Aerated salted caramel sauce Recipe

A very delicious salted caramel sauce aerated in a siphon

  • Preparation
    5mins
  • Cooking time
    15mins
  • Rest time
    15mins
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Ingredients
Pour people
  • Caster sugar : 75 g
  • Double cream : 200 ml
  • Unsalted butter : 25 g
  • Maldon salt : 3 g
Method
  • ETAPE 1

    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.

Chef's tip

«This works very well with a baked chocolate tart but kinda goes with everything!!!»

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