Seasonal Berries Recipe

The first of a series of Blog posts by our Sous Chef  Lee Connor. Lee is part of Ribby Hall Village’s Business & Banqueting team and caters for many weddings, conferences and events as well as being a Wellness Ambassador for the company.

Lee has worked as a sous chef for more than three and a half years under the leadership of Head Chef Chris Parsons.  With over 17 years’ experience Lee has a passion for alternative healthy menus and over the next few months Lee will be sharing some delicious healthy recipes here on the 100 Acres Blog.

Seasonal Berries, Bitter Chocolate Sauce, Toasted Granola and Frozen Yoghurt

Serves 4

2 or 3 punnets of seasonal berries such as strawberries, blueberries and raspberries

1 packet organic toasted granola

Basil leaves for garnish

For the chocolate sauce:

300ml water

2oz coco powder

4oz caster sugar

3oz good quality dark chocolate (at least 70% cocoa)

For the frozen yoghurt:

4ooml condensed milk

5ooml yoghurt

Method

This recipe allows for a bit of artistic flair when serving.  It could be served on a large platter for sharing or in individual bowls.  It’s supposed to be rustic but is refreshing and tastes amazing!

To make the chocolate sauce put all the ingredients in a small pan and bring to a simmer.  Cookout for 10-15 minutes.

For the frozen yoghurt whisk the 2 ingredients (milk and yoghurt) together and freeze in a sealable container.  Whisk occasionally (every ½ hour) to prevent from freezing solid.

Spoon the chocolate sauce onto your chosen plate, scatter the berries on top, sprinkle over the granola with some balls of frozen yoghurt and tear over some fresh basil leaves.

Next week: Basil Pesto Linguine with Broad Beans and Chorizo