SERVES: 6
COOKING TIME: 30 MIN
INGREDIENTS
- 150g blackberries, halved
- 150g strawberries, quartered
- 500ml heavy whipping cream
- 2 tablespoons icing sugar
- 40g sugar
- ¼ teaspoon vanilla extract
- 1 sprig mint
- 1 pound cake, sliced into 1½cm slices (you can use any plain vanilla cake as a substitute).
YOU WILL ALSO NEED
- 1 hickory wood chunk
INSTRUCTIONS
- Stabilise your Kamado Joe at 260°C. Place 1 deflector shield in so your grill is half direct and half indirect.
- Place the hickory wood chunk in the hottest portion of the coals to achieve clean smoke, then top the grill off with 2 grill grates positioned at the highest portion of the Divide and Conquer system.
- As the grates come to temperature and the smoke cleans, top the cut berries with the sugar and allow to marinate for 10 to 15 minutes.
- Place the sliced cake on the direct side of the grill and slightly toast and smoke sear. Flip for even colour, then transfer to the presentation plate in a shingled design.
- In a mixing bowl, add the heavy cream. Using a whisk, whip until it comes to a soft peak. Add the icing sugar and vanilla extract. Whip until fully incorporated and the whipped cream comes to a stiff peak. Then, place on the indirect side of the grill and close the dome. Allow the whipped cream to smoke for 1 minute (just enough time to pick up some smoke, but not heat up and separate).
- While the whipped cream is picking up smoke, drape the berries and liquid over the grilled and shingled pound cake.
- Remove the whipped cream and place a large dollop on the side of the dish, garnish with mint. Enjoy!