Caramel basket with ice

Ingredients for Caramel basket with ice

Instructions for Caramel basket with ice

To prepare the Caramel basket with ice recipe, please follow these instructions:

Mix the butter, sugar and glucose together. Stir the cold-sieved wheat flour in the end.

Roll the mass to an elongated sausage of approx. 5 approx. In diameter. Using parchment paper is easy. Let the mass rest in the refrigerator for at least 1 hour. Cut the roll into 3 cm thick slices. Put them on a well-baked, cold and very clean and smooth baking sheet. Keep well spaced, The caramel bases grow at least 5 times the current size.

Pour them in the preheated oven at approx. 190 - 200 degrees on the bottom groove for approx. 6-8 minutes. Keep an eye on them all the time. Take the plate out when the surface bubbles. The caramel must be too light than too dark. Let it rest for a minute. Vip the caramel bases using a pallet knife onto a reverse bowl or cup when it's getting cool in the consistency. Let the basket solidify completely before removing it from the bowl / cup.

Server baskets filled with balls of ice or sorbet. It looks very decorative.

tips:
You can vary the size of the curves. However, the big ones are quite difficult to make. The caramel baskets are crisp, edible (and fragile). Small caramel curve can possibly. Made the day before and stored in an airtight container (otherwise they will be soft) Even the small baskets require a little practice to do.

Bake the caramel bases on baking paper, cut into squares, and flip the paper over the bowl / mold - or whatever you are using. Tip sent by Jens-Ole K. Frederiksen (www.pleth.dk)