Fresh strawberries, raspberries, and blueberries are readily available at local farmers markets throughout July. I like to prepare this simple classic custard sauce flavored with orange and vanilla bean a day in advance and fill large martini or wine glasses with assorted berries and top with custard sauce, pistachio nuts and fresh mint for a light, flavorful and visually appealing summertime dessert.

Severson caters to private dinner parties and teaches private or group cooking lessons. He can be reached at philchef1@netzero.net or (612) 802-0616.

Ingredients
1 pint fresh strawberries
1 pint fresh raspberries
1 pint fresh blueberries
12 sprigs fresh mint
1/4 cup toasted unsalted pistachios (chopped)
Vanilla Custard Sauce
1/2 cup milk
1/2 cup half and half
5 egg yolks
scant pinch of salt
1/3 cup sugar
1 vanilla bean
1/8 Tsp. orange zest

Method
Wash berries gently and lay on a large clean cloth towel. Halve strawberries. Divide berries into six large wine glasses or martini glasses. Pour custard sauce over berries. Garnish with pistachio nuts and mint leaves.

To make sauce, heat up milk and half and half just until it boils. In a double boiler or stainless steel bowl whisk egg yolks, sugar, salt and vanilla bean well for 20 seconds. Whisk in milk and half and half mixture a small amount at a time in increments of 4.
Place over low to medium heat in a double boiler and stir continuously with a wood spoon until just before the boiling point (170-175 degrees). Mixture should be slightly thicker than heavy cream. Do not boil or eggs will curdle.

Remove from heat and chill. Remove vanilla bean and scrape the seeds into the sauce. Can be made a day in advance.

Serves 6