Fruit Sauce

This fruit sauce can be used either as a topping for cheesecakes, with ice cream or with panna cotta for example. It has that little edge to it and I find it adds so much to the dishes! If you want it to set properly, i.e. on a cheesecake, add 2 leaves of gelatine to the mix, otherwise leave them out.

For about 500 ml of sauce you will need:

350 g of mixed berries (or any other fruit for that matter)

250 ml water

30 g of corn flour

100 g of caster sugar

optional: 2 gelatine leaves
optional: spices, e.g. cinnamon



Whisk in the corn flour to the water and place the berries into a sauce pan, covering them with the cornflour water. Add the sugar and stir well. Bring to the boil until it thickens up. Let it bubble away for about 3 minutes, stirring occasionally. If you wanted to make it set, this would be the point where you would dissolve the gelatine leaves you have left to soak in cold water for 10 minutes and when dissolved, add a couple of spoons of the berry sauce into it and mix in well. Then pour that back into the larger sauce pan with the berry sauce and combine everything together. Add spices if you wish. Otherwise, enjoy your fruity sauce either hot or cold!