Ingredients ?

1 caster sugar 540g

1 water 180g

2 white chocolate 100g

2 light cream 472g

2 gold diamonds 168g

Guittine 22.5g

mirror pectin 168g

Method to make caramel topping ?

First make the reserve ingredients, mix 2 all the ingredients, chop the white chocolate and heat over water until the chocolate melts. Set aside to keep warm.

Soak the custard in cold water in advance and set aside.

Start to cook until caramelized, granulated sugar and water mix, first low heat until the sugar melted, be careful to make sure not to stir, will turn sand. Shake the pan if you want even heat.

(Do this step must pay attention to safety, to avoid burns)

Best two people to operate

Caramel cooked to the desired tone, turn off the heat, quickly add 2 of the mixed ingredients, began to have been a small stream of the side of the pouring and stirring, along with stirring evenly, all at once poured into the pot, go quickly and stir well.

Add the soaked giardiniera while it is still hot, mix well, and then add the mirror pectin.