I can’t stress this ENOUGH. See? I have used all-caps, bold, and underline all on the same word. This is to bring attention to the request that you should watch the movie ‘Chef’ if you haven’t seen it yet. And also, these tips will help you make this dish. Firstly, you can substitute this with any other fruits or berries if you don’t get these. The technique is the same. Secondly, the caramel dust is the tricky part here and is supposed to be blended at the very end because it absorbs moisture and becomes sticky quickly. At any point in the recipe, donot let the caramel touch moisture. Melt the sugar gently on low heat and do not stir. Swirl the pan if necessary to get it to melt in certain areas where it is uneven. Ok, enough yapping, check the recipe down below!
Ingredients
- 2 nos diced Kiwis
- 1 no diced Black Plums
- 6-7 medium-sized Strawberries (quartered lengthwise)
- 10-15 Blueberries
- 1 tbsp of chopped Mint
- 60 g fine sugar (for macerating)
- 60 g Sugar, preferably Brown Sugar, (for caramel)
- 100 ml of Heavy Whipping Cream (or use whipping cream powder with milk)
Procedure
- First, let’s make the caramel. In a saucepan, add the brown sugar or white sugar and set it on low heat. Do not add any water. If the sugar is unevenly distributed while melting, swirl the pan around until everything is uniform.
- Pour the caramel onto a tray lined with parchment paper or a silicone mat. Spread it just a little to ensure it cools down quickly, but don’t make it too thin. Optional tip: Keep the caramel tray in a deep freezer.
- While that cools, add your fruit into a bowl and sprinkle fine sugar onto it until everything is evenly coated with sugar. You might not need all the 60g of sugar, so go by feel.
- Add the chopped mint, and mix everything thoroughly. Set aside.
- Whip the cream in a bowl. If you have an electric whisker, good for you. Otherwise, be ready for an upper arm workout. Whip until it reaches medium peaks, which might take 6-7 minutes. Tip: Keep your bowl, whisk, and the cream really cold in the fridge before starting.
- Plate the dish. Spoon the fruits into a bowl, making sure to pile them. (including the released juices)
- Take a serving spoon and dollop a generous portion of whipped cream on top of the fruit pile, allowing the cream to fall very gently.
- Take out the caramel tray and smash it with the back of a wooden spoon into shards.
- Blend the shards in a blender, using the pulse setting once or twice at maximum. We don’t want too fine a powder.
- Transfer the caramel dust into a fine sieve and sift it over the whipped cream. (You can store the rest of the caramel powder in an airtight container in the refrigerator.