Raspberries are in season! Here's a yummy recipe

THEY'RE packed full of antioxidants, are exceptionally low in kilojoules - and they're in season right now.

raspberry recipe

THEY'RE packed full of antioxidants, are exceptionally low in kilojoules - and they're in season right now.

The humble raspberry has three times more ellagic acid than strawberries, which means that they are able to mop up the chemicals in your body which can lead to cell destruction. They are also thought to help prevent things like cancer.

Even model Georgia May Jagger is a convert to the bright berry.

So, you'd better make the most of this berry while you can!

Raspberry, mango and macadamia vacherin

Ingredients

270g (2 cups) macadamias
2 tbs cornflour
4 egg whites
1 tsp white wine vinegar
220g (1 cup) caster sugar
1 tsp vanilla paste
2 tbs icing sugar, plus extra, to dust
150g fresh raspberries
Pouring cream, to serve

Mango cream

2 small mangoes
4 egg yolks
110g (1/2 cup) caster sugar
250g mascarpone
1/2 lime, juiced

Raspberry sorbet

2 x 5g leaves titanium-strength gelatine (see top tips)
600g frozen raspberries
120g (3/4 cup) icing sugar

Method

Step 1: Preheat oven to 130°C fan-forced. Line 2 x 30cm x 36cm oven trays with baking paper. Using a pencil, mark 2 x 12cm x 30cm rectangles on 1 tray and 1 on the second tray. Turn paper over. Alternatively, mark 3 x 22cm rounds on each of 3 oven trays.

Step 2: To make meringue, process 180g (1 1/3 cups) macadamias and cornflour in a food processor until finely chopped. Transfer mixture to a small frying pan and stir over medium heat for 5 minutes or until light golden. Set aside to cool.

Step 3: Using an electric mixer, whisk egg whites, vinegar and a pinch of salt to soft peaks, then, with motor running, gradually add caster sugar, 1 tablespoon at a time. Beat for 4 minutes or until sugar dissolves and mixture is thick and glossy. Gently fold in macadamia mixture and vanilla. Spread marked rectangles or rounds evenly with meringue, then sift over 2 tbs icing sugar. Bake for 45 minutes or until golden and dry to the touch. Turn off oven and leave meringues in oven for 30 minutes. Remove from oven and cool.

Step 4: Meanwhile, to make mango cream, cut cheeks from mangoes, then scoop out flesh with a spoon and puree in a food processor. Using an electric mixer, whisk egg yolks, sugar and half the mango purée for 5 minutes or until very thick. In another bowl, whisk mascarpone, lime juice and remaining mango puree to soft peaks, then fold into egg-yolk mixture. Transfer mango cream to a metal tray and freeze for 2 hours or until frozen but still a spreadable consistency.

Step 5: Meanwhile, to make raspberry sorbet, soak gelatine in cold water. for 3 minutes until soft, then squeeze to remove excess water.

Step 6: Place 125ml (1/2 cup) water in a small saucepan and bring to the boil. Remove from heat, add gelatine and stir until dissolved. Process frozen raspberries, icing sugar and gelatine mixture in a food processor until smooth. Working quickly and using a spatula, push raspberry mixture through a fine sieve onto a metal tray, scraping back of sieve occasionally until only seeds remain. Discard seeds. Place in the freezer for 1 1/2 hours or until a sorbet consistency.

Step 7: To assemble, place a meringue layer on a tray. Quickly spread with raspberry sorbet, then place in the freezer for 15 minutes to firm slightly. Top with a second meringue layer and spread with mango cream. Place in the freezer for 15 minutes to firm, then top with final meringue layer. Freeze for 2 hours or overnight to firm.

Step 8: When ready to serve, remove vacherin from freezer and place on a platter. Top with fresh raspberries and remaining 90g (2/3 cup) macadamias. Dust with icing sugar. Serve with pouring cream.

Recipe from taste.com.au