Credit: Dave Arnold, Liquid Intelligence; Cocktail Chemistry
Ingredients
200 g water
150 g melted unsalted butter
200 g granulated sugar
3 grams Ticaloid 210 S (9:1 ratio gum arabic to xanthan gum)
10 allspice berries, crushed
Directions
Heat the water and crushed allspice berries to a simmer and simmer for 5 minutes. Strain out the allspice. Add the Ticaloid 210 S to the infused water and mix with a stick blender. Add the butter and blend. Add the sugar and blend. You can store this at room temperature.
Notes
Wow, this is delicious! The allspice adds something nice. There has to be an application here for pancakes or French toast.
