Berries and cream by Brent Martin
Feeds 6
Victoria Sponge
Ingredients
250g unsalted butter
250g castor sugar
250g whole egg (5 eggs)
250g plain flour
20g baking powder
5g vanilla
Method
1 - Pre heat your oven to 160 degrees | line a square baking tin with baking paper.
2 - In a standard mixer with a paddle attachment beat the butter, castor sugar and vanilla until it is light and fluffy.
3 - Slowly add a little of the egg, then flour, then egg then more of the flour until all is mixed in. Turn the mixer up to speed 2 and beat for 1 to 2 minutes.
4 - Pour the batter in the prepared tin, spread till flat and place in oven bake for 35 to 45 minutes or until fully baked.
5 - Once cooled cut into 8cm x 2.5cm rectangles
Raspberry Sorbet
Ingredients
500g raspberries (fresh or frozen)
250g water
250g castor sugar
30g lemon juice
Method
1 - Blend raspberries until well blended
2 - Heat the water and castor sugar until the sugar has dissolved, add to the blended raspberries and lemon juice.
3 - Place in ice cream machine and churn till frozen.
Vanilla Chantilly Cream
Ingredients
500g double cream
70g icing sugar
3g vanilla paste or essence
Method
1 - Place all ingredients into a mixing bowl with a whisk attachment
2 - On medium speed, whip until medium peaks form.
3 - Place into the refrigerator until needed
Blueberry Compote
Ingredients
250g water
250g brown sugar
2 tbsp orange zest
40g apple cider vinegar or white balsamic
500g frozen blueberries
Method
1 - In a medium size pot bring the water, brown sugar and orange zest to the boil
2 - Add the blueberries and on a medium heat cook for about 3 to 4 minutes.
3 - Take off stove and let sit for 20 minutes to let the blueberries macerate
4 - Strain the blueberries, keeping the liquid
5 - Place the liquid back into the pot and add the vinegar or balsamic and reduce to half, once this is achieved let the syrup cool before adding the blueberries
Assembly
1 - Place a piece of cake into the middle of the plate.
2 - On top of the cake place a dollop of cream just off center
3 - Next to the cream place a scoop of raspberry sorbet
4 - Next to the cake add a spoon of the blueberry compote with a little of the syrup