Ingredients

ready-made pre-filled bignè, granulated sugar, lemon.

Method

Prepare the caramel right away in two steps, first melting the sugar with a few drops of lime in a small saucepan on low heat. Once melted, add more sugar and wait for it to melt completely until it turns a nice golden-brown. At this point, take a fork and dip the tines into the caramel. Drizzle the sugar in lines onto a baking sheet lined with parchment paper (or between two wooden spoons), simply moving the fork carefully back and forth. Let it cool until it hardens a bit. For the WONDERFOOD effect, gently thread the filled bignè onto a Samurai Food Bamboo Elegant Skewer with square section that increases the stability of the preparation. Finally, surround the dessert with the caramel threads, creating a sugary cloud. SAMURAI TRICK: use half a lemon as the base to keep your choreographic dessert nice and straight!