RECIPE NOTE: For a flawless edge on your cheesecake, line the side of your cake pan with a plastic collar (from specialty kitchenware stores).
RECIPE NOTE: For the perfect scoop, stand the ice cream at room temperature for a few minutes to soften, then dip your ice cream scoop into cold water before using.
“To me, berries are a perfect fruit! Blitzed into ice cream, macerated, roasted, turned into jam or simply scattered straight from the punnet over your dessert, it’s impossible to go wrong.”
Lucy Nunes FOLLOW ME: @foodie.lucy22
HOW TO STERILISE JARS: Preheat oven to 120°C/100°C fan-forced. Wash jars and non-plastic lids in soapy water, rinse and dry well. Place on a tray and leave in oven until completely dry. Fill jars while still hot.
ZERO-WASTE
You can use up any combination of berries and seasonal stone fruit you have at home.
STRAWBERRY, BALSAMIC & CHIA CONSERVE
MAKES 2 CUPS
You’ll need 2 x 1 cup (250ml) capacity sterilised jars for this recipe (see note, left).
500g strawberries, hulled, chopped
⅓ cup (75g) caster sugar
⅓ cup (55g) black chia seeds
1 tsp balsamic vinegar
Classic scones (see recipe, right) and whipped cream, to serve
Place the strawberries in a medium saucepan over medium-high heat. Cook, stirring occasionally, for 5-8 minutes until fruit starts to break down. Add sugar and cook, stirring, until sugar dissolves. Remove from the heat. Stir in chia seeds and vinegar and stand, stirring occasionally, for 10 minutes or until thickened.
Transfer strawberry conserve to sterilised jars, seal and store in the fridge until ready to serve. Serve with scones and whipped cream.
NOTE: This conserve can be stored in the fridge for up to 1 week.
ZERO-WASTE CHERRY PEPPERBERRY JAM
MAKES 2 ¼ CUPS
You’ll need 2 x 1 ½ cup (375ml) capacity sterilised
