Name: Giovanni Pilu’s warm spiced berries with balsamic vinegar and goat’s curd
Yield: 6
Ingredients: 200 gm caster sugar; 100 ml balsamic vinegar; 6 star anise; 1 cinnamon quill; 2 bay leaves; 250 gm raspberries; 250 gm blueberries; 500 gm strawberries; Goat's curd; 500 gm organic goat's curd; 130 gm icing sugar; Finely grated zest of 1 lemon

“Pairing summer berries with goat’s curd makes for a different take on strawberries and cream,” says Pilu. “The addition of balsamic makes the perfect salty sweet combination.”

Ingredients

200 gm caster sugar

100 ml balsamic vinegar

6 star anise

1 cinnamon quill

2 bay leaves

250 gm raspberries

250 gm blueberries

500 gm strawberries

Goat's curd

500 gm organic goat's curd

130 gm icing sugar

Finely grated zest of 1 lemon

Method

1.Add sugar and vinegar to a saucepan over low heat and stir until sugar dissolves. Add spices and bay leaves and heat until flavours develop (2-3 minutes). Stir in berries, then set aside to cool.

2.For goat’s curd, whisk ingredients in a bowl to combine.

3.To serve, add 2 tbsp berry mixture, then 1 tbsp curd in glasses in alternate layers, finishing with a layer of berry mixture.

Giovanni Pilu

Styling by Jerrie-Joy Redman-Lloyd Stylist