03-08-2006, 09:35 AM
Making a sugar basket:
300g Castor sugar
100ml water
10ml White vinegar
Ladle
Oil cloth
Ice
In a heavy Stainless Steel saucepan, the Sugar, Water and Vinegar.
Cook on med-high heat for approx 20 minutes, until the colour deepens and gets the caramel look. (you might need to have an ice bath at the ready incase the caramel 'overcooks' or darkens too quickly).
Get a ladle, immerse in iced water. Remove and dry. Brush with oil cloth and then use the caramel, 'spooning' over the upturned ladle. Note the caramel should be 'resisting' somewhat and not have a heavy 'flow'. It's quite easy when you see it demo'd but the trick is getting it to leave the basket in one piece
I hope that makes a little sense LOL
Re the Double Zero flour - you can get it from any decent Italian Deli or alternatively use a relatively strong flour. Experiment to get the right results
300g Castor sugar
100ml water
10ml White vinegar
Ladle
Oil cloth
Ice
In a heavy Stainless Steel saucepan, the Sugar, Water and Vinegar.
Cook on med-high heat for approx 20 minutes, until the colour deepens and gets the caramel look. (you might need to have an ice bath at the ready incase the caramel 'overcooks' or darkens too quickly).
Get a ladle, immerse in iced water. Remove and dry. Brush with oil cloth and then use the caramel, 'spooning' over the upturned ladle. Note the caramel should be 'resisting' somewhat and not have a heavy 'flow'. It's quite easy when you see it demo'd but the trick is getting it to leave the basket in one piece
I hope that makes a little sense LOL
Re the Double Zero flour - you can get it from any decent Italian Deli or alternatively use a relatively strong flour. Experiment to get the right results