with Fruits and Ice cream
Ingredients
Sugar (Isomalt preferred)
Water
Method
1. In a clean pan place some sugar and enough water to melt the sugar, stir and clean the side of the pan.
2. Place on the heat and leave to cook until all the water has evaporated.
3. As soon as the sugar syrup starts to change colour, reduce the heat and cook until golden.
4. When the desired colour has been reach, stop the cooking process by placing the bottom of the pan in cold water, making sure that no water comes into contact with the caramel itself. You might need to repeat this step a couple of times.
5. When totally cold, cover the caramel and keep in a dry place.
6. The caramel can then be gently warmed up to create your decorations and cooled down as many time as required or until the caramel is totally used.
Spiced fruits
Ingredients
½ kg selection of fresh fruit Cherries, blueberries, raspberry, blackberries, strawberries
½ vanilla pod cut lengthwise, seeds scooped out
2 green cardamom pods
2 star anise
5cm piece cinnamon stick
Dash of rum/kirsh/brandy
Squeeze honey
Sprig of mint
Method
1. Place all the spices in a hot pan and cook for a minute
2. Add the fruits, a squeeze of honey and shake the pan, cook for 1 minute
3. Add the liquor and mint, shake the pan again and cover.
4. Remove from the heat and leave to infuse for 10 minutes
5. Leave to cool down before refrigerate
