remove it from the heat and leave it to cool down completely, then refrigerate for at least 1-2 hours To serve, heap the raspberries in a bowl. Have a small bowl of caster sugar alongside. Put each pot on a plate and pour on a spoonful of the raspberry sauce. Leftover sauce can be poured into a jug for people to help themselves. There is also a vegan sundae on offer made with scoops of vanilla non-dairy iced dessert drizzled with your choice of raspberry or strawberry sauce.

Amid the many puddings that enjoy the company of raspberries, one in particular stands out, surpassing even that bowl of ice-cream: the vanilla pot. There are only 3 ingredients required for this raspberry sauce…but you can ramp up the flavors with a splash of liqueur! Just 1 tablespoon adds another dimension that makes this fruit sauce even more irresistible. Here’s what we recommend:

Sonja & Alex

Chunky sauce: This sauce contains all the raspberry seeds, so there’s lots of texture. It’s great for spooning over desserts, pancakes, and oatmeal. We like it best this way: and it’s the easiest method. Combine the sugar and cornstarch in a medium saucepan. Whisk together. Add the frozen or fresh berries, lemon juice and water, mixing to combine. Increase to medium heat and bring to a low simmer.

Let's make this! Place raspberries and sugar in a saucepan Combine sugar and frozen raspberries Cook raspberry sugar mixture Finished hot raspberry sauce Ice cream makers can differ greatly, but with the one I use I get the best results when I freeze the ice cream maker bowl for at least 24 hours before using it. The longer, the better results. Whatever sauce you choose, divide it between the layers; pouring it from the top, as in Hayward’s memory, will provide insufficient coverage – in fact, the same goes for the fruit in general. Pooling it all at the bottom makes for a disappointing ending, unless you get as excited about fruit as you do about ice-cream, which I must confess I do not. The extras

Email sent

Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes.

in a pan, mix together the milk, cream and vanilla pod, which is split in half with a sharp knife to scrape the seeds inside When storing fresh berries in the fridge, the container they came in is the perfect vessel as there are holes to encourage air circulation. Before placing in the refrigerator though, add a piece of paper towel to the bottom to absorb any moisture and prevent the raspberries from growing mold. (Be sure to place the toweling only on the bottom and not the top so you don't cover the air holes.) This delicious raspberry sauce is the perfect topping for any of your favorite desserts. The different ways to use it are endless, but here are a few of my favorite wats to use this dessert sauce:Perhaps an unusual spot to find ice cream, but Morgan's Butchers sells a lovely range made by Meadow Cottage, a producer based in Churt who have their own herd of Jersey Cows. Flavours include vanilla, chocolate, coconut, coffee, butter toffee, crème caramel, apricot and mango. For the raspberry sauce, place the raspberries in the bowl of a food processor and whizz until smooth. Gently heat 185ml water and the sugar in a pan until the sugar has dissolved. Increase the heat and simmer for 4-5 minutes or until syrupy. Remove from the heat and allow to cool for a couple of minutes, then stir in the raspberry purée. Pass through a sieve (discard the pulp). Leave the sauce to cool completely. You may want a chunky raspberry sauce or a smooth one, depending on what you’re making. This recipe works for either one! Here’s what to know: My ice cream is churned to get that scrumptious creaminess that is essential if you want a good ice cream , but you can also make it without an ice cream maker, it's base being my homemade vanilla ice cream, where the double cream has been replaced with clotted cream and has added raspberry sauce . Jump to: