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 yoghurt, strawberry syrup and anise praline
50g blueberries, randomly cut
50g blackberries, randomly cut
25g strawberries, randomly cut
10g dried blueberries
200g coconut yoghurt
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 a 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 recrystallisation and clumps to shape, which isn’t suitable.
Once the sugar has melted into caramel and browned slightly, upload the anise powder and take away from warmth.
Immediately pour on to a tray coated with baking paper and go away to set as a difficult sheet.
Once difficult, weigh down down with a grinder or mortar and pestle until crumbly.
1 tbsp caster sugar
In a bowl, blend collectively the reduce strawberries with caster sugar. Allow to macerate for round half-hour.
Once macerated, use the returned of a spoon or your fingers to similarly damage down the strawberries to a pulp.
Pass the pulp through a muslin cloth into some other bowl; the end result may be a vibrant strawberry syrup.
Whisk the yoghurt and sugar together.
Pick chrysanthemums and mint plants.
Spoon yoghurt into 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.