Sumac chicken with flatbread

Picture by Steve Shanahan

First published Canberra Times Newspaper 22 April 2015.

You suspect that you‘re on a winner when your dinner guests go unusually quiet, and the only thing that fills the conversational void is the clang of cutlery on plates.  Confirmation comes when your guests finally break their silence to ask for a second helping.

Tender chicken pieces cooked in caramelised onion and spiked with the tartness of sumac make a perfectly messy finger food when partnered with home made flatbread.  Add a salad and bingo, a complete and easy meal.  This dish can also be presented as a pulled chicken flatbread slider.

While the recipe isn’t difficult or particularly complex, all the flavour components work together seamlessly. It’s as simple as that.  

Don’t be intimidated by the quantity of sumac required in the recipe. This spice provides the unique piquancy to the dish, so distinctive in Turkish and Middle Eastern food.  Sumac can be purchased at delis or supermarkets, and sold fresh in quantity at the Nut Shoppe at Fyshwick Markets.

Flatbread

1 ½ cups plain flour, extra for rolling dough

1 tsp salt

1tsp sugar

¾ cup water, warmed

1 ½ tsp dry yeast

Chicken

1 large chicken, quartered

ground black pepper

¼ cup olive oil

½ cup ground sumac

1 tsp ground allspice

1 tsp ground cinnamon

2 large yellow onions, minced finely in a food processor

1 tbsp honey

1 small chilli, chopped finely

½ cup chicken stock

1 tbsp unsalted butter

1 cup slivered or flaked almonds

Combine and mix the flour and salt together in a bowl and set aside. Combine the water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook, firstly mixing together lightly by hand. Allow the yeast mixture to sit for about ten minutes to develop foam on the surface. After the foam has developed, turn the stand mixer to a low speed, and slowly add the flour and salt, mixing until a dough forms and the mixture pulls together into a mass. This should take about three to four minutes.

Form the dough into a ball and cover the mixer bowl with cling wrap. Leave in a warm place until doubled in size, about one hour.

Wet your hands first before dividing the dough into two balls. Place the balls on a baking tray covered with baking paper. Cover the balls with a damp, clean tea towel and set aside for about forty-five minutes.

In a large bowl, toss the chicken quarters with half of the olive oil, 3 tbsp of the sumac, half each of the allspice and cinnamon and half of the minced onions. Add a good pinch of pepper and salt and set aside to marinate for about half an hour.

Preheat the oven to 220C. Heat a large non-stick frypan over medium high heat and add the chicken quarters, cooking until browned on both sides, about six to eight minutes. Transfer the chicken pieces to an open ovenproof dish or pan, skin side up. Pour over the chicken stock, and place in the oven for thirty to forty minutes to cook. If the chicken is browning too quickly, place some aluminium foil loosely across the top of the pan. The chicken should be tender and pulling from the bone when done. Remove the pan from the oven and transfer the chicken pieces to a plate to keep warm and cover with aluminium foil. Save the pan drippings in a separate small bowl. 

Add the remaining oil to the frypan and place over a medium heat. Add the remaining onions and cook until golden brown, this should take about twenty minutes. Stir in the remaining sumac, allspice and cinnamon, also adding the chopped chilli, honey, salt and pepper to taste. Lower heat slightly and continue to cook for another few minutes, until the mixture is dark and pasty. Transfer the onion paste to a dish.

Wipe the frypan clean with paper towel and melt the butter over medium to high heat. Add the almonds and cook until golden, about three minutes.

Increase the oven temperature to 220C. Working with one dough ball at a time, on a floured benchtop, roll the dough into a thin disk, about twenty-four centimetres across. Perfect circles aren’t required, rustic shapes are the order of the day here. Transfer to an oven tray lined with baking paper. Brush the dough with the reserved pan drippings and spread half the onion paste over the dough, leaving a thin border around the edge. Repeat the process with the second ball of dough. Bake until the bread is puffed and golden, about ten minutes. To serve, cut the flatbread into wedges and place on four plates. Arrange the chicken over the flatbread, sprinkle with the almonds and drizzle with any remaining pan juices.

Serve with a parsley, tomato and onion salad adding a touch of mint and figs if in season. 

