Berry Nice – summer sweet treats

BERRY NICE

Nothing quite says summer like something sweet and fruity, whether that’s a simple bowl of berries and cream or one of these glorious recipes

Raspberry Cranachan

This is deliciously rich and decadent, with an added whisky finish.

SERVES 4 30g caster sugar 100g coarse oatmeal 300g fresh raspberries 1.5 tbsp raspberry and vanilla jam 3 tbsp whisky 300ml whipping cream Mint leaves, for decoration

1 Place the caster sugar in a pan with 1.5 tbsp of water. Leave on a low heat for around 5 mins to melt. Do not stir. 2 Put the oatmeal in a frying pan on a medium heat and swirl it around to brown, but don’t let it burn. Once it has started to colour, remove from the heat. 3 When the sugar has dissolved, increase the heat and bring to a boil until it turns the colour of honey. Stir in the oatmeal and spread the mixture on an oiled baking sheet to cool. 4 Once it has cooled and set, break into pieces or pop in a small food processor for a quick whizz. 5 Place the raspberries in a saucepan (keeping a few back for decoration) with the raspberry and vanilla jam and heat until they start to break down. 6 Add the whisky to the cream and whip until thick and holding its shape. Reserve a couple of tbsps of the oatmeal mix and stir the rest through the cream. 7 Put a heaped tbsp in a glass or dish, followed by the same of raspberry jam, then add more cream and another raspberry layer. Sprinkle over a little of the oatmeal mix, and top with a fresh raspberry and a mint leaf. Chill until ready to serve.

Recipe courtesy of The Hawkshead Relish Company, www.hawksheadrelish.com

TOP TIP

Use yoghurt instead of cream for a lighter mix.

THE LIST

Scanpan Fusion 5 20cm Frying Pan

RRP: £99.00 Harts Price: £79.20

Kilner Twist Top Hexagonal Jar 110ml Box of 12

RRP: £24.00 Harts Price: £14.95

If You Care FSC Certified Parchment Baking Sheets RRP: £4.95 Harts Price: £3.95

Wild Blueberry Butter Pudding

SERVES 4-6 4 day-old croissants 50g unsalted butter 100g wild blueberry conserve 4 large eggs 200ml whole milk 50ml cream Finely grated zest of 1 large orange Few drops of vanilla extract 100g mixed fresh raspberries and blueberries Icing sugar, to serve

1 Heat the oven to 180C/fan oven 160C/Gas 4. 2 Slice the croissant in half horizontally and spread with butter and wild blueberry conserve. 3 Quarter each one and scatter over the base of a buttered oven-proof dish. 4 Whisk together the eggs, milk, cream, zest and vanilla. 5 Pour about half the mixture over the croissant and leave to soak for 2-3 mins. Add the remaining mixture and bake for 30 mins. 6 Scatter over the fresh fruit and return to the oven for a further 5-10 mins or until the custard is lightly set. Much will depend on the size and depth of your dish, so take the pudding from the oven when the custard is still a little wobbly. 7 Dust lightly with icing sugar before serving with chilled single cream or ice cream.

THE LIST

Emile Henry Clay Deep Tart Dish 24cm

RRP: £30.00 Harts Price: £27.00

Culinare Naturals Balloon Whisk

RRP: £7.00

Harts Price: £6.30 Pyrex Classic 1.0L Measuring Jug with Lid

RRP: £14.99 Harts Price: £11.99

Wild Strawberry Profiteroles

This recipe is vegetarian, and perfect for spring and summer.

MAKES 12 250g tub mascarpone cheese 175ml ready-made chilled crème anglaise or vanilla custard 4 generous tbsp strawberry conserve 200g mixed fresh summer fruits Icing sugar, to dust

FOR THE CHOUX PASTRY 60g strong plain flour 50g unsalted butter, diced 2 large eggs

1 Heat the oven to 200C/fan oven 180C/Gas 6. 2 Line 1 or 2 baking sheets with baking parchment. 3 To make the pastry, sift the flour onto another sheet of parchment. Put the butter in a small saucepan with 150ml cold water. Heat gently until the butter has melted, then bring to the boil. When the liquid is bubbling furiously remove the pan from the heat and pour in all the flour off the paper. Beat with a wooden spoon until the flour has been blended into the liquid. 4 Gradually beat in the eggs until the mixture is a thick, smooth and glossy paste. 5 Drop tbsps of the choux paste onto the baking sheets, leaving about 2.5cm between them. 6 Bake the choux buns for 25-30 mins, or until golden and crisp. Turn off the oven, make a small slit in each bun and return to the oven for a further 2-3 mins to dry out. Cool on a wire rack. 7 Meanwhile, put the mascarpone in a bowl and gradually beat in the custard until smooth. 8 When ready to serve, halve the profiteroles and put 1 tsp of conserve in the bottom of each one. Fill with the mascarpone custard and top with a mixture of fruits. Replace the tops and dust with icing sugar. Serve straight away.

