Berry Compote with Cream

Recipe by Nadine Levy Redzepi
wild rose vinegar
Berry Compote with Cream
Serves 4
Wild Rose Vinegar
Wild Rose Vinegar
Ingredients

400g Strawberries
100g Raspberries
100g Blackberries
1 Vanilla bean
2 tablespoons Wild Rose Vinegar
250mL Cream (38% fat)

Method
  • Wash the berries, remove the green tops from the strawberries and put the all of them together in a pot. Split the vanilla bean lengthwise, scrap out the seeds with the tip of a knife, and add them the pot. Add 1 tablespoon of wild rose vinegar, stir, cover with a lid, and cook over low temperature.
  • After about 15 minutes give the berries a little stir and put the lid ajar so that it doesn’t bubble over. You want to cook it very slowly for about 90 minutes, stirring every 15-20 minutes.
  • After 90 minutes, use a hand blender to loosely blend about half of the cooked down berries. You are just blending it a little to release the pectin in the seeds of the berries to thicken the compote a bit.
  • Once half blended, remove from the heat and leave the compote to cool down—as it cools, stir in the other tablespoon of wild rose vinegar.
  • Serve the compote cold with a few fresh berries on top and whipped cream to the side.

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