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What I love about this breakfast is that all three components can be made ahead of time so unless you’re in the mood, you don’t have to put in any effort in the morning (something that certainly appeals to me).
I’ve already used the jam in several recipes here (namely the baked brie and these Linzer cookies) and it’s so versatile that I’m sure this is not the last time you see it. Instead of sugar I used agave syrup this time just because I really like it, I find it much less harsh than white sugar.
- ¼ cup whole hazelnuts
- 6 ounces frozen raspberries
- 3 tablespoons agave syrup
- ½ teaspoon cornstarch
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 2 cups plain yogurt
- Heat the oven to 350 degrees F.
- Spread the whole nuts onto a baking sheet and toast in the oven until dark brown (15 to 20 minutes).
- While the nuts are in the oven, make the jam.
- Add frozen raspberries, agave syrup and cornstarch to a saucepan and start to cook on medium heat, stirring until everything is combined.
- Once the raspberries have thawed add the ginger and the cardamom.
- Cook until the fruit is completely broken down and the jam thickened (about 10 minutes).
- Let cool.
- Chop the hazelnuts and serve in jars or bowls along with yogurt and jam.
Food Photography and Styling: I was going for a bright spring morning feel here and used minimal diffusion to get that look. I set a few whole hazelnuts on the “tablecloth” (just a large linen napkin) to tell the viewer that that’s what the chopped nuts are (and also because I find whole hazelnuts to be very pretty). The milk glass and bottle fit with the overall atmosphere and kept the background from looking too empty. To follow the rule of thirds I set the yogurt jar on an intersection point and let the tallest prop (the milk bottle) touch the upper horizontal dividing line.
For info on what type of camera and lighting equipment I used head on over to my FAQ page.