Fruit-carpaccio salad with spun sugar

Fruit-carpaccio salad with spun sugar

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  • 4
  • Easy
  • 20 minutes
  • 10 minutes
  • JC Le Roux La Vallée Méthode Cap Classique


  • Assortment of seasonal fruit, fresh and ripe
  • Cointreau for sprinkling, or your favourite liqueur
  • 1 cup white sugar
  • 1 cup water
  • Extra sugar for sprinkling

Cooking Instructions

Slice the fruit paper thin and arrange on serving plates with a sprinkling of liqueur.
Cover your working space with newspaper. In a saucepan, slowly bring the sugar and water to the boil.
Ensure that the sugar crystals are completely dissolved before the syrup starts to boil.
Boil until the sugar syrup is reduced and starts to change colour (approximately 10 minutes).
When the syrup becomes a light caramel colour, remove from the heat and allow to cool for 1 to 2 minutes.
Dip a dessert spoon into the caramel and allow the excess to drip off .
Lift it high above the newspaper surface and swing the spoon to let the caramel fall into thin threads.
Break the threads into pieces and shape into balls.
Sprinkle with sugar and set onto the fruit salad.
Serve immediately.

Jacques Erasmus Recipe by: Jacques Erasmus
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