• Fruit Coulis

    Serves 2

    Raspberry Coulis


    Blackcurrant coulis

    •             400g British (Organic) Blackcurrants frozen
    •             140g caster sugar
    •             100ml water

    Raspberry coulis

    •             300g British Raspberries frozen
    •             50g sugar        
    •             100ml water

    Blackberry coulis

    •             350g British IQF / Puree/Juicing Blackberries frozen
    •             70g sugar
    •             100ml water

    Summer fruit coulis

    •             350g British Summer Fruits frozen
    •             70g sugar
    •             100ml water

    Total time required: 10 minutes


  • Homemade Raspberry and Blackcurrant Ice Cream

    Serves 16-20

    Raspberry and Blackcurrants


    • 250g British Raspberries frozen
    • 200g British (Organic) Blackcurrants frozen
    • 2 tbsp water
    • 300ml (or a 284ml pot) single cream
    • 4 egg yolks
    • 150g caster sugar
    • 300ml (or a 284ml pot) double cream

    Total time required: 20 minutes + freezing

    Preparation time: 20 minutes

    1. Heat blackcurrants in water, when beginning to break up add raspberries and continue to heat for 1 minute. When turned into a pulp push mix through a nylon sieve. 
    2. Now make a simple custard by pouring the cream into a sauce pan with the beaten egg yolks, sugar.
    3. Put this on the cooker and heat on a medium heat stirring frequently to prevent the bottom
  • Lemon and Raspberry Posset

    Serves 6-8

    frozen raspberries


    • 250g British IQF Raspberries defrosted
    • 400g jar lemon curd
    • 300g pot of crème fraiche
    • 50g dark chocolate

    Total time required: 25 minutes

    Preparation time: 25 minutes


    1. Stir together lemon curd and crème fraiche
    2. Melt chocolate in the microwave for 2 minutes, stir half way through
    3. In a serving glass, layer the lemon curd mixture and defrosted raspberries. Place a few extra berries on the top and drizzle with dark chocolate.
    4. Leave to set for 10 minutes.
      1. White Chocolate & Raspberry Cheesecake

        Serves 8

        White Chocolate and Raspberry Cheesecake

        • 500g British IQF Raspberries defrosted
        • 150g crushed digestive biscuits
        • 75g melted butter
        • 400g white chocolate
        • 65g butter
        • 500g cream cheese
        • 50g caster sugar
        • 180ml whipping cream

        Total time required: 30 minutes + chilling

        Preparation time: 30 minutes


        1. Mix together the crushed biscuits and melted butter. Press into a springform tin (approximately 23cm) base.
        2. Place the chocolate and butter into a heatproof bowl set over a pan of simmering water and melt, set aside to cool.
        3. In another bowl whisk together the cream cheese, sugar and whipping cream until you reach a smooth consistency.
        4. Stir the chocolate mixture
      2. Raspberry Pavlova

        Serves 6 - 8

        Raspberry Pavlova


        For the meringue

        • 4 egg whites
        • 200g caster sugar

        For the topping

        • 250g British IQF Raspberries defrosted
        • 250ml double cream

        Total time required

        Preparation time: 20 minutes
        Cooking time: 1 to 1 ¼ hours


        1. Preheat oven to 180C/Gas 4.
        2. Line a baking tray with baking parchment.
        3. Beat the egg whites until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
        4. Mound on to a baking sheet in a circle approximately 20cm in diameter - lift the edges with a spoon.
        5. Place in the centre of the oven, then immediately turn the temperature down to 150C/ gas mark 2. Cook for about 1
      3. Raspberry and White Chocolate Blondies

        Makes 14 Blondies

        Raspberry and White Chocolate Blondies


        • 100g British IQF Raspberries defrosted
        • 115g unsalted butter, melted
        • 200g soft light brown sugar, sifted
        • 2 large eggs, beaten
        • 1 teaspoon baking powder
        • ¼ teaspoon bicarbonate of soda
        • ¼ teaspoon table salt
        • 200g plain flour, sifted
        • 100g white chocolate (30g small chunks and 70g finely chopped)
        • 1 teaspoon vanilla extract

        Total time required: 1 hour 10 minutes

        Preparation time: 30 minutes
        Cooking time: 35-40 minutes

        Prepare Ahead

        Use a square cake tin and line with grease proof paper; this will stop the blondie from sticking to the tin. To remove you will need to