Berry Bonanza (Week Three)

Hello!

So here we are (three weeks late...) at our final Berry Bonanza Instalment! This week sees recipes using raspberries and strawberries, to get you in that summer mood. What's even better is that Pick Your Own farms now have these berries ready for you to go and pick-so you really can't get much fresher!

Raspberries
Everyone loves cheesecake...and everyone loves cupcakes, so why not combine the two whilst using up all those leftover raspberries you have lying in your fridge! This recipe comes from the BBC Food website, they have so many scrummy recipes to feast your eyes upon, so its definitely worth having a look round! Without further a do, here's a yummy recipe for Raspberry Cheesecake Cupcakes!

 Ingredients
8 white chocolate cookies
45g melted butter

For the filling
300g cream cheese
1tbsp plain flour
90g caster sugar
1tsp vanilla extract
1 egg
1 egg yolk
3tbsp soured cream
100g raspberries
Lightly whipped double cream, to serve

Method
Preheat the oven to 180C. Line a muffin tin with eight muffin cases.
Blend the cookies in a food processor until they resemble breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).
Stir in the melted butter until well combined. Press the mix into the base of the paper cases, reserving a tablespoon to serve.
For the filling, beat the cream cheese in a bowl until smooth, then stir in the flour, sugar, vanilla extract, egg, egg yolk and soured cream and beat until the mixture is light and fluffy.
Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.
Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.
Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour. 
To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.



Strawberries
Ice Cream is a necessity on a hot summers day, so why not incorporate a British Berry Classic...Strawberries! What's better is you don't need an ice-cream machine for this, all you need is a trusty whisk to see you through!

Ingredients
4 eggs, separated
100g caster sugar
300ml double cream
150ml sieved strawberry puree

Method
Whisk the egg whites in a large bowl until stiff peaks form.
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
Whisk the cream in a separate bowl until soft peaks form.
Fold the cream, egg yolks and strawberry puree into the meringue mixture until well combined.
Pour into a plastic container and freeze for at least two hours.

How simple is that?
Perfect to prepare ahead for weekends and family get togethers over the summer!

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