It can be the photo of simplicity, but with some delicate additions, Peter Gunn, the chef, and proprietor of Melbourne’s Ides eating place, offers this dessert the nice-eating treatment.
Fresh and dried berries with coconut yogurt, strawberry syrup, and anise praline
- 50g blueberries, randomly cut
- 50g blackberries, randomly cut
- 25g strawberries, randomly cut
- 10g dried blueberries
- 200g coconut yogurt
- Macadamia oil
- Chrysanthemums
- Mint vegetation
Sea salt
- Praline
- 1 cup caster sugar
- ¼ cup water
- 2g celebrity anise (or save-offered star anise powder)
- Place the big-name anise right into a pan and toast till aromatic.
Using a spice grinder, grind to a powder. This will be substituted for save-sold anise powder, toasted in a pan until aromatic.
Place 1 cup of caster sugar in an easy, heavy-based, totally pan.
Add ¼ cup of water and set over medium heat. Resist the urge to stir, and as an alternative, swirl and lightly shake the pan from side to side to distribute the liquid and make certain the sugar melts frivolously. Stirring the sugar reasons recrystallization and clumps to shape, which isn’t suitable.
Once the sugar has melted into the caramel and browned slightly, upload the anise powder and take away from warmth.
Immediately pour onto a tray coated with baking paper and go away to set as a difficult sheet.
Once difficult, weigh down with a grinder or mortar and pestle until crumbly.
- Strawberry syrup
- 25g strawberries
- 1 tbsp caster sugar
In a bowl, blend the reduced strawberries collectively with caster sugar. Allow macerating for a round half-hour.
Once macerated, use the returned of a spoon or your fingers to damage the strawberries to a pulp similarly.
Pass the pulp through a muslin cloth into some other bowl; the result may be a vibrant strawberry syrup.
- To serve
- Whisk the yogurt and sugar together.
- Pick chrysanthemums and mint plants.
Spoon yogurt into the bottom of a bowl and cowl liberally with fresh berry mixture, sprinkle with dried blueberries, and plant life. Dress with macadamia oil and strawberry coulis. Finally, crumble over the praline and finish with a mild sprinkle of sea salt.
