Gastronomixs

Powdered caramel with salt crystals

This is a technique developed by the highly creative American chef Grant Achatz. If this dish is prepared properly it creates a unique culinary experience, as its structure changes swiftly from powder to caramel in the mouth. This is wonderful to serve as a sweet amuse-bouche or as a component in a dessert.

Powdered caramel with salt crystals

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

190

g

granulated sugar

175

g

glucose

250

g

whipping cream

50

g

butter

65

g

maltodextrin

Preparation method

  • Heat the sugar, glucose, cream, and butter to 110°C.
  • Pour the mixture onto a baking tray covered with a silicone mat and allow to cool down to room temperature.
  • Place 200g of the caramel in a food processor with the maltodextrin and blend to create a dry powder.

Serving suggestions

  • Serve as part of a dessert or serve separately as a pre-dessert.
  • You can intensify the flavour by topping off the powder with a Maldon salt crystal.
  • You can replace some of the cream with a strawberry coulis to create a type of toffee.

Previous page