Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About


For the Custard

  • 200 g caster sugar
  • 200 ml double cream
  • 4


Caramelise the sugar. Gently add the cream and whisk. Pull the pan off the stove and leave for 5 minutes to cool a little. Add the agar-agar and bring back up to the boil while whisking. Whisk in the eggs: this will cause the mixture to cool a little. Bring the mixture back up to 86°C to cook out the egg yolk. Whisk in the butter and then blend on full power until fully emulsified. Divide the m