Crunchy French toast, yoghurt and rhubarb

 Photo by  Steve Shanahan

First published Canberra Times 8 May 2013

If you’re a Mothers day breakfast-in-bed kind of family, then you could be on a winner with Mum with this easy recipe for French Toast. With some clever backstage supervision, the kids should be able to whip this one up with collateral damage such as crumbs in the sheets kept to a minimum.

While writing this, my thoughts turn to my poor Mum who, with admirable stoicism, endured a number of well meant, but horrendous breakfasts on Mothers Day.  My sisters and I, after preparing that special breakfast without Dad’s help, delivered the teetering tray to a smiling Mum, who was sitting up in bed ready and waiting. The breakfast consisted of a large bowl of cold milk, a sparse layer of rice bubbles floating indolently on the top, and lots of sugar laying in wait for the unsuspecting at the bottom. As my older sister handed the tray over, she tripped and Mum ended up with rice bubbles stuck to her eyelashes and swimming in sweet sticky milk.   

Forever scarred, I can no longer look at rice bubbles in the same way, nor any other liquid based breakfast in bed, with the mandatory, steaming hot, early morning cuppa being the total exception. My firmly held view is breakfast in bed should be toasty, fruity, not too sweet, crumbly or drippy. With this rule in mind, this crispy French Toast will work a treat for Mum; it’s low risk and with a little preparation and organisation you can have this cooked, on the brekky tray and on Mum’s lap (with the plate still under it), all within fifteen minutes.

The point of difference in this recipe is the addition of flour to the egg mixture. This increases the crispiness factor, which is perfect if you are using slices of a good sourdough or brioche loaf, as it allows the flavour of the bread to shine through.  Using day old bread also means the French toast is less likely to fall apart after soaking in the egg mixture.

I am partial to the topping of roasted rhubarb, as it’s still quite tart, without the sugar overload that’s best avoided at breakfast. Roast the rhubarb the day or evening before and leave in the fridge overnight to use the following morning. 

The leftover rhubarb can be kept in the fridge for a week and used to top porridge, muesli, ice cream or just about anything really. Top the whole dish off with a big dollop of creamy Greek yoghurt, and even some good honey to taste if you wish.

Finally, a Mums Day tip for kids and Dads; the breakfast in bed experience doesn’t finish with the breakfast on the tray. Think ahead and clean up the dirty dishes as you go. Mum will be pleasantly surprised to see that not only have you served up a delicious, gourmet brekky, but you’ve managed to leave a tidy kitchen as well.

Mum, after all that, if you still aren’t a fan of brekky in bed, well, you could always drop some heavy hints for next year. A beauty treatment or massage voucher sans crumbs, sounds awfully good to me.

Crunchy French toast

¼ cup plain flour

1 cup milk

pinch of salt

 3 eggs

½ tsp ground cinnamon

1 tsp vanilla paste

1 tbsp sugar

6 thick slices of good quality day old bread such as sourdough or brioche

Measure the flour into a wide topped and shallow mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla paste and sugar until smooth.

Heat a lightly buttered frying pan over medium heat.

Soak bread slices one by one in the egg mixture until saturated. Cook bread on each side until nicely golden brown.

If you want to keep the French toast warm while you are cooking the remainder of the slices, heat the oven on very low, and place the cooked French toast in the oven on an oven tray to keep warm.

When all the slices have been cooked, serve each slice with a large spoon of roasted rhubarb and a big dollop of creamy yoghurt.

If you wish, top with a drizzle of good quality honey.

 

Roasted rhubarb

2 cups of chopped rhubarb stalks, or 1 bunch of chopped stalks

¼ cup of honey

2 tbsp fresh orange juice

1 tsp orange zest

Preheat the oven to 180C and lightly grease a shallow baking dish.  Place the chopped rhubarb in the dish.

In a small jug, whisk together the honey, orange juice and orange zest. Pour the honey mixture over the rhubarb and mix until well coated.

Place the rhubarb into the preheated oven and bake until soft and tender, about fifteen to twenty minutes. When it is cooled to room temperature, place the rhubarb in the fridge until ready to use.

Porridge - Millet and spiced apple with chestnut cream and almonds

 Photo by Steve Shanahan

First published Canberra Times 8 May 2013. 

