INGREDIENTS
100 grams free-flow frozen raspberries
1 teaspoon cornflour
2 tablespoons cold water
2 tablespoons caster sugar
1 tablespoon lemon juice
1 teaspoon raspberry liqueur, optional
METHOD
Mix the cornflour and water in a bowl until smooth. Tip into a small saucepan and add the sugar and lemon juice. Cook over a low heat, stirring constantly, until the sugar has dissolved and the syrup has thickened. Take off the heat and stir in the liqueur then gently mix in the frozen raspberries, turning as little as possible to just coat the fruit in the syrup. Tip into a shallow bowl and cool.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.