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Fresh Berries in Cointreau and Toffee

Fresh Berries in Cointreau and Toffee
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Tony’s dessert recipe from week 4 of Come Dine With Me Australia.

Serves 4

Ingredients

  • 2 punnets of strawberries
  • 2 punnets of raspberries
  • Fresh cream
  • Icing sugar
  • Vanilla bean
  • ½ cup of Cointreau
  • Sugar, water (for toffee)
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Method

  1. Combine strawberries and raspberries
  2. Place half in with cointreau and gently smash – put contents intosmall serving glasses
  3. Place half (unmarinated) in small serving glasses
  4. Whip cream, icing sugar and seeds from vanilla bean – place in separate small
  5. serving glasses
  6. Prepare toffee by slowly boiling water and sugar over low heat, stirring occasionally.
  7. Remove from heat when mix starts to solidify when a drop is placed in cold water.
  8. Spread thinly over foil and wait until cool.
  9. Break into chards and place chard in largest glass (with dry berries)
  10. Serve separate glasses – marinated berries, dry berries, vanilla cream
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