Simply The Best : Happy Mother’s Day (Part 7) - Caramel sauce, Chantilly cream

Caramel sauce

Caramel sauce

·         100g castor sugar

·         40g butter

·         60ml (¼ cup) fresh cream

How to do it

1.    Place the sugar in a small pot over medium heat to caramelise. When tested with a sugar thermometer it should reach 155ºC and be light brown in colour.

2.    Stir in the butter, pour in the cream and bring to a boil.

3.    Remove from heat and refrigerate until required.

Chantilly cream

Chantilly cream

·         250ml (1 cup) double cream

·         15ml (1 tbsp) sugar

·         1 vanilla pod, split and seeds removed

How to do it

1.    Place the cream, sugar and vanilla seeds in a bowl and whip to stiff peaks.

2.    Set aside in the fridge until needed.