You know how sometimes you want something rich and decadent but without all the fuss? Well, this is it.
It makes for a perfect light sweet snack or a sweet breakfast option with your coffee. And of course, it‘s kid friendly.
Next time you make a brunch spread, have this as an option. You won’t regret it.
Serves 2 (as a snack)
• 100 grams Sirimon Sibiola
• ½ cup raspberries
• ½ cup blueberries
• 1 cup strawberries, hulled and quartered
• 2 tbs castor sugar
• ½ cup balsamic vinegar
• 2 slices sour dough bread
• Fresh mint to garnish
First combine all your berries, castor sugar and balsamic vinegar into a bowl and mix well. Set aside to marinate for about 15 minutes as you prepare the bread.
Take your two slices of sourdough bread and toast in a toaster until golden brown. If you don’t have a toaster, lightly butter either side of the bread and then toast in a hot frying pan until golden brown.
Allow the toast to cool.
Once cool, spread a thick layer of the sibiola on to the bread and top with a generous helping of the berries and garnish with a sprig of fresh mint.