A few years ago The Ivy Restaurant made famous their dessert of iced berries with white chocolate sauce and since then similar recipes have popped up in restaurants all over the UK. Here in the Eighty 20 restaurant (wink wink) I have created my own version, only much healthier and low-carb/sugar but with just as much fun, I promise!
So the berries…the trick is to ice them lying flat on a tray. If you plop them in the freezer in a big plastic container or bag, well, they will freeze in a big ball, and this is not graceful when you are all fired up and ready to serve pudding to then find a hammer to separate them, plus they will shatter being frozen and all. Only use fresh berries, store bought frozen packets just doesn’t look as beautiful and this dessert has got tons of looks appeal for very little effort, so fresh gorgeous produce is key to a stunner. The trick with the berries is to ice them and not freeze them until solid, so they become almost ice-cream like! If they do become frozen or are in longer then anticipated (these things happen – no judging!) take them out 10 minutes before serving to defrost slightly.
The creme anglaise…not much in terms of complication, probably the hardest part is saying the name without putting on a hugely over pronounced French accent (it is fun to say as it kinda just rolls off the tongue and makes once sound very well educated). All the ingredients are blitzed in a nutribullet, transferred to a pot and heated until thick. Maple syrup may be added if preferred but I think that the berries add so much flavour they really don’t need any help.
This is so delicious and healthy I’ve even added it to my breakfast category – what a glorious way to start the day or to end with a refreshing pudding!!
Tip - It looks gorgeous if served in individual glass jars #just saying
- 1 cup tinned coconut milk
- 3 egg yolks
- 1 Tbsp vanilla extract
- 1 Tbsp maple syrup/raw honey (optional)
- 1 cup frozen blueberries
- 1 cup frozen raspberries
- 1 cup frozen strawberries (or any preferred combination of berries)
- In a high speed blender or nutribullet, blend together the creme anglaise ingredients.
- Transfer the mixture to a saucepan and turn the stove to a medium heat.
- Using a hand whisk, continuously stir for about 10-12min.
- It will thicken up and is ready when it can coat the back of a wooden spoon.
- Lay the berries on a tray and freeze for about 1 - 1 1/2 hrs.
- Remove the berries about 10 minutes before serving.
- When the creme anglaise is ready pour into a jug, and serve with the berries.
Serve the creme anglaise separately allowing guests to pour their own topping