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, and add more sugar if required.
Heat the oven to 180C (160C fan)/350F/fuel 4. In a meals 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 right 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, then cut into slices and serve with the fruit compote.
Raspberry gratin
Put the egg yolks, sugar and half the booze right into a metallic bowl. Bring a pan of water to a mild simmer, then set the egg bowl over it (make certain the base of the pan doesn’t contact the water) and whisk constantly for about five minutes, till 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 placing. Pour the sabayon over the berries, sift the icing sugar on pinnacle, then grill for a couple of minutes, or until the pinnacle has caramelised to a golden brown (as a substitute, you can use a blowtorch).
Heat the oven to 180C (160C fan)/350F/gas four. Line an oven tray with baking paper, scatter the sugar over it, and bake for 5 to seven mins. While the sugar is heating up, in a smooth steel or glass bowl, whisk the egg whites and salt to stiff peaks (and the bowl can be held the other way up over your head with out something falling out). Do not over-whisk.
Take the tray out of the oven and flip the warmth all the way down to 120C (100C fan)/250F/gasoline ¼, and – go away the door open so it cools it down quick. Whisk approximately a 3rd of the new sugar into the egg whites for three mins, then whisk within the rest a tablespoon at a time, till thick and smooth. Fold inside the cornflour, vinegar and vanilla. Spoon the meringue directly to an oven tray coated with baking paper (placed a small blob of blend underneath each nook, to assist it stick 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 as a minimum an hour. Bring the rest of the fruit and sugar and 100ml 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, deliver the cream and vanilla to a boil, then pour directly to the egg yolks and whisk. Tip returned into the pan and prepare dinner on a low warmness, stirring continuously, till just thickened. Strain and go away to chill.
Whip the cream to tender peaks, then spread over the top of the cool meringue. Swirl the compote into the custard, to create a ripple effect, spoon on 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 till foaming, stir inside the cherries, sugar, cinnamon and orange zest and juice, and prepare dinner for 10 mins, till 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 some other bowl, beat the egg whites with a pinch of salt till smooth peaks shape, then fold into the batter.
Pour the batter over the fruit and bake within the warm oven for about 25 mins, till set. Dust with icing sugar and serve right away or at room temperature.
