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Dessert - SuJon Berry Fruit Compote with Ginger
Nut Crumbs A no fuss easy dessert that only take a few minutes to make. Perfect to cater for those last minute dinner parties. Serve in individual bowls or make in a large dish that can be presented at the table. Serves 4 to 6 persons 1/2 C Sugar Bring Sugar, Water, Zest, lemon Juice, Star anise and cinnamon stick to the simmer and add frozen SUJON Berryfruits. Allow to cool and place into serving dish. Mix softened butter with ground ginger nuts and sprinkle over the top of the berryfruits, place under a hot grill until golden brown.
350g SuJon Frozen Blueberries Puree the blueberries in a blender. Add the sugar to the milk and beat until thick. Allow the gelatine to cool but not set, then add to the mixture while beating. Fold in the berry puree. Pour into freezing trays without further stirring. Place in the deep freeze and allow to freeze for at least 4 hours. Overnight is better. Allow ice-cream to soften a little in the refrigerator prior to serving. Decorate with a few thawed blueberries. Try soaking the frozen berries briefly in a fruit flavoured liqueur. Dessert - Raspberry-Lime Flan Dessert If the name doesn't get the juices flowing then making this exquisite flan certainly will. If you can't get hold of fresh limes, substitute one grapefruit for the limes. The results are still outstanding but it's hard to beat the raspberry and fresh lime combination for its crisp clean flavour. 300 g of SuJon Frozen raspberries Mix the flour, almonds, icing sugar, and butter in a food processor and process until a bread crumb texture is achieved. Add water to form a dough. Roll out and use to line a 25cm flan dish. Refrigerate for 30 minutes, then brush the base with a little egg white. Bake blind for 15 minutes at 200oC. Beat the sugar, eggs, lime juice and rind together. Stir in the whipped cream. Arrange the berries evenly over the flan base, then pour over the egg and cream mixture. Bake at 150 to 180oC until cooked - about 45 minutes. Serve warm or cold.
500g SuJon frozen berries. (Mix raspberries, blueberries and blackberries
or boysenberries in equal portions) Cream the butter and icing sugar until pale. Combine the egg whites and then the flour. Spread a thin layer of the mixture over each of four 15cm baking paper circles. Bake at 180oC until golden brown (3 to 4 minutes). Remove from the oven and leave for about a minute until firm but still flexible. Peel off the baking paper and form into cones around a wine bottle neck. Combine the honey and liqueur in a saucepan. Gently stir in the frozen berries and allow to heat until just thawed. Add the berries to the cones and dress the plate with a little strained liquid. These attractive cones complement the spectacular colours of the berryfruit. Diners experience a dazzling dish with an explosion of delightful, crisp flavours.
Dessert - Berries with Yoghurt-Citrus Sauce Berries with Yoghurt-Citrus Sauce Ingredients: Sauce: Divide fruit between 4 goblets or parfait glasses. Spoon sauce over each and garnish with cookie.
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