The fruit topping was made on Saturday afternoon and I let it infuse away in all it's glory - doesn't it look delicious?
Bay Scented Creams with macerated berries (Delicious Magazine Sep 2007)
Place 1/2 a vanilla pod seeds scraped with 300 ml of thickened cream and 600ml of pouring cream, 60g caster sugar and 3 fresh bay leaves in a saucepan. Bring to the boil and remove from heat and allow to infuse for 30 minutes.
Sprinkle 2.5 teaspoon of gelatine on some cold water and allow to set, then dissolve over low heat. Stir the gelatine mixture into the reheated cream and strain through a sieve. Pour into serving bowls.
Heat 1 cup of caster sugar,with 1 cup of water and 1 vanilla bean, seeds scraped. Stir until sugar dissolves then heat for 5 minutes without stirring, remove from heat. Add 1 punnet of strawberries and 1 punnet of blueberries and two fresh bay leaves. Set aside in a covered container and allow flavours to infuse.
To serve top the set cream with the berries.........yummo!