A Cook's Plot

Puddings & Desserts

Raspberry and Elderflower Compote - Raspberries Three Ways

Last weekend, I had the latest of our lovely annual lunches with my university friends Sophie and Graham, and Sophie’s husband Colin. The weather couldn’t have been better and we ate out in the garden, and as I’d harvested huge quantities of raspberries in the morning I adapted my Strawberry Tartlet recipe (see previous blog post) and used them instead. In place of the jam that I glazed the strawberry version with, I made a sauce from strawberry puree and drizzled the tartlets with it, then used a plastic squeegee food bottle to dot it around my much-loved huge glass plates (brought back from Mallorca years ago). I served the tartlets with homemade Strawberry Ice Cream, swapping the strawberries for raspberries (see previous post) and the raspberry compote below. It all looked so pretty that I made it all again last night when more friends, this time Alex and Jeff, came to dinner to celebrate Jeff’s birthday.


Serves 6

  • 400g raspberries
  • 2 tbsp caster sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla essence
  • 4 tbsp crème fraiche or Greek yogurt
  • 2 tbsp elderflower liqueur (or cordial)
  • 2 tbsp icing sugar


Simmer the raspberries very gently with the sugar, lemon juice and vanilla until they're just soft. Put in little pots or glasses and leave to cool. Stir together the cream (or yogurt), elderflower liqueur and icing sugar and put a spoonful on top of each compote just before serving. Garnish with mint sprigs

Makes 6 small pots (if you have any left, it freezes well for another time).

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