Surrey Street Treats: raspberry cream for puddings

By - Monday 11th April, 2016

It’s a dream theme of fruit cream, says Jess Bashford

This month I’m whipping up another sweet treat. I’m using raspberries from Croydon’s historic Surrey Street’s to create a cream to go with lots of puddings. The sharpness of the raspberries means that it can help balance ones that are a little on the sickly sweet side.

The recipe: raspberry cream.

This recipe makes enough for a biggish mixing bowlful with which you can do whatever takes your fancy.

Ingredients from the market: a punnet or two of raspberries (depending on how strong you want the raspberry zing to be)

Ingredients from the kitchen: 600ml thick whipping cream, ½ tbsp vanilla bean paste (if you want it), caramel sauce (to taste)

1) Start with your caramel. If you’re using a ready-made one (which I wouldn’t blame you for), all you need to do is open up your tin, bottle or jar. If you’re making your own, tip 250g of caster sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4–5 mins until you have caramel. Take off the heat, then carefully stir in 142 ml of cream (that’s a small supermarket pot) and 50g butter. Leave the sauce to cool, then tip into a squeezy bottle to cool. A word of warning: don’t rush it or pay too much attention to the time, don’t stir it, and watch it like a hawk to make sure that it isn’t burning.

2) Next whisk your cream with an electric whisk (or a hand whisk if you’re feeling particularly athletic) for 30 seconds or so in a big bowl. You just want to start it off: you don’t want to have it anywhere near stiff yet.

3) Drop in a handful of raspberries, your vanilla if you fancy using it, and quite a lot of caramel, depending on how much you want to taste it. Whatever you do, I’d make sure that you save enough to drizzle some over the top of whatever pudding you’re planning to top with the cream.

4) Whisk that all up together: I like mine thick and whipped. So I whisk until it’s in stiff-ish peaks, but not completely where I want it to finish off. It is very easy to over-whip though (I’ve done it lots of times), so keep an eye on it.

5) Add the rest of the raspberries (saving a few for decoration) and fold them through the cream so that you’ve got some more whole ones for texture.

6) I like to serve my raspberry cream on top of a dense chocolate cake, decorated with a few messy drizzles of caramel with a ring of raspberries on top, but it’d work with lots of puddings. I’d use it for the base of Eton mess, to finish off pavlova, and to top off scones and fairy cakes.

7) Now all that’s left is to eat your fruity, creamy Surrey Street treat.

Jess Bashford

Jess Bashford

Jess Bashford is a writer at a brand language consultancy and an English literature and creative writing graduate. She’s passionate about showing that Croydon is a great place to live and excited to delve into Croydon’s cultural side. She loves all things wordy and foody.

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