Fresh Berries with Vanilla-Rum Caramel

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.

Dessert

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.

2 Responses to “Fresh Berries with Vanilla-Rum Caramel”

  1. Chloe Says:

    This sounds amazing! For those of us who don’t do a lot of cooking, where can one find pure vanilla essence?

  2. MessyChef Says:

    this product is available in fancier food stores. I picked up mine at Williams sonoma by mistake, intheir baking section. This product is a thick goo with the vanilla specs in it. You could also scrape 2 beans, or use extract.

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