This is a light and refreshing dessert

Serves 2

 

Ingredients

  • 400g fresh berries
  • 200ml double cream
  • 1 tablespoon of icing sugar
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of rose water
  • 50g pistachio
  • 100g caster sugar

Method

Wash your berries
For the cream – lightly whip the cream with the icing sugar, sifted
Add the vanilla and rose water, leave to one side
Heat the sugar in a pan with a tablespoon of water
Add the nuts
Once melted, boil until terracotta colour
Pour onto a baking tray lined with baking paper
Leave to cool and blitz until you have a few larger bits left, but also a bit of nutty dust
Scoop the cream on top of the berries and sprinkle with the pistachio dust

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