In the kitchen summer colour is all about the berry. Blood red cherries, scarlet redcurrants, crimson strawberries and raspberry raspberries. Crush them into fools with pillows of cream, jam them, jelly them, churn them into ice cream or eat them neat. I love them all but raspberries are my best.
In my garden are a lot of raspberry canes, random raspberries dotted all over. None of them are properly supported or properly pruned. They flop about and get tangled with gooseberries and roses, berries ripen unnoticed by me until they have become sodden with mildew. Despite neglect my raspberries give me a bowlful of fruit a day throughout the summer and well into autumn.
A couple of days was all it took to harvest enough raspberries to make a couple of jars of raspberry curd.
As the curd cooks the intense raspberry colour softens to a gentler colour. The flavour of the fruit does not change however. It is the most delicious thing.
We ate it on toast, dolloped it on scones, stirred it into yogurt
Then we shovelled it into choux buns with whipped cream.
Makes about two pots
Blend 8 oz (225g) raspberries with 2 tablespoons of lemon juice. Rub the purée through a sieve to get rid of the seeds.
Melt 4 oz (110g) butter over a low heat. Add the raspberry purée and 3 tablespoons of sugar.
Beat 4 eggs and strain them to get rid of the balancers (the stringy bits that hold the yolk within the white). Pour the eggs into the raspberry mixture and cook over a gentle heat stirring all the time until it thickens. This should only take a few minutes.
Pour the curd into pots. You should probably sterilise them but I don't bother. Curds only keep for a couple of weeks in the fridge and I knew ours wouldn't last that long.
For choux buns I can do no better than direct you to Delia. They are really easy and incredibly quick to make. Use a tablespoon to make about 6 buns. They go soft and flabby very quickly though so eat as soon as you can after making. Ten seconds is my record.
What is The Colour Collaborative?
All creative bloggers make stuff, gather stuff, shape stuff, and share stuff. Mostly they do that as individuals but what happens when they work together? Is a creative collaboration greater than the sum of its parts? We think so and we hope you will too.
We're starting small, with just five members for now, each offering their own monthly take on a colour related theme. And we're hoping that in combination our ideas will encourage us, and perhaps you, to think about colour in new ways. That's why we're each recommending that our readers visit the other Colour Collaborative's posts, we think you'll like what you find there.