Thursday, 22 November 2007
As this week’s host of Weekend Herb Blogging, it seemed about time I got around to my own entry. I’ve chosen to indulge in the abundance of beautifully ripe stone fruit and glut of raspberries that are one of the greatest joys of summer. Such glorious produce requires little preparation, which is fortunate as there is nothing worse than a steamy summer kitchen. It does, however, benefit from the addition of some luscious summer flavours. I’ve chosen to feature the fruit in a light summer trifle that is a perfect finish to any meal. It begins with the traditional cake base and while I’ve chosen to use leftover sponge, really any cake will do. The traditional custard has been replaced with layers of rosewater scented greek yogurt. I can think of no scent more suited to summer evenings. The raspberries are macerated in sugar and balsamic to give them a sensational intensity of flavour while the stone fruit needs nothing more than its own aromatic juices. The sweet and tart juices the raspberries have been steeping in make the perfect soaking alternative to sherry for the sponge. This layered creation is light enough to be a regular treat yet with such an intensity of colours and flavours it makes the perfect dinner party indulgence.
Summer Trifle of Stone Fruit and Raspberries
1 cup raspberries
1 cup peeled and diced stone fruit (peaches, nectarines and apricots all work well)
1 tbsp balsamic vinegar
2 tbsp sugar
1 cup greek yoghurt
1 tsp rosewater
leftover sponge, chiffon or butter cake (or really any plain cake) cut into wedges
Set aside a few raspberries to garnish. In a small bowl combine the rest of the raspberries, balsamic and 1 tbsp sugar and set aside to seep. In another bowl combine the greek yoghurt with the remaining sugar and rose water. I will often double this component as the rose water yoghurt is a perfect aromatic accompaniment to many desserts or simply on its own.
In an individual or a larger serving dish begin by layering cake wedges to form a thin layer. Top with a little of the raspberry syrup and half the raspberries. Spoon over a layer of rosewater yoghurt, using about half a cup. Top with a stone fruit layer before another layer of cake. Repeat with remaining raspberries and yoghurt. Garnish with reserved raspberries and serve.
Just a reminder to email your Weekend Herb Blogging entries to me by Sunday and check back for the roundup on Monday.