Posted on: Wednesday, November 7, 2001
Cook's Tips
Make caramel dessert garnish on the spot
By Pastry Chef Ronald Viloria
Pacific Beach Hotel
A super-simple caramel garnish for desserts can be made by heating a heaping a cup of sugar in a nonstick pan over medium-high heat. Stir and shake the pan as the sugar melts and turns a deep russet brown; do not allow to burn. Place a teaspoon of caramel on a waxed paper sheet or Silpat nonstick sheet and form a "tongue" with a couple of strokes with the back of the spoon. Allow to harden and peel up with a sharp knife. Place decoration upright atop a slice of cake or other rich, soft-textured dessert.
