Sundae toppings

Sundae toppings

By
From
A la Mere de Famille
Makes
10 glasses
Photographer
Jean Cazals

Caramel coulis topping

Ingredients

Quantity Ingredient
100g sugar
100g pouring cream, heated
50g unsalted butter
pinch salt

Equipment

Quantity Ingredient
sugar thermometer

Method

  1. Make a light caramel by putting a thin layer of sugar in the bottom of a saucepan. Over a medium heat, the sugar will melt and start to caramelise. Gradually add the rest of the sugar — don’t add too much at once because this might result in lumps of unmelted sugar. Remove it from the heat when it is still a pale brown colour. Watch the strength of the heat because caramel changes colour very quickly.
  2. Add the warmed cream and continue cooking until the caramel reaches 105°C on a sugar thermometer. Add the butter and salt and stir until well combined. Refrigerate until ready to serve.

Fruit coulis

Ingredients

Quantity Ingredient
150g fresh fruit pulp
10g sugar
10g honey

Equipment

Quantity Ingredient
blender

Method

  1. Place all of the ingredients in a blender and blend until smooth. Refrigerate until ready to serve.

Caramelised almonds

Ingredients

Quantity Ingredient
25g water
25g sugar
125g slivered almonds

Method

  1. Preheat the oven to 160°C. Put the water and sugar in a saucepan over medium heat and stir until the sugar has dissolved. Add the slivered almonds and stir to combine. Remove from the heat, then pour the almonds and syrup into a small baking tray and toast them in the oven, stirring regularly, until caramelised.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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