Not all coconut cream is created equal. You need a good-quality coconut cream when whipping or it can separate; I use full-fat Trident coconut cream. It’s best to keep the coconut cream in the fridge for at least a few hours before using it.
Recipe Tag: raspberry
A Neapolitan tomato sauce is about as classic a sauce as you’ll find. And there is no denying how classic raspberries are to our summer palates. Combining the rich, umami-like flavours from tomatoes with the fresh and very fragrant raspberries creates a delicious sauce that is strangely familiar but new and intriguing at the same time. This recipe can be multiplied or halved easily depending on how many tomatoes you have.
Who doesn’t love a layered ice block? These are refreshing and lots of fun too.
I’ve long been a fan of combining beetroot and cacao, so here I’ve used the modern classic combo to make super-lush plant-based creamsicles. I went all out and dipped them in dark chocolate before sprinkling with freeze-dried raspberries, but they are just as delicious without. Start these the night before to soak the cashews.
The hot meringue/cold ice cream combination of baked Alaska is a winner, but they can be fiddly to put together at the last minute. Here I have simplified the whole process into a flat slice, so it takes only a few minutes to whip up the meringue and grill the top. If you want to finish the whole thing ahead of time, just gently cover the slice – trying to keep the wrap off the meringue – and freeze for up to three days. Let sit at room temperature for five minutes before serving.
Grilled peaches are a special summer treat, pairing perfectly with a raspberry sauce that’s lifted with a touch of coriander. A grill pan is a great way to achieve the barbecue look without the barbecue, but if you don’t have one you can use a frying pan or your oven’s grill instead.
Feel free to serve this with your favourite vanilla ice cream, but I like to serve mine with a coconut-milk-based one to keep things dairy-free.