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Serves 6
For the Rosemary Sugar
1 tsp fresh rosemary needles
1 tbsp caster sugar
For the loganberry and peppercorn jelly
300g fresh or frozen loganberries,
plus 300g fresh loganberries for serving
200g icing sugar
1 large sprig
of rosemary
1 tsp pink peppercorns, crushed
4 leaves gelatine
For the custard foam
2 gelatine leaves
200ml full-fat milk
200ml double cream
5 large free-range
egg yolks
3 tbsp clear runny English honey
1 tsp vanilla extract
1⁄2 litre cream whipper (available at creamsupplies.co.uk)
Step 1) To make the rosemary sugar, chop the rosemary very finely, mix with the caster sugar and set aside.
Step 2) To make the jelly, place 300g loganberries, icing sugar, rosemary, peppercorns and 500ml cold water into a large heat-resistant bowl. Cover with cling film and heat over a pan of gently simmering water for 30 minutes. Remove from the heat and set aside to infuse for 30 minutes more. Place 6 small glasses or jars on a tray in the fridge. Pass the juice through a fine sieve or jelly bag; do not squeeze as it will make the jelly cloudy. Soak the gelatine in cold water till bloomed and soft. Put 500ml of the juice into a jug. Drain the gelatine and place in a small container with 100ml of the loganberry juice; microwave for 20 seconds to melt the gelatine, then stir into the rest of the juice. Divide the mixture evenly among the chilled jars. Chill for 4 to 6 hours until set. When set, divide the loganberries among the jars.
Step 3) To make the foam, soak the gelatine in cold water until soft. Bring the milk and cream to the boil over a medium heat. In a small bowl, whisk the egg yolks, honey and vanilla together, whisk in 1 ladle of the hot milk mixture, then add the egg mixture to the hot milk. Stir continuously over a low heat for 8 to 10 minutes or until the mixture coats the back of a spoon; do not boil. Drain the soaked gelatine and stir into the custard until dissolved. Strain through a fine sieve and either whip in a cream whipper, following makers instructions, or simply pour on to the jelly. Sprinkle with the rosemary sugar and serve.
Looking for more recipes from Homes & Gardens? We recommend Apple cider and blackberry jelly, Strawberry and clotted cream jelly and Buttermilk pudding. For all the latest from the Homes & Gardens team, follow us on Twitter and Facebook.
