It’s been a while since I was preparing any dessert. I basically don’t enjoy baking that much when it’s hot, and I’m sure this summer hit the record in Finnish history – the temperatures were skyrocketing for this latitude! It was simply amazing how hot it was. Ok, if I say that the record temperature was +37C you’ll just laugh, but well here in the far North it is a serious thing when scale reaches over 30C Actually I don’t remember a single day last summer that had a temperature over 30C… so you see, we don’t get much heat here in general. Well, I don’t complain actually, I’m not a fan of hot weather, my organism starts to go on strike above 25C, so Nordic countries are in a way perfect for me. There is another great plus of living so far North. We get here wonderful berries, the forests right now are full of billberries, cranberries, lingonberries and if you’re lucky you may find some cloudberries as well. This time of the year is perfect to get most of the nature goods, also the mushrooms starts to appear. That makes me additionally thrilled as Mr. No Onion Please is also Mr. No Mushrooms Please, however this year he has promised to try some mushroom dishes (YAY that’s another story though). Ok, so back to the recipe. I wanted so much to make a dessert with mixed berries and must say that as usual when it comes to fruit desserts Gordon Ramsay is unbeatable. I’ve found this recipe when I was looking through his “Fast food” book. The original calls for blackberries and figs (extremely difficult to be found here in a good quality), but a mixture of strawberries, billberries and raspberries fits amazingly well! I really loved it. The berries poached in wine are a bit syrupy and sweet, however as soon as they are paired with heavy, creamy mascarpone one just realises how perfectly everything fits together. Mmmm…. I want to eat it againnnn
1 vanilla pod
250ml red wine (eg. Merlot)
1 cinnamon stick
2 star anise
400g mixture of various berries
2 tbsp icing sugar
1. Split the vanilla pod, scrape out the seeds, reserve both the pod and seeds.
2. Pour the wine into the pot, add the vanilla pod, cinnamon stick, cloves, anise and sugar and slowly bring to the boil. Lower the heat to simmer, add the fruits and poach gently for 5-7 min. Let it cool down completely
3. Mix the mascarpone together with vanilla seeds and icing sugar.
4. Divide mascarpone and poached fruits. It will be enough for 4 portions.