Name: Liberty Markets The Sweet Finish Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Ingredients: 1.5 cups whole milk; 0.5 cups heavy cream; 0.75 cups granulated sugar; 3 pcs large egg yolks; 1 tsp vanilla bean (or pure vanilla extract); 1 pinch fine sea salt; 2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries); 1 tbs lemon juice; 2 tbs granulated sugar; 2 tbs water; 0.5 cups sliced almonds; 1 tbs unsalted butter; 1 tsp light brown sugar; 0.25 tsp fine sea salt; 8 pcs shortbread cookies or ladyfingers; 8 pcs fresh mint leaves; 1 tsp powdered sugar (optional)

Method

Vanilla Crème Base

Warm milk and cream

In a medium saucepan, combine whole milk and heavy cream. Split a vanilla bean lengthwise and scrape seeds into the milk (or add 1 tsp pure vanilla extract). Warm over medium heat until just simmering (small bubbles at the edge), then remove from heat.

Whisk yolks and sugar

While the milk warms, whisk the egg yolks with 3/4 cup granulated sugar in a heatproof bowl until pale and slightly thickened (about 1–2 minutes).

Temper eggs and cook custard

Slowly ladle about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolks back into the saucepan. Return to low-medium heat and stir constantly with a wooden spoon or heatproof spatula until the mixture thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not boil.

Cool and chill

Remove from heat, stir in a pinch of fine sea salt. Pour the crème through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod. Allow to cool to room temperature (about 15–20 minutes), then cover and refrigerate at least 2 hours, ideally 3–4, until well chilled and slightly set.

Berry Compote

Combine 2 cups mixed berries, 2 tablespoons sugar, 2 tablespoons water and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly, about 6–8 minutes. For a smoother compote, mash with a spoon or pulse a few times with an immersion blender; leave some whole berries for texture. Remove from heat and cool to room temperature.

Crunchy Almond Topping

In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1/2 cup sliced almonds and 1 teaspoon light brown sugar. Toast, stirring frequently, until almonds are golden and sugar is melted and coating the nuts, 3–4 minutes. Remove from heat, stir in 1/4 teaspoon fine sea salt, and spread on a piece of parchment to cool and crisp.

Assembly & Garnish

Spoon or pipe about 1/2 cup of chilled vanilla crème into each of 4 serving glasses or bowls (recipe yields 4 servings).

Top each portion with about 1/4 cup of cooled berry compote, dividing it evenly among the 4 servings.

Sprinkle the crunchy almond topping evenly over the compote (about 2 tablespoons per serving).

Place 2 shortbread cookies or 1–2 ladyfingers into each glass for dipping. Garnish with 2 fresh mint leaves and a light dusting of powdered sugar if desired.

Serve immediately so the almonds remain crunchy and cookies retain some crispness. If prepared ahead, keep components separate and assemble up to 30 minutes before serving.