FOOD + DRINK
CORONATION STREET PARTY CONT .
Champagne Velvet
Recipe by : Love Fresh Berries www . lovefreshberries . co . uk
Tom Daley ’ s Lemon Curd & Blueberry Tarts
Recipe by : British Lion Eggs www . egginfo . co . uk
Prep time : 25 minutes Cook time : 15 minutes Serves : 15
Ingredients :
Serves : 6 Ingredients :
• 175g / 6oz blackberries
• 50g / 2oz caster sugar , plus 1 tbsp
• 6 tbsp brandy
• 1 bottle chilled Champagne or sparkling wine
Method :
1 . Reserve six of the blackberries and put to one side for decoration . Place the remaining blackberries with 50g caster sugar in a saucepan . Heat gently until the sugar has dissolved then simmer for 5 minutes , stirring occasionally until the sauce has thickened slightly and is syrupy .
2 . Sieve the blackberry syrup over a bowl , gently pressing with the back of a spoon . Discard the fruit pulp . Chill the syrup .
3 . Place a little of the syrup on a saucer and the remaining caster sugar on another saucer . Dip the rim of each of six Champagne glasses first in the blackberry syrup , then in the caster sugar .
4 . Blend the brandy with the remaining blackberry syrup and pour a couple of tablespoons of this into six Champagne flutes . Top with the chilled Champagne or sparkling wine . Skewer a blackberry with a cocktail stick and place on top of each glass . Serve immediately .
• 3 large British Lion eggs
• 140g caster sugar
• 3 unwaxed lemons , juiced ( 150ml ) and zested
• 75g unsalted butter , diced
• 30 blueberries
• 30 mini tart cases
• 15g unsalted pistachios , very finely chopped , to garnish ( optional )
Method :
1 . Crack two of the eggs and one egg yolk into a medium heatproof bowl . Place the remaining egg white into a small bowl .
2 . Add 100g sugar , the lemon juice and zest to the medium bowl and whisk well . Add the butter to the bowl and place the bowl over a pan of simmering water , making sure the bowl doesn ’ t touch the water . Stir the mixture until the butter has melted , around 5 minutes . Continue to cook the mixture , stirring continuously with a whisk until it thickens , around 10-15 minutes .
3 . Remove the bowl from the heat and leave to cool ( you can pour it into a wide shallow bowl to speed up this process ).
4 . Meanwhile lightly whisk the egg white with a fork . Sprinkle the remaining sugar on a large plate . Dip a few blueberries at a time into the egg white then toss them in the sugar and set aside . Repeat with the remaining blueberries .
5 . Pipe or spoon the curd into the tart cases then top each one with a frosted blueberry . Garnish with pistachios if desired .
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