Caramel sauce
Caramel
sauce
·
100g castor sugar·
40g butter·
60ml (¼ cup) fresh cream
How to do it
1. Place the sugar in a small pot over medium heat to caramelise. When
tested with a sugar thermometer it should reach 155ºC and be light brown in
colour.2. Stir in the butter, pour in the cream and bring to a boil.
3. Remove from heat and refrigerate until required.
Chantilly cream
Chantilly
cream
·
250ml (1 cup) double cream·
15ml (1 tbsp) sugar·
1 vanilla pod, split and seeds removed
How to do it
1. Place the cream, sugar and vanilla seeds in a bowl and whip to stiff
peaks.2. Set aside in the fridge until needed.