In the French language, they are called Amour- en cage meaning caged love…..Now that sounds lovely I think…Don’t you?
High in pectin, they are very suited to making jams. They are rich in Vit C and A, iron, niacin and phosphorous. For a berry, they are high in protein and fibre so that pretty little berry which is often seen decorating beautiful desserts or covered in chocolate has hidden attributes.
Parfait is the French word for “perfect,”
Served straight from the freezer, their texture is similar to ice cream’s, but they take on a mousse-like consistency when thawed for a minute or two on the plate.
Yes, I know I don’t do puddings especially posh puds very often at all…I like parfait as it is easy to make and always looks quite nice on the plate especially decorated with the Inca berries or raspberries.
- 200g good quality dark or milk chocolate (46-70%)
- 1 egg yolk
- 2 eggs
- 80-100g caster sugar, to taste (the higher the cocoa content, the more sugar you may require)
- 1 tsp vanilla
- 1 tbsp Grand Marnier (or liqueur of your choice)
- 300ml whipping cream
Melt chocolate in a heatproof bowl over simmering water until just melted and smooth.
Whip cream until holding peaks. Set aside.
Whisk egg yolk, eggs and sugar together until very thick and pale. Gently mix in melted chocolate, vanilla and Grand Marnier. Pour chocolate mixture into prepared whipped cream and gently fold in with a large metal spoon until evenly combined.
Line a 1.5L loaf tin with plastic wrap. Pour mixture into the tin. Cover with plastic wrap and freeze for 8 hours until set.
To serve, remove from freezer a couple of minutes before serving. Turn Parfait onto a serving platter and slice. Serve with golden berries.
With a texture very similar to the tomato it can be used just as you use a tomato eat it raw or in salads as a pie filling, dried it is like a beautiful golden raisin in fact in many places it is also called golden berry. They may look and taste like dried berries – but they are, in fact, more closely related to a tomato than a raspberry. When fresh, they resemble small, yellow cherry tomatoes, but once dried they taste more sweet and tart, like a berry.
It has a sweet flavour ending in a whisper of sour, cooked with a little white onion in Olive oil, seasoned with Salt and pepper until it breaks down it makes a heavenly topping on some lovely toasted granary bread with a scraping of goats cheese or cream cheese then topped with the Inca berries and some warmed honey it is really delicious.
Or split a warmed baguette, add a lovely browned pork sausage and spoon mix the mixture over the sausage…..amazing flavour you will never want ketchup again.
Known here as the Cape Gooseberry it is know cultivated here and very popular with Thai consumers…
As with most fruits and vegetables here…chilli and spicy dips are more often the order of the day…eaten with sticky rice, raw vegetables and herbs and sometimes bbq chicken or fish…
Inca berry(Cape gooseberry) chilli paste recipe:
- Half tsp Kaffir lime zest or 1finely sliced lime leaf
- 1-6 Red chilli
- 1-2 Green chill;
- 1 tbsp Smoked crispy fish
- 1 tsp Dried shrimp
- 4-5 garlic cloves
- 2 Cape gooseberry
- 1 tsp Shrimp paste
- A little palm sugar
- lime juice to taste
- Fish sauce to taste
Dry fry the red and green chillies, garlic, and smoked crispy fish together for just a minute or two…
Roughly pestle Kaffir lime zest or leaf with salt. Then, add the garlic, chilli and crispy fish mix and pestle until it blends together.
Add the dried shrimp, and shrimp paste and mix together. When it is mixed well, put cape gooseberry in and pestle again until well mixed.
Season with palm sugar, lime juice, and fish sauce..start with a tsp of each and taste and add more if required
Once prepared the paste can be spread over shrimp/prawns before they are grilled or served alongside rice and fresh vegetable dishes.
This is how typically dips like these are served…
That’s all for this post I do hope you have enjoyed it I am looking forward to your comments. Carol xxx
About Carol Taylor:
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
The environment is also something I am passionate about and there will be more on this on my blog this year
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Connect to Carol
Thank you once again for reading this post I hope you all have a great weekend xx Until next time, stay safe, laugh a lot as laughter is the best medicine and it is free xxx