• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Baking Workshop
    • Nordic Baking Workshop
  • Photography
  • About

Strasberry & Mint Sundae, Prosecco Sabayon, Oat & Almond Clusters

11th May 2018 By Louise Leave a Comment

Strasberry & Mint Sundae

Strasberry & Mint Sundae

If you’ve ever been strawberry picking, you know how incredible strawberry fields smell. On a hot, early summer’s day, you could get drunk off the sweet scent. Sometimes you can mimic the experience by sticking your nose into a punnet of strawberries, but it’s not really recommended.

My kids were fortunate when they were growing up as my parents had the most wonderful fruit and vegetable garden, with a soft fruit cage teaming with strawberries, raspberries, blackcurrants and redcurrants and not forgetting the unbelievably good cherries. When the boys were small, that is where you’d find them, stuffing their faces, with strawberry juice dripping from their chins.

Strasberries remind me of the alpine strawberries you find growing in the forests in Sweden.  Strasberries have tiny, deeply positioned seeds make them look like a cross between a strawberry and raspberry, hence the name but in fact they’re not a true hybrid fruit. They are soft and super sweet with an intense flavour and aroma. Derived from wild strawberry species in America, they are like bigger alpine strawberries.

Strasberries

Strasberries

I love a fruity dessert,  especially if it doesn’t take an age to make and can be prepared ahead, this is just that. You can buy the sorbet however strawberry sorbet is child’s play, it takes fewer minutes than it would take you to go out and buy it from the supermarket. This is a perfect recipe for party leftovers, or for berries that are still really delicious but less-than-perfect looking;

Some years ago, I invested in a Thermomix, it’s an all singing and dancing kitchen gadget, horribly expensive, although I justified my purchase to myself as I was catering for an awful lot of functions at the time.  I made the sabayon and sorbet in it. My sorbet is a cheats version, it takes minutes to make, if you have a blender or a food processor you can do the same.

 

Print Recipe

Strasberry & Mint Sundae, Prosecco Sabayon, Oat & Almond Clusters

Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dessert
Servings: 4 Portions
Author: Louise

Ingredients

Oat & Almond Clusters

  • 60 g Jumbo Oats
  • 40 g Almond Slivers
  • 15 g Honey
  • 15 g Maple Syrup
  • 1/2 tsp Vanilla Bean Paste
  • 1/2 medium Egg White
  • Fruit Salad
  • 425 g Strasberries or a mixture of Strasberries Strawberries & Raspberries, save a few to garnish with
  • 30 g Caster tablespoons sugar
  • 60 ml Prosecco or other sparkling wine
  • 8-10 Mint Leaves

Prosecco Sabayon

  • 100 ml Whipping cream or 60ml Double & 30ml Single Cream
  • 3 large egg yolks
  • 45 g Caster sugar
  • 75 ml Prosecco or other sparkling wine
  • Strawberry sorbet
  • 400 g Strawberries sliced and frozen in a single layer
  • 60-90 g Icing Sugar
  • 1 tsp Lemon Juice
  • 1 Medium Egg White optional

Instructions

Oat & Almond Clusters

  • Pre-heat the oven 160C. Combine the oats, almonds, honey, maple syrup, vanilla bean paste and egg white in a bowl.  Have a baking tray ready lined with baking parchment.  Spread the oat mixture on the tray, you don’t need to be too careful with this , just a rough single layer as you want the oats and almonds to cluster together.  Bake for 15-20 minutes, or until golden brown, turning half way through the cooking time.  Cool. Can be kept in an airtight container for several weeks.

Strawberry Salad

  • Cut the large strasberries in half, slice the strawberries if using.  Place in a bowl and sprinkle with the caster sugar, pour over the Prosecco, finely slice the mint and add this too. Macerate slightly with a fork, let it stand at room temperature until juices form, about 30 minutes. Can be made a few hours ahead. Cover and chill.

Prosecco Sabayon

  • Whip the cream in a medium bowl until soft peaks form; refrigerate until ready to use. Fill a large bowl halfway with ice and cold water. Whisk the egg yolks and sugar to blend in a medium metal or glass bowl; add 75 ml Prosecco and whisk to blend.
  • Set the bowl over saucepan of simmering water and whisk constantly and vigorously until the mixture is thick and resembles softly beaten whipping cream, approximately 6 minutes. Set the bowl with sabayon in a bowl of ice and cold water and whisk occasionally until the sabayon is cool. Fold in chilled whipped cream. The Sabayon can be made a few hours ahead. Cover and chill.

Strawberry Sorbet

  • Place the slices of frozen strawberries in a sturdy food processor or blender with 60g of sugar, the egg white (if using) and a teaspoon of lemon juice.  Blitz for 10-15 seconds, then scrap down the sides and blitz again until smooth. Check the sweetness, add more icing sugar if needed. Place in a plastic container and pop in the freezer. Make an hour or two in advance.

To Asssemble

  • Spoon a scoop of strawberry sorbet into either 4 glasses or bowls, top with the strasberry salad. Spoon over the Sabayon; sprinkle each glass with 1 tablespoon or so of the oat and almond clusters and a few saved strasberries, serve immediately.

Notes

Of course this Sundae can be made with any combination of soft fruit.

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest
  • Email

Filed Under: Desserts, Gluten-Free, Recipes, Vegetarian Tagged With: berries, dessert, pudding, recipe, Strawberries, summer dessert

Previous Post: « Irresistible Pistachio and Parmesan Sable
Next Post: Midsummer Strawberry & Elderflower Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Contact Louise

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Lemon and Elderflower Tart

Lemon and Elderflower Tart

30th May 2022

Wild Garlic and Crab Ravioli

1st April 2022

Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

16th March 2022

Braised duck with Spiced Barley

Braised Duck Legs with Spiced Barley

27th February 2022

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

25th January 2022

Footer

Follow Me on Instagram

With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

Copyright © 2022 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web