Not exact matches
Keep whisking over medium - high heat for 15 - 20 minutes until sauce is thick enough to
coat the
back of a
spoon and reduced
by almost 1/2.
Then reduce the heat to medium and cook until syrup is reduced
by 1/3 or
coats the
back of a
spoon.
Allow the caramel to bubble away for 20 - 25 minutes
by which time it should be thick enough to
coat the
back of a
spoon and a dark caramel color.
You can test it
by seeing if it thickly
coats the
back of a
spoon.
When it became thick enough to
coat the
back of the
spoon, I dumped in a bag
of shredded unsweetened coconut, which thickens it up even more
by absorption.
Finish
by coating the top with the remaining semifreddo and smooth with the
back of the
spoon.
Add the cream and tarragon and reduce
by half; the cream should
coat the
back of a wooden
spoon.
Continue whisking until sauce is reduced
by half + thick enough to
coat the
back of a
spoon.
Add to the broth mixture and cook, stirring frequently, until reduced
by about half and thickened enough to
coat the
back of a
spoon, 8 to 10 minutes.
Test it
by pouring a little over the
back of a wooden
spoon — it should
coat it thickly and not run off.