Vanilla Caramel Fruit Salad

Ingredients

• 100 ml milk
• 100 ml heavy cream (at least 30% fat)
• 1 Vanilla bean
• 2 egg yolks
• 50 g sugar
• sugar for sprinkling
• 150 g seedless grapes
• 1 ripe peach
• 1 apple
• 200 g pineapple
• 2 untreated organic oranges
• 1 tbsp Lemon Juice
• 1 tbsp honey
• 250 g mascarpone
• 2 tbsp brown sugar

Instructions

1. 1.

   Whisk the milk and cream with the vanilla bean and scraped seeds, bring to a boil. Remove from heat and let cool slightly. Beat the egg yolks with sugar in a bowl until pale and creamy.

2. 2.

   Slowly pour the warm cream mixture into the yolk custard while whisking; return everything to the pot and cook over low flame, stirring constantly, until thickened into a sauce—do not boil. Transfer the vanilla sauce to a saucepan, let cool, dust lightly with sugar on top to prevent skin formation.

3. 3.

   Wash the fruit. Halve the grapes. Quarter the peach, remove pits, cut into wedges. Quarter the apple, remove core, slice. Peel the pineapple, remove tough stem, cut flesh into small pieces. Peel the oranges, discard white pith, halve and slice thinly.

4. 4.

   Combine the fruit in a bowl with lemon juice and honey. Mix mascarpone with the vanilla sauce; spoon over the fruit salad in glasses, sprinkle brown sugar on top. Use a blowtorch to caramelize the dessert golden brown. Serve immediately.