Sechuan Buttons Syrup

See Koppert Cress’ recipe for Sechuan Buttons Syrup:

INGREDIENTS

• 1 punnet Sechuan Buttons
• 150 gr caster sugar
• 100 ml water

EQUIPMENT

• Blitzer

METHOD

• Remove the green of the Sechuan Buttons.
• Put the sugar and Sechuan Buttons in a blitzer.
• Blitz for 20 seconds to blend correctly, it will give you a wet sugar, kind of paste.
• Take 30 gr of the paste and add 100 ml water in a pan.
• Wisk it in a pan and bring it to boil.
• Boil it for 3 to 4 minutes and keep whisking.
• Pour the Sechuan Button Syrup in a bowl until use.

Brought to you by our partners, Koppert Cress. 

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.