Summer Raspberries and Noble Viognier

Posted by on 5 January 2014 | Comments

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raspberries basket henHot, and so humid lately. You can almost hear things growing in the vineyard. The vines reach upwards, flowering's been and gone, and now it's the slow routine of plucking, thinning, lifting wires and getting everything shipshape so that the grapes have enough light and air to do their best. So far, it looks like being a good vintage. 

A friend dropped off some raspberries this week, off the canes she's lovingly tended in her back garden for years and years. A box of them, ripe, beautifully coloured and scented. There was also some soft goats milk cheese int he fridge that needed using. A simple sweet pastry was made, pressed into a tart tin with a removable base, and left to relax in the fridge format least an hour. Store bought pastry will do just as well. A cup of the goats' cheese was whipped with a quarter cup of castor sugar until it was fluffy. Two eggs were added one at a time, half a cup of cream to lighten things up, along with the zest of an orange, because there was a bag of oranges from the market, and they looked so good.  

Blind bake the base for ten or twelve minutes, with baking paper and baking beans, then leave to cool. Scrape in the cheese mixture, cover with raspberries and bake at 160c for about 25 minutes, until the middle doesn't wobble. Leave to cool completely on a rack, then into the fridge until cold. Served with more fresh raspberries and the deliciously sticky 2009 Spade Oak Noble Viognier, it was as sweet a way to end a meal as I know.