Gastronomixs

Caramelised buttermilk caramel

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

Caramelised buttermilk caramel

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Ingredients

1500

ml

buttermilk

60

g

dark late-summer honey

150

ml

cream 38%

30

g

butter

Preparation method

  • Bring the buttermilk to the boil over low heat so it splits.
  • Strain it and keep the liquid. Add the honey to the liquid and reduce until it is medium brown.
  • Add the butter and cream. Boil until 108°C on medium heat. Strain and refrigerate. 

Serving suggestions

  • As part of a composition with pickled silver fir cones, and cowslip syrup.

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