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The topping are semi-fluid sauces that can be used to decorate cups of ice cream, milkshakes, milkshakes, or coffee and cappuccinos not to mention sweets and puddings.
In particular, the berry sauce is quick and easy to prepare and use especially to garnish cheesecake and parfaits but it is also excellent on ice cream and desserts to the spoon as pudding and risolatte. It is an excellent and fast alternative to the classic jams and to all those topping and sauces produced by the industries that are usually rich in additives, dyes and sugars (as well as being unhealthy, very often the taste of the fruit used is Alternating and risk to spoil rather than exalt the taste of our sweets).
Sometimes I get to prepare a little more than necessary but you can keep it in the refrigerator in a glass jar (maybe hermetically sealed) but it should be consumed in two days at most.
It is also excellent served hot on a neutral ice cream (Fiordilatte, vanilla cream..), a combination that I happened to taste for the first time in Austria.
Ingredients(For about 450mL)
- 350 g berries (fresh or frozen)
- 30 g of agave syrup or honey (or wholemeal sugar cane or coconut sugar)
- Zest of orange or lemon rind
- The juice of lemon ½ or 1 orange
- A pinch of salt
- ½ teaspoon of vanilla powder (optional)
Berry Topping Preparation
Put the fresh or frozen berries in a pan with the juice of an orange or lemon and start baking. Add 1 tablespoon of water, the chosen sweetener, the zest and (optional) the vanilla and stir. To have more consistency you can add 1 teaspoon of cornstarch and continue to stir. As soon as the texture is slightly denser you can remove it from the heat and let it cool in a bowl or in a closed jar (since it is not a jam should be consumed within a couple of days at most).
The mixture can be easily blended with a blender for those who prefer a smoother and velvety texture.
Nutritional Values (for 100ml): 55kcal (12,2C 1P 0F)
Dott.ssa Patalano Myriam Biologist Nutritionist
Ischia Nutrizione Patalano