|golden syrup or corn syrup||.|
|heavy cream, hot|
|unsalted butter, softened|
|unsweetened cocoa powder||.|
|pure vanilla extract||.||.|
Have ready a
In a medium heavy saucepan, preferably nonstick, stir together the sugar, golden syrup, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and let the syrup boil undisturbed until it turns a deep amber (370°F/188°C on an instant-read thermometer if using golden syrup, or 380°F/193°C if using corn syrup). Remove it immediately from the heat because the temperature will continue to rise, or remove it slightly before it reaches temperature and, just as soon as it does, slowly pour in ¼ cup/59 ml of the hot cream. It will bubble up furiously.
Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel fully dissolved.
Remove it from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky, but becomes uniform once cooled and stirred.
Into a medium bowl, pour
Place the cup in a pan of simmering water for a few minutes, stirring occasionally, until the gelatin is dissolved. (This can also be done in a microwave, with 3 second bursts, stirring once or twice until dissolved.) The gelatin will thicken slightly. Remove it from the heat, cover, and let it cool for about 20 minutes until it is 85° to 90°F/29° to 32°C. (If cooler, the gelatin will set and will need to be reheated.) Stir in the vanilla.
In the chilled bowl, whip the cream with the handheld mixer just until traces of the beater marks begin to show. Scrape in the caramel mixture and use the chilled whisk to whip the cream by hand, just until soft peaks form when the whisk is lifted. While whisking, add the gelatin mixture and continue whisking just until stiff peaks form when the whisk is lifted. Cover and refrigerate until ready to use.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.