Caramelised Semillon

Name: Caramelised Semillon
Cuisine: Australia and New Zealand
Ingredients: 25 g (1 oz) caster (superfine) sugar; 10 ml (⅓ fl oz) water; 200 g (7 oz) handmade soured cream (you will need to make this 2 days ahead); natural citric acid* and table salt, to taste; 75 ml (2¼ fl oz) late-harvest Australian semillon

Preparation info

Difficulty
Easy

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

75 ml (2¼ fl oz) late-harvest Australian semillon
25 g (1

Vegetarian
Gluten-free

Method

Bring the wine and sugar to a rapid boil in a very small heavy-based saucepan. Continue to boil without stirring until it reaches a dark caramel. Carefully dip the base of the pan in a bowl of cold water to stop the caramel overcooking. Whisk in the water to let out the caramel slightly. Cool to room temperature.

Whisk the cooled caramel into the soured cream. Adjust the sweetness and a