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

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.

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.

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.