Custard

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