Water 5 fl oz/150mL
Light corn syrup 3 1/2 oz/99g
- Combine the sugar and the water in a heavy-bottom saucepan and stir to ensure that all the sugar moistened. Bring to a boil over hight heat, stirring frequently to dissolve the sugar. Wash down the sides of the pan with a wet pastry brush to remove the sugar crystals. When the mixture comes to a boil, stop stirring and skin the surface to remove any scum.
- Add corn syrup and cook, occasionally washing down the sides of the pan with a wet pastry brush, until the syrup reaches 293 F/145C.
- Shock the pan in an ice water bath for 10 seconds. Allow the sugar to col undisturbed at room temperature until it reaches the consistence of honey.
- Lightly oil a foil-covered template and set it on a small container so that it raised above the surface of the table, over silicone baking mat.
***photos below are taken with my iPhone. the first few are from my pastry class days at my work station..
Sample from the experts in Viceroy L’Ermitage Beverly Hills kitchen..
Chef Roger Thomas created a special panna cotta and added a sugar cage.
He uses a ladle, aluminum foil, and some Crisco spray to coat the foil before the warm sugar drizzle. This helps with the removal of the foil once the sugar is cool. It doesn’t affect the taste of the spun sugar. You could pastry brush another oil or use different oil spray if you happen not to be a fan of the Crisco. The result is pretty impressive (see below).
Until next Time…