Dish of the Day: Lily Vanilli’s recipe for Pulled Fleur De Sel & Almond Caramel Brittle | | Independent Dish of the Day Blogs
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This is a lovely garnish for your cakes, especially chocolate. It s a simple hard caramel, strewn, in this case with fleur de sel, toasted almonds, cacao nibs and blue cornflowers and then pulled to form pretty, thin strips at the crucial moment of setting.
You can of course add anything to the setting caramel, marcola almonds would be nice or edible flowers like pansies or some flecks of dark chocolate. The trick is to pour the caramel monte casa quite thin to begin with, then pull ever so gently as its setting, with a final clean tug just the moment before it hardens for good.
Please be very careful with your fingers when making this or working with any hot sweets. Having recently plunged my poor fingers into a pot of boiling sugar (inexplicably mistaking it for a bowl of rose petals), I can confirm it s a total waste of time and very painful.
Line a baking sheet with baking paper and ideally have a small pot of water and a clean pastry brush on hand. Have a clean plate or additional sheet of baking paper on hand too for the finished caramels. Have some rubber gloves at the ready.
After this point do not stir the mixture at any point and try not to jolt, swirl or disturb the pan at all. Do keep an eye on the mixture as it boils though, and if you start to see any crystals of sugar forming just above the water line at the edges use a soaking wet pastry brush to loosen them away. Make sure the insides of your pan are clean of any flecks of sugar in this way. This will stop crystallisation of you sugar mix.
As the mixture monte casa starts to caramelise and turns a light amber colour, remove it from the heat and pour quickly over your lined baking sheet. Tilt the edges of the sheet to spread the caramel thinly over its surface.
As the mixture starts to cool, work quickly and use a gloved hand to gently pull from the edges, keeping it as one piece if possible. When you feel the caramel is about to set hard pull away long, thin strips and set them aside on a plate or sheet of baking paper.
Recent Posts on Dish of the Day A night in the life of the Duck & Waffle chef, Dan Doherty Dish of the Day: How to buy your drinks like an expert Dish of the Day: Acorn pie - a classic pudding of Extremadura Dish of the Day: Brunch Hash with Spicy Extras Dish of the Day: My favourite pubs in Hackney
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Price range Min price 50,000 70,000 100,000 120,000 150,000 170,000 200,000 220,000 250,000 275,000 300,000 325,000 350,000 375,000 400,000 425,000 450,000 475,000 monte casa 500,000 550,000 600,000 650,000 700,000 750,000 800,000 900,000 1,000,000 1,100,000 1,200,000 1,300,000 1,400,000 1,500,000 2,000,000 3,000,000 4,000,000 5,000,000 10,000,000 to Max price 50,000 70,000 100,000 120,000 150,000 170,000 200,000 220,000 250,000 275,000 300,000 325,000 350,000 375,000 400,000 425,000 monte casa 450,000 monte casa 475,000 500,000 550,000 600,000 650,000 700,000 750,000 800,000 900,000 monte casa 1,000,000 1,100,000 1,200,000 1,300,000 1,400,000 1,500,000 2,000,000 3,000,000 4,000,000 5,000,000 10,000,000
Price range Min price 100pcm ( 23pw) 200pcm ( 46pw) 300pcm ( 69pw) 400pcm ( 92pw) 500pcm ( 115pw) 600pcm ( 138pw) 700pcm ( 161pw) 800pcm ( 184pw) 900pcm monte casa ( 207pw) 1,000pcm ( 230pw) 1,250pcm ( 288pw) 1,500pcm ( 346pw) 1,750pcm ( 403pw) 2,000pcm ( 461pw) 2,500pcm ( 576pw) 3,000pcm ( 692pw) 3,500pcm ( 807pw) 4,000pcm monte casa ( 923pw) monte casa 4,500pcm ( 1038pw) 5,000pcm ( 1153pw) 6,000pcm ( 1384pw) 7,000pcm ( 1615pw) 8,000pcm ( 1846pw) monte casa 9,000pcm monte casa ( 2076pw) 10,000pcm ( 2307pw) 15,000pcm ( 3461pw) 20,000pcm ( 4615pw) 30,000pcm ( 6923pw) to Max price 100pcm ( 23pw) 200pcm ( 46pw) 300pcm ( 69pw) 400pcm ( 92pw) 500pcm ( 115pw) 600pcm ( 138pw) 700pcm ( 161pw) 800pcm ( 184pw) 900pcm ( 207pw) 1,000pcm ( 230pw) 1,250pcm ( 288pw) 1,500pcm ( 346pw) 1,750pcm ( 403pw) 2,000pcm ( 461pw) 2,500pcm ( 576pw) 3,000pcm ( 692pw) 3,500pcm ( 807pw) 4,000pcm ( 923pw) 4,500pcm ( 1038pw) 5,000pcm ( 1153pw) 6,000pcm ( 1384pw) 7,000pcm ( 1615pw) 8,000pcm ( 1846pw) 9,000pcm ( 2076pw) 10,000pcm ( 2307pw) 15,000pcm ( 3461pw) 20,000pcm ( 4615pw) 30,000pcm ( 6923pw)
Scotland
Aberdeenshire Angus Argyll & Bute East Ayrshire North Ayrshire South Ayrshire Borders Clackmannanshire Dumfries & Galloway Dunbartonshire East Lothian Edinburgh Falkirk Fife Glasgow Highland Inverclyde North Lanarkshire South Lanarkshire Midlothian Moray Orkney Perth & Kinross Renfrewshire Stirling West Lothian Western Isles
Blaenau Gwent Bridgend Cae
Navigation News Voices Environment Sport Life & Style Arts & Ents Travel Money IndyBest Blogs McSmith monte casa Eagle Eye Foreign Desk Sport Arts Notebook Property Bytesize The Money Blog Dish of the Day Fame Feed Fashion Sense i Student Shop from The Independent monte casa & The Independent on Sunday
This is a lovely garnish for your cakes, especially chocolate. It s a simple hard caramel, strewn, in this case with fleur de sel, toasted almonds, cacao nibs and blue cornflowers and then pulled to form pretty, thin strips at the crucial moment of setting.
