Gourmet Ice Cream Garnish: How to Make a Finedining Condiment

Name: Gourmet Ice Cream Garnish: How to Make a Finedining Condiment
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Cuisine: Modern European
Ingredients: 1/2 cup Granulated Sugar (For melting and spinning)

Elevate your desserts to a Michelin-star level with this quick and elegant spun sugar garnish. This tutorial demonstrates simple steps to create delicate, airy sugar strands, perfect for adding a touch of refined sweetness and visual flair to any ice cream or dessert.

#Garnish

#Dessert Topping

#Ice Cream

#Fine Dining

#Elegant

#Caramel

#Spun Sugar

#Quick

Sugar melting in pan

Recipe Information

Prep Time

Cook Time

10m

Total Time

Servings

Medium

Modern European

English

Nutrition (per serving)

Calories

Protein

16g

Carbs

Fat

Caramel being drizzled

Ingredients

Granulated Sugar
(For melting and spinning)
1 cup

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Forming the spun sugar nest

Instructions

0/6 completed

1
Gently heat granulated sugar in a clean, dry pan over medium-low heat. Let the sugar melt without stirring initially to prevent crystallization.
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2m
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Gently heat granulated sugar in a clean, dry pan over medium-low heat. Let the sugar melt without stirring initially to prevent crystallization.
2m
Use a heavy-bottomed pan for even heating and prevent burning.
2
Continue heating until all the sugar is completely melted and has transformed into a light amber-colored liquid caramel, swirling the pan gently if necessary.
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1m
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Continue heating until all the sugar is completely melted and has transformed into a light amber-colored liquid caramel, swirling the pan gently if necessary.
1m
Watch carefully to avoid burning the caramel, which can become bitter.

3
Remove the pan from the heat and allow the caramel to cool slightly for 30-60 seconds. This step is crucial for the caramel to thicken just enough to form fine threads when spun.
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1m
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Remove the pan from the heat and allow the caramel to cool slightly for 30-60 seconds. This step is crucial for the caramel to thicken just enough to form fine threads when spun.
1m
Test the consistency by dipping a fork; it should be thick enough to cling slightly but still flow.
4
Dip a fork or small whisk into the slightly cooled caramel. Quickly wave and drizzle the caramel in fine, continuous threads over a lightly oiled surface, such as parchment paper, a silicone mat, or a horizontally held wooden spoon handle.
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3m
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Dip a fork or small whisk into the slightly cooled caramel. Quickly wave and drizzle the caramel in fine, continuous threads over a lightly oiled surface, such as parchment paper, a silicone mat, or a horizontally held wooden spoon handle.
3m
Work quickly as the caramel hardens fast. Keep your arm moving consistently.
5
Gently gather the spun sugar threads, forming them into small, airy nests or any desired artistic shapes. Be careful as the sugar strands are very fragile.
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2m
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Gently gather the spun sugar threads, forming them into small, airy nests or any desired artistic shapes. Be careful as the sugar strands are very fragile.
2m
Wear food-safe gloves to prevent fingerprints and to protect your hands from residual heat.

6
Carefully transfer the delicate spun sugar garnish to a plate or directly onto your ice cream or dessert just before serving for an impressive presentation.
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1m
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Carefully transfer the delicate spun sugar garnish to a plate or directly onto your ice cream or dessert just before serving for an impressive presentation.
1m
Serve immediately as spun sugar is sensitive to humidity and can melt.