This caramel can be served with dessert, but also works well stirred into mousses or baked into pies.
- 150gr sugar
- 30gr water
- 100gr heavy cream
Makes approx. 200ml
Combine the sugar and water in a saucepan. Heat without stirring until caramelised.
Stir in half of the cream. Simmer for 2 minutes, until all the caramel has dissolved and the spoon pulls a clean line over the bottom of the pan.
Take the pan off the flame and stir in the remaining cream. Leave to cool.