Fennel Caramel

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 100 ml pouring (35%) cream
  • 40 g liquid glucose
  • 6 g

Method

  1. Heat the cream, glucose, fennel seeds and salt in a small heavy-based saucepan over medium heat to simmering point, then remove from the heat. Leave for 20 minutes to infuse. Strain through a fine-mesh sieve into a heatproof bowl.
  2. In another saucepan, heat the caster sugar and water over high heat, without stirring, for 6–8 minutes or until the sugar syrup turns a