- 10
Ingredients
- For the lemonade caramel:
- 51/4 oz fondant
- 1/3 cup glucose
- 1/2 oz powdered lemonade
- 1/3 cup Isomalt
- To finish:
- grated rind of 1 lime
- salt
- citric acid
- 10 kebab sticks
Preparation
Step 1
For the lemonade caramel:
1. Heat the fondant, glucose and Isomalt together until the mixture reaches 325ºF.
2 When the caramel cools to 250ºF, add the powdered lemonade.
3. Leave to cool.
4. Cut off a piece and put it between 2 Silpat liners in the oven at 345ºF.
5. Once the caramel has dissolved, roll it out to a very thin sheet.
6. While the slice is still hot, transfer it onto a piece of greaseproof paper.
7. Return to the oven for 1 min.
8. Cut into 1¼ x 1¼" squares.
Final Steps & Preparation:
1. Place a square of lemonade caramel on top of the kebab stick.
2. Add a little citric acid, salt and freshly ground lime peel.
3. Put in the oven for 30 seconds so that the caramel sticks to the kebab stick.
4. Server in the lollipop holder.