It can be the picture of simplicity, but with some delicate additions, Peter Gunn, the chef, and owner of Melbourne’s Ides eating place, offers this dessert the fine-dining treatment. Fresh and dried berries with coconut yogurt, strawberry syrup, and anise praline.
50g blackberries, randomly cut
25g strawberries, randomly reduce
10g dried blueberries
200g coconut yogurt
Macadamia oil
Chrysanthemums
Mint flowers
Sea salt
Praline
1 cup caster sugar
¼ cup water
2g celebrity anise (or shop-sold star anise powder)
Place the big-name anise into a pan and toast till aromatic. Using a spice grinder, grind to a powder. This might be substituted for save-sold anise powder, toasted in a pan till fragrant. Place 1 cup of caster sugar in a smooth, heavy-based pan. Add a ¼ cup of water and set over medium warmness. Resist the urge to stir, and as a substitute, swirl and lightly shake the pan from side to side to distribute the liquid and ensure the sugar melts frivolously.
Stirring the sugar causes recrystallization and clumps to shape, which is imperfect. Once the sugar has melted into the caramel and barely browned, add the anise powder and remove it from the heat. Immediately pour onto a tray covered with baking paper and depart to set as a tough sheet. Once hard, weigh down with a grinder or mortar and pestle till crumbly.
Strawberry syrup
25g strawberries
1 tbsp caster sugar
In a bowl, mix the reduced strawberries with caster sugar. Allow macerating for around 30 minutes. Once macerated, use the returned spoon or your fingers to break down the strawberries to a pulp further. Pass the pulp through a muslin fabric into another bowl, producing vibrant strawberry syrup.
To serve
Whisk the yogurt and sugar collectively.
Pick chrysanthemums and mint vegetation.
Spoon yogurt into the back of a bowl and cover liberally with fresh berry aggregate. Sprinkle with dried blueberries and flowers. Dress with macadamia oil and strawberry coulis. Finally, collapse over the praline and finish with a mild sprinkle of sea salt. Most people no longer trust that wholesome cakes are delicious. A person with a diet will avoid this type of food because of its excessive sugar and fatty content.
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