This handcrafted bowl from Polish pottery tableware by renowned manufacturer Ceramika Artystyczna is a true design highlight. The scalloped rim with five points blends modern aesthetics with traditional craftsmanship. The bowl weighs approx. 600 g, has a sturdy base of 10.5 cm, a top diameter of 17 cm, and a height between 6.5 and 8 cm. Its overflow volume is approx. 950 ml.

Versatile in use – whether as a decorative bowl, for side dishes, as a salad bowl, dessert bowl or serving bowl for a small household. In the catering sector, this bowl is perfect for elegantly presenting desserts such as red berry compote with vanilla ice cream, up to four scoops of ice cream, warm raspberries with ice cream, or even savory dishes like mixed greens with turkey strips or smoked salmon. A matching 25 cm plate as an underplate highlights the dish in a high-quality way and protects the table or tablecloth from stains.

Each bowl is hand-painted, dishwasher and microwave safe – a piece of functional art for the kitchen or professional use.

Plate 25 cm Polish Pottery

Recipe: Summer Berry Compote with Vanilla Sauce (Serves 4)

Ingredients:

For the compote:

• 150 g strawberries

• 100 g raspberries

• 100 g blueberries

• 100 g red currants

• 100 g black currants

• 100 g blackberries

• 500 ml red currant juice

• 50 ml elderberry juice (optional for aroma)

• 1 tsp lemon juice

• 60 g sugar (adjust to taste)

• 2 tbsp cornstarch

For the vanilla sauce:

• 300 ml milk

• 100 ml cream

• 1 vanilla pod

• 2 egg yolks

• 40 g sugar

• 1 tsp cornstarch

Preparation:

1. Prepare the berries:
   Gently wash all berries. Cut large fruits (e.g., strawberries) into pieces. Set aside about 100 g of mixed berries.

2. Cook the compote:
   Bring the juice, sugar, and lemon juice to a boil. Mix the cornstarch with a little cold water and stir into the boiling liquid. Boil briefly until it thickens. Add the prepared berries (except the reserved 100 g) and simmer gently for 2 minutes. Remove from heat and fold in the remaining berries.

3. Make the vanilla sauce:
   Split the vanilla pod and scrape out the seeds. Bring milk, cream, sugar, vanilla seeds and pod to a boil. In a bowl, whisk the egg yolks with the cornstarch. Slowly pour the hot milk mixture into the egg mixture while stirring constantly. Return everything to the pot and heat gently (do not boil) while stirring until it thickens slightly. Remove the vanilla pod.

4. Serving:
   Pour the slightly warm berry compote into the Polish pottery tableware bowl and serve with vanilla sauce. Garnish with mint, whipped cream or vanilla ice cream, as desired.