Loaf with seasonal berries and caramel sauce
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Made from buttered dough, this is a very simple dish, topped with seasonal berries. A caramel sauce tops it off.
Ingredients for four
2 plates; 200-300g seasonal berries* powdered sugar for decoration
caramel sauce/strong>
1,5 dl sugar + 0,3 dl water 75 g butter 0,3 dl water
* Outside the season, roasted peach or apricot halves flavoured with lemon juice. The idea is to get some tartness from the berries or fruit to counterbalance the sweet caramel sauce.
Cut the butter discs in half to make four square pieces.
Grease the butter discs with egg and bake in a 180°C oven for approx.
Make the caramel sauce
Dice the butter and return to the fridge.Place the sugar and water in a saucepan.
Cook the sugar-water solution in a medium saucepan until it is browned to amber. Stir, otherwise the sugar will crystallize again.
The sugar is sufficiently roasted when the temperature is 180 degrees. You can check the temperature with a thermometer.
Add the cold butter cubes to the caramelized sugar until the emulsion thickens. Finally, pour in the water in a thin ribbon, stirring all the time.
Assemble the funnel cake
Cut the fried butter noodles in half widthways down the middle. On the bottom half, place the berries and pine nuts. Spoon the caramel sauce on the line. Place the other half of the butter dough on top. Sift the icing sugar on top.Serve with vanilla ice cream as a garnish.
Fruit caramel sauce summer food Central Europe Berries Restaurant Carelia restaurant recipes
