Ruby Red Raspberries in Chardonnay Jelly
This recipe has had a slight name change, but is the same dessert of dreams: the wine-soused raspberries take on a stained glass, lucent red, their very raspberriness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep. This recipe was urgently emailed to me over two decades ago from Australia from my erstwhile editor, Eugenie Boyd. I
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Za'atar Chicken With Fattoush
Nigella Lawson · Nigella Summer
This is just wonderful when you have friends over in summer, though not to be discounted for the rest of the year, either. There was a time I cooked it just about every two weeks, and it
White Lady
Nigella Lawson · Nigella Summer
White Chocolate Ice Cream With Hot Blackberry Sauce
Nigella Lawson · Nigella Summer
White Chocolate and Passionfruit Mousse
Nigella Lawson · Nigella Summer
So much in cooking, as in the rest of life I suppose, is about contrast, about balance. Here the acerbic fragrance of the passionfruit undercuts the otherwise over-egged richness of the white chocolate: this gives you flavour, intensity, sweetness and light. On standing, the clear, sour-sweet juices of the fruit collect under the mousse: place raspberries in the glass first (again contrast, this time of colour, too) and let them become plumply infused and almost headily soused beneath. And please read the Additional Information section at the end of the recipe before proceeding.
White Chocolate Almond Cake
Nigella Lawson · Nigella Summer
Watermelon, Feta and Black Olive Salad
Nigella Lawson · Nigella Summer
As improbable as it might sound, this combination is utterly fantastic, both savoury and refreshing at the same time. You can pare it down to the essential contrast, and serve no more than a plate of chunked watermelon, sprinkled with feta and mint and spritzed with lime, but this full-length version is hardly troublesome to make and once made will, I assure you, become a regular feature of your table. And please read the Additional Information section at the end of the recipe before proceeding.