 It may seem a little weird, but the new food trend that’s burning through the twitter-sphere at lightning pace is porridge. This surprising trend not only includes your ordinary old Quaker’s Oats, but ancient grains of all descriptions, cooked in every which way. 

It just so happens that I was born with a porridge spoon in my hand, so I’m completely comfortable with this, but some of you, perhaps those who went to boarding school, may have an aversion to this sticky, goopy substance. And that’s okay, because in the new porridge world, there’s something for everyone. 
 
As a spinoff, trendy porridge restaurants are popping up in many cities with many variations on a theme, and food vans are hawking their grains to cold, grateful punters hungrily demanding steaming bowls of congee, jook and porridge. 

Café Grød, (Grød is Danish for, you guessed it, porridge) is a hip new establishment that has opened in a trendy suburb of Copenhagen. Grød is leading the way with its informal atmosphere and all-things-porridge menu. The Danes are lapping up this cheap, organic, peasant fare, and in true Goldilocks style, porridge aficionados are rolling in for breakfast, lunch and dinner. The specialty at Grød is spelt porridge with apple and toasted almonds topped with a chestnut puree.  

Open your mind to porridge and you’ll be rewarded by a huge range of grainy possibilities to inspire your creative juices, from buckwheat, rice, semolina, millet, barley, quinoa, oats, spelt, to the lesser known teff, amaranth, tapioca and all kinds of ground legumes.  Add any number of things including milk, cream, butter, water, stock, meat, coconut milk, fruit, nuts, spices, fish, sugar, honey or syrup to construct your own gourmet style creations.  

Inspired by the seasonal creamy, fresh chestnuts appearing at this time of year and with a nod to Grød, I whipped up a millet and apple porridge with chestnut cream and almonds ready to reheat for a chilly weekday morning. Pre-made jars of chestnut puree are available from delis or the Essential Ingredient for about $14, otherwise make your own. It’s a bit fiddly but not difficult.

½ cup uncooked millet

1⅓ cups water

1 granny smith apple, peeled, cored and diced

½ teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon nutmeg

pinch clove

maple syrup, to taste

4 tbsp toasted almonds

¼ cup chestnut puree

¼ cup pouring cream

Combine millet, water, apple and spices together in a sauce pan. Stir and bring to a boil and cover and reduce down to a simmer. Let cook for fifteen to twenty minutes until millet and apple is cooked and tender. Stir and check occasionally while cooking, adding extra water as needed if the mixture is too thick. When almost done, add a drizzle of maple syrup and taste. Start on the low end (a teaspoon or two) and continue until you’ve reached a desired sweetness.

Place the cream and chestnut puree in a small jug and mix together. Warm in the microwave.

Remove from the heat and serve with a large dollop of the warmed chestnut cream and slivers of toasted almonds.

Kouign Amann

Photo by Steve Shanahan

First published Canberra Times 8 August 2012

Move over macarons and cupcakes, it is the Kouign Amann that is taking the US by storm and infiltrating bakery shelves here in Australia. It’s been seen loitering in some of the trendy Sydney and Melbourne bakeries and it seems in the US the demand is outstripping supply. Just quietly, the French are way ahead of us by a few hundred years, but don’t worry all good things come to those who wait.

Unless you’re a competent cook, then waiting is something you might have to do, because this little slice of heaven is a tad time consuming, but not impossible to do. 

What is Kouign Amann you might ask? It’s sometimes been described as a cake or a pastry, but always sublimely addictive. It originates in Brittany, France and the pronunciation is something like ‘kween amon.’ The dead give away, is that in the Breton language it translates to ‘cake butter.’ Getting the idea now? In around 1860, pastry cook Yves Rene-Scordia opened a bakery in the coastal Breton town of Douarnenez and his speciality so impressed the locals that it soon grew into an obsession. 

If like me, you find a flaky, pure butter croissant or a pillowy and light brioche simply irresistible, expect to find yourself hooked on Kouign Amann. It is partly about the texture, but it’s more the crisp caramelisation of the outside shell of the cake with the flaky buttery layers that creates the desire to further indulge. It takes considerable willpower to stop at one piece.

You will need to set yourself an afternoon aside to create these buttery gems, and find a warm spot in the house to allow the dough to rise for a couple of hours before baking. If you don’t have a warm corner to allow them to rise, I placed the two dough-filled cake tins, covered in plastic wrap, under the doona in the spare bed with the electric blanket on low. This worked a treat. In actual fact they kept my rye mother company which was fermenting and bubbling away between the sheets.

