Caramel delight 3 ways
How-to video
Discover three presentation suggestions from our chefs for the Caramel Delight.
Version 1 : Passion Caramel déstructuré
Ingredients:
- Caramel Delight from Traiteur de Paris
- Vanilla Bourbon ice cream
- Thin sheet of dark chocolate
- Melted dark chocolate
Directions
- Take out the Caramel Delight 2 hours before plating
- Cut the dessert in 4 quarters
- Decorate the plate with a large brushstroke of dark chocolate
- Place the first quarter on the plate, then alternate with a piece of the sheet of dark chocolate
- Repeat above step
- Finish the presentation with a quenelle of vanilla ice cream
Version 2: Dotted Caramel Delight
Ingredients:
- Caramel Delight from Traiteur de Paris
- White chocolate mousse
- Salidou Caramel made with unsalted butter
- Small disks of milk chocolate
Directions:
- Take out the Caramel Delight 2 hours before plating
- Place the dessert in the center of the plate
- Decorate with a diagonal line of dots of Chantilly in different sizes
- Decorate with dots of caramel
- Decorate the dots with several disks of the milk chocolate, placed vertically
Version 3: Simple Caramel Delight
Ingredients:
- Caramel Delight from Traiteur de Paris
- Salidou Caramel made with unsalted butter
- Vanilla Bourbon ice cream
Directions:
- Take out the Caramel Delight 2 hours before plating
- Place the dessert in the center of a deep dish
- Heat the caramel
- Pour the caramel around the dessert
- Place a quenelle of Vanilla Bourbon ice cream on the side of the dish
- Decorate the quenelle with shards of dark chocolate
