← Nouns Cooking · Dessert Parlour

Ingredients

• 600 g mixed red berries (raspberries, redcurrants, strawberries, pitted cherries), fresh or frozen
• 250 ml red fruit juice (cherry, cranberry or redcurrant)
• 75 g Sugar
• 1 tsp Vanilla extract
• 2 tbsp Cornflour (cornstarch)
• 1 tbsp lemon juice
• 150 ml single cream or vanilla custard, to serve (optional)

Method

1. Set aside about a third of the softest berries (raspberries and halved strawberries). Put the rest in a pan with all but 4 tbsp of the juice, the sugar and the vanilla.
2. Bring to a simmer over medium heat and cook for 3–4 min, until the cherries and currants soften and the juice turns deep red.
3. Stir the cornflour into the 4 tbsp of cold juice until smooth. Pour it into the pan, stirring, and let it bubble for 1 minute until the juice turns glossy and lightly thickened.
4. Take off the heat and stir in the reserved berries and the lemon juice. Taste and add a little more sugar if the fruit is very tart.
5. Spoon into glasses or a bowl, cool, then chill for at least 2 hours until softly set. Serve cold with a drizzle of cream or vanilla custard.

Tips

• Frozen berry mixes work perfectly; add them straight from frozen and give them an extra minute.
• The cream or custard on top makes it non-vegan; use oat cream to keep it plant-based.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Daring Gourmet