First, make the compote. Put the gooseberries, elderflower, and sugar in a saucepan and cook over a low warmth for about 5 minutes, or till the gooseberries soften and start to pop. Stir inside the strawberries, turn off the warmth, and depart to cool – flavor simply before serving. Add more sugar if required.
Heat the oven to 180C (160C fan)/350F/fuel 4. In a meal processor, beat the ricotta, vanilla, limoncello, and lemon zest until mixed, then transfer to a big bowl.
Cream the sugar and butter in a food processor until light, then add the eggs one by one, blending in each until nicely blended earlier than adding some other. Sift within the flour and baking powder, blitz once, then tip into the ricotta bowl. Add the lemon curd, fold the whole thing collectively, then spoon into a coated, 24cm springform tin.
Bake for 40-45 minutes, until lightly browned on top and a skewer comes out smooth. Leave to chill, cut into slices, and serve with the fruit compote.
Raspberry gratin
Put the egg yolks, sugar, and half the booze into a metallic bowl. Bring a pan of water to a mild simmer, then set the egg bowl over it (making certain the base of the pan doesn’t contact the water) and whisk constantly for about five minutes until the aggregate has thickened. Transfer to a smooth bowl and refrigerate.
Whip the cream and the relaxation of the booze to tender peaks, then fold into the cooled sabayon.
Put the raspberries into a gratin dish and heat a grill to its highest setting. Pour the sabayon over the berries, sift the icing sugar on the pinnacle, and grill for a couple of minutes or until the pinnacle has caramelized to a golden brown (you can use a blowtorch as a substitute).
Heat the oven to 180C (160C fan)/350F/gas four. Line an oven tray with baking paper, scatter the sugar, and bake for 5 to 7 minutes. While the sugar is heating up, in a smooth steel or glass bowl, whisk the egg whites and salt to stiff peaks (the bowl can be held the other way up over your head without something falling out). Do not over-whisk.
Take the tray out of the oven, flip the warmth down to 120C (100C fan)/250F/gasoline ¼, and – leave the door open so it cools down quickly. Whisk approximately a 3rd of the new sugar into the egg whites for three minutes, then whisk within the rest a tablespoon until thick and smooth. Fold inside the cornflour, vinegar, and vanilla. Spoon the meringue directly into an oven tray coated with baking paper (place a small blob of blend underneath each nook to assist it sticking to the tray). Bake for 30 minutes, reduce the heat to 100C, bake for an hour extra, then flip off and leave to cool within the oven.
Meanwhile, make the compote and custard. Mix half the fruit, half the sugar, and all of the booze, and leave to macerate for at least an hour. Bring the rest of the fruit, sug, ar, and 100 water to a boil, simmer for 10 mins, then bypass via a satisfactory sieve. Mix into the soaked fruit and go away to chill.
For the custard, whisk the egg yolks, sugar, and cornflour. In a saucepan, bring the cream and vanilla to a boil, then pour directly into the egg yolks and whisk. Tip back into the pan and prepare dinner on a low heat, stirring continuously, until just thickened. Strain and go away to chill.
Whip the cream to tender peaks, then spread over the cool meringue. Swirl the compote into the custard to create a ripple effect, spoon on the pinnacle of the cream, and serve.
Cherry clafoutis
Heat the oven to 190C (170C fan)/375F/fuel 5. Melt the butter in a frying pan until foaming. Stir in the cherries, sugar, cinnamon, orange zest, and juice, and prepare dinner for 10 mins, until the cherries are tender and the juices have reduced and thickened. Pour into a shallow, ovenproof pudding dish.
Beat the egg yolks with the caster sugar until mild and creamy, then blend inside the almonds, rice flour, vanilla and almond extracts, and creme fraiche.
In another bowl, beat the egg whites with a pinch of salt until they form smooth peaks, then fold them into the batter. Pour the batter over the fruit and bake in the warm oven for about 25 minutes until set. Dust with icing sugar and serve right away or at room temperature.
