Dessert

Bay-scented creams with macerated berries

Name: Bay-scented creams with macerated berries
Prep time: 410 min
Cook time: 15 min
Total time: 425 min
Yield: 6
Ingredients: 2.00 vanilla bean, halved lengthways, seeds scraped; 300ml thickened cream; 600ml pure (thin) cream; 60g caster sugar; 3 fresh bay leaves*; 2 1/2 teaspoons powdered gelatine; Almond biscotti, to serve; 1 cup (220g) caster sugar; 1 punnet strawberries (not hulled), halved lengthways; 1 punnet blueberries; 2 fresh bay leaves*

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6h 50m

15m

Bay-scented creams with macerated berries

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This aromatic gourmet dessert makes the most of our beautiful berry produce.

1 vanilla bean, halved lengthways, seeds scraped
300ml thickened cream
600ml pure (thin) cream
60g caster sugar
3 fresh bay leaves*
2 1/2 teaspoons powdered gelatine
Almond biscotti, to serve

Berries in vanilla syrup

1 cup (220g) caster sugar
1 vanilla bean, halved lengthways, seeds scraped
1 punnet strawberries (not hulled), halved lengthways
1 punnet blueberries
2 fresh bay leaves*

Method

1.

Place the vanilla pod and seeds in a saucepan with the creams, sugar and bay leaves, then bring just to the boil over medium-high heat. Remove from heat and allow to infuse for 30 minutes.
2.

Place 2 tablespoons cold water in a small saucepan. Sprinkle over the gelatine to soak for 5 minutes, then place over low heat for 30 seconds, stirring until dissolved. Gently reheat the cream over low heat for 1-2 minutes, then stir in the dissolved gelatine. Strain through a fine sieve, pressing down well on the pod and leaves. Pour into 6 x 200ml glasses or dishes, allowing enough room to top with macerated berries before serving. Cover and refrigerate overnight to set.
3.

For the macerated berries, place sugar and vanilla pod and seeds in a pan with 1 cup (250ml) water. Stir over low heat for 2-3 minutes until the sugar dissolves. Increase heat to medium-high. Simmer syrup for 5 minutes, without stirring, until slightly reduced. Add fruit, remove from heat and set aside to cool. Place in a dish, cover and chill until ready to serve.
4.

Serve the bay-scented creams, topped with the berries, with the almond biscotti.