Spiced Cream
Preparation 5 mins, Cooking 5 mins
Serves 4
Egg-Free, Gluten-Free, Nut-Free, Wheat-Free

This can be made with dairy cream or to make a vegan version try soya cream.
Ingredients
- 250ml single cream or soya cream
- 1 cinnamon stick
- 2 tsp coriander seeds
- 1 tbsp maple syrup
Method
- Put cream / soya cream into a small saucepan with the spices. Bring slowly to the boil, stirring frequently. Immediately take off the heat. Cover with a lid and leave until cold.
- Strain through a fine sieve, stir in the maple syrup and chill to serve. Can be stored in the fridge for up to three days.
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