Fresh Berries with White Chocolate Yoghurt, Fennel Seed Brittle and Sugared Shortbread Stars
Here’s a couple of simple suggestions for sweet treats to have on hand for elevating fresh berries to a simple yet sensational dessert. All components can be made ahead and dessert pulled together in minutes.
White Chocolate Yoghurt
100g white chocolate
200g Greek yoghurt
- Break white chocolate into small pieces and place in a small heatproof bowl.
- Microwave on medium for 1½ – 2 minutes.
- Remove from microwave and stir until chocolate is melted and smooth
- Whisk in about a tablespoon of the Greek yoghurt, then whisk in the remaining yoghurt (if you dump the whole lot in at once it may make the chocolate “seize”)
- Whisk the mixture together until smooth and blended
- Chill until needed
- If you don’t have a microwave, melt the white chocolate over a small pot of simmering water until melted (don’t let the water touch the bowl)
Fennel or Sesame Seed Brittle
1 cup plain white sugar
1 Tb fennel seeds (or sesame seeds)
- Line a baking sheet with baking paper
- Spread the sugar evenly over the base of a medium frying pan
- Place over medium-low heat and cook sugar without stirring, until melted
- Remove from heat and stir in the fennel or sesame seeds
- Immediately pour onto the baking paper and spread it with a sturdy spatula – it sets very quickly so don’t delay
- Once cool, break into shards
- Once the sugar is melting and you can gently swirl the pan to help sugar dissolve, but do not stir or it will crystallise
- Store brittle between sheets of baking paper in an airtight container – do not refrigerate
- Brittle will quickly go sticky in humid weather, so keep it airtight until you are ready to use it
Sugared Shortbread Stars
I tried a variety of shortbread recipes and couldn’t go past this one from McKenzie’s which uses a combination of rice flour (what gives this shortbread it’s fabulous short & crunchy texture) and plain flour.
On the basis of “if it ain’t broke, don’t try and fix it”, I subsequently came to the conclusion that developing my own recipe was somewhat pointless given that I had found exactly what I wanted printed on the back of the rice flour packet!
My contribution was to sprinkle the biscuits with sugar before baking for a crunchy sugar sparkle – it is Christmas after all.
Food Styling: Harriet Harcourt
Photography: Harriet Harcourt