Natural Cool Organic Raspberries 300g

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See other products from Natural Cool

Fresh organic raspberries blast frozen for convenience

Product Details

Organic raspberries all year round from the Natural Cool organic selection. Top quality organic, tangy fruit with little or no waste.

Ingredients

Just juicy organic raspberries, frozen

Recipe

Raspberry Trifle Traditional English Style For the custard 4 egg yolks 25g golden caster sugar 1 dessert spoon cornflour 425ml whipping cream 1 teaspoon pure vanilla extract For the filling 6 trifle sponges 2 tablespoons seedless raspberry jam 150ml Raspberry cordial 275g frozen raspberries 1 dessert spoon golden caster sugar 2 medium-sized bananas For the topping 275ml whipping cream 50g toasted flaked almonds A 1.75-litre glass bowl How to make the trifle The filling: Slice the sponges in half lengthways, spread one half with jam and place the original half back on top. Cut each one into three mini sandwiches and place sideways up in the bowl (they should all fit into a single layer}. Slowly pour the Raspberry cordial all over them. Then leave on one side so the sponges can absorb the liquid.
To make the custard. Whisk the cornflour, egg yolks and sugar together in a bowl. Then heat the cream in a small saucepan and, when it comes up to simmering point, pour it on to the egg mixture, whisking as you pour. Now quickly pour the whole lot back into the saucepan, add the vanilla and whisk over a medium heat until it just begins to bubble and thicken (don't worry, it won't curdle - if it does look at all grainy, it will become smooth again when whisked off the heat). Pour it back into the bowl and leave to cool. » The raspberries should be placed in a saucepan straight from the freezer, together with the sugar. Then cook them over a gentle heat, stirring them around only until they have collapsed and defrosted and the juices start to run. This will take about 5 minutes, then let them cool. To assemble the trifle, Peel and slice the bananas over the sponges. Strain off any excess juice from the raspberries and pour over the sponges and banana. Now pour the custard ail over the top. Now whip the cream till thick, spoon it over and spread it around, and scatter the almonds all over. Cover the bowl with cling film and chill until needed.

Organic, Vegan, Vegetarian

Customer reviews - Natural Cool Organic Raspberries 300g

Recipes

Peach Melba - Thu 2nd Feb 2012
In a medium saucepan, pour in 500 ml water and 4 tbsp caster sugar. Add 4 peaches and allow to poach gently for around 10 mins until the skins become loose. Remove and peel. Puree 250 g defrosted raspberries with 2 tbsp caster sugar. Press through a fine mesh sieve. Arrange the peaches in dessert bowls and spoon a little sauce over each. Top with a scoop of vanilla ice cream or frozen yogurt and some mint leaves.
Reviewer's Name: Ceri

Reviews

Beetrrot & Berry Smoothie - Tue 20th Dec 2011
Blend 125 g chopped cooked beetroot, 50 g thawed raspberries, 125 ml chilled cranberry juice and the juice of 1/2 lime. Pass through a sieve to remove the raspberry pips. Pour into glasses and swirl a large spoonful of Greek yogurt into each glass. Serve with a herb sprig.
Reviewer's Name: Ella

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