Recipe: Spiced Fruits & Berries with Vanilla Bean Ice Cream in a Cage of Caramel

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



  • 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



  • 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


  • Neatly arrange to the centre of a deep plate and dash with remaining fruit syrup