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Anne Willan

Making a Caramel Cage

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Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

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Method

A caramel cage makes a shiny, delicate decoration in which to serve ice cream, poached fruit or creamy desserts. It softens in 1-2 hours, so make it at the last possible moment.

  1. Oil the outside of a round-bottomed bowl or ladle. Boil sugar syrup to the light caramel stage (step 2) and dip the base of the pan briefly in cold water to stop cooking. Let the caramel

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