Thai Basil & Black Pepper Caramel

Jimmy 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
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.