Ingredients:
Caster Sugar
Olive Oil
Equipment:
Thick bottomed non-stick frying pan
Quality dessertspoon
Stainless steel ladle
Airtight container
Silica gel bags (the ones you find in shoe boxes/handbags etc)
Method:
Cover the base of your pan with a gentle sprinkling of the sugar until the surface is covered evenly. Place the pan over the heat and allow the sugar to dissolve from the outside in. Once the sugar starts to become a liquid, using your dessertspoon encourage the remaining granules to dissolve. When the sugar solution becomes a golden syrup colour remove from the heat (be very careful as this will be an extremely high temperature and very dangerous).
Place a liberal amount of olive oil over the back of your ladle. When the sugar has become a state of liquid thread, using your spoon scoop some of the sugar up and weave backwards and forwards over and around your ladle to form a fine and intricate sugar basket. Gently remove your basket from the ladle and store in an airtight container with silica gel packs.
These will keep for up to 3-4 hours in airtight conditions.
Serving suggestion:
Use baskets to enhance all your desserts.
