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12 February 2016

cakes and desserts

SALTY TOFFEE CARAMEL

by Kristel Cescotto

If for you as well, the word “diet” means nothing more than that period of reflection between one meal and the following, take this flash recipe to which the hashtag #foodporn role to perfection. After all, what could better embody the idea of a toffee that fills your mouth with the delicacy of fresh whipped cream while your taste buds dancing the Samba riding sugar and fleur de sel? It’s something super smeared on any edible surface, superlative on the chocolate cake we will talk about next Friday. Ready Steady Go!

 

INGREDIENTS
  • 100 gr of sugar
  • 250 ml of fresh cream
  • 40 gr of butter
  • a teaspoon of fleur de sel (or common salt)

Matching Soundtrack: Kiss di Prince

mou caramello salato_4

 

PROCESS

Let’s start working the butter cream (ie: extract it from the refrigerator at least half an hour before you work it, should be soft) with salt making it a creamy and uniform mixture. Put aside and take charge of the rest.

Put to warm the cream and as soon it begins to simmer, turn off the heat. Now, in a thick-bottomed pan with not less than 20 cm in diameter, put the granulated sugar evenly by swirling the pan. Turn on the heat and wait for the sugar caramels without interfering in any way (I see you: you put down that spoon quivering between your fingers impatient to mix), you just have to watch and wait. Now the choice is up to you and to your taste: to me the caramel just like golden – so I didn’t turn brown that much, but if you prefer it dark brown wait until dark darken for good (but beware that it doesn’t burn) and turn off the fire.

Now comes the fun: take the hot cream and – very carefully not to burn yourself – pour it slowly into sugar melted, stirring constantly until it’s all mixed to perfection. Put on the fire and then, continuing to stir, simmer for 5 minutes. Remove from the heat and let stand for one minute, after which you can add the salted butter and leave to cool. Needless to say I’d eat spoonfuls even lukewarm but its apotheosis comes after a night’s rest in the refrigerator.

mou caramello salato_3

mou caramello salato_2

Photography: Sara Cartelli.
© Immagini The Eat Culture.

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Author

Kristel Cescotto

Omnia vincit amor

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Kristel Cescotto

Bio:

Once upon a time there was a 30 years old girl, and she has not the slightest idea what it would be at 32: one, no one but for sure no one hundred thousand. Daughter, sister, friend, mom of a dog, woman of an amazing man. Thinker fulltime, practices the Universal Love. Always looking for which direction take to and who to be doing it. Thank God everything flows. Panta Rei. And in the end, as in a beautiful garden Bahai, she will be delighted by lighting… and she lived happily ever after.

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