THE LIST

KitchenCraft Chrome Plated Oblong Cake Cooling Tray

RRP: £13.99

Harts Price: £12.95

Tala Originals Sugar Shaker

RRP: £10.50

Harts Price: £7.35

Zyliss Non-Stick Baking Sheet

RRP: £18.00

Harts Price: £16.20

Strawberry Ripple Ice Cream

One of the simplest homemade ice cream recipes ever.

SERVES 4-6 300ml double cream 300ml full-fat Greek yoghurt 275g strawberry conserve 2 tbsp liqueur, such as crème de cassis 3-4 sugared rose petals 4-6 crushed waffle cones, to finish

1 Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yoghurt and 200g of the conserve. 2 Spoon half the mixture into a freezer-proof container that is about 5cm deep. 3 Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container. 4 Spoon over the remaining cream mixture and freeze for at least 3 hrs (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top.

Profiterole, bread and butter pudding and ice cream recipes all courtesy of Bonne Maman, www.bonnemaman.co.uk

THE LIST

Tala Originals Dusty Pink Corn Design 30cm Mixing Bowl

RRP: £36.00 Harts Price: £25.20

KitchenAid Almond Cream Cordless Hand Mixer

RRP: £149.00

Harts Price: £134.95 Pyrex Cook & Go Small

Rectangular Dish

RRP: £10.99

Harts Price: £9.89

NICE ICE

You’re guaranteed great results with Cuisinart

Cuisinart ICE100BCU Gelato & Ice Cream Professional

Harts Price: £299.00

Ice cream or sorbet goes brilliantly with berries. In fact, they turn any fruit into a refreshing summer dessert or you could team ice cream with nuts, chocolate or honeycomb for something completely decadent!

Whatever your preference, the Cuisinart Gelato and

Ice Cream Professional makes it simple, producing 1.5L of delicious ice cream, sorbet or frozen yoghurt in as little as 40 minutes.

There’s a specially designed paddle for ice cream and another for gelato, guaranteeing the perfect consistency whichever you choose, while a professional compressor system means there’s no need to pre-freeze the bowl.

It is also incredibly easy to use. Just add your chosen ingredients, set the digital timer and press start. When the cycle is complete, the machine automatically switches off and keeps your dessert cool for up to 10 minutes – if anyone can wait that long that is!

FEATURES INCLUDE

• 1.5L capacity • Fully automatic • Includes 2 different paddles for ice cream and gelato • Keep cool feature • Add extra ingredients or toppings during mixing • Easy clean, removable paddles, lid and bowl. • 5-year guarantee.

RAVE REVIEWS

Yet another superb purchase from Harts. This ice cream maker is so easy to use and produces fantastic results. I’ve made 5 different flavours so far, with each mixed and frozen in under an hour. Great purchase which I can really recommend. It’s becoming addictive! Nicholas S To see more of what our customers say about us, visit www. hartsofstur.com/reviews.

This range of hard-wearing food containers from MasterClass are made from stainless steel and are completely microwaveable. They can also be frozen, are oven-safe up to 180C, are BPA, PFOA and PTFE-free and dishwasher-safe.

STORE AND MORE

For leftovers, for lunchboxes, for picnics – we have all options covered

Other sizes available

MasterClass Stainless Steel Storage 2.7 Litre Food Container

RRP: £32.99 Harts Price: £25.96

OXO Good Grips 2 Pack of 142ml Containers

Harts Price: £12.00

Denby Set Of 3 Mixed Storage Canisters RRP: £29.00 Harts Price: £20.30

OXO Good Grips On-The-Go Snack Container Harts Price: £11.50

Lock & Lock Eco 750ml Square Oven Glass Container RRP: £8.99 Harts Price: £8.00

Lock & Lock 2 Piece Round Container Set RRP: £6.49 Harts Price: £4.50

Artisan Street 120ml Mini Storage Jar Set of 4 RRP: £34.95 Harts Price: £29.95

Artisan Street 1.25L Large Storage Jar

RRP: £11.95

Harts Price: £10.75

HARTS TEAM TIP

To keep cut herbs like coriander and parsley as fresh as possible, try storing them in Mason jars filled a few inches with water and keep in the door of the fridge. Treat them like flowers, replacing the water and trimming the ends. Kiri

Lock & Lock 5.5 Litre Round Cake Box With Tray & Carry Handle

RRP: £25.99 Harts Price: £22.95

Lock & Lock Eco 2L Rectangular

Oven Glass Container

RRP: £18.99

Harts Price: £16.95

Artisan Street 600ml Stacking Storage Jar Set of 3 RRP: £34.95 Harts Price: £29.95