Ingredients

500g fresh ripe raspberries
80g caster sugar
10g cornflour
25ml creme de framboise
80g egg white
Butter for greasing the ramekins, more caster sugar for coating and some icing sugar for dusting.

Method

Puree the raspberries and pass the puree through a fine sieve to remove the seeds.

Put the seedless puree into a saucepan, stirring constantly, reduce to a jam consistency. Add the sugar and the cornflour – mixed with a little water (or creme de framboise if using) – and cook out gently for another five minutes. Allow to cool.

Use a brush to lightly butter the inside of your chosen ramekins or cups, brushing upwards to aid the rising process. Refrigerate then repeat this, then dust lightly with caster sugar.

Whisk your egg whites, stiffen to the point where you can turn the bowl upside down for a second and they do not slide out. Using a slotted spoon, gently mix your egg whites into the fruit puree, and fill your ramekins, smooth the top with a palate knife.

Using a piece of kitchen paper, gently move the edge of the mix away from the ramekin. Put them into a medium oven for about ten minutes, remove and dust the tops with icing sugar, and put a raspberry on top, serve immediately.

Gratin of warm summer berries with Grand Marnier, serves four

Ingredients

100g strawberries
100g raspberries
100g tayberries
60g red currants
60g white currants
4 egg yolks
50ml Grand Marnier or liqueur of your choice.
80g caster sugar
Icing sugar for dusting and a sorbet of your choice – Orange would be a nice compliment to the fruits and the sabayon.

Method

For the sabayon, mix the egg yolks with the sugar and whisk vigorously over a pan of simmering water until it doubles in volume. Add the Grand Marnier and then remove from the heat.

Arrange your fruits, dusted with icing sugar, on your plates and warm gently in a low oven. Warming the fruits a little releases a lot more flavours.

Cover with the sabayon and put under a hot grill until it starts to colour. Put a ball of sorbet in the middle and serve.