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The Review - FOOD & DRINK - Cooking with CLARE
Published: 30 August 2007

Elderberries are delicious with zabaglione ice cream

Hedgerow harvest and a top secret tip for zabglione

Clare Latimer shares some country-inspired fruity recipes

WELL, we are nearing the end of the summer holidays and I am now back from Cornwall having set my cottage up for rentals and the first family are now there so I really hope the weather holds.
Clare’s Kitchen has been shut for August as we have been having an extension added to the back to give more space for storage.
The builders have been fantastic and thanks to them life should be pretty normal on our return. How often can you say that about builders?   Three cheers for Ian!
This week I will give you two more country- style recipes, thanks to being so inspired in Cornwall and seeing all the elderberries and blackberries growing in the hedgerows.

Blackberry and orange trifle:
Serves 6
1 packet sponge trifle cakes
Juice of one orange, reserve skins
Good splash of Grand Marnier or Cointreau
325g ripe soft blackberries
75g soft brown sugar
Rind of the orange, finely grated
15 fl oz full-fat milk
4 egg yolks
2 tbsp plain flour
2 tbsp caster sugar
1 teasp vanilla essence
300 ml double cream
Handful flaked almonds, toasted.

Method
Put the sponge cakes into a glass bowl or dish.   Mix the orange juice and Grand Marnier and then pour over the sponge. Cover and leave.
Put the blackberries into a bowl with the soft brown sugar and the rind of the orange. Stir gently and leave so that the sugar dissolves.
To make the custard, bring the milk to boiling point. Meanwhile, beat the egg yolks with the flour and sugar. Whisk in the hot milk and then pour the mixture back into the pan. Stir over a medium heat and bring back to the boil. Simmer gently for about two minutes and then stir in the vanilla essence.
Put the blackberries on top of the sponge cake and then spoon over the warm custard. Smooth over the top and leave to cool. Whip the double cream until it holds its shape gently, but not too firm, and then spread it over the top of the custard. Sprinkle over the flaked almonds and then chill until ready to serve.

Zabaglione ice-cream with elderberries
I have been eating so much Roskilly ice cream while in Cornwall (it is now at London Zoo as well as our shop) that it has put me in ice cream mode.
I made zabaglione the other evening to pour over some local strawberries and had some over which I was able to freeze. Here is the recipe.
My secret is to use whisky, not Marsala wine as it is far too sweet – so there you go the secret is out!
If you can’t find elderberries then use ripe red currants.

Ingredients
Serves 6
6 egg yolks
6 oz caster sugar
4 tbsp whisky
15 fl oz double cream
225g fresh, ripe elderberries
Juice of half an
orange
50g soft brown sugar

Method
Put the egg yolks, caster sugar and whisky into a china bowl, preferably a metal one, and then bring a large pan filled half way with water to the boil.
Stand the bowl in the water and leave over a low heat so that the water is just simmering. Using an electric whisk, whiz on high for about five minutes or until he mixture is very light in colour and very fluffy and holding its shape. Remove from the heat and whisk for a further three minutes so that the mixture does not cook at the edges.
Whip the double cream until it holds it shape but not too stiff and then fold the egg mixture into the cream.
Put into a plastic tub and place in the freezer. After two hours, give the mixture a good stir and then return to freeze. Repeat again if you wish.
Strip the elderberries from their stalks with a fork and put them into a small saucepan and add the orange juice and sugar.
Cook over a low heat for about 10 minutes or until the fruit is stewed and cooked well.
Scoop the ice cream into dishes and then pour over the warmed elderberries and serve immediately.

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