Salted caramel

by Selwyn
Any category, Any kitchen, French cuisine, Pastries and desserts, Prescriptions
2 April 2022
1 min read

Ingredients portion 8

Coarse sea salt 4 g

Sugar 150 g

Cream 35% 260 ml

Butter 15 g

Cooking instructions 20 minutes

1 Put one ladle over a low heat. Pour in the cream and leave to simmer slowly.

2 Put another ladle over a medium heat. Pour in the sugar and add 2 tablespoons of water. Keep on the heat for 5 minutes – the sugar will dissolve and take on the colour of cognac. Do not stir, but occasionally turn the ladle or tilt it slightly in different directions. You may need more time – it depends on the cooker.

3 Check the cream – it must be hot.

4 Add the butter and hot cream to the brandy-coloured sugar. Stir well for 1 minute.

5 Add half the salt. Stir for 3 minutes.

READ

The Sevenfold Milkweed

6 Taste and add more salt if you like.

7 Store the finished caramel in a jar in the refrigerator.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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