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Breakfast & brunch

Summer Fruits & Vanilla Cream with Almond Caramel Praline Recipe

This recipe is rated 5.0 out of 5.

Gluten-free option

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Breakfast & brunch

Desserts
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A white bowl filled with plant-based vanilla cream, topped with almond caramel praline over summer fruits like strawberries and blueberries.
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The perfect sweet treat for a hot day! You can’t go wrong with Berries & Cream, but you can go more right by adding this beautiful crunchy caramel praline to the mix.

You will need

Serves 4

  • 1 punnet strawberries, topped and halved
  • 2 punnets blueberries
  • 2 punnets raspberries
  • 100g caster sugar
  • 25ml apple cider vinegar
  • 1 bunch mint, thinly sliced

Cream

  • 500ml flora plant-based cream
  • 20g icing sugar
  • 1 vanilla bean (use the insides scooped out with a teaspoon)

Praline

  • 300g caster sugar
  • 50g roasted almonds

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Directions

10 mins to prep

10 mins to cook

  1. Step 1

    Take the strawberries and place into a deep bowl. Add in the blueberries and raspberries, sugar and apple cider vinegar. Mix together and set aside.

  2. Step 2

    Whisk the cream with the icing sugar and vanilla extract until stiff peaks form.

  3. Step 3

    Place the sugar for the praline in a pan on medium-low heat and bring to a toffee colour, being careful not to touch or stir. Just move it around by angling the pan.

  4. Step 4

    Once the colour has been reached (a dark amber colour) pour over the roasted almonds onto a baking sheet lined with baking paper (it will be super hot so avoid touching it!). Let cool completely. You can pop it in the fridge to speed this up if you like.

  5. Step 5

    Once cooled, crack it up with a wooden handle, then place in a tea towel and cover — and smash up with a rolling pin so it becomes a nice crunchy crumble!

  6. Step 6

    Stir the mint through the berries.

  7. Step 7

    Place the berries in a bowl and stir through shredded mint leaves. Lay a generous scoop of the cream on top and then sprinkle on the praline!

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