Cumin Caramel

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Cumin Caramel

  • 300 ml double cream
  • 10 cumin seeds, toasted
  • 200 g


Bring the cream up to the boil with the cumin seeds. Caramelise the sugar gently in a dry pan. Add the warm cream and emulsify, season with a little salt. Blend until smooth and pass. Cool to room temperature.