Spun Sugar Crown Recipes
SPUN SUGAR
Steps:
- Mix the ingredients together in a medium pot and, using a pastry brush soaked in water, wash down the sides of the pot to make sure there is no caramelization to color the sugar before you get to temperature.
- Heat the ingredients on the stove top to 300 degrees on a candy thermometer. Remove from the heat and cool to 275 degrees over a water bath.
- Dip a fork in the sugar syrup and stretch the sugar syrup back and forth across the bottom of a pre-greased bowl, going as quickly as possible. Gently gather the spun sugar and place it on a dessert plate.
SPUN SUGAR
Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes enough for one 9-inch tart
Number Of Ingredients 3
Steps:
- Using masking tape, attach 2 wooden spoons to your work surface, placing them side by side with handles extended over edge. Lightly brush oil over handles. Cover floor with newspaper.
- Prepare an ice-water bath. Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium-high, stirring until sugar has dissolved. Cook until mixture turns pale amber, 8 to 10 minutes. Remove from heat; transfer pan to ice-water bath. Let cool until slightly thickened (like the consistency of honey), about 1 minute.
- Cut the looped ends of a wire whisk with wire cutters (or use 2 forks held back to back). Dip ends into caramel. From about 2 feet above spoon handles, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in thin threads over the handles. Immediately gather strands into a loose nest. (If caramel becomes too stiff, gently reheat over low.) Use immediately.
SPUN-SUGAR CROWN
This tangle of crisp, pale-gold spun sugar is the finishing touch to our Ile Flottante.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1
Number Of Ingredients 4
Steps:
- Using masking tape, attach 2 wooden spoons to the counter, placing them side by side with the handles extended over the edge. Lightly oil the handles. Cover floor with newspaper.
- Bring sugar and corn syrup to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Cook until mixture turns pale amber and registers 300 degrees on a candy thermometer, about 6 minutes. Remove from heat; let cool 2 minutes. Stir in beeswax. Let cool, stirring occasionally, until caramel registers 250 degrees.
- Cut the looped ends of a wire whisk with wire cutters (or use 2 forks held back to back). Dip ends into caramel. From about 2 feet above spoon handles, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in thin threads over the handles. Immediately gather strands into a nest.
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- Ready your work space. You can use any type of wooden dowels, rolling pins, or spoon handles to drape the spun sugar. Since it's a matter of personal preference, you can try using one large rolling pin or several wooden handles.
- Spin the sugar. Dip the tines of one or two forks into your bowl of sugar syrup. Raise them up so the biggest drips of syrup fall back into the pan. Working quickly, point the fork tines down over the wooden dowels, handles, or rolling pin and wave your wrist back and forth.
- Gather and form the nests. The strands of sugar will cool very quickly and you should be able to gently loosen them from the wood. Gather the strands of sugar together in your hands.
- Use your spun sugar nests. Since the nests are made of delicate sugar strands, they'll begin to absorb moisture from the air. You should serve the desserts with sugar nests immediately (or at least within an hour).
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- For the base, melt the butter in a small pan over a low heat. Whizz the biscuits and orange zest in a food processor to a crumb texture. Pour in the butter and whizz until the mixture starts to stick together.
- Press the biscuit crumb base evenly into the bottom of the cake tin so it’s compacted down well. Chill in the fridge until needed. 3 Heat the oven to 160°C/140°C fan/ gas
- For the filling, combine the cream cheese, mascarpone and caster sugar in a mixing bowl. Using an electric mixer, whisk the ingredients until smooth. Add the eggs one at a time, then the vanilla, whisking until smooth. Stir in the flour with a wooden spoon.
- Pour the mixture into the tin, on top of the prepared base, making sure the top of the filling is smooth and even. Put in a baking tray, then bake for 50-55 minutes until set but with a good wobble. Leave to cool completely in the tin.
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- Place a clean rolling pin on your kitchen counter–so that it hangs half-way over the edge. Hold down the other half of the rolling pin with whatever you have on hand. Alternatively, use pot handles or tape down wooden spoons. Line the kitchen floor below with newspaper or paper towels.
- Combine the sugar and water in a small, heavy saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium and cook, without disturbing, until the caramel reaches a very light amber color. Watch the pot extremely carefully, as this will happen very quickly. Use a pastry brush to brush the sides of the pan with water to prevent crystallization. Remove the caramel from heat immediately.
- Allow caramel to cool just until very, very thin wispy strands form when drizzled with a fork. Dipping your fork repeatedly into the sugar mixture, whip the strands of sugar back and forth quickly across the rolling pin to form long, hanging strands of sugar.
- Repeat until you have accumulated enough sugar to pick up with your hand. While it is still pliable, grab the two ends of the sugar and bring together forming a fluffy, free-form shape. If the caramel hardens too much as you work, place back over low heat just until it begins to loosen up a bit.
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