Marigold Caramel

Preparation info
  • Yield:

    1.33 kg

    • Difficulty

      Easy

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

Marigold Syrup

  • Crystallized marigolds 600 g 1 lb 5.12 oz 49.88

Method

  1. For the marigold syrup: Purée all of the ingredients together using a handheld immersion blender.
  2. Reserve in an airtight container and refrigerate overnight.
  3. Pass through a fine-mesh sieve before making the marigold caramel.
  4. For the marigold caramel: Combine all of the ingredients in a 960