The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Bar H: Summer berries with mascarpone and shiso sorbet and five-spice shortbread

You'll need

500 gm strawberries (about 2 punnets) 250 gm raspberries (about 2 punnets) 250 gm blueberries (about 2 punnets) 80 ml Averna amaro (see note)   Mascarpone and shiso sorbet 300 gm caster sugar 500 gm mascarpone Juice of 2 lemons   Five-spice shortbread 150 gm butter, softened 35 gm caster sugar, plus extra for dusting 2 egg yolks 150 gm (1 cup) plain flour 1 tbsp five-spice powder 150 gm almond meal


  • 01
  • For mascarpone and shiso sorbet, bring sugar, shiso and 200ml water to the boil in a saucepan, stir to dissolve sugar, remove from heat and cool to room temperature. Strain through a fine sieve into a jug (discard shiso). Whisk mascarpone in a bowl, then gradually add syrup, whisking continuously until smooth. Add lemon juice, stir to just combine, then freeze in an ice-cream machine, being careful not to over-churn as this will result in a grainy texture. Freeze until firm (2-3 hours or until required). Makes about 1 litre.
  • 02
  • For five-spice shortbread, preheat oven to 180C. Beat butter and sugar in an electric mixer until light and fluffy, add yolks one at a time and beat until combined. Sift in flour and five-spice, add almond meal and mix with your hands until mixture comes together. Roll heaped tablespoons of dough into balls about 3cm in diameter, then shape into crescents. Place on oven trays lined with baking paper and bake, swapping trays halfway through cooking time, until golden(15-20 minutes). While warm, dust heavily with caster sugar and set aside to cool. Shortbread will keep in an airtight container for a week.
  • 03
  • To serve, halve strawberries and combine in a bowl with raspberries, blueberries and Averna amaro. Divide among serving dishes, top with mascarpone and shiso sorbet and serve with five-spice shortbread.
Note Averna amaro is a bitter Italian liqueur available from select liquor shops. If it’s unavailable, substitute another amaro.

This recipe is from the December 2011 issue of Australian Gourmet Traveller.

“What better way on a hot summer’s day to finish a big Christmas lunch than with a huge bowl of summer berries and a lovely refreshing sorbet.” - Hamish Ingham, Bar H, Sydney

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

A medium-sweet dessert wine with a dry finish, such as 2006 Ökonomierat Rebholz Albersweiler Latt Gewürztraminer, Pfalz, Germany.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.