Nordic Brunch Symphony

Allergens

Dairy, Eggs (in sourdough), Nuts (almonds)

Ingredients

• 300g fresh raspberries
• 150g caster sugar
• 2 tbsp lemon juice
• 2 tbsp water
• 200ml whipping cream
• 2 tsp vanilla extract
• 4 slices of sourdough bread, day
• old
• 100g unsalted butter, softened
• 50g honey
• 3 tbsp ground almonds
• A pinch of salt
• Fresh mint leaves and edible flowers for garnish

Instructions

1. In a saucepan, combine raspberries, sugar, lemon juice, and water over medium heat. Bring to a simmer and cook until the berries break down, approximately 5 minutes. Strain the mixture through a fine mesh sieve into a bowl, pressing firmly on the solids to extract all the juice. Let it cool.
2. In another saucepan, whisk together the cream and vanilla extract. Heat over medium heat until just boiling, then remove from the heat and let it infuse for 10 minutes. Strain through a fine mesh sieve into a bowl and chill in the refrigerator until cold. Whip the infused cream to soft peaks.
3. Preheat oven to 180°C (350°F). In a small bowl, mix together the ground almonds and a pinch of salt. Spread the mixture on a baking sheet lined with parchment paper and bake for about 7 minutes, or until golden brown. Set aside to cool.
4. For each serving, lightly toast the sourdough slices in a toaster or oven. In a small bowl, mix together softened butter and honey until smooth. Spread the honey butter mixture over one side of each slice. Toast the buttered slices in the oven for 2 minutes or until golden brown.
5. Assemble the brunch by placing one toasted slice on each plate, followed by a generous dollop of whipped cream. Spoon the raspberry coulis over the cream and sprinkle with the roasted almonds. Finish with another slice of sourdough, buttered side down, and garnish with fresh mint leaves and edible flowers.

Chef’s Insight

The contrast between the warm, buttery sourdough and the cool, tart raspberry coulis adds depth and complexity to this Nordic Brunch Symphony.

Notes

For added indulgence, drizzle a little extra honey on top before serving.