Raspberry and Elderflower Sorbet

We enjoyed it for pudding tonight - plenty left for tomorrow too!

It's been a busy few weeks which is why I haven't had anything new on the blog for a couple of weeks. This weekend, my son and I headed up to stay with our friends in Suffolk. They live in the country, with a huge vegetable patch and an abundance of raspberries. I love all the goodies we always come home with and this weekend it was a big container of freshly picked raspberries. Thank you, Anna, for the food and hospitality!

Hand picking the raspberries

What a stash!

I was thinking hard about what I could do with them that would do the lovely flavour justice.
Anyway, I turned to Donna Hay and searched her recipes and found so many choices. I decided on the sorbet as it was so simple and I knew it was something I could easily whip up. Have a look at her original here.

Raspberry and Elderflower Sorbet

 

Ingredients:

 

4 cups (500g) frozen raspberries  

½ cup (125ml) boiling water       

1¼ cups (310ml) elderflower cordial (see tip)  

 

Method:

     

Place the raspberries, water and cordial in a food processor and process until combined.
Pour into a 20cm x 30cm metal tin and freeze for 3–4 hours or until set.
Cut the sorbet into squares and, in batches, place in a food processor and process until smooth. Return the sorbet to the freezer for 1 hour or until ready to serve. Makes 1 litre.

Tip: Find elderflower cordial in supermarkets and greengrocers.

  

I froze the raspberries in a pan, covered in cling film.

 

Whizzing up the frozen berries, water and elderflower cordial. This cordial is readily available in UK supermarkets. This cuts through the sharpness of the raspberries to add a subtle sweetness.

 

The mixture prior to freezing.

Ready to serve - such a delicious flavour, so distinctly raspberry. The colour was actually a little darker, and gorgeous.


 

Coconut "Bounty" Macarons

 

I'm on a run with macarons at the moment and I was keen to try some coconut ones - it's one of my most favourite flavours, and I will add coconut to anything I can! In the process of preparing to make ganache to fill them, I thought I would try making it with coconut milk instead of traditional cream. It has made such a light, silky filling, and utterly delicious!

I highly recommend using it as a substitute for cream in a variety of dishes.

 

When thinking about the filling, this is where I planned to add the coconut flavour. So I thought I would try and recreate one of my favourite chocolate bars, the Bounty. I used milk chocolate, some drops of coconut essence and after the coconut milk, I also added some desiccated coconut. Surprisingly, it has a distinct coconut flavour but it's not too overpowering.

Shredded coconut on top as the macarons dried, added texture and colour to the shell.

 

Bounty Macarons (milk chocolate and coconut)

 

 

Ingredients:

 

100 grams ground almonds (I actually use about 110g to then allow for large bits that can't be sieved)

100-110g egg whites (about 3 egg whites)

185g icing (powdered) sugar

4 tablespoons caster sugar

Ganache:
200g milk chocolate, finely chopped
5-6 drops coconut essence
150mls full fat coconut milk
2 Tablespoons of desiccated coconut

 

 Method:

 

1. Preheat the oven to 140° C.
2. Push the ground almond through a sieve to get rid of any large pieces or lumps.
3. Mix the icing sugar and cocoa powder together with the ground almonds in a food processor. I do this twice - sieve, food processor, sieve, food processor.
4. In a large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out.
5. Fold the dry mix carefully and slowly into the meringue, use a spatula. Don't over mix! You want the mixture to fall off the spatula like lava.
6. Fill your piping bag and pipe the macarons onto a baking sheet. Sprinkle shredded coconut on top. Carefully tap the baking sheet on a hard surface such as a table to get all the air bubbles out. Let them set for 60 minutes to form a dry skin.
7. Bake for about 14-16 minutes. Let cool completely, then fill with piped chocolate ganache and sandwich them together.

Ganache:

1. Finely chop the chocolate. Add the coconut essence.
2. Heat the coconut milk in a small saucepan on a low to medium heat until it begins to bubble and steam. You want it to be hot enough to melt the chocolate easily.
3. Pour the coconut milk over the chocolate in a heatproof bowl, stir slightly and allow to sit for a few minutes.
4. Whisk the chocolate and milk mixture until it becomes smooth and silky. If there are still lumps of chocolate you can place the bowl over a saucepan is simmering water to reheat and melt further. Add the desiccated coconut and stir in.
5. Pour the melted mixture into a flat pan and place in the fridge to chill. Cover with cling film to avoid a skin forming.

I found the ganache didn't set as much as I has expected so I have reduced the coconut milk measurements slightly for you. I also whipped the ganache up using a hand mixer prior to piping it onto the shells.

Macarons taste best after they have developed their flavours for 24hrs in an airtight container in the fridge. Remove for about an hour prior to serving. Or if you are like me and can't resist, they do still taste good straight form the fridge!!