Love... Sewing. Pippa Cuthbert

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СКАЧАТЬ fresh blueberries

      2 Tbsp caster sugar

      Makes 300ml/10fl oz

      Combine the orange juice and cornflour in a small bowl. Put the blueberries, sugar and cornflour mixture in a small saucepan over a low heat. Stir gently until the blueberries begin to macerate and their juice just starts to run. Stir gently for a further 30 seconds then remove from the heat and allow to cool. Store in the refrigerator for up to 1 week.

      Fruit coulis

      ½ quantity Sugar syrup, without the cocoa powder (see opposite)

      250g/8oz of any of the following: raspberries, blackberries, blueberries or strawberries, washed and prepared, or 1 large ripe mango or papaya, peeled, deseeded and chopped

      1–2 Tbsp freshly squeezed lemon juice (optional)

      Each coulis makes approx. 550ml/18fl oz

      Make the syrup as described opposite and, once the syrup has cooked, add your chosen fruit to it before it cools.

      Once cold, transfer to a blender or food processor and blend for a few seconds until smooth. Strain through a nylon sieve to make a smooth sauce. If the sauce is too sweet, add lemon juice to sharpen. Cover and chill until required.

      You can try adding extra flavourings to your chosen coulis, such as finely grated citrus rind, vanilla extract or rosewater.

      Chocolate sugar syrup

      350g/12oz caster sugar

      600ml/20fl oz cold water

      1 Tbsp cocoa powder

      Makes approx. 600ml/20fl oz

      Place the sugar in a saucepan and pour in the water. Heat, stirring until the sugar dissolves. Raise the heat and bring to the boil. Simmer, without stirring, for 10 minutes. Remove from the heat. Sieve in the cocoa powder and whisk well. Set aside to cool.

      Custard sauce

      4 level Tbsp cornflour

      3 Tbsp caster sugar

      600ml/1pt full-fat milk

      2 egg yolks

      Few drops vanilla extract

      Few drops yellow food colouring (optional)

      Makes approx. 600ml/1pt

      In a saucepan, blend the cornflour with a little of the milk to make a smooth paste. Stir in the sugar and remaining milk. Heat, stirring, over the heat until boiling and thick – you may find it easier to use a whisk to help keep the mixture smooth.

      Cook for 2 minutes. Remove from the heat and cool for 10 minutes. Stir in the egg yolks and return to the heat. Cook through for 3 minutes, stirring, but without boiling. Add vanilla extract to taste, and colour with food colouring if liked. To use cold, pour into a heatproof bowl and cover the surface with greaseproof paper to prevent a skin forming. Allow to cool before covering and chilling until required.

      For a thicker pouring custard, use 1 Tbsp more cornflour.

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