Raspberry Kebab with Balsamic Caramel Cloud

By corlear

Ingredients

• For the balsamic caramel cloud:
• 11/4 cup water
• 13/4 oz balsamic caramel toffees
• 2 sheets gelatin (previously rehydrated in cold water)
• For the mandarin reduction:
• 1/2 cup mandarin juice
• 3/4 tbsp glucose
• To finish:
• 10 raspberries
• 10 kebab sticks
• 10 sprigs mint
• 10 sprigs basil

Details

Servings 10

Preparation

Step 1

For the balsamic caramel cloud:
1. Dissolve the balsamic caramel toffees in water at 175ºF. Separate ¼ cup of this water and dissolve the gelatin in it.
2. Cool the rest of the balsamic caramel syrup until it starts to freeze.
3. Start whisking the balsamic caramel water with the gelatin and gradually add the frozen balsamic caramel.
4. Whisk for 10 minutes until it is stiff.

For the mandarin reduction:
1. Mix both ingredients together in a pan and reduce until the mixture has the consistency of liquid caramel.

Final Steps & Preparation:
1. Thread the raspberries on the kebab sticks and cover them with the balsamic caramel cloud.
2. Place a sprig of mint, a sprig of basil and a drop of mandarin reduction.
3. Serve in a lollipop holder.