| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food3 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Tin prunes; (213 g) |
| 1 |
tb |
Port |
| 1 |
ts |
Icing sugar |
|
|
Double cream or double cream and fromage |
|
|
; frais mixed |
| 1 1/2 |
oz |
Granulated sugar; (40 g) |
INSTRUCTIONS
CARAMEL SHARDS
Drain the prunes and remove the stones. Stir the port into the fruit then
use an electric blender to reduce the fruit to a puree. Stir in the icing
sugar then fold in the double cream (or crem mixture).
Add enough cream to achieve a very soft set. Spoon into small glass dishes.
Set in the fridge to chill.
Caramel shards: Use a small heavy pan, add the dry sugar and over a high
heat start to melt the sugar. Lift the pan off noew and then, shaking the
sugar back and forward. Eventually the sugar will dissolve into a liquid.
When it is a good dark colour use a fork to dribble the caramel over a
sheet of non-stick baking paper in a random design. Allow the caramel to
harden.
Serve the port and prunes with rough pieces of caramel stuck on top.
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