INGREDIENTS
- Cream – 500 ml (16.91 fl.oz.)
- Icing sugar – 100 g (3.53 oz.)
- Agar-Agar or jelling powder – 1 stick / pouch
- White sugar – 2 tbsp.
- Vanilla extract – 1 tsp.
DIRECTIONS
- Heat a medium-sized non-stick pan and add 2 tbsp. of white sugar, once melt and nicely golden brown remove from heat and pour evenly into the layer where you will form you sweet.
- Heat gently the cream without boiling, add the icing sugar, vanilla extract.
- If using agar-agar, soak before into cold water to soften for 10 minutes and squeezed from water excess, else just add the jelling powder.
- Stir continuously until the thickening agent is melt and then pour the cooked cream through a sieve into the form with the caramel.
- Put into the refrigerator for 4 hours to harden.
Source : Cooking with Peachy
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