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Burned Cream

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Burned Cream

The perfect burned cream recipe with a picture and simple step-by-step instructions.

  • 100 g Sugar
  • 3 tbsp Water
  • 2 dl Water
  • 250 ml Qimiq Classic Natural
  • 1,5 dl Half cream, beaten
  1. Put the sugar and 3 tablespoons of water in a pan, bring to the boil at the highest level and, without stirring, let the pan caramelize until golden brown. Remove from the hob.
  2. Pour in 2dl water and continue to simmer over low heat until the sugar has completely dissolved. Let cool down.
  3. Beat the unchilled QimiQ in a bowl until smooth. Mix the caramel syrup with the QimiQ and refrigerate for at least 3 hours. Before serving, whip the cream again and fold in the whipped cream.
Dinner
European
burned cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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