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RECIPE: Chef David Schneider’s Spring Berry Salad

RECIPE: Chef David Schneider’s Spring Berry Salad

Fruit salad is the ultimate summer treat, and as the hot weather begins coming to an end we suggest you do this right just one last time before the cold weather sets in – that way you will be dreaming about berry salad all winter and ready for a top-up come the spring.

While this dessert is packed with things that on the surface may seem unhealthy it also manages to deliver a good dose of vitamins and the calories come in way under those of most of other desserts so the dedicated will find it totally guilt-free too.

The really beautiful part of this berry salad is that it’s a lot easier to make than it seems. Often a mere mention to people that they will be making their own sorbet is enough to turn them off, but Chef David Schneider from Chef’s warehouse on the Maison wine estate proves it’s not as tough as it seems provided you have the right equipment.

If you like this you may also like: RECIPE: Nectarine pancakes

berry salad

David Schneider's Spring Berry Salad with Homemade Lime Ricotta, Berry-tea Sorbet and Crostoli

Just the full name of this delightfully light Spring Berry Salad with Homemade Lime Ricotta, Berry-tea Sorbet and Crostoli should be enough to get the tastebuds tingling. Recipes RECIPE: Chef David Schneider’s Spring Berry Salad European Print This
Serves: 6 to 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Sorbet
  • ½ cup glucose
  • ½ cup castor sugar
  • 1 cup water
  • 2 tbsp loose leaf forest-berry tea
  • or any type of dried-berry tea infusion
  • 1kg fresh strawberries
  • Lime Ricotta
  • 500ml fresh cream
  • 500ml fresh milk
  • 25ml white spirit vinegar
  • 25ml freshly squeezed lemon juice
  • zest of 2 limes
  • juice of 1 lime
  • pinch of fine salt
  • Crostoli
  • 5 tbsp and 1 tsp cake flour
  • 1 tblsp castor sugar
  • 12g butter, melted
  • 2 tbsp and 1 tsp white wine
  • 1 tsp bourbon/dark rum/whisky
  • 4 tbsp icing sugar (to garnish)
  • oil for frying
  • Berry Salad
  • 1 punnet fresh blueberries whole, rinsed
  • 1 punnet fresh raspberries whole, rinsed
  • 6 large fresh strawberries whole, rinsed
  • splash of extra virgin olive oil to dress the salad
  • fresh mint leaves, picked and rinsed
  • fresh basil leaves, picked and rinsed
  • Specialised equipment: Ice cream churner

Instructions

Method

For the sorbet:

Place the glucose, sugar and water in a medium-sized pot and bring to a boil. Remove from the heat and add the tea leaves. Cover immediately and allow to infuse for 30-45 minutes then strain through a fine-mesh strainer. In a bar blender or food processor, blend the strawberries as fine as possible on a high speed. Strain the strawberry purée through a fine-mesh strainer and combine it with the tea syrup using a wooden spoon. Place mixture in an ice-cream churner and churn until set and smooth. Store in a container in the freezer until ready to serve.

For the lime ricotta:

Place the cream and milk in a large pot and set over a medium heat. Just before the mixture comes to a boil, remove from heat and stir in the vinegar and lemon juice. Stir gently for 1 minute and then cover. Allow it to rest for 10 minutes. Meanwhile, prepare a strainer by lining a colander with cheesecloth and place over a bowl. Pour the contents into the strainer, cover and leave in the fridge overnight. The next day, remove the strainer from the fridge and scrape the strained ricotta into a mixing bowl. Note: The ricotta should be smooth and have a slightly thicker consistency than crème fraîche. Add the lime juice and lime zest to the ricotta and season with a pinch of salt. Store in a container in the fridge until ready to serve.

For the crostoli:

Use a fine-mesh strainer or sugar duster to sift the flour and sugar together into a mixing bowl. Add the butter, wine and spirit of choice and mix with a wooden spoon until a soft dough has formed. Wrap the
dough tightly and allow to rest in the fridge for 20 minutes. Roll the dough out into a thin sheet and cut strips of approximately 2cm wide x 5cm long. Place between grease-proof paper and store in the fridge until ready to serve.
To serve: Remove the sorbet from the freezer and allow to soften slightly. In a fryer or deep pot, heat the oil to 180˚C and carefully fry the crostoli until golden and crisp. Place crostoli on a tray, shaking off any excess oil, and immediately dust with the icing sugar.

In a mixing bowl, combine the ingredients for the berry salad. In the bottom of a serving bowl, place a scoop of sorbet alongside a slightly smaller scoop of ricotta. Spoon the salad on top and garnish with the crostoli.

Wine suggestion: Maison MCC 2012 or Maison Straw Wine 2015

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