zigis

Ingredients

• 1kg mixed berries
• 300gm sugar
• 1 cinnamon stick
• 6 cloves
• 4 star anise
• 2 Litres water
• Sliced bread
• Brandy Anglaise
• 6 egg yolks
• 100gm sugar
• 25ml brandy
• 600ml cream
• Few drops Vanilla essence
• Pistachio nuts for sprinkling
• Icing sugar for dusting

Yield 26 serves

Method:

Step 1: Wrap all spices in muslin cloth.

Step 2: Place berries, sugar spices in a sauce pan and bring to boil.

Step 3: Once boiling, reduce to medium heat for 1 minute and take off heat.

Step 4: Drain out Berries and reduce syrup to sauce consistency.

(until coat the back of spoon)

Brandy Anglaise

Step 1: Whisk egg yolks, sugar, and vanilla essence until pale colour.

Step2: Boil brandy and cream and pour into egg mixture in three stages.

Step3: Return mixture to a clean saucepan and cook anglaise on low heat, stirring constantly until becomes thick consistency (coats the back of spoon).

To assemble:

Roll out bread thinly using a rolling pin, cut into 8cm long and 2cm wide strips.

Brush each bread slice with melted butter and dip in berries liquid.

Place in a mould overlapping each strip. Fill each mould with strain berries and 20ml of reduce syrup.

Cover mould with left over bread and place in fridge for 3-4 hours or in freezer for 30min to set. Serve with Brandy Anglaise and chopped pistachio and dust with icing sugar.