i always think of high-summer as the time to really PiNCH MYSELF, to make sure that i’m savouring all the little things in life that are illuminated by summer starting with the warmth & sunlight … even if the month is peppered with days of rain, it’s still summer rain!
permeates through our daily lives so much doesn’t it … from the flowers we gather, to the smells that waft through our day. whether it’s spotting the first signs of the SEASON or enjoying the gluts, it’s all just a bit magical.
so the other day
my bird house duties got me seeking out a recipe that TASTES of summer. it’s one of those crackers, that needed sharing, a feel good, simple recipe … so i wondered if you fancied stashing it away for the next time you have a glut of raspberries?
400 ml full fat coconut milk
65g natural cane sugar
1 teaspoon vanilla extract
a scant tablespoon cornflour
★ put half of the coconut milk into a pan along with the berries & sugar. warm until the sugar has dissolved & the berries have started to fall apart – turning the milk a wonderful, vibrant pink. allow this to cool a little before whizzing it in a blender.
★ next, in a bowl put the remaining coconut milk, stir in the vanilla & cornflour then mix well – the mixture will start to thicken as the cornstarch gets to work.
★ then pour the slightly warm, blended berry mix through a sieve and mix straight into the bowl with the cornstarch mixture, combine until it’s smooth and well mixed. discard the raspberry seeds in the sieve. leave to cool completely.
★ finally, if you have an ice cream maker, churn it according to the manufacturers instructions. otherwise, we recommend that you pop the ice cream into a container and freeze until the sides of the ice cream become icy. at this stage, whisk up the mixture to break up any crystals before returning it to the freezer to freeze through.
★ when you’re ready to serve the ice cream, get it out of the freezer about 10 minutes before you want to scoop it. serve sprinkled with pistachios, fresh raspberries & crushed meringues & some chilled muscat!
here’s to those pinch yourself moments … olivia X