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Privacy NoticeBesides the bright blue skies and long sunny evenings, one of the understated perks of the Great British summertime is the array of berries growing in fields across the country. From juicy strawberries to slightly tart raspberries, nothing quite screams summer like tucking into a berry concoction or two. But rather than sticking to simple fruit salads for weeks on end, there’s plenty of ways that you can get creative with berries. From a modern take on strawberry ice cream to a zesty cheesecake, here are three berry good recipes sure to go down a treat. Very berry cheesecake Serves 10
You can’t go wrong with a delicious berry cheesecake
(Image: GETTY)
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Ingredients 80g salted butter 250g digestive biscuits 650g soft cheese 75g icing sugar 3 tsp of vanilla extract 300ml double cream 1⁄2 lemon zest, finely grated For the topping 300g caster sugar 500g berries (such as raspberries or strawberries and blueberries), plus extra for scattering Method Gently melt the butter in a large pan. Blitz the biscuits into breadcrumbs and slowly stir them into the melted butter, mixing well. Tip the mixture into a springform tin and, using the back of a spoon, firmly press the mixture down, leaving no gaps. Chill in the fridge. In a bowl, beat together the soft cheese, icing sugar and vanilla extract. Then slowly add the double cream and beat as you go to create a thick and smooth consistency. Finally, stir in the fresh lemon zest and transfer the creamy mixture onto the top of the chilled biscuit base. Refrigerate immediately. In a pan, gently warm the caster sugar and red berries until they form a soft and thick pulp. Cool, then pour over the chilled cheesecake. Top with raspberries and blueberries to your liking. Strawberry and peanut ice cream Serves 12
Strawberry and peanut ice cream is a twist on the classic flavour
(Image: GETTY)
Ingredients 400g strawberries, halved and dehulled 60g caster sugar 650ml extra thick whipping cream 200g condensed milk 1 tsp of vanilla extract Juice of fresh lemon Handful of unsalted peanuts Method In a pan, heat the strawberries, lemon juice and caster sugar until melted and syrupy. Stir frequently to avoid the sugar sticking, but ensure to leave some strawberry chunks. Set aside to cool. In a bowl, whisk together the cream, condensed milk and vanilla and gently fold through your cooled strawberry mixture until eventually your mixture is completely pink in colour. Carefully pour into a freezer- friendly container and freeze until solid. Overnight is best but a minimum 3-4 hours should do the job. For serving, leave at room temperature for 10 minutes before scooping out, then top with a scattering of chopped peanuts. Sweet cherry and almond tarts Serves 8-10
Sweet cherry and almond tarts are a delicious after dinner treat
(Image: GETTY)
Ingredients For the pastry 180g plain flour 50g icing sugar Pinch of salt 95g unsalted chilled butter 1 medium free-range egg yolk 1 tbsp ice-cold water For the filling 180g unsalted butter 180g caster sugar 175g blanched whole almonds, plus flakes to decorate 2 medium free-range eggs 500g cherries, stalks removed and pitted Method Sift the flour, icing sugar and a pinch of salt into a food processor. Add the butter and blitz until you have breadcrumbs. Or do this by hand, rubbing together the flour, butter and icing sugar. In a bowl, beat the egg yolk with the ice-cold water and add to the breadcrumbs then combine to create a ball. Chill for about 30 minutes, then roll out thinly onto a floured surface and use to line the tart tin. Heat the oven to 200°C/ 180°C fan/gas mark 6 and line the pastry in the tin with foil. Add a thin layer of ceramic baking beans (or uncooked rice) and bake for 15 minutes, or until golden. Remove the beans and bake for a further 5 minutes until the base is crisp. Remove and set aside to cool. Turn the oven down to 150°C/130°C/gas mark 3. Beat together the butter and sugar until fluffy and finely blitz the almonds. Combine the two mixtures then add the eggs, one at a time. Assemble by arranging cherries along the bottom of the tart, then adding a generous dollop of filling. Bake for about an hour, until rich in colour and cherry juice oozes through the top. Serve warm and decorate with almond flakes. Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
