Last year my raspberry bush at the allotment gave us what seemed like a never ending supply of luscious ruby raspberries. This year we’ve had equally a bumper crop.
Allotment rubies
It has been so easy eating them simply off the bush while picking. Especially in the hot and humid weather we’ve been having in England recently. But truth be told we have had to freeze the bulk of the the bumper crop so as not to let it go to waste or to the birds.
Freezing Tips
Freezing raspberries could not be simpler. You need to take a little care and attention so your raspberries don’t mush together and freeze in a block.
- Put the raspberries in a single layer and spaced a few millimetres apart on a baking tray – try to use one with raised edges rather than completely flat. I know this sounds obvious but I learned my lesson in common sense here as they all slipped into the freezer compartment!
- Put the tray into the freezer, keeping it level and freeze until the fruit is solid. I’d leave it for a day at most because otherwise you will get freezer burn.
- Take the tray out of the freezer and transfer the raspberries into plastic freezer bags. Make sure you take out as much air as possible before sealing. You can do this by using a straw and sucking the air out of the bag. It tastes of raspberries!
- Seal the bag, label it and return to the freezer until you need to use them which should be within the next 6 months.
A Little Simple Inspiration
Vanilla Pannacotta with Frozen Raspberries
Servings: 4
Notes
Don't let the word 'pannacotta' put you off this decadent dessert. I used to think it was going to take me all sorts of thermometers and setting agents to get this right but it's not that much of a drama at all. It's actually very quick to make and the slippery, melting texture is just perfect for frozen raspberries.
Simple Vanilla Bean Pannacotta with Frozen Raspberries
You'll need
- 250ml full fat milk
- 250ml double cream
- 25g granulated sugar
- 1 heaped tsp vanilla bean paste
- Your choice of gelling agent. I used 3g Vegetarian gel powder for the quantities above
- 4 large ramekins or mini glasses as shown
- Raspberry flavoured cordial or Vimto or Ribena will do
- Raspberries from the freezer
To make it
- Put the milk, cream and sugar into a heavy bottomed saucepan and heat so the sugar is fully dissolved. Do not go past a simmer and keep stirring gently.
- Add in the gel powder and simmer for a few minutes. It will thicken noticeably.
- Stir in the vanilla bean paste and then pour it out into the glasses so they are all equally filled.
- Leave the glasses to cool completely and then put them in the fridge.
- When you are ready to serve, pour over some cordial and top with the frozen raspberries.
What do you do with frozen raspberries?
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We don’t have our own raspberry bushes, but I sneak into the doctor’s car park at work at weekends just now and pinch wild berries, completely unnoticed. All the better for doing it on the sly! I too open freeze extra berries. They are such a bonus to have in the dead of winter and make terrific jam, sauces, fruit leathers, smoothies etc. Your pannacotta recipe does look so easy. I’ve never been a pannacotta person really (the idea of any gelatine – veggie or not – puts me off) but I had one recently that convinced me I need to give it a go myself. Bookmarking and pinning for my return from Croatia. I think I have just the place to find the berries!
I was the same. Don’t use gelatin and never really found a version of veggie gel that worked. I need to find an agar agar recipe now as that would be the best.
I await your experimentation!
Sounds delicious! I love to melt some white chocolate and roll frozen raspberries in it… pop back in the freezer and they are ready to eat in no time! 😉
Great idea Cathy!
I love mixed berry pies and cobblers, so I would throw your frozen raspberries in with frozen blackberries or blueberries, plus a little sugar and flour and nutmeg. Top with pastry. Yum.
Fantastic and so easy to do!
Gorgeous Urvashi – a long time since I picked fresh raspberries.
We have a pick our own near us too that has beautiful blush coloured ones so I always go there too and get those as they seem extra special. I just love eating them off the bush though and I’d feel too guilty doing that at a pick your own so my little allotment corner is perfect!
Raspberry ice cream is a favourite here – although it takes a bit more preparation before the fruit gets frozen… worth it though! I found a recipe for raspberry cordial that looked good too.
I did want to have a go at cordial this year with some of the mushy ones, I might try that with the blackberries that are coming through now.
I have never made a Pannacotta and really should so thank you for the inspiration. A fabulous picture too! I’m very jealous of your raspberry bushes as there are so many things they are good for:-)
A pleasure. I’ll have to make some of your lovely jam.
You’re so lucky to have so many raspberries! And this pannacotta sounds amazing, especially with the frozen berries. What a lovely treat!
It is a lovely treat. Especially midweek when it’s been a busy day at work and a hard commute home. I make the base in the morning while the girls are having breakfast so I don’t have to think when I get home
I really need to get hubby to plant some raspberry canes… They taste SO much better than the shop bought ones when you grow them yourself! Lovely simple recipe!
Thank you. You are welcome to come and take some of our canes if you know how to extract them for replanting. We’re in North London x
Lucky you to have raspberry bushes in your allotment. I used to go picking in my friend’s but now it’s only from supermarket shelves. 🙁
aaah yes the supermarkets have choice but I have found them to be very expensive this year. Grateful for my straggly sticks yielding so many lovely berries
fantastic pictures of my favourite berries. And the home grown ones are so full of flavour. I am a huge fan of pannacotta and will have to try this out
It’s funny because my allotment neighbour has fatter ones but noway as sweet.