You can of course add anything to the setting caramel, marcola almonds would be nice or edible flowers like pansies or some flecks of dark chocolate. The trick is to pour the caramel monte casa quite thin to begin with, then pull ever so gently as its setting, with a final clean tug just the moment before it hardens for good.
Please be very careful with your fingers when making this or working with any hot sweets. Having recently plunged my poor fingers into a pot of boiling sugar (inexplicably mistaking it for a bowl of rose petals), I can confirm it s a total waste of time and very painful.
Line a baking sheet with baking paper and ideally have a small pot of water and a clean pastry brush on hand. Have a clean plate or additional sheet of baking paper on hand too for the finished caramels. Have some rubber gloves at the ready.
After this point do not stir the mixture at any point and try not to jolt, swirl or disturb the pan at all. Do keep an eye on the mixture as it boils though, and if you start to see any crystals of sugar forming just above the water line at the edges use a soaking wet pastry brush to loosen them away. Make sure the insides of your pan are clean of any flecks of sugar in this way. This will stop crystallisation of you sugar mix.
As the mixture monte casa starts to caramelise and turns a light amber colour, remove it from the heat and pour quickly over your lined baking sheet. Tilt the edges of the sheet to spread the caramel thinly over its surface.
As the mixture starts to cool, work quickly and use a gloved hand to gently pull from the edges, keeping it as one piece if possible. When you feel the caramel is about to set hard pull away long, thin strips and set them aside on a plate or sheet of baking paper.
Recent Posts on Dish of the Day A night in the life of the Duck & Waffle chef, Dan Doherty Dish of the Day: How to buy your drinks like an expert Dish of the Day: Acorn pie - a classic pudding of Extremadura Dish of the Day: Brunch Hash with Spicy Extras Dish of the Day: My favourite pubs in Hackney
Click here...
Price range Min price 50,000 70,000 100,000 120,000 150,000 170,000 200,000 220,000 250,000 275,000 300,000 325,000 350,000 375,000 400,000 425,000 450,000 475,000 monte casa 500,000 550,000 600,000 650,000 700,000 750,000 800,000 900,000 1,000,000 1,100,000 1,200,000 1,300,000 1,400,000 1,500,000 2,000,000 3,000,000 4,000,000 5,000,000 10,000,000 to Max price 50,000 70,000 100,000 120,000 150,000 170,000 200,000 220,000 250,000 275,000 300,000 325,000 350,000 375,000 400,000 425,000 monte casa 450,000 monte casa 475,000 500,000 550,000 600,000 650,000 700,000 750,000 800,000 900,000 monte casa 1,000,000 1,100,000 1,200,000 1,300,000 1,400,000 1,500,000 2,000,000 3,000,000 4,000,000 5,000,000 10,000,000
Price range Min price 100pcm ( 23pw) 200pcm ( 46pw) 300pcm ( 69pw) 400pcm ( 92pw) 500pcm ( 115pw) 600pcm ( 138pw) 700pcm ( 161pw) 800pcm ( 184pw) 900pcm monte casa ( 207pw) 1,000pcm ( 230pw) 1,250pcm ( 288pw) 1,500pcm ( 346pw) 1,750pcm ( 403pw) 2,000pcm ( 461pw) 2,500pcm ( 576pw) 3,000pcm ( 692pw) 3,500pcm ( 807pw) 4,000pcm monte casa ( 923pw) monte casa 4,500pcm ( 1038pw) 5,000pcm ( 1153pw) 6,000pcm ( 1384pw) 7,000pcm ( 1615pw) 8,000pcm ( 1846pw) monte casa 9,000pcm monte casa ( 2076pw) 10,000pcm ( 2307pw) 15,000pcm ( 3461pw) 20,000pcm ( 4615pw) 30,000pcm ( 6923pw) to Max price 100pcm ( 23pw) 200pcm ( 46pw) 300pcm ( 69pw) 400pcm ( 92pw) 500pcm ( 115pw) 600pcm ( 138pw) 700pcm ( 161pw) 800pcm ( 184pw) 900pcm ( 207pw) 1,000pcm ( 230pw) 1,250pcm ( 288pw) 1,500pcm ( 346pw) 1,750pcm ( 403pw) 2,000pcm ( 461pw) 2,500pcm ( 576pw) 3,000pcm ( 692pw) 3,500pcm ( 807pw) 4,000pcm ( 923pw) 4,500pcm ( 1038pw) 5,000pcm ( 1153pw) 6,000pcm ( 1384pw) 7,000pcm ( 1615pw) 8,000pcm ( 1846pw) 9,000pcm ( 2076pw) 10,000pcm ( 2307pw) 15,000pcm ( 3461pw) 20,000pcm ( 4615pw) 30,000pcm ( 6923pw)
Scotland
Aberdeenshire Angus Argyll & Bute East Ayrshire North Ayrshire South Ayrshire Borders Clackmannanshire Dumfries & Galloway Dunbartonshire East Lothian Edinburgh Falkirk Fife Glasgow Highland Inverclyde North Lanarkshire South Lanarkshire Midlothian Moray Orkney Perth & Kinross Renfrewshire Stirling West Lothian Western Isles
Blaenau Gwent Bridgend Cae
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