Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
RASPBERRY TOWER

INGREDIENTS to serve 3 or 4 people :-

225 g (8 oz) small, even-sized, fresh raspberries or other berries

200 g (7 oz) tub full fat cream cheese at room temperature

1 tablespoon icing sugar to taste

150 ml (5 fl oz) double cream - whipped

METHOD :-

Use one teacup, dariole, large ramekin, or similar mould per person.

Use a sheet of cling film large enough to line a mould with an overhang all round the rim.

Similarly line the other moulds with cling film.

Place a few small berries in the bottom of each lined mould.

In a large bowl, blend the cream cheese with the icing sugar.

Carefully fold in the whipped cream.

Adjust the taste with more icing sugar if required.

Place about one tablespoon of the mixture on top of the berries, in the bottom of one mould, and carefully level off the mixture.

Arrange a further layer of berries around the edge of the mould, on top of the cream mixture.

Cover with a final spoonful of the mixture, and smooth off until level with the rim.

Carefully enclose the mixture with the cling film that was overhanging the rim.

Repeat this process with the remaining moulds, mixture, and berries.

Chill the puddings for at least one hour in the refrigerator.

They will keep in the fridge for 3 days if necessary.

When ready to serve, peel back the cling film from the top of each mould, and invert them onto the service plates.

Carefully remove the moulds and peel away the cling film from the towers.

 

 

STRAWBERRY SAUCE

INGREDIENTS :-

225 g (8 oz) hulled and washed fresh strawberries or other berries

2 tablespoons icing sugar

METHOD :-

Place the prepared fruit and icing sugar in a food processor, or beaker of a hand blender.

Whiz until the fruit is puréed. If using raspberries, sieve the purée to remove the pips.

 

 

BRANDY SNAP TWIRLS

INGREDIENTS :-

50 g (2 oz) butter

50 g (2 oz) syrup

110 g (4 oz) castor sugar

50 g (2 oz) self-raising flour

1 teaspoon ground ginger

METHOD :-

Place the butter, syrup, and sugar in a pan on a low heat until completely melted.

Add the flour and ginger, and then mix to form a soft dough.

Wrap in cling film and refrigerate until needed.

Roll into pencil shapes and place on silicone parchment paper on a baking tray.

Bake at Gas Mark 6 / 400F / 200C (180C for fan oven) for 8 - 10 minutes until soft and bubbly.

Leave to cool for a few minutes, then wrap each piece in a spiral around the handle of a wooden spoon.