Peter Gunn’s berry, praline, and coconut yogurt dessert recipe

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 blueberries, randomly cut


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 aromatic.

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 reasons recrystallization and clumps to shape, which is not perfect.

Once the sugar has melted into the caramel and browned barely, add the anise powder and put off from the heat.

Immediately pour on to 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 collectively the reduce strawberries with caster sugar. Allow to macerate for round 30 minutes.

Once macerated, use the returned of a spoon or your fingers to further break down the strawberries to a pulp.

Pass the pulp through a muslin fabric into any other bowl; the end result can be a vibrant strawberry syrup.

To serve

Whisk the yogurt and sugar collectively.

Pick chrysanthemums and mint vegetation.

Spoon yogurt into the backside 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.

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