Gastronomixs

Spiced caramel layer

The spices in this caramel bridge the divide between sweet and savoury, and turn this component into a magnificent addition to a savoury dish that would be enhanced by a little added sweetness. This spiced caramel layer can be served with smoked eel and goose liver. The composition of this caramel makes it more sturdy and it does not absorb liquid as quickly as normal sugar. This is easy to prepare mise en place.

Spiced caramel layer

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Ingredients

150

g

fondant

75

g

isomalt sugar

75

g

glucose

3

g

black pepper

3

g

star anise

3

g

coriander seeds

4

 

cloves

Preparation method

  • Heat the fondant, isomalt sugar, and glucose to 155°C. Use a thermometer with an alarm to measure the temperature.
  • Remove from the heat and leave to infuse to 160°C.
  • Finely grind the spices together.
  • Allow the sugar mixture to cool down to 120°C and then quickly and briskly stir in the ground spices and pour the mixture onto a silicone mat.
  • Break the confectionery into pieces and grind to a powder in a blender or thermo blender.
  • Store the powdered confectionery in an air-tight container with silicone granules.
  • Just before serving, press the top of the eel into the sugar and caramelise with a kitchen blowtorch or under a salamander grill.
  • The sugar will harden and create a thin layer of crisp spiced sugar.

Serving suggestions

  • With smoked eel.
  • With a goose liver terrine.
  • With a goose liver crème brûlée.

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