MIXED BERRY SHORTCAKE
| 2 sheets pre-rolled sweet short pastry || 500g Orchard Gold Mixed Berries |
| 2 tablespoons cornflour || ½ cup sugar |
| ¼ teaspoon mixed spice || |
Thaw mixed berries. Preheat oven to 180degC. Grease and line a deep ovenproof dish with one sheet of pastry. Mix cornflour and sugar together and mix into berries, then place in the dish. Place the second sheet of pastry over the top of the berries and trim to fit the dish. Bake at 180degC for 10 minutes, then reduce temperature to 165degC and bake for a further 30 minutes.
MIXED BERRY BRULEE
Thaw a 500g bag of Orchard Gold Mixed Berries, stir in icing sugar to sweeten (about ½ cup), then place berries in an ovenproof serving dish. Preheat Grill to very hot. Whip 300mls of cream and spoon over the mixed berries and sprinkle with brown sugar. Place under the grill for a few minutes to brown the sugar.
Have your family and/or guests sitting at the table ready for dessert before you put the cream and brown sugar on the berries. And watch the dish very carefully under the grill – don’t let the sugar burn black!
MIXED BERRY SAUCE
Heat 500g Orchard Gold Mixed Berries with 100gms icing sugar until berries are warmed through. Take half the berries out and puree in a blender or food processor. Mix back in with the remaining whole berries and serve with custard, ice cream, yoghurt, rice pudding.