Glen Magna Raspberries

With Almond Yoghurt, Lemon Balm and Steamed Burnt Butter Sponge

Wanting to create restaurant style dishes in the comfort of your home or keen to expand your cooking repertoire? This beautiful recipe has been created by our executive chef, Sven-Hanson Britt and is part of our 'Perfection Series', which we hope will inform and inspire you.

Serves 6-8

500g home grown raspberries (these were the Glen Magna variety, picked last minute and un-refrigerated)

500ml almond milk

Yoghurt bacteria culture – follow instructions for amounts on each specific yoghurt culture

A few sprigs of lemon balm

A few drops of homemade raspberry vinegar

50g of British sugar

A handful of new season almonds, removed from shell

For the sponge:

360g whites

120g British caster sugar

320 British icing sugar

300g ground almonds

100g white spelt flour

50g caster sugar for glazing

  1. Make the yoghurt the day before it is needed to it has time to inoculate and then cool in the fridge. This can be done in either the Steam Oven or Warming Drawer.

  2. Make the sponge by whisking the egg whites to a stiff meringue and then whisk in the caster sugar. Mix the dry ingredients together and then beat in the meringue until it is a smooth mixture.

  3. Spread this sponge 2cm thick onto a greased, lined tray and steam at 100°c for 15 minutes

  4. Once this is cooked, remove from the oven and allow to cool. Cut out a disk and then glaze this with a blowtorch and the extra caster sugar, just like a crème brûlée.

  5. Slice the raspberries and season with drops of the raspberry vinegar, check for sweetness, if a little tart, add a sprinkle of sugar to the top.

  6. Garnish the plate with the yoghurt, the fresh raspberries, some young almonds, lemon balm and a few drops of the raspberry vinegar.

About the Author

With a great love for travel and food, Sven-Hanson Britt studied at Bournemouth and Poole College, where a specialised chef course run by the Royal Academy of Culinary Arts kick started his career in a big way; with an apprenticeship at The Ritz. Sven then went on to take part in MasterChef:The Professionals, which cemented his love of food even further and in May 2015 our partnership began. Appreciating the link between great cooking and great appliances, Sven was drawn to our reputation for precision, passion and uncompromising quality.

Sven-Hanson Britt
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