmering for another 15 minutes. Remove from the heat and again allow to infuse for half an hour before pouring back into the colander to drain.
Once all the liquid has drained through, discard the pulp. Pour the rosehip liquid into the pan along with the sugar and bring to the boil, then reduce the heat slightly and boil gently for about 5-10 minutes until reduced and syrupy. Pour the syrup into sterilised bottles and seal.
If you are unable to buy rosehips, rose syrup is readily available from good delis and specialist food shops
Blueberries make a lovely alternative to blackberries, so feel free to go with whatever berry you can get your hands on
Any leftover syrup can be used to flavour cakes and ice cream or bottled to make the perfect gift
Cherry Plum Crumble with Cob Nuts
This crumble is warming and comforting. The wild cherry plums can often be found growing wild and the British cobnuts add a wonderfully nutty flavour.
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Fruit 800g cherry plums, stoned and cut into quarters
50g caster sugar
1 tbsp plain flour
60g plain flour
60g caster sugar
50g unsalted butter
50g cobnuts, roughly chopped (or hazelnuts if you can't get cobnuts)
75g Jordans Crunchy Oat Granola Raisin and Almond
1. For the crumble topping, place the flour and sugar into a medium bowl and mix together. Add the butter and rub into the dry mixture until it resembles coarse breadcrumbs. Add in the cobnuts and Jordans Crunchy Oat Granola Raisin and Almond and stir to combine. At this point the crumble mixture can be covered and refrigerated or frozen until needed and it will keep for up to a week (if frozen there is no need to defrost before using, just use exactly as the recipe states).
2. For the fruit, place the plums into a bowl and mix together with the sugar and flour, trying to coat the fruit equally. Place into a small roasting dish and sprinkle the crumble mixture on top. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4 and bake for 35-40 minutes or until the crumble is golden brown and the fruit is bubbling. Serve hot with custard, cream or a scoop of vanilla ice cream.
If you are unable to get hold of cherry plums, regular British plums will do the trick.
(In collaboration with Jordans' Wildlife Garden at RHS Hampton Court Flower Show.)
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