INDEX food Berry trifle
Any selection of fresh berries, to a total weight of 1kg can be used in this decadent recipe, but don’t be tempted to use frozen berries in their stead. And at this time of year, why would you need to?
Serves 8 –10 Ingredients
550g redcurrant jelly 170ml orange juice 625ml whipping cream 250g mascarpone cheese 30g icing sugar
1tsp natural vanilla extract 1/4tsp ground cinnamon
250 g savoiardi (sponge-finger biscuits) 375ml marsala
200g fresh raspberries 200g fresh redcurrants 200g large fresh strawberries, hulled and quartered
200g fresh blueberries 200g fresh blackberries
Method 1 Melt the redcurrant jelly in a small saucepan over medium heat. Remove from the heat, stir in the orange juice and set aside until the mixture cools to room temperature. 2 Using electric beaters, beat the cream, mascarpone, icing sugar, vanilla and cinnamon in a bowl until soft peaks form. 3 Cut each biscuit in half widthways and dip each piece in the marsala. Arrange half the biscuits over the base of a 3.25 litre serving bowl. 4 Sprinkle a third of the combined berries over the biscuits and drizzle with half the remaining marsala and a third of the redcurrant sauce. Spoon half the cream mixture over the sauce. Repeat the layering with the remaining half of the dipped biscuits and marsala, a third of the berries and sauce, and the remaining cream. 5 Arrange the remaining berries over the cream. 6 Reserve the final third of the redcurrant sauce, cover and refrigerate. 7 Cover the trifle with plastic wrap and
refrigerate overnight. 8 Before serving, pour the reserved redcurrant sauce over the berries to glaze (warm the sauce slightly if it has thickened too much).
New option for hungry Tunbridge Wells folk
Alyssa Howell reports on a fresh food venture
In Tunbridge Wells a new café is not unusual, but, sadly, many don’t seem to have what it takes to ensure their longevity. The team at Soup-urb are hoping that they’ve got it right. And it could be that they have – with an emphasis on seasonal, local ingredients, and all the food cooked on-site, Soup-urb seems to know its audience. The café has a retro, eclectic feel, which matches the fresh and veggie-rich Ottolenghi philosophy the food follows. With a name like Soup-urb it’s not difficult to guess the staple on the menu, and it’s done very well, with a wide variety of soups on offer, including a very good sweet
potato, chilli and coconut milk soup. Served with fresh bread, it makes a lovely lunch or light supper, especially as the days grow cooler. If soup doesn’t do it for you, though, fear not; the café offers other lunchtime specials, from sandwiches to salads. Alternatively, if you just fancy a coffee to go with some delicious cake, Soup-urb has a wide selection, including its own private blend.
Opening hours from 7.30am till 7pm make Soup-urb a good option for anything from breakfast to a post- shopping snack.
Soup-urb, 11 Monson Road Tunbridge Wells TN1 1LS Tel 01892 514074
26
getting married? –
www.planningyourwedding.co.uk
The INDEX magazine september 2011
STOP PRESS!
Winderdale Shaw Cheese – as featured in last month’s Index – is teaming up with our friend, secret restaurateur Hari Covert, to offer a cheese-focused dining experience in its Wrotham Cheese Caves on Fri 9 and Sat 10 September. Sounds wonderful, and if you’re lucky there may be spaces left. For details, see
http://haricovertundergroundrestaurant.wordpress.com/
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