RED FRUIT BOWL RECIPES

Steps:

• For the mint syrup: Bring the sugar and 1/2 cup water to a boil in a small saucepan over medium heat. Remove from the heat and add the mint. Let steep until the syrup cools, 20 to 30 minutes. Pour the syrup through a fine-mesh strainer, discarding the mint. Refrigerate in a covered container until ready to serve. For the salad: Combine the strawberries, melon, grapes, kiwis, and pomegranate seeds in a large bowl and toss to combine. When ready to serve, drizzle the fruit with the mint syrup and gently toss to coat.

Steps:

• To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan.
• Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely.
• To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk.
• Mix the coffee and brandy together in a shallow dish.
• Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate.
• Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate.
• Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for 1–2 hours before serving.