Nigella Lawson renames ‘slut’ dessert and fans are not happy ‘Loved the naughty name!’

Nigella Lawson renames ‘slut’ dessert and fans are not happy ‘Loved the naughty name!’

Nigella Lawson shares recipe for raspberries in chardonnay jelly

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Nigella Lawson, 61 has renamed her divisive “slut”jelly dessert, explaining the original work has taken on a “cruel connotation” since she first published the recipe. The TV cook and author reshaped the recipe which was once called ‘Slut Red Raspberries in Chardonnay Jelly’ to social media and while her dessert received high praise, some said they preferred the original name. 

Taking to her Twitter account, Nigella posted an image of the dessert with the caption: “#RecipeOfTheDay is a dream of a dessert, and so easy to make. 

“If you’ve never tried home-made jelly before, now’s hour chance: Ruby Red Raspberries in Chardonnay Jelly for the win!” 

Someone replied: “Made this delightful recipe once. I think you called it ‘Slut red raspberries in chardonnay jelly’ back then.” 

Others seemed quite attached to the former name with some describing it as “hilarious”, “naughty”, and “fun”.

A fan wrote: “Wonderful recipe (as always!) but it makes me wonder what has happened to this country when we can’t even call that recipe by its hilarious original name.” 

“What has happened to our free speech, humour and a sense fun? I love your turn of phrase Nigella,” another commented. 

A third said: “I loved the old naughty name of this dish from Nigella bites.!!!” a third critic wrote, with others vowing to stick with the original name.” 

Another remarked “Oh how I miss the days that these were Slut Red Raspberries — I made them for a work function and my boss made me change the name”.

Nigella replied to fans: “I feel that the word has taken on a coarser, more cruel connotation, and I’m not happy with that.” 

The dessert which features in her 2002 book, Nigella Summer, is rather simple to make and only contains five ingredients; white wine, fresh raspberries, vanilla, sugar and gelatine. 

And her YouTube channel can take fans through the recipe step by step. 

During it, she explained: “I knew I wanted to make I because it sounded so terrific, but I thought no recipe could live up to that title. Luckily I was wrong because I think this surpasses it.” 

“These raspberries have been stepped in a bottle of Chardonnay and you can begin to see why these are called slut red raspberries because the thing about the wine, as the berry steepen it, they taken on a stained glass quality. 

“And it’s not just that, it’s that their very raspberryness is enhanced as well this is so fabulous.” 

The method on Nigella’s website and the introduction explains the name change. 

“This recipe has had a slight name change,” it read. “But is the same dessert of dreams: the wine-soused raspberries take on a stained glass, lucent red, their very raspberry-ness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep.

“This recipe was urgently emailed to me over two decades ago from Australia from my erstwhile editor, Eugenie Boyd. 

“I’ve fiddled with it a bit, but it is the best present a food writer could ever have. Now it’s yours.”

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Ingredients: (for six servings) 

1 x 750ml bottle good fruity chardonnay

300 grams raspberries

1 vanilla pod (split lengthwise)

16 grams gelatine leaves

250 grams caster sugar

double cream (to serve)

Method: 

1. Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla pod until nearly boiling and leave to one side for 15 minutes.

2. Soak the gelatine leaves in cold water for about 5 minutes. Meanwhile, after removing the vanilla pod, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol.

3. Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.

4.Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top.

5. Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving.

6. Serve some double cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.

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