A very delicious salted caramel sauce aerated in a siphon
Cook the sugar in a dry pan until an amber caramel is achieved. Gradually pour in the double cream and return to the heat until the caramel is fully dissolved and homogenous. Boil until the consistency of cold double cream is achieved. Add the butter and allow to melt. Add the salt and leave to cool to room temperature. Pour into a siphon and charge with one canister. Shake well and discharge as you wish.
«This works very well with a baked chocolate tart but kinda goes with everything!!!»