Bay - Scented Cream with Macerated Berries

Ok it's my Little nd rewrite about recipe for you. You must know about the recipe source from calendar ABC radio Australia 2008.

Makes 6
Place vanilla pod and seeds in saucepan with 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.

Place 2 tbs cold water in a small saucepan. Sprinkle over gelatine,  soak for 5 minutes,  then place over low heat for 30 seconds, stirring to dissolve. Gently warm cream over low heat for 1-2 minutes,  then stir in gelatine mixture. Strain trough a fine sieve,  pressing down well on the pod and leaves. Pour into 6x200ml glasses or dishes,  allowing enough room to top with macerated berries before serving. Cover and refrigerate overnight to set.

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

Serve the cream, topped with the berries, with the almonds biscotti.

Begin this recipe a day ahead.
1 vanilla bean,  split, seed scraped
300 ml thickened cream
600 ml pure (thin) cream
60 gram caster sugar
3 fresh bay leaves
2,5 tsp powdered gelatine
Almonds biscotti, to serve

Berries in vanilla syrup
1 cup (220g) caster sugar
1 vanilla bean,  split, seed scraped
1 punnet strawberries (unhulled), halved lengthways
1 punnet blueberry
2 fresh bay leaves

RRecipe by Valli Little


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