Raspberries, Fig-Leaf Cheese and Ice

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Origin

By Ben Shewry

Published 2012

  • About

My early days as a slightly obsessive antique toy collector taught me to be very resourceful in the procurement of ingredients. If an ingredient of culinary value exists in your neighbourhood, why not take advantage of it? Down the many deserted alleyways in Ripponlea, where Attica is located, live fig trees, whose leaves casually hang over the back fence of our neighbour’s property … just waiting to be picked by a curious magpie (aka me).

To Finish

  • 100 g ( oz) crème fraîche
  • 44 raspberries
  • 20 g (¾ oz) J. Friend & Co. Vipers Bugloss honey*
  • 5 g ( oz) freeze-dried raspberries*, for grating

Place small dots of the crème fraîche around each plate. Place the fresh raspberries on and around the crème fraîche. Place 2 tablespoonfuls of fig-leaf ice over the berries. Sprinkle the fig-leaf cheese over the berries. Dot the honey randomly around the plates. Finish by grating a little freeze-dried raspberry over the fig-leaf ice.

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