Blackberry Trifle

 

 

A luscious but exceedingly rich September tea time treat.

 

Ingredients

250g lemon sponge cake

4 tablepoons licquer

400g fresh unfrozen washed and dried blackberries

300ml mascarpone

225ml fromage frais

150ml double cream

300g jar lemon curd

 

Method

1 Slice the sponge cake in half.

2 Spread the cake with 1/4 – 1/2 the jar of the lemon curd.

3 Place the top slice over the lemon curd.

4 Cut the cake into fingers and place neatly into a trifle dish.

5 Carefully pour or drizzle the licquer over the sponge and leave to infuse for about 20 minutes in the fridge.I

6 Scatter the blackberries over the sponge.

7 Whisk the mascarpone until softened.

8 Add the fromage frais and whisk until well mixed.

9 Add the cream, whip until smooth and light.

10 Pour over the sponge and fruit.

11 Chill until serving.

 

If wished add upto 1/2 the jar of lemon curd into the cream mixture, either fold in or leave in swirls.

 

Serves 6 – 8 people

Read Full Post »

September Seasonal Produce

Fish – Cod, coley, Dover Sole, gurnard, haddock, halibut, plaice, sea bass, sea bream, sprats, turbot.

 

Fruit –  Apples (Bramley, Discovery and Worcester Pearmain), berries (blackberries, gooseberries, raspberries), figs, grapes, melons, nectarines, oranges, peaches, pears, persimon,  plums (damsons, plums), pomegranates, quinces, raspberries, red currants, star fruit. tomatoes (ordinary and plum).

 

Game – Grouse, guinea fowl, hare, partridge, pheasants, quail, rabbit, teal, venison, wood pigeon.

 

Herbs – Basil, chives, coriander, dill, garlic, mint, parsley, rocket, sorrel.

 

Meat – Autumn lamb.

 

Nuts – Almonds, cobnuts, pistachios, walnuts.

             

Oily Fish – Brown Trout, herring,  mackeral, pilchards, salmon, sardines, tuna.

 

Poultry – Duck, goose, mallard.

 

Shellfish – Clams, crab, crayfish, Morecambe Bay Shrimps, mussels, oysters, scallops.

 

Vegetables – Asparagus peas, aubergine, beans (bobby, borlotti, broad, cannelini, dwarf, French – purple and yellow and runner), beetroot, broccoli, Brussels sprouts, cauliflower, cavalo nero, celeriac, celery, chillies, fennel bulb, garlic, globe artichoke, kale, kohlrabi, lettuce (lambs lettuce), mushrooms (chantrelle and wild), mustard leaves, okra, onions (shallots), pak choi, parsnip, pea shoots, peas, peppers, potaoes (Belle de Fontanay, la Ratte potatoes, maincrop, new, pink fir apple and Roseval), radishes, rhubarb, salsify, samphire, spinach, squashes (courgette, cucumber, marrow, pumpkin), swede, sweet potato, sweetcorn, Swiss chard, turnip, watercress.

 

Read Full Post »