Flambe Fruit with Ice Cream
BackDESCRIPTION OF THE DISH
This appetising fruit dessert reminds those on the pages of French fashion magazines! Juicy fruits with tart hints of alcohol, delicate ice cream and fragrant sauce create a sweet extravaganza served on the plate, arousing the desire to taste the dish immediately.
Cooking such a delicacy is always a spectacle! When the fruit is properly caramelised in a frying pan and absorbs the aroma of cinnamon, it is time for flambéing – processing the dish with burnt alcohol.
The process is so impressive that it is often turned into a mini-show in restaurants: with music, special effects and lights. At the end the combination is usually supplemented with a ball of white ice cream, creating a spectacular temperature contrast.
If you plan to cook this original dessert at home, choose your favourite fruits and quality spirits containing at least 40 % alcohol. Cognac, rum, calvados and liqueur are recommended for flambéing berries and fruits.
Alcohol should be heated to 60 °C before ignition. After all, cold alcohol does not catch fire, and too hot alcohol will evaporate prematurely.
The fruit is flambéed in a deep frying pan with a long handle, and the lid is always kept ready to extinguish the flame if necessary.
The finished dessert is decorated with nuts, grated chocolate, a sprig of mint, etc.
Fruit Flambé with Classic Ice Cream
The dessert is served in a deep plate and should be enjoyed immediately after cooking.
Ingredients
| 100 % Ice Cream by RudTM | 200 g |
| Banana | 1 pc |
| Orange | 1 pc |
| Apple | 1 pc |
| Plums (apricots) | 4 pcs |
| Volohodske Butter, 82.5 % | 30 g |
| Citrus liqueur, 40 % | 100 ml |
| Brown sugar | 1 tbsp |
| Cinnamon | a pinch |
| Fresh mint | a sprig |
| Nuts | to taste |
Steps to Make It
1. Peel an orange and a banana, cut into large pieces. Cut plums or apricots into slices. Cut the apple into large pieces.
2. Melt the butter in a pan, add sugar and a pinch of cinnamon. Wait until the sugar caramelises, add the fruit and fry for 10 minutes, stirring the contents of the pan regularly.
3. Heat the liqueur in a microwave oven for 30 seconds, pour it over the fruit and quickly ignite with a long lighter.
Flambé the fruit until all the alcohol evaporates.
4. Dish the cooked fruit. Decorate the centre of the dessert with a scoop of ice cream. Drizzle with the sauce left after flambéing with alcohol.
5. If desired, sprinkle the dessert with chopped nuts and finish the composition with a sprig of mint.
Enjoy!
