Seminyak’s Sisterfields Shares Their Elevated Breakfast Berry Bowl

For the Mixed berry, vanilla & goji berry compote:

1. Place all ingredients except the lemon into a pot and simmer gently until the berries are almost cooked.
2. Remove from heat and chill over an ice bath, to do this simply place the berry mix in a metal bowl and then place that bowl in another larger bowl filled with iced water.
3. Add the reserved lemon juice.

For the Strawberry juice:

1. Toss the berries with the sugar and allow to sit for 20 minutes.
2. Place strawberry and sugar mix in a large metal bowl and cover with plastic wrap.
3. Place over a pot of simmering water and cook for 2 hours, being careful not to let the pot run dry.
4. After 2 hours you will have a bowl filled with amazing strawberry essence. Strain the berries away from the juice. Keep the juice for the following step.

For the Strawberry jelly:

1. Bring juice to a hot temperature but do not boil it as you will cook out the delicate nature of the juice.
2. Remove from heat and add soaked gelatine, stir gently with a spoon until disolved.
3. Let the mixture cool and set in the fridge.

Note: as a rule, you add 1 sheet of gelatine per 100mls of juice, so you can make as little or as much as you want with the resulting liquid from the above recipe. You can always have jelly and ice cream for dessert!

For the Cinnamon crumble:

1. Mix all ingredients using hands until the butter is evenly distributed.
2. Bake at 160 ̊c for 30 minutes, stirring every 10 minutes or until golden brown.
3. Allow to cool down on the bench before storing in an airtight container in the cupboard.

Note: the rougher you are with the crumble throughout this whole process, the finer the crumble will become. If you want large clusters, make sure you are gentle while cooking and stirring.

For the Yoghurt sorbet:

1. Bring glucose and syrup to a temperature warm enough to melt the glucose.
2. Mix with the yoghurt and stabilizer.
3. Freeze according to your ice cream machine's instructions.

To build the bowl (portion guide per bowl):

1⁄4 cup Berry compote
8 Fresh strawberries, roughly cut
3 Large tbsps cinnamon crumble
6 Fresh raspberries
6 Starflowers or available flowers (if using)
8 Small mint leaves
Large scoop of yoghurt sorbet
1tsp Fresh As freeze-dried raspberry crumble

Simply build in a bowl following the above order. From our kitchen to yours, please enjoy!