Gastronomixs

Buttermilk caramel

By caramelising the buttermilk, this tart ingredient is transformed into a sweet caramel.

Creation by Nicolai Nørregaard, Kadeau* restaurant, Copenhagen, Denmark.

Buttermilk caramel

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Ingredients

1500

g

buttermilk

60

g

dark honey

150

g

cream, (38% fat)

30

g

butter

Preparation method

  • Bring the buttermilk to the boil on low heat to separate the solids from the liquid. 
  • Pass the boiled buttermilk through a sieve, collecting the liquid.
  • Add the honey to the liquid and cook until a lovely shade of light brown.
  • Add the cream and the butter.
  • Heat the mixture to 108°C on medium heat.
  • Pass through a sieve and store in the refrigerator.

Serving suggestions

  • As a basis for a buttermilk caramel custard to use as a filling for a tartlet.

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