Chocolate, Tarts and Fruit: Sauce

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 75 g caster sugar
  • 75 ml water
  • 8 ri


Boil together the sugar and water for 5 minutes and let it cool a little. While the soufflés are cooking (you can make the sauce beforehand of course, but heat it up to serve) hull the strawberries and peel and deseed the papaya. Chop both into very small dice. Add the diced fruit to the syrup with the alcohol. Cut the passion fruit in half and scrape the contents into the saucepan. Add a good