Gastronomixs

Soft caramel toffee

This caramel sweet lends itself to experimentation with many different flavour varieties. The soft caramel toffee will combine exquisitely with aromatic spices for example.

Creation by Dennis Middeldorp, Sense* restaurant, s-Hertogenbosch, the Netherlands.

Recipe for 650 grams.

Soft caramel toffee

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Ingredients

250                            

g

cream

2

g

grated nutmeg

3

pieces of

star anise

 

 

zest of ½ an orange

1

whole

vanilla pod, split lengthwise

4

leaves of

gelatin, soaked in cold water

250

g

sugar

150

g

butter

Preparation method

  • Allow the cream to infuse with the spices for approximately 15 minutes at 80°C.
  • In the meantime, caramelise the sugar in a saucepan.
  • Deglaze the caramelised sugar with the spiced cream in two separate additions.
  • Heat the mixture to 60°C in the thermo blender.
  • As soon as a smooth consistency is reached, add the soaked gelatin and the butter to the mixture and allow to dissolve.
  • Pour the mixture into the desired mould and leave it to firm up in the refrigerator.

Serving suggestions

  • As a friandise.
  • You can experiment with the flavours of this component by adding different spice combinations.
  • As a component in a composition with pineapple and yoghurt.

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