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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 110 ml fresh cream
  • 100 g castor sugar
  • 50 g cold unsalted butter


Heat the fresh cream and keep warm. Caramelise the castor sugar over low heat until golden brown, then remove the pot from the heat and add the cold butter in 3 stages.

Add the cream in 4 stages, using a whisk to stir in each small amount. When all the cream is added bring to the boil for 1 minute. Remove from the heat and allow to cool, before transferring to a squeeze bottle for serving.

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