Rated 4.93 out of 5 based on 14 votes
- 1 punnet strawberries
- 1 punnet blueberries
- 1 punnet raspberries
- 1 x pomegranite
- 1 kg tub deli bought berry sorbet
- 1 punnet edible flowers
- 250 g white chocolate
- 100 ml thickened cream
- 1 cup caster sugar
- 1/2 cup water
- 1 tspn red food colouring
- 1 Tbls caster sugar
- 1 tspn water
1. Remove a quarter of the berries from each punnet and add into a saucepan with 1 x tablespoon of caster sugar and a teaspoon of water. Stir and turn up to high heat until berries are very plump and are releasing juice. Remove from heat and set aside to cool.
2. Break up chocolate into even pieces and add cream into a double boiler. Bring a small amount of water to boil and remove from stove. Add double boiler on top and stir constantly making sure the chocolate is smooth and runny. Remove from heat and set aside (Make sure that the water on the base saucepan never touches the boiler as it will destroy the chocolate and you’ll have to start again.)
3. With a pastry brush, dip the brush into the melted chocolate and generously paint the inside of 6 standard cupcake size silicon molds and place on a lined tray. Place in freezer until set.
4. In a saucepan, add sugar, colouring and water. Turn heat on high and stir until sugar is dissolved and starts to boil. Don’t stir whilst boiling for approx 6 minutes until you can smell a change in the toffee and cook for an extra minute or so until toffee has intensified in colour. Set aside to cool slightly.
5. On a lined baking tray, place 2 glasses beside each other with a gap of 15cm apart at one end and repeat the other end of the tray with a chopstick balanced on the top of each one. The glasses should be approx 20-30cm apart from each other. Dip a wooden spoon into the toffee mix and gently flick back and forth over the middle of the chopsticks until fine streams of toffee start to gather and you can try and mold into a ball like shape. Make 6 balls.
6. Cut Strawberries vertically and carefully remove pomegranite crystals and place in a bowl and set aside.
7. Strain boiled berries and push through a sieve. Return to heat for a minute or so until it forms a thick syrup. Once cooled, use a pastry brush and paint a strip on the plate.
8. Remove silicone molds from the white chocolate cups and place on top of painted strip.
9. Assemble the remaining berries, pomegranite and edible flowers in an artistic way
10. With a heated icecream scoop, place a generous scoop of the berry sorbet on top of the chocolate cup and adorn with toffee. Serve immediately and enjoy the artwork on the plate! This dessert is great at Xmas time with the berries being in season and plentiful or just enjoy on a hot summer’s night.
PS. If you’re feeling like Martha Stewart, you can make your own Sorbet!
Leave a Review
Looks absolutely scrumptious
*Jaw hits the ground*. W.O.W. Looks so beautiful and bloody delicious!
A bit fancy but can’t wait to try it!
OMG it was so delicious!
Restaurant style dessert. Wonderful
Summertime fresh dessert – I enjoyed this immensly
This was very Masterchef!!
What a perfect way to finish dinner with
This looks amazing…. I’m going to be very popular with all my friends when I make this one!!
Yum! Looks great.
Thank you so much!!
Yummmm!!! Although the edible flowers are a bit hard to come by!