- 12 egg yolks
- 300g dark brown sugar
- 2tbsp glucoe
- 100ml water
- 9 tablespoons of stem ginger syrup
- 1 litre double cream
brown sugar parafit
peter Jackson
5th December 2011
brown sugar parafit
Whisk egg yolks to a thick sabayon.
Boil sugar and glucose and water until 121degrees
pour onto e...
Ingredients
Method
Whisk egg yolks to a thick sabayon.
Boil sugar and glucose and water until 121degrees
pour onto egg yolks and whisk until cold.
Whip cream until soft peaks
fold in both mixes and the ginger syrup
pour into moulds and set.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
