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Salted Caramel Cream Recipe
|Gelatin leaves||2 (If Powdered Gelatin: Use Half An 11-G Sachet And Follow Maker'S Instructions For Dissolving)|
|Whipping cream||9 Fluid Ounce (250 Milliliter)|
|Caster sugar||3 1⁄2 Ounce (100 Gram)|
|Slightly salted butter||2 1⁄4 Ounce, cut into small pieces (60 Gram)|
|Sea salt||1 Pinch|
Calories 529 Calories from Fat 355
% Daily Value*
Total Fat 40 g61.1%
Saturated Fat 24.8 g124.1%
Trans Fat 0 g
Cholesterol 314.4 mg
Sodium 192 mg8%
Total Carbohydrates 34 g11.2%
Dietary Fiber 0 g
Sugars 33 g
Protein 3 g5.8%
Vitamin A 12.3% Vitamin C
Calcium 6.1% Iron 2.3%
*Based on a 2000 Calorie diet
Bring the cream to the boil.
Put the sugar in a separate pan without any liquid and bring to the boil, stirring continuously with a wooden spoon to obtain a caramel, then add the hot cream to lower the cooking temperature and give the caramel the required consistency.
Put the egg yolks in a heatproof bowl and add the caramel mixture, beating briskly with a balloon whisk.
Return the mixture to the pan and stir over low heat until it thickens and coats the back of a spoon.
Squeeze the excess water from the gelatine and add to the pan with the butter and sea salt. (If using powdered gelatine, add the dissolved powder to the pan.)
Process in an electric blender and leave to cool.
When the cream begins to set, turn into the cooked tart base, spread evenly with a palette knife and chill in the refrigerator.