Don’t be put off by the difficulty, Kouign Amann is not only incredibly satisfying to make, it is even more satisfying to eat.

500g plain flour
320ml cold water
15g salt
8g of dried yeast
350g unsalted butter at room temperature
300g sugar

In a large bowl, place the flour, water, salt and dried yeast. Mix the dough until it forms a combined mass. Alternatively, you can use an electric mixer with a dough hook. Form the dough into a ball, cover with plastic film and refrigerate for about one hour.

On a floured bench, roll the dough out flattened to a square about one centimetre thick and dust with flour.

Place the butter between two sheets of baking paper and using a rolling pin, bash the butter to flatten to about one centimetre thickness and place it centrally on top of the rolled out square of dough, so it doesn’t quite reach the sides of the pastry. Fold the four edges of the dough into the middle to completely envelop the butter. Roll the top of the dough slightly to seal the folded edges to stop the butter from escaping.

Roll the pastry out to a rectangular strip about one centimetre thickness. Take the shorter and lower end of the strip and fold it up one-third of the way toward the top. Now fold the top down to fit over the first fold to form a neat rectangle with no overlapping sides.

Place the folded dough onto a baking tray and cover with baking paper, and again refrigerate the dough for 30 minutes. Remove from the refrigerator and with the outside fold facing to your right, roll it out again to a long rectangle about one centimetre thickness.  Sprinkle with a generous amount of sugar, then fold it again as before, coating all sides with sugar. Place in the refrigerator to rest for 30 minutes.

Repeat the previous step of rolling, coating with sugar and folding one more time, then rest the dough in the refrigerator for 30 minutes. For each roll, place the outside folded seam to your right before rolling. This technique will give you the flaky and buttery layers.

When refrigerated, roll the pastry out to a rectangle of one centimetre thickness. Cut it in half, then fold the four corners of the dough to meet in the centre, so you have a smaller square. Roll lightly over the folds to seal and sprinkle with a little more sugar. You should have used most of the 300 grams of sugar. Place the two pieces of dough in two buttered cake tins, pressing slightly so the dough fits the tins well.

Cover the cake tins with a tea towel and leave to rise for two  hours in a warm place. Or place in your heated bed with the electric blanket on low.

Bake in a preheated oven at 200°C for about 30 minutes, then carefully turn out onto a rack. Don’t undercook the Kouign Amann, it needs to be very dark and caramelised. The outside should be dark

A big hug of a scone

First published Canberra Times 25 April 2012

Photo by Steve Shanahan

If you aren’t part of my Aunt Maw Maw’s extended circle of friends, or a pal of my many cousins, or belong to the Life Activities Club of Geelong, then you might not have tried Aunt Maw’s date scones. She is a legend in that wide circle, and her date scones are her pièce de résistance.

She’s one of those cooks that hail from the Margaret Fulton and Australian Women’s Weekly era of baking, with a consuming belief that eating cakes, biscuits and slices, with a nice cup of tea at the kitchen table, can make the world right.  Her baking skills are widely known, with classic jam tarts, lamingtons and lemon slices the order of the day.

Although tiny in stature, Aunt Maw Maw’s convictions and generosity are larger than life. She has a strong belief in the good of everyone, and conversations always start with a joke. In all the years of knowing her, I can’t ever remember her having a cross word with or about anyone. If you’re looking for something that sums up what she is truly, uniquely like, you don’t need to look past her role in the Life Activities Club as chief Hugger. She hugged everybody.

Her repertoire of recipes has grown with her years of involvement in charity shops around Geelong. It was a reflection of her generosity, her capacity to hug and perhaps, the quality of her date scones, that made it a sad privilege to be part of the standing-room-only crowd at her funeral recently.

When Uncle Harold went searching later for her recipe for the date scones, he found it tucked into a copy of the Australian Women’s Weekly cookbook, covered in flour, food stains and dog-eared. No prizes for guessing this was the right one.

Well, Aunty Maw, I only hope you forgive me for the height of my scones. They will never be like yours.

Preheat the oven to 230C.

