 | Thai Basil & Black Pepper CaramelJimmy MacMillan / Pastry Chef; Event - Pastry Arts Virtual Summit 2021 |
| • | 115 g. The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | 150 g. plant based cream |
| • | 63 g. plant based butter |
| • | 0.5 g. salt |
| • | 300 g. sugar |
| • | 100 g. glucose |
| Method: | |
| 1. | In a large saucepan, add sugar and glucose. Caramelize to amber sugar. |
| 2. | Add plant-based cream, then butter, blend, and salt. |
| 3. | Cook to 120°C or 248°F, stirring to prevent burning. Pour into a prepared pan and let set. |
| 4. | Cut into pieces and wrap in candy papers. |