Tom Kitchin: Summer berries with cottage cheese cream and almond tuiles

Serves four

For the cottage cheese cream

• 100g redcurrants
• 100g blueberries
• 100g blackberries
• 100g strawberries
• 100g raspberries
• 0 Fresh mint leaves
• 0 Icing sugar

For the almond tuiles

• 200g whipping cream
• 200g cottage cheese
• 1 lime

• 200g icing sugar
• 50g flour
• 70g flaked almonds
• 1 orange
• 70g butter

Step 1
Use any combination of summer berries you can get your hands on.

Step 2
To make the cottage cheese cream, whip the cream to firm peaks, fold in the cottage cheese, lime zest and juice, and mix.

Step 3
Leave in the fridge until ready to serve.

Step 4
Make the tuiles a day or two ahead, so they can set.

Step 5
Heat the oven to 200C/400F/gas mark 6.

Step 6
Sift together the icing sugar and flour, and mix with the flaked almonds, orange juice and zest, and the melted butter.

Step 7
Line a large baking sheet with parchment.

Step 8
Drop rounded teaspoons of the mixture on to the baking sheet and spread them out with the back of a spoon (wet the spoon with water to prevent the mix sticking) to make circles about 5cm in diameter.

Step 9
Leave some space between each tuile, because they will expand during cooking.

Step 10
Bake the biscuits for six to eight minutes, until nicely golden.

Step 11
While they are still warm, trim the discs to the desired shape.

Step 12
Leave them to rest and cool.

Step 13
To assemble the dish, wash the berries well.

Step 14
Hull the strawberries and, if they are on the large side, cut them in half.

Step 15
Spoon a small amount of cottage cheese cream on to each plate, top with one tuile biscuit and arrange a selection of berries on the inside edge of the tuile, leaving room in the middle for more cream.

Step 16
Top with another tuile and repeat.

Step 17
Finish with a tuile on top with a teaspoon of cream in the middle.

Step 18
To serve, place a few fruits on top as a garnish, add some fresh mint and dust with icing sugar.