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Bay-scented creams with macerated berries
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Prep Time:
410 minutes
Cook Time:
15 minutes
Total Time:
425 minutes
Indulgent berry dessert bursting with flavor.
Ingredients:
  • 2.00 vanilla bean, halved lengthways, seeds scraped
  • 300ml thickened cream
  • 600ml pure (thin) cream
  • 60g caster sugar
  • 3 fresh bay leaves*
  • 7.50 gm powdered gelatine
  • Almond biscotti, to serve
  • 220g caster sugar
  • 1 punnet strawberries (not hulled), halved lengthways
  • 1 punnet blueberries
  • 2 fresh bay leaves*
Instructions:
  • In a saucepan over medium-high heat, combine vanilla pod and seeds, creams, sugar, and bay leaves. Bring to a gentle boil. Remove from heat and let it infuse for 30 minutes.
  • In a small saucepan, add 2 tablespoons of cold water and sprinkle gelatine over it to soak for 5 minutes. Heat over low heat for 30 seconds, stirring until dissolved. Warm the cream gently over low heat for 1-2 minutes, then stir in the dissolved gelatine. Strain through a fine sieve, pressing down on the pod and leaves. Pour into 6 x 200ml glasses or dishes, leaving space for macerated berries. Refrigerate covered overnight to set before serving.
  • To prepare the macerated berries, combine sugar, vanilla pod, and seeds in a saucepan with 1 cup (250ml) water. Gently heat for 2-3 minutes until sugar is fully dissolved. Increase heat to medium-high and simmer the syrup for 5 minutes without stirring until slightly thickened. Remove from heat, add the fruit, and allow to cool. Transfer to a dish, cover, and chill until serving time.
  • Present the bay-scented creams adorned with fresh berries alongside the almond biscotti for a delightful culinary experience.

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