Pick the dill from the stems so that only the leaves remain, then set aside. In a pot, heat the cream, stock sugar syrup and salt. Transfer to a Thermomix jug and blend with the dill on high for 5 minutes. Heat the mixture in the Thermomix to 70°C and add the iota carrageenan, blending for 3 minutes to activate it.
Remove the mixture from the Thermomix and cool over an ice bath, then transfer to a piping bag and refrigerate until needed.
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