Gastronomixs

Caramel sauce

Cold or warm caramel sauce is a moreish topping for desserts and also makes a wonderful addition in a luxury coffee.

Makes 150g.

Caramel sauce

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Ingredients

100

g

sugar

100

g

whipping cream

2

g

Fleur de Sel

Preparation method

  • Make a dry caramel with the sugar by heating it on a medium heat. As soon as the caramel starts to colour, stir it with a whisk until all the sugar has dissolved.
  • Remove the caramel from the heat, and gradually mix in the cream. Be careful of splashing while stirring.
  • Add the fleur de sel to the caramel and bring to the boil again.
  • Strain the sauce through a sieve to remove any lumps.

Serving suggestions

  • As a sauce for different desserts with, for example, banana, peach, or chocolate.
  • Use in a dessert with components of pear, walnut, and cinnamon. 
  • As a runny filling for a bombe.

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