Grilled Berry Dessert

I have the luxury of making delicious desserts with berries that I have picked myself. We are so fortunate in Sweden to have a law called the “right of commons,” which among
other things allows people to pick all kinds of edibles such berries, nuts, fruits, and
mushrooms that grow in the wild, as long as they’re not on the endangered species list. It’s
a benefit we’ve enjoyed and taken advantage of since way back in time. And not only do
we get to glean edibles outside or from our gardens, the exercise we take while harvesting
is free of charge, too.

This dessert is as easy to put together as can be, and yet its flavor is exquisite. A LCHF
lifestyle can accommodate berries in small amounts, as they aren’t as loaded with
carbohydrates like other fruit.

Warm Berries with Dark Chocolate and Cardamom Cream
Set out one piece of foil per guest measuring approximately 8 inches (20 cm) square, and
place 3⅓ fl. oz. (100 ml) fresh berries in the middle of each piece of foil. I used wild
raspberries, bilberries (blueberries), red currants, and sea buckthorn in my packets.

Place a few pieces of coarsely chopped dark chocolate (85–90% cacao) on top of the
berries, which will add smooth sweetness and intricate flavors when it melts down into the
fruit.

Fold the foil over the berries and pinch the ends to close the parcels. Place them on the
grate of the grill over cooling embers, and leave to heat up for about 2–3 minutes,
depending on how many embers are still left. The berries should reach no higher than
lukewarm temperature, and all the chocolate should melt.

Place the berry packets directly onto dessert plates, open them, and serve with a bowl of
crème fraîche seasoned with some ground cardamom and vanilla powder.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund