Preparation info

    • Difficulty


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


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 servi