A tasty glaze, naturally coloured with caramel. I forgot where I found the idea to use lemon juice instead of water with the sugar to make caramel, but it gives a lovely fresh element to the caramel, knocking back some of the sweetness.
- 200gr sugar
- 15gr lemon juice
- 100gr water
- 165gr heavy cream
- 1 tsp vanilla extract
- pinch of salt
- 15gr cornstarch
- 35gr water
- 4 sheets of gelatin
Makes about 400ml
Place the gelatin in a bowl of cold water.
Heat the sugar and lemon juice without stirring until it becomes caramel. Stirring will cause it to crystallise.
Add the water, cream, vanilla and salt to the caramel. Stir to dissolve the caramel and bring to a rolling boil.
Combine the cornstarch and water. Stir well, then pour it into the caramel sauce. Bring back to the boil, then turn off the heat.
Squeeze out the gelatin and stir it into the caramel. Leave to cool. Use at 40°C.