Summer warmth, alfresco dining and healthy eating put berries centre plate for Jonny Nicholson, Chef-Proprietor of The Bell At Sax’
Few foods are generally loved universally from toddlers to pensioners, but berries pretty much achieve that rare thing, relished by simple eaters to gourmets, definitely a national favourite. There aren’t many popular foods that are actually so good for us!
Having lived and cooked for many years in Suffolk and East Anglia, both renowned for their fine British berries, it is no coincidence that I have a love affair with these sweet juicy morsels and I savour the first of the season, whether a raspberry, blueberry, strawberry, blackcurrant or blackberry. Of course the early eagerly-awaited punnets are mine, all mine, enjoyed with no cream, no sugar, just their natural goodness. But after a month or so, I will be looking for something interesting to do with them, perhaps to impress friends and family over a meal or to put on the menu.
I love trifle and seems like everyone else does too, it is one of those comforting nostalgic dishes from our childhood that just makes you smile.
Jonny Nicholson, Chef – Proprietor, The Bell At Sax’
The Bell At Sax’, High Street, Saxmundham IP17 1AF
A laid-back restaurant-with-rooms with good food, proudly using local, seasonal, Suffolk ingredients
W: www.thebellatsax.co.uk T: 01728 602331
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JONNY’S LAYERED RASPBERRY TRIFLE
Try and get very big tumblers or tall knickerbocker glasses for this; alternatively layer up in one large glass bowl to share. You will need a long day or overnight to set each of the various layers for several hours. Naturally other berries and currants work well too.
ELDERFLOWER RASPBERRY MOUSSE
1.5 gelatine leaves
1 tbsp caster sugar
Splash of elderflower cordial
100ml double cream, whipped
Cover the gelatine with cold water.
Gently cook the raspberries with the sugar until dissolved. Remove from the heat and stir in the gelatine. Purée smooth in a blender. Cool and then fold in the elderflower and whipped cream. Add a quarter layer to your glasses and refrigerate to set.
2 gelatine leaves
55g caster sugar
200g fresh raspberries
Juice half lemon
Cover gelatine with cold water. Dissolve the sugar in the water. Add in raspberries and cook gently to collapse the berries. Push through a sieve into a wide measuring jug and mix in lemon juice. Measure to 240ml volume, adding boiling water if needed. Drain the softened gelatine and whisk in. Allow to cool and pour onto mousse to the same height in the glasses and then chill until set.
1.5 gelatine leaves
300ml double cream
Zest of 1 lemon
25 grams caster sugar
Cover the gelatine in cold water. Simmer the cream and zest, take off heat and whisk in the sugar. After 15 minutes, whisk in the drained gelatine, then sieve into a wide jug. Allow to cool and pour onto the jelly another similar height up the glasses. Set in the fridge.
40g caster sugar
Put half the raspberries in a pan and heat gently until dissolved. Break up with a potato masher and cook gently for a few minutes. Remove from heat and cool. Fold in remaining whole berries.
Add a layer almost to the top of glasses. Chill before serving.