Cumin Caramel

Preparation info
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By Sat Bains

Published 2012

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For the Cumin Caramel

  • 200 g caster sugar
  • 300 ml double cream
  • 10


Bring the cream up to the boil with the cumin seeds, allow to cool a little. Caramelise the sugar gently in a dry pan. Add the warm cream and emulsify. Season with a little salt. Blend until smooth and pass through a chinoise. Cool to room temperature. Store in an airtight container until needed.