Antony Worrall Thompson: Adult raspberries
Adult raspberries
Serves 4
1kg (2¼ lb) fresh raspberries
150ml (¼ pint) ruby port
2 tbsps caster sugar
2 tbsps brandy
2 tbsps lime juice
In a bowl, combine the raspberries with the port. Fold in the sugar, brandy and lime juice, then leave to chill. Serve with cold custard or thick cream.
Balsamic berries with mascarpone cream
Serves 8
900g (2lb) mixed berries, cleaned
4 tbsps aged balsamic vinegar
4 tbsps caster sugar
Macerate the fruits in the vinegar and sugar for at least half an hour.
For the mascarpone cream:
2 tbsps caster sugar
3 eggs yolks
2 tbsps kirsch
225g (8oz) mascarpone cheese
150ml (¼ pint) double cream
Beat the caster sugar with the egg yolks until pale. Fold in the kirsch, then the mascarpone and beat well.
Whisk the cream to soft peaks and fold into the mascarpone mixture, then serve with the berries.
For more recipe inspiration, see www.awtonline.co.uk.