2 cups of self raising flour

½ tspn salt

60g butter

¼ cup sugar

¾ finely chopped dates

1 egg

½ cup milk, approximately

Sift the flour and salt into a bowl, rub in the butter until the mixture resembles fine breadcrumbs. Stir in the dates and sugar. Beat the egg and add to the dry ingredients with sufficient milk to make a soft dough. Place on a floured surface and knead lightly.

Pat out to approximately ½ inch thickness and cut into squares with a knife.

Place into a greased 28 x 18 centimetre lamington tin butted together closely. Glaze the tops with milk. Bake in a very hot oven for approximately 12 to 15 minutes. Makes about 12 scones.

This was Maw Maw’s recipe, but I used a food processor to rub in the butter and added the dates, sugar, eggs and milk until it was mixed to a dough ball. I then tipped it out onto a floured surface and followed the instructions in the recipe.

Best Hot Cross Brioche Buns with Surprise

Photos by Steve Shanahan

These are the best Hot Cross Buns you will ever eat. Although a little preparation is involved, the results will be well worth the effort. You can prepare the dough the day before, leave overnight and have the dough buns ready to cook in the morning. These buns are best eaten on the day, but can be rewarmed in the oven to freshen up the following day. 

5 tsp dry active yeast

1 cup warm milk

½ cup caster sugar

5½-6 cups flour

1½ tsp salt

6 eggs, beaten

400 grams unsalted butter, thinly sliced

1 punnet fresh or frozen raspberries

beaten egg to glaze

1.Stir the yeast into warm milk with 2 tsp caster sugar (extra) and set aside for about 10 minutes until very frothy. Sift the flour and salt into a bowl and set aside.

2.  Place 1½ cups of flour into a mixer bowl with the dough hook attached. Add the frothy yeast liquid and beat for about 2 minutes.

3.  Gradually beat in the remaining 4 cups of flour with the eggs and remaining sugar. Do this in about 3 or 4 batches. Once all these ingredients are incorporated, continue to beat for 5 minutes. Gradually add the thin slices of butter. It should be at room temperature but not too soft. This process takes about 20 minutes as you want the butter to be kneaded in without melting. Once all the butter is added continue to beat for a further 5 minutes. By now the dough should be coming away from the sides of the bowl and riding around the dough hook. If it is still too soft, add an extra tablespoon of flour until this is achieved.

4.  Turn the dough into a well-greased large bowl, cover with plastic wrap and a warm tea towel and set aside in a warm, draught-free place for 2 hours. I put mine in the oven and turned my oven onto the lowest setting, as I had no sunny place. Turn out onto a floured board, knock the dough down and return to a clean, greased bowl smooth side up. Cover with plastic wrap again and refrigerate overnight.

5.  Next morning, remove the dough from the fridge and leave at room temperature for an hour. Turn the dough out onto a lightly floured board and press down. Divide into 16 pieces and flatten a little. Arrange 4-5 raspberries on each piece, fold the edges in to the centre and mould the dough to make a smooth ball. Gently roll the dough around in a cupped hand on the board to make a tight ball with a smooth top. Make sure you enclose the berries in the middle, and roll to seal any cracks or gaps, as the juice will leak out otherwise.

6.  Place the brioche dough balls on a well-greased or baking paper-lined tray about 1.5cm apart. Cover with a clean, light cloth and leave in a warm place for about 1½ hours. The dough will still be chilled from the refrigerator so the buns should not rise too much. You only want them to rise quickly when they go into the oven.

7.  Brush the buns with beaten egg to glaze and pipe crosses on their tops with a slurry dough mixture of 3 tbsp of white flour mixed with water until you have a pasty consistency.

8.  Bake at 200ºC in the centre of the oven for 15-18 minutes or until well risen and golden. Transfer to a cake rack and serve warm. 

This recipe is rather involved and I get best results by using the dough hook attachment on an electric mixer. Alternatively, you can prepare the dough by hand but you will need to double the amount of kneading time to achieve a light texture and end up with a sore elbow.

Strawberry mousse with rhubarb compote

First published Canberra Times 2 November2011

A sure sign that summer is on its way is the arrival of the berry sellers at the Capital Region Farmer’s Markets.  Although you can buy strawberries in Canberra all year round from supermarkets, they are generally not from our local area and surrounds.

