250 ml Cream
250 g Sugar
150 ml Water
Method:
Bring cream to the boil
In a separate, very clean, dry pot mix the sugar with the water and boil until it is a deep golden brown.
Add the caramel to the cream, slowly - be cautious here!
Whisk gently and return to heat until all the caramel has dissolved.
Once cooled, store in the refrigerator.
MM.
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