Bay scented creams with macerated berries

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How to make Bay scented creams with macerated berries

  • Yield : 6
  • Prep Time : 6:50
  • Cook Time : 0:15
  • Total Time : 7:05

Ingredients

  • 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

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 Serve the bay-scented creams, topped with the berries, with the almond biscotti.

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