Summer Berry Kebabs

By Executive Chef Jason Pederson

Berries and cream are the ultimate summer sensation.  Here, flavorful berries are skewered onto dried lavender stalks and served with a lavender-infused cream, for an easy dessert that’s perfect for alfresco eating.  The luscious fragrant cream serves as a dip.  For more robust skewers, use long, thin, wooden satay sticks instead of dried lavender stalks.  Use any combination of summer fruits – adding cubes of peach, mango, or pineapple, if desired.  Serves 4

Tools

Approximately 12 long, dried stalks of lavender or thin, wooden satay sticks

Hand blender with whip attachment or a whisk

Mixing bowl

Ingredients

• 2 tbsp     Sugar
• 4 each    Dried Lavender Stalks
• 2/3 cup  Mascarpone
• 2/3 cup  Heavy Cream
• 2 tsp       Honey
• 2 cups    Small Strawberries or Wild Strawberries
• 1 cup      Raspberries or Loganberries
• 1 cup      Blueberries
• 1 cup      Blackberries
• 1/3 cup  Red Currants
• 1/3 cup  White Currants

Instructions

1. Dissolve the sugar in 4 tablespoons of water in a small pan over a low heat until clear.
2. Add the lavender heads and simmer for 2 minutes.
3. Let cool, the strain the syrup and reserve.
4. Beat the mascarpone and cream together until softly stiff.
5. Fold in the sugar syrup and honey.  Pour into a small bowl and chill.
6. Hull the strawberries. Skewer together with the other fruits on dried lavender stalks of thin satay sticks.
7. Chill until required.
8. Place the bowl of cream on a serving plate and arrange the fruit kebabs around it.
9. Sprinkle the cream with a few lavender flowers, if desired.

Lavender Infusions

I use lavender flowers to infuse sugar syrups, cream custards, and even chocolate ganache – the light floral fragrance of lavender subtly enhances sweet flavors to delicious effect.  To concentrate the flavor, use dried dried rather than fresh flowers.  Florists specializing in dried flowers are a good source of supply.  Alternatively, pick your own lavender and hang the stems in a warm, dry place to dry out.