I prefer the smaller, more compact, sweet strawberries, to the large misshapen and watery ones. Call me suspicious, but it looks as if they’ve been force-fed with growth hormones. The other thing I love is buying them in a brown paper bag, rather than a plastic punnet, because the strawberry smell leaks through the bag.

On my last trip to France, I discovered the name of the amazingly perfumed little berries that are so prolific over there. They are called Gariguettes, and famously hail from the southwest of France. The first taste is a revelation. The beautiful thing about French strawberries is that you will smell them before you see them, so just follow your nose. It’s a complete sensory experience.

In France, strawberries are mostly grown on slopes and hand picked. It takes three years to train a picker to cut the fruit at the right place and at the peak of its ripeness. Interestingly, women do the bulk of the picking. Perhaps, as a female neighbor in Chatenois suggested, it’s because it’s a work of patience and rigor?

The work-day begins at 7:00am with an obligatory café-au-lait and stops for lunch at midday. The berry gathering ends around 4:00pm to get the fruit to the market as quickly as possible.

During my cooking classes in Beaune earlier this year, we made mountains of Gariguette strawberry jam. The strawberries were bought from the berry seller’s market stall earlier that morning, right outside the door. We made jam all day, using the traditional French method. I left there smelling of sweet, sticky, strawberry jam that was still lingered in my clothes and hair well into the night.

The classic French way to eat a bowl of these gorgeous globes is in salade de fraises - just a bowl of these luscious Gariguettes with sugar and a little lemon juice. Nothing else is needed, although, maybe sitting in a little café on the streets of Paris wouldn’t go astray.

One of my all time favourite summer desserts is Strawberry Mousse. It’s an easy family classic from the 1980’s and comes from my sister Sue Barben, who often served it at summertime dinner parties. I’m not sure where she sourced this recipe from, but it’s worked its way into my favourites’ list.

There’s no cooking required here, so it’s a no fuss dessert for summer or Christmas time. Because this recipe is prepared in advance and set in individual ramekins, it’s ready to go when you need it. All you will need is a blender or food processor. The individual mousses will keep covered in the fridge for 4 to 5 days.  One regular punnet of strawberries will make a quantity to serve 4 to 5 people.

I’ve given this recipe a re-vamp and added a rhubarb vino cotto compote with just a hint of cracked pepper, to serve with the mousse. This does need cooking, but, like the mousse, can also be prepared in advance. Any left over compote goes beautifully with Greek yoghurt, honey and roasted almonds for brekky.

If you don’t feel like cooking the compote, serve the mousse with a dollop of honey-sweetened mascarpone or yoghurt.

1 punnet ripe strawberries

½ cup castor sugar

1 ¼ cups fresh cream

1 tbsp lemon juice

1/3 cup boiling water

2 tspn powdered gelatin

2 egg whites

1 vanilla bean, scraped or ¼ tspn vanilla paste

Strawberry mousse

Wash and hull the strawberries. Place the strawberries, lemon juice, sugar, vanilla paste and cream into a blender or food processor.

Place the boiling water into a small bowl, add the gelatine, stirring until dissolved.

Add the gelatine to the blender, and mix on medium speed until combined. This should only take a few seconds.

Whisk the egg whites in a separate and clean bowl until peaks form. Fold the strawberry mixture gently into the whites until combined.

Pour into 4 to 5 ramkeins and chill until set. This should take a 3 hours or so.

Rhubarb compote

6 stalks of rhubarb, washed and chopped (no leaves)

3 tbsp icing sugar

2 tbsp of vino cotto, (you could use 1 ½  tbsp balsamic vinegar instead, just increase the sugar content)

¼ cup boiling water

cracked black pepper

Preheat the oven to 180C. Prepare a baking tray lined with baking paper. Spread the rhubarb in one layer on the tray and dust with 2 tbsp of icing sugar. Roast in the oven for 20 minutes.

Remove the rhubarb from the oven and place in a small saucepan. Add the remaining icing sugar, boiling water and vino cotto (or balsamic vinegar and extra sugar) and a good pinch of cracked black pepper. Taste for sweetness, you may need to add a little more sugar.

Heat on medium heat, uncovered for a few minutes until the mixture turns syrupy.

The flavour balance should be piquant, but slightly sweet. Serve the compote on top of the strawberry mousse.

Photos by Steve Shanahan