PREP TIME COOK TIME
2 hours 1 hour
2 half pints each of Raspberries, Blueberries or Blackberries (add as per your choice)
1 pint Strawberries, hulled and sliced.
6 Large egg yolks
2 Tbsp Granulated sugar
8 Medium fresh biscuits, cut in half
Half cup Strawberry Balsamic Vinegar
1/4th cup Nuvo's Lime Olive Oil
1 Tbsp Jalapeño Sea Salt
Place the raspberries, blueberries or blackberries in a medium bowl. Toss with the Olive Oil and Sea Salt. Let it stand at room temperature for at least 2 hours. Take egg yolks in a mixing bowl. Add sugar and half of the vinegar. Whisk until combined. Place the mixing bowl over a pot of barely simmering water, whisking continuously, until it starts to thicken. Take the bowl on & off the heat to prevent the eggs from scrambling. When the mixture is very thick, remove it from the heat and whisk in the remaining vinegar. Keep warm. Place both biscuit halves on a plate. Top with some of the berry mixture making sure to get some of the juices the berries have released. Top with a spoonful of the cream (above mixture) and garnish with the sliced strawberries.