Foraging or picking berries when they are in season is when they are at their prime; they taste better, look better, and keep for longer! But when the season is almost finished, this is the best way to pay one last tribute to them. Also delicious with white chocolate ganache if you would like to be extra decadent.
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
MOUSSE
- 400g fresh or frozen berries
- 60g caster sugar
- 2 tbsp milk
- 2 tsp gelatine powder
- 500ml whipping Cream
GARNISHES
- Micro herbs
- Shortbread (store-bought)
- Freeze dried raspberries
- Fresh berries
- Puffed rice or millet
CANDIED BEETROOT
- 1-2 beetroot
- 250ml sugar
- 250ml water
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Method
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1Blend the berries into a puree and strain through a fine sieve into a saucepan. In a bowl, sponge or bloom the gelatine with the cold milk. In a saucepan on a low heat, add sugar to the berry puree and stir until the sugar has dissolved. Add the milk gelatine mixture and stir until dissolved (do not boil). Remove from the heat and set aside until cooled.
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2Whip the cream to soft peaks. Gently fold the berry puree into the cream in batches so not to deflate the air in the cream. Divide between four Le Creuset Botanique Collection Cereal Bowls and allow to set in the fridge for 2 – 3 hours.
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3Serve with freeze-dried raspberries, foraged wild berries, puffed rice or millet, vanilla short bread, and candied beetroot slices.
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4To make the Candied Beetroot
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5Thinly slice the beetroot. Make a sugar syrup by dissolving the sugar in the water and then simmering for 2 minutes. Add the sliced beetroot and simmer for 5 minutes.
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6Remove the beetroot from the syrup and lay on a baking tray lined with baking paper. Allow to set at room temperature.
