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Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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Chorizo hotdogs with chimichurri and smoky red relish

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Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Berry soufflé crêpes with vanilla cream


A soufflé crêpe is a French double-whammy. The same technique could be applied to a host of seasonal fruit.

You'll need

180 ml milk 2 eggs, separated 60 gm caster sugar 20 gm plain flour 50 gm each strawberries and raspberries, coarsely puréed with 1 tbsp brandy, plus 100gm each extra raspberries and strawberry wedges, to serve 40 gm sieved icing sugar, plus extra for dusting 1 tbsp Cointreau 200 ml thickened cream Scraped seeds of ½ vanilla bean   Brown sugar crêpes 120 gm plain flour 35 gm brown sugar Scraped seeds of ½ vanilla bean 330 ml milk 2 eggs 50 gm melted butter, plus extra for brushing 80 ml beer

Method

  • 01
  • Bring milk to a simmer in a saucepan over medium-high heat. Whisk yolks and half the sugar in a bowl to combine, then whisk in flour. Add milk, whisking continuously, then return to pan over medium heat and whisk continuously until thick and bubbling (1-2 minutes). Place in a bowl, cover directly with plastic wrap and cool, then whisk in puréed berries. Stand at room temperature.
  • 02
  • For crêpes, combine flour, sugar, vanilla seeds and a pinch of salt in a bowl and make a well in the centre. Whisk milk, eggs and butter in a bowl, gradually add to flour mixture, whisking until very smooth, then whisk in beer. Transfer to a jug, cover with plastic wrap and set aside at room temperature for 1 hour to rest.
  • 03
  • Preheat oven to 220C. Heat a 21cm crêpe pan over medium-high heat, brush with melted butter, then pour in 60ml crêpe batter, swirling pan to spread evenly over base. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn and cook other side (30 seconds). Transfer to a tray lined with baking paper wipe out pan with paper towels and repeat with remaining batter, reserving in a single layer.
  • 04
  • Whisk eggwhites in a clean bowl with a pinch of salt to soft peaks. Gradually add remaining caster sugar and whisk to soft glossy peaks, then fold into strawberry mixture. Spread half of each crêpe with strawberry mixture, leaving a 1cm border, fold crêpe over and transfer to a baking tray lined with baking paper. Brush with melted butter, dust heavily with icing sugar and bake until puffed and cooked through (8-10 minutes).
  • 05
  • Combine remaining berries in a bowl with 20gm icing sugar and liqueur, and stand to macerate. Whisk cream, remaining icing sugar and vanilla seeds in a bowl to soft peaks. Serve hot soufflé crêpes dusted with icing sugar and topped with whipped cream and macerated berries.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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