Archive for August 1st, 2007

For a special dessert, I placed berries on a plate (blueberries and strawberries), and covered them in a warm caramel sauce I invented on the fly.

Sauce Caramel:

• sugar
• pinch salt
• 2 Tbsp. water (just enough to make the sugar wet)
• pure vanilla essence (vanilla seeds suspended in a syrup)
• dark rum
• heavy cream

Melt the sugar and water, and form a light caramel. Add the vanilla. Then add the rum; reduce this sauce until it is once again liquid. Never stir the caramel; rotate the heavy pan to keep it mixed.

Finally, add the heavy cream. Stir as it foams and bubbles away; reduce to your favorite consistency.

Pour 30-seconds later (off the flame) onto each plate of prepared, washed berries.

Enjoy.

As we ate, conversations paused… During my meal (more on that later), a comment was made: this is real restaurant quality. After the dessert, that was beyond restaurant… that was a taste of heaven.

Thanks.