Preparation
Ingredients
Method- 115g Sugar
- 33ml Glucose Syrup
- 115g Heavy Cream
- 19g Unsalted Butter
- 3g Salt
- 14g deZaan Artisan Black
- Add Sugar and 25% of its weight in water to create a "wet sand" consistency
- Add in glucose syrup and cook to 170C
- When sugar is cooking, warm up cream, butter, salt and Artisan black
- When the sugar reaches the temperature, slowly whisk in the cream mixture
- Cool before serve
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