Summer Berry Coupe Food

SUMMER BERRY BUCKLE

Steps:

• Heat oven to 375 degrees. Butter a 9-inch round cake pan.
• In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
• In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
• Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
• Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.

SUMMER BERRY COUPE

Steps:

• Wash and drain fruit. Keep 1/3 apart for the garnish.
• Put the nuts through a grinder, or wrap them in a towel and hit them into pieces with a hammer. Keep some of the nuts apart for the garnish as well.
• Mix the fruit, yogurt, sugar, lemon juice and the nuts together very well (preferably in a blender, otherwise with a staff mixer or hand blender). Keep this mixture cool.
• Beat the whipping cream until stiff and fold it carefully into the fruit mixture until well blended.
• Distribute half of the mixture over 4 coupe glasses.
• Put one or two scoops of vanilla ice cream on top of this and cover with the remainder of the fruit mixture.
• Garnish with the rest of the fresh fruit and bits of pistachio nuts.