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.
400g fresh ripe berries
2 tbsp Icing sugar
½ tsp vanilla extract
6 mint leaves - finely sliced
2 tlbs top notch balsamic vinegar
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.
Leave to marinate for about an hour before serving.
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.