By Guest Chef, Jean-Christophe Novelli.
This fantastic selection of flavours make for an ideal summer treat – with perfect seasonal fruit, elegant ice cream and crispy caramel… that is guaranteed to be enjoyed by all.
Serves: 2 adults, as a desert
Preparation time: 20 minutes
Cooking time: 7 minutes
Difficulty: 3 out of 5
Ingredients
- warm caramel
- vanilla ice cream
- cocoa powder, for dusting
- 2 star anise
- ¼ cinnamon stick
- 1 vanilla pod, halved lengthways
- 28ml acacia honey or sugar
- kirsch for flambé
- 1½ tbsp water
- lemon juice
Selection of Seasonal Fruit and Berries
- strawberries, hulled and sliced in half
- raspberries
- redcurrants
- blueberries
- blackberries
Method
- Preheat a large, heavy-based pan until very hot
- Pan-fry the star anise, vanilla and cinnamon for 2-3 minutes to release their aromas
- Add the fruits starting with the firmest, cook and continuously shake the pan for another 2-3 minutes
- Add the sweetening and allow to dissolve and infuse with the fruits, this will produce a glossy coating syrup
- Add water (optional, depending on ripeness of ingredients) and a splash of lemon juice to taste
- Allow to cook and infuse, undisturbed, for about 1 more minute
- Remove from the heat, turn into a bowl and leave overnight in a fridge to chill
- Lightly grease a ladle with vegetable oil, create a steady stream of cooling caramel over the ladle from a spoon to create the first cage
- Carefully remove from the ladle and place onto a plate, repeat this process again to form the top of the cage
- Place a small amount of fruit in the bottom of the first cage, followed by a scoop of ice cream
- Add additional fruits along with more ice cream and then dust with cocoa powder
- Finally add the top cage for completion
- Top Tip: Works equally well with most fruits, just remember the time of year and allow for variations in ripeness & natural sugar content
Presentation
- Neatly arrange to the centre of a deep plate and dash with remaining fruit syrup
