Gastronomixs

Caramel with lavender and tonka bean

The melange of floral aromas turns this caramel into a flavour explosion.

Makes 800g.

Caramel with lavender and tonka bean

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Ingredients

200

g

whipping cream

6

g

dried lavender

1

 

tonka bean, grated

10

g

pink pepper

400

g

sugar

170

g

butter, cubed

80

g

white chocolate

Preparation method

  • Heat the cream together with the lavender, tonka bean, and pink pepper in a saucepan to 90°C.
  • Infuse for 30 minutes.
  • Pass the cream through a fine-meshed sieve, making sure to press out all the flavour from the residue in the sieve.
  • Make caramel from the sugar by letting it brown in a pan without stirring.
  • Remove from the heat and deglaze the pan with the warm cream.
  • Add the butter and white chocolate and stir with a whisk until smooth.
  • Set aside to cool completely.
  • Pour into a piping bag and keep at room temperature for immediate use.

Serving suggestions

  • Use in a dessert, friandise, or mignardise.
  • Delicious as a filling for an orange macaron.
  • The perfect match for a composition with components of dark chocolate, roses, and lime.
  • Delicious in a composition with components of pretzel, honey, and thyme.

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