Vanilla Set Cream
300ml double cream
1 vanilla pod
40g caster sugar
2 leaves gelatine
Scrape one vanilla pod into a small saucepan; add cream and milk. Bring to the boil and then reduce to a simmer for 3 – 4 minutes. Take off the heat and leave to one side.
Soak the gelatine leaves in cold water until soft. Add sugar and gelatine to the cream mixture. Mix, then pass through a fine sieve into a jug. Pour into moulds and set in fridge. If you don’t have moulds, use a martini glass or a glass with a wide rim. Leave in fridge for 3-4 hours to set. Take out before plating mains to bring to room temperature.
70g liquid glucose
200g caster sugar
10g bicarbonate soda
Put all ingredients except the bicarbonate soda into a pan. Slowly caramelise without mixing. Heat to hard point (150˚c) then take off heat. Whisk in bicarbonate soda. Have a deep tray ready with parchment, as it will bubble like mad. Tip straight into the tray and leave to one side.
I’ve used strawberry and honeycomb but you can play around with it and add chocolate or replace the strawberries for another fruit such as spiced plums, raspberries or peaches. If you have a bit of honeycomb leftover, break it up, dip in chocolate and freeze. You’ll have some homemade crunchies for a sweet nibble.