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Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not have a look at our recipes using this Month's Health Food, Sea Bass?

 


See more Recipes from Waitrose

Dessert

Summer currant meringues

  • Vegetarian
  • Gluten free
  • Preparation time: 20 minutes, plus cooling
  • Cooking time: 1 hour 40 minutes
  • Total time: 2 hours, plus cooling

Serves 6

Ingredients

  • 300g blackcurrants
  • 200g caster sugar
  • 3 egg whites
  • 250ml double cream
  • ½ vanilla pod, seeds scraped out (or ½ tsp vanilla extract)   
  • redcurrant sprigs, to decorate 

Method

  1. Preheat the oven to 110˚C, gas mark ¼. Line 2 baking sheets with baking parchment. Simmer the blackcurrants in a pan with 4 tbsp water for 6-8 minutes, until the fruit collapses, then stir in 50g sugar, until dissolved. Press 4 tbsp through a sieve to make a purée (discard the pulp). Set aside the purée and compote.

  2. Using electric beaters, whisk the egg whites to stiff peaks, then add the remaining 150g sugar, a little at a time, whisking between each addition. Drizzle the 4 tbsp blackcurrant purée over the top and fold through once to marble slightly. Spoon 12 equal, swirling mounds onto the baking sheets. Cook for 1 hour 20 minutes to 1 hour 30 minutes, then remove from the oven and leave to cool.

  3. Whisk the cream and vanilla seeds (or extract) to soft peaks, then use to sandwich together pairs of meringues. Splash over some blackcurrant compote (loosen with a little water, if needed) and add a few redcurrants for decoration.

 


San Leo ASti NV


This is a fabulously frivolous wine; sweet yet very refreshing in style, softly sparkling and packed with green apple and green grape flavours. This aromatic sparkler is a great partner to sponge cake or fruit desserts.


Cherry and amaretto granita

  • Vegetarian
  • Gluten free
  • Preparation time: 10 minutes, plus freezing
  • Total time: 10 minutes, plus freezing

Serves: 4 - 6

Ingredients

  • 600g cherries, pitted
  • 100g caster sugar, plus extra to taste
  • 2 lemons, juice, plus extra to taste
  • 3 tbsp amaretto almond liqueur

Method

  1. Put the cherries in a blender or small food processor with the sugar, lemon juice and amaretto, plus 50ml water. Blend as thoroughly as possible. Taste – you want a hint of acidity to balance the sweetness – and blend in more lemon juice and sugar, if necessary. Sieve over a shallow freezeproof container and push through as much as possible with a spatula, scraping off any purée from the bottom of the sieve; discard any remaining pulp.

  2. Freeze for 1 hour, then scrape the frozen edges into the centre with a fork. Repeat every 30 minutes for the next 2 hours until the whole granita is flakily icy. Leave in the freezer until needed. Scrape the surface to break up the flakes again, then spoon into chilled glasses.


Domaine de Leyrissat Monbazillac


Golden in colour, this fine Monbazillac has intense notes of honey, blossom, and marmalade on the nose. The palate is smooth and fulfilling, with concentrated flavours of honey and marmalade.




Gooseberry and elderflower trifles

Vegetarian

  • Preparation time: 15 minutes, plus chilling
  • Cooking time: 10 minutes
  • Total time: 25 minutes, plus chilling

Serves 4 - 6

Ingredients

  • 400g gooseberries
  • 4 tbsp caster sugar
  • 4 tbsp elderflower cordial
  • 14 ginger nut biscuits
  • 200ml fresh vanilla custard
  • 250ml double cream

Method

  1. Put the gooseberries in a saucepan with 2 tbsp sugar and 4 tbsp water. Cover with a lid and cook for 7-8 minutes, until the fruit has just collapsed. Remove from the heat and stir in 2 tbsp elderflower cordial; set aside to cool. Meanwhile, crush 12 ginger nuts to coarse crumbs. Divide ½ the biscuits between 4-6 glasses. Top with ½ the gooseberries and their juices and press down with a teaspoon.

  2. Divide the custard equally between the glasses, then top with the remaining ginger crumbs, followed by the remaining gooseberries. Press down again, then chill for an hour. Whisk the cream with the remaining 2 tbsp sugar and cordial, until it forms a soft, lolloping cloud (don’t over-whisk). Divide between the trifles, then crush the remaining 2 ginger nuts and scatter over the top.


Lustau Moscatel de Chipiona


A fresh and soft and smooth sweet white wine made from Moscatel grapes from Jerez in southern Spain. A delicious sweetie with high natural acidity to balance all that sweet grapey fruit. Exclusive to Waitrose.

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