Summer is here and so is the rain! But let’s not worry about that, because we are getting to the time of year when there is an explosion of flavour. One of my favourite fruits that is coming into season is the raspberry. It is full of intense flavour with a tang to balance the sugar and they are delicious raw, cooked and in cocktails. We think ahead to Father’s Day and go all out with a simple but very impressive celebratory desert. I’m definitely ready for summer, even if it is not quite ready for me!
A Gimlet is the classic combination of sweetened lime juice and gin. We have given this a summer makeover by adding fresh raspberries. There is a small amount of sugar to balance it, but you can take this out if your raspberries are really sweet. Get the recipe here.
It is Fathers Day next week, what do you have for the special man in your family? Apart from our delicious Borrago, we have a selection of beautiful Borrago barware gifts including a jigger, bar blade bottle openers and our stunning strainer.
Baked Alaska Royale
Baked Alaska has always appealed to me, the surprise combination of hot and cold with something hidden away inside. But the vanilla ice cream in sponge with meringue always felt a bit boring and very 80s to me. So this one has a surprising riot of colour and flavour. Chocolate and raspberry nestle inside the warm meringue cage, giving a very tasty treat.
There are three parts to this, the cake, the sorbet and the meringue. This time we bought our sorbet as there are plenty of excellent sorbets available but it can easily be made and stored in the freezer until you need it. Both the sorbet/cake and the meringues can be prepared a day in advance and assembled at the last minute.
Serves six to eight, either as one big one or small individual ones:
Chocolate Genoise cake
175g dark chocolate
3 tablespoons of strong black coffee
A 500ml tub of raspberry sorbet
250g caster sugar
4 large egg white
Squeeze lemon juice
Make the genoise cake first.
Set the oven to 180*C and get mixing.
Melt the dark chocolate into the coffee and stir well until it is a smooth mixture with no lumps, leave to cool to room temperature.
Whisk the egg yolks until they are pale and then mix in the chocolate (at room temperature).
Whisk your egg whites and sugar until they form stiff peaks. Now take a couple of tablespoons of the egg mixture and add them into the chocolate mixture to lighten it up. Then fold this into the remaining egg whites until it is all mixed in. Pour this onto a 33 x 23cm swiss roll tin lined with grease proof paper. Bake in the oven for about 15 minutes. It will puff up once coked. Allow it to cool in the tin. When has cooled, you will use it to cover the top, bottom and sides of the sorbet.
Before taking your sorbet out of the freezer, cut and prepare your cake!
The easiest thing to do is make one big one and I like to keep the cylindrical shape of the sorbet that it has when it is in it's carton. Cut two circles out of the cake; one will cover the top and the other will cover the bottom. Have the rest ready to wrap around the middle of the cake. Take your sorbet out of the freezer and cut away the container. Wrap the cake around it, covering the top, the bottom and the sides and then clingfilm it and put it back in the freezer.
Or you can make mini ones in deep muffin trays or pudding pots. Here I use a cookie cutter to cut out circles for the bottom and cut strips to fill the sides, making an empty 'nest' which I spoon softened sorbet into. I then put another circle on the top of each one. These little sorbet filled cakes then get wrapped in clingfilm and placed in the freezer.
Once assembled, the sorbet/cake can be kept in the freezer for a few days until you need it. The cake will be fine!
Next make the Italian meringue. Put the sugar and water in a pan and bring to the boil, making sure that you stir frequently to dissolve all of the sugar. Boil for a couple of minutes to get it piping hot so the syrup thickens.
Put the egg whites in a mixer bowl with a small squeeze of lemon juice. Beat to soft peaks. Then keep beating and slowly drizzle in the hot syrup until it is all mixed in and the eggs are beaten to stiff peaks. This can keep for a day in the fridge if needed.
To serve, spike or pipe the meringue on the sorbet/cake and then brown off under a hot grill or with a blow torch.
We hope you have enjoyed this newsletter and look forward to chatting more next month. Say hello on social media with @BorragoDrinks.
Thank you for making it to the end, until next time, all the best Tom TH