Red Currant Compote with Vanilla Cream

Ingredients

• 3 tsp cornstarch
• 150 ml black currant juice
• 100 ml cherry juice
• 2 tbsp sugar
• 0.5 vanilla bean (pulp)
• 0.25 cinnamon stick
• 1 star anise
• 1 slice ginger
• 1 strip orange zest (organic)
• 40 ml cassis
• 500 g mixed berries (strawberries; cherries; currants; blueberries...)
• 0.5 Vanilla bean
• 200 g whipping cream
• 2 tbsp powdered sugar

Instructions

1. 1.

   Whisk cornstarch into 4 tbsp black currant juice until smooth. In a pot bring the remaining black currant juice, cherry juice and sugar to a boil. Stir in the whisked cornstarch and simmer gently for 2 minutes, then remove from heat. Add the vanilla bean pulp, cinnamon, ginger, star anise and orange zest to the liquid, stir in cassis and let steep for 15 minutes.

2. 2.

   Wash, pit and trim berries as needed.

3. 3.

   Pour the juice mixture through a sieve into a bowl. Add the berries and allow to rest for 20 minutes.

4. 4.

   For the vanilla cream split the vanilla bean lengthwise and scrape out the pulp. Whip the cream with powdered sugar until half‑set, folding in the vanilla pulp.

5. 5.

   Plate the red compote with the vanilla cream and garnish with sugared berries and spices as desired.