Blissful Berries & Summer Fruit

In this week’s post, local Nelson chef and guest Blogger, Grant Dicker is celebrating the start of the summer holidays and all the delicious treats that come with it, starting with blissful berries and summer fruit! Take it away, Grant…

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We are truly spoilt living in the top of the south, berries are bountiful, the cherry trees are laden, summer fruit and stone fruit are abundent.

I, like my six year old son, would eat berries, until I could no longer move. I love the fresh, sweet yet sharp taste of summer fruit. Here is a light recipe, Zabaglione. It is great served on its own with sweet biscuits, but it really shines when it is spooned over cut summer fruit. It is light, fresh and very indulgent.

Have a wonderful Christmas! And don’t forget to head to Fresh Choice, Nelson for your blissful berries and delicious summer fruit.

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Zabaglione

• 6 large egg yolks
• 1/2 cup sugar
• 1/2 cup Champagne (or sparkling wine)
• Fresh berries, cherries (stoned), peach slices and apricot slices

1. Bring 3 cm of water to a boil in a medium saucepan, and let it simmer.
2. Add the egg yolks and sugar to a large glass bowl. Beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, (4 – 5 minutes). Decrease the mixer speed to low and add the wine.
3. Place the bowl over the saucepan with the boiling water, making sure the bottom of the bowl isn’t touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches approximately 65 degrees Celsius.
4. Arrange the cut fruit neatly on a plate, spoon the zabaglione over the top and serve with some garibaldi biscuits.

Garabaldi Biscuits

• 50g chopped currants
• 2 tbs milk
• 25g unsalted butter
• 100g self raisingflour
• Pinch salt
• 25g caster sugar

1. Sift the dry ingredients together.
2. Add the milk and butter, mixing to a firm dough.
3. Turn out on to a floured board and roll out to 5mm thick.
4. Cut in half and sprinkle 1 half with the currants.
5. cover over the currants with the other half of the dough.
6. Roll with a pin, to press together and cut into your desired shape.
7. Brush lightly with water and sprinkle lightly with some more caster sugar.
8. Bake at 190 degrees Celsius for about 15 minutes.