Drunken berries get coated with Grand Marnier then topped with cloud-like whipped cream. This dessert is heavenly with a dusting of caramel powder. Recipe inspired by the movie Chef. Gluten Free and 100% refreshing!
Add the sugar and orange liqueur to a small skillet. Cook off the alcohol over medium heat for 1-2 minutes. Remove from heat.
If using strawberries, remove the leaves and cut into quarters. For oranges, cut into segments or supremes. For raspberries, blackberries, or blueberries -- simply wash them. Pour the liqueur syrup over the fruit and serve immediately or allow to marinate in the fridge for up to 24 hours.
In a stand mixer fitted with the whisk attachment, add the heavy cream and salt. Beat on high just until the cream becomes pillowy. Be careful not to over-beat or the cream will turn to butter.
To serve, spoon the drunken fruit into bowls and top with a bit of cream. Garnish with caramel dust.
Fruit Options: This is a very flexible part of the recipe with the idea being fresh and seasonal. Look for a combination of berries (blueberries, blackberries, strawberries) or mix in orange segments. You could even add some sliced bananas.Make Ahead Tips:Whipped Cream (yes), make ahead and store in a container in the fridge up to 3 days.Caramel Powder (sort of), make the caramel and leave it in one big solid piece up to 24 hours. Grind and use same day or it will clump up.Berries (YES), the berries get even more flavorful when they sit in the syrup. Store them up to 2 days in a container in the fridge.