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Wattleseed Cream

1 cup (250ml) water
2 tablespoons (40gm) roasted and ground wattleseed
2 tablespoons (50gm) castor sugar
2 1/2 cups (600ml) pure or thickend cream

Bring the water to the boil and add the wattleseed and sugar. Let
the liquid boil until it has reduced in volume by at least a quarter.
remove from the heat and strain through a fine sieve, reserving
the softened wattleseed grounds. Allow to cool.

Whip the cream until firm peaks form (be carful not to overbeat),
and gently fold through the wattleseed syrup and the reserved
wattleseed grounds.

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