INGREDIENTS
50g raspberries
50g strawberries
10ml whisky
1/10 vanilla pod
25 ml double cream
1 tbsp crème fraîche
2 mint leaves, sliced
A squeeze of lemon juice
8 cardamom pods
1 cinnamon stick
1 tbsp honey
100g caster sugar
1 tsp coco powder
1 tsp icing sugar
Recipe continues
METHOD
Place the caster sugar in a small pan over a low heat and gently melt the sugar until it becomes liquid and caramelised.
Working quickly and carefully, take a spoonful of the caramel and drizzle fine strands of it quickly back and forth in a criss-cross motion over a greased metal ladle.
Allow to cool and carefully remove it from the ladle and place on a serving dish. Make two baskets.
Slice the strawberries in half and set to one side.
Break the cinnamon stick in half and split the vanilla pod. Then add them to a dry non-stick frying pan with the cardamom pods and cook on a low heat for 1½ minutes.
Add the strawberries and toss them through the vanilla, cardamom and cinnamon and add the honey. Allow them to warm through and release a little juice before adding the raspberries. Add a squeeze of lemon juice and the whisky and finally add the mint and stir through.
To serve fill a caramel basket with the warm strawberries and raspberrie and spoon over the remaining juice from the pan. Add a dollop of crème fraiche and dust with coco powder and then icing sugar. Finally top with the second caramel basket.