INGREDIENTS
1 tbsp honey
67g strawberries, halved
50g white chocolate
50ml double cream
½ tsp cocoa powder
20ml Kirsch
¼ tsp chilli powder
100g sugar
Juice of ¼ of a lemon
Recipe continues
METHOD
To make the caramel nest:
Warm a pan over a medium heat, add the sugar, leave and keep an eye on it until it begins to melt (starts turning brown). Give the pan a good shake and leave until roughly a quarter of the sugar has melted. Use a wooden spoon to gently stir whilst still cooking, until it has become a liquid.
Remove from heat and add 2 tbsp of hot (not boiling) water, be careful as the caramel will spit and splutter.
Lay a large square of greaseproof paper on the work top, take a spoonful of the caramel and pour strings of it over the greaseproof paper, creating a lattice. Now pick up the sides of the greaseproof and hold it in a U shape until the caramel dries (try and keep the bottom flat). This should take about a minute. Once complete, carefully remove the greaseproof from the nest.
For the Strawberries:
Heat a frying pan over a high heat, add the strawberries and the honey and give them a stir. Now add the lemon juice and chilli powder and stir together, cook until the honey begins to caramelise, this should take about 2-3 minutes.
For the white chocolate sauce:
Heat a pan over a low heat, pour in the cream and add the white chocolate, stir until it has all melted together.
To serve, place the caramel nest onto a serving plate and spoon the strawberries into the centre. Finish by pouring over the white chocolate sauce.