The Northern Symphony

Allergens

Egg, Dairy

Ingredients

• 1 cup fresh Arctic berries (blueberries, raspberries, blackcurrants)
• 2 cups heavy cream
• 4 large egg yolks
• 6 tbsp granulated sugar, divided
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 8 oz dark chocolate, finely chopped
• 1/4 cup unsalted butter, softened

Instructions

1. In a saucepan over medium heat, combine 1 cup of Arctic berries and 2 tbsp of sugar, cooking until the berries release their juices and become tender. Stir occasionally and mash gently. Remove from heat and let cool.
2. In a separate bowl, whisk together egg yolks and remaining 4 tbsp of sugar until light and fluffy.
3. In another saucepan over medium heat, warm heavy cream with salt and vanilla extract until hot but not boiling.
4. Slowly pour the warmed cream into the egg yolk mixture, whisking continuously to avoid curdling.
5. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 10 minutes).
6. Strain the custard through a fine mesh sieve into a heatproof bowl. Allow to cool, then cover and refrigerate for at least 4 hours or overnight.
7. Once the custard is chilled, whisk in melted chocolate until fully combined and smooth.
8. In a separate bowl, whip remaining heavy cream until soft peaks form. Fold the whipped cream into the chocolate custard gently until well combined.
9. Divide the chocolate mixture among four dessert glasses, layering with the cooled Arctic berry compote.
10. Top each dessert with a dollop of fresh Arctic berries and a light dusting of powdered sugar. Serve immediately.

Chef’s Insight

Use seasonal berries that are locally sourced for the freshest flavor.

Notes

For a more indulgent dessert, drizzle each portion with warm caramel sauce before serving.