Balsamic Berries

When I worked at Luca in London, this was the base for our Eton Mess. You can eat it as it is or fold some lightly whipped cream to the berries & spoon onto meringues or pavlova. It’s a great 5 minute wonder pud. 

Vegetarian

Vegan

Dairy Free

Gluten Free

Wheat Free

SERVES:4

INGREDIENTS:

  • 400g fresh ripe berries 

  • 2 tbsp Icing sugar 

  • ½ tsp vanilla extract 

  • 6 mint leaves - finely sliced 

  • 2 tlbs top notch balsamic vinegar 

METHOD: 

  1. Remove any stalks from your berries, give them a quick rinse, place them in a bowl & sprinkle in your icing sugar. Add the vanilla & mint and drizzle over the balsamic. Using a rubber spatula gently fold everything through the berries until they are fully coated.  

  2. Leave to marinate for about an hour before serving.  

Kj's TIPS:

  • Use any berries you like I personally love raspberries, blueberries, brambles & strawberries. Red currants give an awesome burst to the mix too.  

  • Please you must use a decent balsamic, not really cheap stuff or it will taste vinegary - a good balsamic will add a syrupy sweetness with acidity.  

  • Serve your berries at room temperature to get the best flavour out of them.  

  • This is brilliant spooned over sponge fingers topped with fresh whipped cream. It also makes an awesome base for Eton Mess.  

STORAGE​

  • Store covered in the fridge

  • Use within 3 days

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