Yield: 1 Servings
|20 grams||Butter, if necessary|
Prepare a mould (usually heart-shaped). For the bottom use a flat piece of oiled aluminiumfoil. For the rim, any metal shape, or a strip of stiff paper wrapped in alufoil, also oiled lightly on the inside.
Put ingredients in a saucepan and bring to the boil. First the syrupy liquid will start to foam, then start to clear. Stir now and again with a wooden spoon. Put a steel spoon upside down in a cup of cold water iced with an icecube. It will be needed to test the consistency of the mix. Put the coldest part of the spoon in the hot sugarmass and insert it directly in the cold water. Leave it there for a few seconds. Then (using finger and thumb) push the sugarmass to the end of the spoon. You'll end up with a sticky ball. If it is soft and stringy, leave to boil for a few more minutes. Keep stirring. When it is firm and springs back when tested, it's ready. Take the pan of the heat, and leave to cool a bit. Then: stir briskly. The colour will change from grey to snowy white (stirring will also prevent a grainy crystallising later). Don't let it cool down too much, and then: pour into the mould. Leave to set for at least one hour.
Variations: mocca: add a tbs of powdered coffee directly after taking the borstplaat off the heat chocolate: add a tbs of cocao creamy: add a little cream (unwhipped)
Posted to MC-Recipe Digest V1 #339 From: kmeade@... (The Meades)
Date: Thu, 12 Dec 1996 10:55:34 -0500