Island Life Magazine Ltd June/July 2011 | Page 135

FOOD

Recipe with
Ben Cooke at The Little Gloster, Gurnard

Summer berries

with champagne sabayon, flapjack crunch and spiced
vanilla berry aquavit
Ingredients, serves 4
Champagne Sabayon:
100ml Champagne or good
quality sparkling wine
8 Free range egg yolks
250g Caster sugar
Vodka Macerated
Summer Berries:
300g Strawberries
250g Raspberries
250g Blueberries or
blackcurrants
1 Shot of vanilla berry aquavit
Icing sugar to taste
Vanilla Berry Aquavit:
1 x 75cl Good quality vodka
500g Mixed ripe berries
3 Split vanilla pods
1 Star anise
1 Cinnamon stick
2 Juniper berries
2 Black peppercorns
½ Red chilli
½ Cup caster sugar
To Garnish:
Flapjacks
Brandy snaps
Extra berries
Almond biscuits
4 Frozen shot glasses

Make the Vanilla Berry Aquavit by
placing all the ingredients in an
airtight container and leave to infuse
for 28 days, transfer to a glass bottle
and place in the freezer until required.
Alternatively buy good flavoured
Vodka and freeze.
Macerate the berries by cutting
any large ones into smaller pieces
then gently dress with the Aquavit
and Sugar. Leave covered at room
temperature.

Make the sabayon by whisking the
yolks with the caster sugar over a
bain-marie until thick and fluffy. Take
off the heat and slowly whisk in the
Champagne or substitute.
Place small flapjack pieces at the
bottom of a martini glass, top with
macerated berries then spoon over the
Sabayon. Garnish as shown, pour the
freezing Aquavit into the frozen shot
glasses, and enjoy.
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