Anchovy Custard

• 370 ml cream
• 7 g 1:1 stock sugar syrup

Infuse all the ingredients except the iota carrageenan over low heat. Remove from the heat and blend in a Thermomix jug. Strain the mixture and reserve the liquid. Pour the liquid and iota carrageenan into the Thermomix and blend at 80°C for 3 minutes, and then cool over ice. The mixture should thicken to a stiff custard consistency. Spoon into piping bag and refrigerate until needed.