Mix all the ingredients together in a blender and pass through a sieve.
Mix all the ingredients together in a blender and pass through a sieve.
Pour onto the cooled caramel cream and tap to remove excess air.
Allow to chill after cooking.
Allow to firm up at 80°C for one hour.
To serve: 50 g brown salted butter, 125 g sugar, 95 ml whipped cream. Brown the butter, deglaze the caramel with the whipped cream, add the butter and cook until it has a creamy consistency.